Zucchini Bonanza

August is the laziest month of the year. That's my excuse and I'm sticking with it. I've been procrastinating and wasting my time. Someone has to gobble up the last rays of summer.

So I have some catching up to do. I have piles of recipes and cookbooks next to the computer waiting for action. Our CSA has been delivering some veggies that we don't normally use; Fennel, tomatillos, okra, large cabbages, and some familiar favorites; tomatoes, zucchini, cucumbers. This I will dedicate to the Zucchini. We have been pulling in tons of the stuff. Lovely dark green squashes. The yellow squash has been coming to as well as some unusual varieties that we use just the same.

My favorite way to use the summer squashes is to grill them. I simply slice them lengthwise into 1/4 inch pieces, brush the slices with olive oil and pop them on the grill. Yum and easy.
Leftovers are great on sandwiches with some hummus or dices into a pasta dish. The same can be done with eggplant.

I have been asked for a good gluten free zucchini bread. I am still working on that, but I have made a yummy zucchini souffle that is gluten free. The results are like a moist cornbread. this is not a simple recipe, but it was well worth the time. It is adapted from a recipe in Bert Green's (no relation) "Green on Greens". This is a great example of a dish that is gluten free without trying.

Zucchini Hoe Cake

1 pound zucchini, trimmed and coarsely grated
Salt
6 tbsp trans fat free margarine
1 small onion, minced
1 tsp chopped fresh basil
2 tbs p chopped fresh parsley
pinch ground allspice
1/8 tsp nutmeg
2 1/2 cups light cream
1 tbsp sugar
1 tbsp honey
1 cup cornmeal
4 egg yolks (I did not say this was low fat)
1 tsp baking powder
ground black pepper
5 egg whites- beat to soft peaks

1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand for 20 minutes. Gently press the zucchini with a heavy duty paper towel to remove the excess liquid. Do not skip this step.
2. Preheat the oven to 375 degrees. Melt 2 tbsp of margarine in a heavy skillet. Add the onion, zucchini, basil, parsley, allspice and nutmeg. . Cook covered for 5 minutes. Then remove the cover and cook, stirring constantly until the mixture is dry, about 4 minutes. Remove from heat.
3. Combine the cream, remaining margarine, the sugar and the honey. Cook stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
4. Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at at time, beating thoroughly after each addition. Stir in the baking powder and black pepper. Stir in the zucchini mixture.
5. Fold in beaten egg whites. Pour into a buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30-35 minutes. Serves 6-8.

Enjoy. Later today (time permitting - as well as motivation) I will attempt a gluten free zucchini bread that is moist and yummy.
Comming next --- Gluten free corn muffins.