Skip to main content

Zucchini: Not Just a Humble Vegetable

I love the vegetable zucchini - its green color, the firm flesh, the way it can easily be cut into strips, discs, shredded, etc.

But, I get tired of eating it in stir fry, and my recent zucchini patties turned out mushy and gross, and deep fried zucchini just isn't the proper treatment for such a lovely vegetable - leave that mess to mozzarella or *this is So Southern of me* pickles.

Thus, what does one do with zucchini when you have a crisper drawer full and wishes to fulfill?

This. For Breakfast or Brunch.

Or This. For dessert, or Lunch. (Alright, no Dr. Seuss am I.)

If sweets aren't your thing, do this: use a veg peeler to carve the zucchini into strips. Make a sauce of a teaspoon of sesame oil, rice vinegar, a couple shakes of crushed red pepper, a little sprinkle of brown sugar, and a dash of lime juice. Crush some roasted peanuts and chop a little cilantro (or mint, or Thai basil), and sprinkle over the zucchini "noodles" and sauce it up. This is a crude approximation of a salad I had a couple times at Nashville's City House and it was like, totally OMG, for real, amazing.

Or you can hollow it out, *saute the flesh with some garlic, and stuff it back in with rice or quinoa, chopped tomatoes or salsa, and sprinkle with Parmesan or goat cheese, and run it under the broiler. Yeah, that would be tasty. Zuke boats!

Man, I am hungry. When's lunch? Happy and tasty Tuesday to you!

*P.S. True story - my late Grandmother Coxey loved to talk about how her mother, Mama Culp of Badin, NC, used to say "sashay" or "sachet" instead of "sautee" - "You just sashay it in a little butter, and there ya go." It also reminds me of a friend whose grandmother called a "quiche" a "quickie." Just goes to show that all that fancy terminology goes to waste. I think I like "quickie" better, anyway.


  1. I'm not sure quiche would be as popular if it was widely known as a "quickie".....or maybe it would!

  2. MMMM! I love zucc too! This season has been sooo delish too, make sure you get some of the funky looking ones at the markjet, they are so sweet, you can eat them raw!

    I bet this recipe would also be way delicious with a quick substitute of zucchini instead of egggplant.


Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Tea Time

Fall finally decided to show up here in Charlotte, NC this week.

Hoodies and sweaters were pulled out of closets, socks and slippers donned for the first time in months, and denim could be worn comfortably.

Oh denim. I've never understood people who wear jeans in Southern humidity. They're like sweaty straightjackets for your legs and torso. Skin was meant to breathe, y'all.

So with a chill in the air, one must make certain adjustments in all areas of life, from the closet to the kitchen. Gin & tonics are replaced with red wine. We buy apples and dried fruit for cereal instead of berries. And I trade daily cold drinks of seltzer for my favorite comfort of the cooler seasons - tea.

Scott & I share an affinity for tea, and we have our rituals. "Tea and Books and Bed" is a totally innocent affair that involves piling up with reading material and decaffeinated brews. You do have to watch Scott with tea - one drowsy moment can result in a messy spill, turning …