If you live in Thorold, you probably have a neighbour of Italian heritage not too far away. The Italians really know how to garden. It’s in their bones how to coax our mediocre clay soil into beautiful tomatoes, eggplants, greens and – at this time of year- zucchini! This summer squash does not freeze well, so processing it straight out of the garden is best. Here are a few ideas to help you enjoy the harvest.
No Carb Pasta with Zucchini Two Ways
The blossoms from the plant are too plentiful to all mature so many gardeners harvest the blooms. They are edible, mild and sweet in flavour. Typically they are battered and deep fried. Here, we take a little different approach. If you don’t have a spiralizer to create the noodles, a vegetable peeler can do the job. Or slice it on a mandolin. Or just chop in into bite-sized chunks.
Market Shopping List:
Large zucchini; fresh basil; zucchini blossoms; onions, garlic, and tomatoes.
Using a large size zucchini, pare thin slices (or use spiralizer) to create ribbons of the vegetable. Salt generously and set aside. The salt will draw out excess moisture and “cook” the zucchini pasta. Rinse 4 or 5 zucchini blossoms well, being sure to check inside where critters like to hang out. Chop the blossoms into rough pieces. Use the colander to rinse the zucchini ribbons after they have set for about 15 minutes. Dry them on a towel.
Peel large onion and 3 cloves garlic. Chop finely. Heat 3 T olive oil in large pan, like a dutch oven, over low heat. Let onion, garlic and a few flakes of chili pepper heat slowly until fragrant. Let this take up to 15 minutes. Try not to brown anything. Add 3 cups chopped tomatoes (equivalent to one large can). I don’t bother to peel fresh tomatoes this time of year because the skins are so delicate but you can. This is a very rustic sauce so it will be lumpy anyway. If using canned, buy whole tomatoes and chop for superior flavour. Add tomatoes to pan along with salt and pepper to taste. Bring to a simmer. Add ½ cup fresh, finely chopped basil (or 2 tsp dried). Heat thoroughly and taste to adjust seasoning. Quickly stir in prepared blossoms. Toss sauce and ribbons and serve with generous amounts of parmesan.
Chocolate Zucchini Muffins – Vegan Variation Available
Using no refined sugars, just date paste, these muffins are high in fibre and nutrients. If you don’t have a food processor, look to buy date paste at the health food section of your supermarket and mix wet ingredients in a second bowl.
Shred one medium zucchini and roll in kitchen towel to squeeze out moisture.
Sour ½ cup milk (nut milks work fine for vegan variation) by adding 1 T lemon juice and letting set for 10 minutes.
Cover 1 cup cooking dates with ½ cup water and bring to boil in a saucepan. Remove from heat and let sit for 10 minutes. Drain the softened dates but reserve water. Melt 1/3 cup organic butter (coconut oil can also be used if vegan).
Assemble 1 cup whole grain flour, 1 cup rolled oats, 1/3 cup baking cocoa, 1 tsp baking powder, 1 tsp baking soda and ½ tsp cinnamon in one bowl.
In food processor, beat melted fat with 2 eggs (vegan substitution: 2 T ground flax seed dissolved in 4 T warm water and let stand for 10 minutes) and softened dates. Add 1 tsp vanilla.
Add wet ingredients from food processor to the dry flour mix along with the soured milk. Mix until just blended. Stir in prepared zucchini. You can also add chocolate chips or nuts at this point.
Spoon into prepared muffin tins (have you tried the silicone ones yet? They’ll rock your world!). Bake at 350 degrees for approximately 20 minutes or until a toothpick inserted into one comes out clean.
