Zucchini, the underrated vegetable....

I seriously love zucchini, but it is tricky to cook, without it being soggy and unappealing. I've found a few recipes lately that I really love (also check out the zucchini crab cakes I posted!). The first one is from Cooks' Illustrated, and I think I made it twice in a week, after I "discovered" it. The best part is that it's SO simple.

(annoyed that this is sideways? So am I...can't figure out how to rotate it on here...)

Grilled Zucchini Salad with Tomatoes and Basil

Serves 6. Published July 1, 1995.

Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry, or fish.

Ingredients

6	medium zucchini (about 2 pounds), rinsed, trimmed, and sliced lengthwise into 1/2-inch-thick planks (see illustration below)
1/4	cup olive oil
	ground black pepper
2	tablespoons balsamic vinegar
2	ripe tomatoes , large, cored, and cut into thin wedges
2	tablespoons minced fresh basil leaves

Instructions

1. Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.

2. When grill rack is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2 to 3 minutes. Turn and continue to grill until other side is marked, about 2 minutes. Remove from grill and cool briefly.

3. Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes and basil with dressing in large bowl.
   

4. Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasonings and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.)

I love making dishes like this in the summer/fall b/c I have fresh herbs and tomatoes growing, which makes it easier to whip something like this together. I served it with grilled chicken breasts and curried red potatoes (more on that another time).

The next recipe is also from Cooks' Illustrated.

Sauteed Zucchini with Walnuts and Herbs

Serves 4. Published July 1, 1995.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.

Ingredients

4	medium zucchini (about 1 1/3 pounds), rinsed, trimmed, and sliced crosswise into rounds about 1/4-inch thick (see illustration below)
	kosher salt
3	tablespoons olive oil
1	small onion or 2 large shallots, minced
2	tablespoons minced fresh herb
2	tablespoons toasted, chopped walnuts
	Ground black pepper

Instructions

1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.

2. Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.

3. Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

I used fresh parsley (again, love that it's in my back yard) for the herb portion of this recipe. These were seriously tasty. I had never salted my zucchini before, and I really do think it helped with the soggy aspect. I'll definitely be making these again. Sorry, I didn't take a pic, the kids were about to implode!

Tonight I'm using the spare zucchini from last night (I had an extra), left over meatloaf, and making a fritatta/oven omlette. We'll see how it turns out! I'm getting to use my cast iron skillet again! :o)