Difficult to believe but it is time to dust off the zucchini recipes again. This type of summer squash is very versatile, it can be used in a wide variety of ways.
The very earliest zucchinis are great in salads and as home gardeners know the zucchini are always ready before the cucumbers and just about the same time as the first lettuce in fact this salad uses all of those “first vegetables”. This Zucchini Tossed Salad has a simple but tasty Garlic Dressing.
ZUCCHINI TOSSED SALAD
1 small head romaine lettuce
1 small head Bibb or Boston lettuce
3 small zucchini (about 1 pound total) washed and thinly sliced
1 cup sliced radishes
3 Tablespoons sliced green onion
Wash, dry and chill the romaine and the Boston or Bibb lettuce. In a large bowl, toss the zucchini, radishes and onion. Refrigerate, covered, until well chilled, about 1 hour. At serving time, tear the romaine and the Boston or Bibb lettuce into bite-sized pieces. Add to the vegetables in the bowl.
Add the garlic dressing and toss to coat the greens and the vegetables. This will serve 8.
GARLIC DRESSING
1/4 cup salad oil
3 Tablespoons tarragon vinegar
2 teaspoons salt
1 clove garlic, crushed
1/8 teaspoon pepper
In a jar with a tight fitting lid, combine all the ingredients. Shake well and chill before using. Makes about 1/4 cup of dressing.
The fresh herbs in the garden are beginning to be of some size, just in time to be used in his recipe for Zucchini with Fresh Herbs. Chives or dill are suggested, my favorite is the dill.
ZUCCHINI WITH FRESH HERBS
8 small zucchini (2 pounds total)
1/3 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
2 Tablespoons chopped fresh parsley
1 Tablespoon snipped chives or dill
1 Tablespoon lemon juice
Wash the zucchini and cut into diagonal slices, about 1/4-inch thick.
In a medium skillet, with a tight fitting cover, bring the 1/3-cup of water to a boil. Add the salt and pepper and the zucchini slices. Cook, over medium heat, covered, for about 10 minutes or until just tender, but not mushy. The water should be evaporated.
Add the butter, parsley, chives or dill and the lemon juice. Toss gently to combine. Turn into a heated serving dish. This will serve 6.
