Abercrombie & Feast

“Every year I get all excited and plant far too many zucchini.  Then mid-July rolls around and I’m handing out bunches of zucchini to anyone who stands still for too long on the sidewalk in front of my house.”  These were the words of my neighbour on Monday morning as he thrust armfuls of zucchini at me.  He looked relieved and I was thrilled… everybody wins!

Zucchini (or courgettes as they are called here in Jolly Old England) are a great summertime treat and my husband adores them.  I’ve been using zucchini in everything for the past few weeks… salads, curries, casseroles, even fried.  So, I thought I’d share a few of my most successful recipes to help you deal with your own glut of zucchini or to give you a few ideas for the next time you’re at the grocery store. 

Zucchini and spinach curry

Serves 4

2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach
1 quart chicken stock
1 can chopped tomatoes, including the liquid from the can
salt and pepper to taste
fresh coriander (cilantro) chopped, to serve

Heat the oil in a large soup pot.  Add the onions and ginger and cook for 5 minutes.  Add the garlic and cook for a further minute.  Add the cumin, turmeric, coriander and pepper flakes.  Cook these together until the onion is soft.  It will be dry and paste-like. 

Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices.  Cook for 3-4 minutes.  Add the stock and bring to a boil.  Reduce the heat and allow to simmer for 45 minutes, stirring occasionally.  About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry.  Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.) 

Serve in bowls, topped with chopped coriander and with flat breads for scooping. 

 Zucchini fried in grits

Serves two as a snack

1 large zucchini, sliced into 1/2 inch rounds
1 large egg
1/4 cup flour
1 small package of instant grits, plain flavour
1 tbs Cajun seasoning
vegetable oil to fry

Place the egg in a small bowl and whisk.  Place the flour on a small plate.  Place the grits on another small plate.  Add the Cajun seasoning to the grits on the plate and mix together. 

Place a small frying pan over medium high heat.  Add 1/2 inch of vegetable oil to the pan and allow to heat, but not to smoke.

Coat the zucchini slices in the flour.  Add the slices to the egg and coat well.  Add these slices to the seasoned grits and coat well.  You want a crispy coating on the zucchini slices.

To test whether the oil is hot enough to fry, sprinkle a small amount of flour in the oil.  If the flour starts sizzling right away, the oil is hot enough.

Fry the coated zucchini slices in batches, until golden brown and crunchy on both sides.  Remove from the oil and drain on paper towel.  Sprinkle with salt and serve hot, with Tabasco sauce on the side. 

Raw zucchini and tomato salad with basil dressing

Serves 4 as a side dish

For the salad
2 large zucchini, cut into very thin (1/4 inch at the most) rounds (I used my mandoline to do this, but you can do it by hand)
2 very ripe tomatoes, diced
1/4 of a red onion, diced
2 tbs white wine vinegar

For the dressing
1 clove of garlic, finely chopped
1 tbs basil leaves, finely chopped
2 tbs dijion mustard
2 tbs white wine vinegar
4 tbs olive oil
salt and pepper to taste

Approximately 30 minutes before you want to eat the salad, combine the red onion and the vinegar in a small bowl and allow to sit.  This will pull some of the harsh flavour out of the onion and make it sweeter.  Drain the red onions before use. 

Combine the zucchini, tomato and drained red onions in a large bowl.

Combine all of the ingredients for the dressing in a glass jar and give it a good long shake.  Taste the dressing.  If you want it to be sharper, add more vinegar.  If you think it’s too sharp or sour, add more olive oil.  Add salt and pepper to taste. 

Pour the dressing over the vegetables and toss well to coat.  Allow to sit for about ten minutes to let the flavours develop.  Toss well again before serving.