Flavors Flavors (June 25, 2004)

Zucchini attack

By Robert Rich

Most gardeners in the Bay Area discover the combined blessing and scourge of zucchini. With our cool sunny days, my wife and I get plants that take over the garden, delivering so much squash we get sick of it by July.

Last year we lost a prized rosebush to a nearby zucchini, strangled by the roots while we traveled. We returned to find squash the size of a human thigh.

Here are some ideas to manage the bounty:

1. Pick them young, while still hot-dog-sized. Brush baby zucchini with salted olive oil and flame them quickly on the grill.

2. Pick the blossoms while still young, especially the male flowers on thin vertical stalks. Remove bugs from inside. Dip in egg batter and saute quickly with olive oil on a very hot skillet. Top with Parmesan cheese. Serve as a garnish on salad or soup.

3. Oversized zucchini taste great baked with stuffing. Slice the squash lengthwise down the middle. Scoop the seeds out of both halves, making long "boats." Brush lightly with olive oil, and bake face-down on an oiled sheet for about 10-15 minutes at 400 F.

Separately blend together a stuffing from cooked rice or couscous, finely chopped cooked sausage, chopped sundried tomato, pine nuts, parsley, pinches of oregano, thyme, salt, pepper and a dash of olive oil.

Fill the zucchini halves and sprinkle with grated Parmesan or Romano cheese. Bake again, face up, at 375 F for about 20 minutes, or until lightly browned. Adjust baking time to the size of the squash.

E-mail Robert Rich at flavors@rrich.com

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