It is October, officially Fall in the northern hemisphere,
but my zucchini plants haven’t figured this out. Long past the time when other
more sensible vegetables have called it quits, the zucchini, like some vegetal
Ever Ready Energizer bunny, keeps on running. I think I’ve gotten close to a
hundred pounds of zucchini this season, which has pushed me in culinary
directions not yet dreamed of, much less imagined. Yes, I’ve juiced zucchini.
The zucchini is impressive. Besides being able to feed a
family of four with one plant, zucchini, a member of the gourd family, is low
in calories and a good source of dietary fiber. It also provides Vitamins A, C
and folate. From a Chinese medicine perspective zucchini nourishes fluids but
not in the sticky kind of way like the yams and squashes that are traditionally
associated with fall. Zucchini is cool in nature and supports the Spleen and
Stomach yin.
There are many ways to prepare zucchini. The simplest is
also one of the best – grilling. OK you grill-less apartment dwellers and
suburbanites who have packed up the Weber a little early – there are
alternatives. Consider the stove-top grill pan or even better, the broiler,
which is basically an upside-down grill.
Grilled Zucchini
zucchini, good quality olive oil, pesto or Italian dressing, salt and pepper
Directions:
Half or quarter smaller zucchini lengthwise, for bigger
zucchini slice about 3/8” thick cross or lengthwise. (Slices make great
sandwiches and work great in zucchini parmigiana.)
Brush olive oil, pesto or dressing onto the zucchini and
grill for a minute or two on each side until it gets those little grill marks
and is tender. Grill pan and broiler methods are basically the same. Season
with salt and pepper to taste.
Variations:
From here it’s just a short step to zucchini parmigiana - replace the fried eggplant slices
with the grilled zucchini. You can also sprinkle a little cheese on top of the
zucchini slices as they cook. Use grilled zucchini in sandwiches or you can
roll them up with any number of fillers from prosciutto to olives and tuna.
Here’s to the excessive nature of things :)!
