How to prepare zucchini

Zucchini is a fairly versatile vegetable. Here are 5 ways to enjoy zuchinni.

1. Easy (steamed): Fill large sauce pan or stock pot with enough water so that is just barely reaches the bottom of your steamer basket. Once the water comes to a boil, add the chopped zucchini position your lid so that one side hangs over the steamer basket just enough to let the steam escape. Steam the zucchini for 6-7 minutes and enjoy by itself or in pasta or couscous.

2. Easy (sauteed): Sautee chopped zucchini in olive oil in a skillet for about 6 minutes or until the zucchini starts turning translucent. Use salt and pepper to taste and enjoy by itself or toss into pasta or couscous.

3. Moderate (baked): For zucchini that may be slightly past its prime try this frittata recipe:

Ingredients:

• 1 1/2 tablespoons olive oil
• 3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
• 10 large eggs, lightly beaten

Preparation:

Preheat oven to 375°F. Sautee zucchini for 4 minutes and spice with salt and pepper. Whisk 1/2 cup cheese into eggs then mix the chives and zucchini . Grease 9'' round cake pan and pour mixture into pan. Bake on middle rack for 12-15 minutes or until frittata looks firm. The frittata may rise above the edges of your cake pan, but as it cools it will shrink back down and fit into it nicely.

(adopted from Gourmet, March 2003 as seen on epicurious.com)

4. Moderate (boiled): Another way to use zucchini slightly past its prime is in soup. Try this lemon cucumber, zucchini and rosemary soup recipe.

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, sliced
• 2 teaspoons minced fresh rosemary
• 4 1/2 cups chicken stock or canned low-salt broth
• 3 medium zucchini, thinly sliced
• 5 lemon cucumbers, thinly sliced

Preparation:

Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini and cucumbers; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.

Rewarm soup over medium. Sprinkle with green onions.

(adopted from Bon Apetit, June 1995 as seen on epicurious.com)

5. Moderate (baked): Just when you think you're tired of zucchini because you've had it all summer think again. Use it in desert and make these delicious chocolate zucchini muffins:

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 Tb lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

1/4 cup miniature semisweet chocolate chips

Preparation:

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes.

(adopted from zucchini-chocolate chip muffin recipe as seen on allrecipes.com )