Zucchini Possesses Versatile Qualities

As anyone who has grown zucchini can tell you, the harvest is hard to keep up with. A few zukes turn into a basketful, then into bagfuls.

Zucchini are at their best when they are very young and small, whether picked straight from the plant or bought at the store. Home gardeners can pick tender zucchini, but they need to be quick: Zucchini can explode in size in just a few days.

Most zucchini found in markets are nearly the perfect size for tenderness, about 6 inches. Look for firm zucchini with bright coloring and no brown spots.

Wrapped tightly in a plastic bag, fresh zucchini will keep in the refrigerator for about three days, but it loses flavor and moisture quickly so it’s best to use it right away. If picking fresh zucchini, only pick what you can eat immediately.

Sliced young zucchini can be used in salads or stir fries. Try sliced zucchini fingers on your next vegetable tray.

The larger zucchini have tougher skins and hollow interiors, but they can be eaten after a little preparation. If you prefer, peel them first. Then slice them lengthwise and remove the pithy seed marrow.

Small or large, zucchini can be used in many ways. Dip sliced zucchini in batter and deep-fry, sautee chunks in olive oil and top with fresh herbs, boil and mix in a casserole, or cook them up for a relish or salsa.

A great way to serve a large zucchini is stuffed and baked. First, prepare the zucchini by washing, cutting lengthwise and removing inner marrow. Scoop out part of the flesh on each half to within 1/2 inch of the skin and the ends to form a boat. Mix the flesh with bread crumbs, seasonings, meats, cheeses, rice, or whatever else looks good. Stuff the zucchini, top with cheese and bake at 400 degrees for 30 minutes.

Mexican Zucchini Casserole

4 cups shredded zucchini

1/4 cup finely chopped onion

2 jalapeno peppers, seeded and finely chopped, or more to taste (optional)

4 eggs

1/4 cup vegetable oil

1-1/2 cups baking mix, such as Bisquick (not flour)

1/2 cup grated Cheddar cheese

Salt and pepper to taste

Preheat oven to 375 degrees.

In a large bowl, mix together zucchini, onion and peppers.

In a smaller bowl, beat eggs with oil until combined. Add to vegetable mixture and stir until combined.

Add baking mix and cheese to vegetable/egg mixture. Stir well until baking mix is fully moistened. Add salt and pepper to taste.

Pour into a greased 9- by 13-inch baking dish. Top with more grated cheese if desired. Bake at 375 degrees for 45 minutes or until top is browned. Remove from heat and cool slightly.

Cut into squares and serve warm. This dish is great reheated the next day or eaten cold.

Yield: 8 servings.

Nutrition information per serving: 235 calories, 8 grams protein, 17 grams carbohydrate, 15 grams fat (57 percent fat calories), 114 milligrams cholesterol, 431 milligrams sodium.