Cooking With Michele
June / July, 2010
A Zest for Zucchini
If there is one vegetable that seems to signal that summer harvest is in full swing, it would have to be the zucchini. It seems that one day you notice a small blossom, and the next, a 12-inch zucchini has magically appeared. These recipes will ensure you don't grow sick of this prolific produce.
By Michele Morris, Wine pairings by Liana Melena
Quick Zucchini Soup
Serves eight
This freezes well so make a large batch if you have a ton of zucchini to use up.
1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves garlic, chopped
8 cups zucchini, roughly chopped
6 cups stock, chicken or vegetable
1 tablespoon fresh thyme, minced
1 cup half and half, optional
Salt and pepper, to taste
Heat olive oil in a large stockpot over medium high heat, then add onion and cook until slightly softened, about three minutes. Add garlic and zucchini and cook for an additional five minutes, stirring occasionally. Add stock and thyme, cover, and bring to a boil. Reduce to simmer and cook until all vegetables are softened, about 20 minutes. Remove from heat and puree using a stick blender or in batches in a traditional blender. Add half and half, if using, then salt and pepper to taste. Notes: For an alternative, grate zucchini and onion on a box grater before cooking and do not puree at the end. Can be served with garlic croutons on top or sprinkled with Parmigiano Reggiano cheese. If freezing, omit half and half and add it when you reheat the soup.
WINE PAIRING
Try the La Playa Reserve Block Cabernet Sauvignon ($12.99) with flavors and aromas of vanilla, deep black fruits and spice. It finishes with ripe tannins, perfect for the rich cream of the soup.
Fried Shoestring Zucchini
Serves one to four (depending on your self control!)
Serve this as an appetizer with a nice cold beverage for a perfect summer party starter, but beware: this simple fried snack is addictive!
1 large zucchini (center seeds removed if large)
Canola oil (enough for deep frying)
Salt, to taste
Shred zucchini lengthwise on the fine setting of a mandoline to get fine ribbons. Heat a saucepan of canola oil (about two-three inches deep) over medium high heat. You know it's ready (about 350º) when you dangle in a zucchini strip and it sizzles. (Don't put the zucchini into cold or cool oil because it will just absorb all of the oil.) When the oil is hot, carefully add a good handful of the shredded zucchini to the oil. It will bubble fiercely because of the water in the zucchini, so just let it go awhile. When the water has started cooking out (five minutes or more), the bubbles will subside and the zucchini will start to turn brown. Continue cooking it until it's mostly browned but not burning. Remove with a spider or slotted spoon and drain on paper towels while you cook the next batch. Make sure to salt.
WINE PAIRING
Choose Twin Vines Vino Verde ($7.99). Slightly frizzante, this wine has zippy citrus flavors and acid to get the palate going for this fun appetizer.
Zucchini Salad with Lemon & Feta
Serves four
This Greek-inspired summer salad is surprisingly simple and savory.
4 cups shredded zucchini
1 lemon, zested and juiced
2 tablespoons mint, chopped
1 tablespoon dill, chopped
6 ounces feta cheese, crumbled
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Combine zucchini with lemon zest, juice, mint, dill, feta cheese and olive oil. Toss to combine and season with salt and pepper to taste. Cover and let stand in the refrigerator for at least two hours and up to 24 hours before serving.
WINE PAIRING
Pair with Chateau St Jean Sonoma Chardonnay ($9.99). Loaded with flavors of stone and tropical fruits, this wine has a creamy finish suited for the zest of this salad.
Michele Morris runs Cooking with Michele®, providing private cooking lessons to both kids and adults. As a chef educator for Operation Frontline and a guest chef for the Seed to Table school gardens programs, she teaches people throughout Denver how to cook healthy with local, fresh foods. For recipes, tips and techniques, visit cookingwithmichele.com.
Liana Melena has been in the wine and spirits industry for 15 years and is certified in many courses. She's passionate about wine and food and loves traveling with her husband to expand her knowledge and experience new cultures.
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