Breakfast, Lunch Or Dinner, Zucchini Fits In Anywhere

Zucchini is a versatile vegetable that can be used in almost every meal, from an appetizer salad or soup to a pasta sauce to a sweet topping for the next morning’s toasted English muffin.

Cooks consider this prolific summer squash either a challenge or a treasure. However you view it, take advantage of this month’s abundant supply. Here’s a varied selection to expand your zucchini repertoire:

Marinated Zucchini Salad

This salad, made with Walla Walla Sweet Onions, received popular approval and disappeared fast when taken to a potluck picnic earlier this summer.

2 medium zucchini, thinly sliced

1 large cucumber, scored and thinly sliced

1 large mild (sweet) onion, sliced, separated and rings cut into bite-size pieces OR 1 bunch green onions, sliced

Dressing:

1/4 cup lemon juice

1/4 cup olive or other vegetable oil

1/4 cup distilled vinegar

3 tablespoons honey

1/8 teaspoon dillweed

Salt and pepper to taste

Combine zucchini, cucumber and onion in bowl. Combine dressing ingredients; mix well. Pour over vegetables; toss lightly. Cover and allow to marinate in refrigerator at least one hour before serving.

Yield: 6 to 8 servings.

4-3-2-1 Soup

4 medium zucchini, sliced

3 large tomatoes, peeled, seeded and coarsely chopped

2 medium onions, chopped

1 cup chicken or beef stock

Herbs to taste (Italian blend, basil, bay, celery, thyme, parsley, oregano, marjoram, rosemary, savory, garlic

Sour cream or nonfat yogurt for garnish, optional

Combine all ingredients except garnish in large saucepan; bring to boil, reduce heat and simmer about 15 minutes or until just tender. Cool then puree in blender or food processor. Serve hot or cold, with a dollop of sour cream or yogurt if desired.

Yield: 8 to 10 servings.

Zucchini-Tomato Sauce with Linguine

This quick-cooking skillet dish is ideal for late-summer meals when zucchini and tomatoes are at their seasonal best.

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, finely chopped

3 medium zucchini, thinly sliced

3 medium tomatoes, peeled, seeded and chopped

2 bay leaves

1/4 cup chopped fresh Italian herb blend (parsley, basil, oregano, tarragon)

1 pound linguine, cooked according to package directions

Freshly grated Parmesan cheese

Chopped fresh parsley

In large skillet or wok, heat oil. Cook onion and garlic until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook 10 minutes longer. Add bay leaves and herbs; reduce heat and simmer, covered, about 20 minutes. Remove bay leaves, then toss with hot cooked linguine. Top with Parmesan and fresh parsley.

Yield: 4 to 6 servings.

Spiced Zucchini Marmalade

3 cups thinly sliced zucchini

3 cups peeled, cored and grated apple

1/3 cup lemon juice

13 1/2-ounce can crushed pineapple, drained

1 package (1 3/4-ounce) powdered pectin

5 cups sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

Combine zucchini, apple, lemon juice and pineapple in a large kettle. Stirring often, bring to a gentle boil. Leave uncovered, reduce heat and simmer for about 15 minutes. Zucchini should be tender-crisp.

Stir in pectin powder. Over high heat, return mixture to a full-rolling boil. Add in sugar, cinnamon, ginger and allspice. Return to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat. Skim and stir for five minutes to prevent zucchini and fruit from floating. Ladle into hot jars. Seal and process in boiling water bath for 15 minutes.

Yield: 5 pints.

Zucchini Bread

This reduced-fat recipe produces a hearty bread that is less tender and easier to handle than its richer cousins.

1-1/4 cups rolled oats

3 cups flour

1 tablespoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

2 eggs

2/3 cup sugar

2 teaspoons vanilla

2 tablespoons vegetable oil

1 cup unsweetened applesauce

3 cups grated zucchini

Preheat oven to 350 degrees. Grease and flour (or coat with non-stick vegetable spray) two 8-1/2 - by 4-1/2 - by 2-1/2-inch (medium) loaf pans.

Combine dry ingredients, stir to blend, then set aside.

In mixing bowl, beat eggs well. Stir in sugar, vanilla, oil, applesauce and zucchini. Add dry ingredients gradually, stirring to blend.

Pour into prepared loaf pans and bake 1 hour or until golden brown and wooden pick inserted near center comes out clean.

Yield: 2 loaves.

Zucchini Carrot Bread

Serve this rich loaf as a nut bread, or top with a simple cinnamon-flavored powdered sugar glaze or a cream cheese frosting and serve as a cake for dessert.

3 cups all-purpose flour (or 1/2 cup whole wheat and 2-1/2 cups white)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

3/4 cup vegetable oil

3 eggs, beaten

1-1/2 cups brown sugar

1 tablespoon vanilla

1 cup grated zucchini, unpeeled

1 cup grated carrots

1/2 to 1 cup chopped nuts (pecans, walnuts, etc.)

Preheat oven to 350 degrees. Grease and flour (or coat with nonstick vegetable spray) two 8-1/2 - by 4-1/2 - by 2-1/2 -inch (medium) loaf pans. Combine dry ingredients; set aside.

In large mixing bowl, beat together oil and eggs. Stir in sugar, vanilla, zucchini and carrots. Add dry ingredients slowly, mixing well, after each addition. Stir in nuts.

Divide evenly between the two prepared pans. Bake for 1 hour or until golden brown and wooden pick inserted near center comes out clean. Cool in pans 10 minutes; transfer to wire rack and allow to cool completely before slicing.

Yield: 2 medium loaves.

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