The season of plentiful zucchini
Looking for another use of your garden zucchini? It’s that time of year when gardeners have an abundance of these fresh vegetables.
Zucchini is a variety of summer squash, grown now in local gardens and also found year-round in the grocery store. They are best picked when small, up to 8 inches, but have potential to grow into extremely large sizes as the summer season progresses.
When selecting zucchini, be certain they are smooth-skinned and firm. Keep them in a plastic bag with holes in the refrigerator for 4 to 5 days. Wash well as there is no need to peel these soft skinned squashes.
These vegetables are mild in flavor and full of water, so they are perfect for grilling, sautéing, frying and slow cooking.
Zucchini Pesto
2 to 4 T olive oil
1 cup basil leaves
2 to 3 T fresh lemon juice
½ cup walnuts
1 garlic clove
1 cup chopped zucchini
Use sea salt and freshly ground black pepper to
taste and a pinch of red pepper flakes, for personality.
- Puree ingredients in food processor until desired texture.
- Adjust flavor. To thin pesto, add water 1 tablespoon at a time.
Zucchini and Corn Fritters
4 cups shredded zucchini
3 green onions, thinly sliced
½ teas. sea salt
¾ cup whole wheat flour
3 eggs
½ cup cooked and shredded chicken
1 small onion, diced
shredded cheese (optional)
2 ears of corn, kernels
cut from cob, about 1 cup
Freshly ground black pepper
Butter or olive oil to fry fritters
Pinch of cayenne or red pepper flakes
- Combine shredded zucchini and salt in a colander. Set in the sink and allow to drain while preparing the remaining ingredients.
- In large bowl, crack and whip the eggs with a fork; mix in corn, onions, flour and the rest of the ingredients.
- Using your hands and a strainer, squeeze out as much liquid as possible from the zucchini; a towel works well for this. Add the zucchini to the bowl with the rest of the ingredients and stir to combine.
- Heat a cast iron skillet. Add 1 tablespoon fat of choice. Gently mound the fritter mixture into small rounds and cook 3 to 4 minutes per side or until golden.
- Enjoy with salsa and sliced avocado dressed with freshly squeezed lime or zucchini pesto.
For more information or to sign up for a cooking class visit Kish-Calendar.nm.org or call 815-748-8962.