By Nancy Vallarella
Summer is the season of the courgette! You might know it better as zucchini or summer squash. This versatile vegetable is everywhere right now, bursting from garden beds and filling produce stands at unbeatable prices. It’s a favorite among home gardeners because it’s so easy to grow. There’s even a joke: “Warning – Do not leave your car windows open this time of year, or you may find it full of zucchini!”
Once upon a time, zucchini bread was the go-to treat for sharing with friends, family, neighbors, and even the mailman. But like fruit cake at Christmas, it eventually fell out of favor. Health-conscious cooks started creating zucchini dishes that were low in carbs and gluten-free, steering clear of the traditional fried zucchini chips and zucchini fries.
Nowadays, a quick Google search reveals countless zucchini recipes to explore. But here’s something new and fun: on social media, zucchini is making a comeback under its French name, Courgette. Yes, add that term to your recipe searches for some fresh inspiration!
According to Food & Wine, the term “courgette” is used in England, derived from the French word for green gourd, while in the United States, we use the Italian name “zucchini.” Both names refer to the same summer squash.
Ready to try something new? Here’s your jump start into the exciting world of courgette/zucchini/summer squash recipes. Think of it as the PRINCE of summer vegetables, laughing in the Purple Rain.
Black Bean and Zucchini Quesadillas
Ingredients – Serves 4-6
– 2 medium zucchinis, coarsely graded
– ½ tsp. coarse sea salt or kosher salt plus additional to taste
– 1 (15 oz.) can black beans, rinsed and drained
– 8 ounces grated Monterey Jack cheese coarsely grated
– 1 scallion chopped, white and light green part only
– ½ jalapeno pepper finely chopped
– 4 flour tortillas 10 inches in diameter – (burrito size)
– extra virgin olive oil for brushing the tortillas
– Optional garnish – chopped tomato, avocado, salsa, cilantro.
Directions
- In a colander, toss together the grated zucchini and salt with your hands squeeze zucchini to remove most of its liquid. You can also place grated zucchini in a tea or flour sack towel and ring out the liquid.
- In a large bowl combine the zucchini, beans, cheese, scallion, and jalapeno.
- Brush the tortillas with oil on one side. Turn over the tortillas so the oiled side is on the bottom. Divide the bean mixture between the tortillas, spreading it to the edges. Top each with a plain tortilla and brush the top with oil.
- Warm a large skillet over medium heat or electric griddle to 300°. Place the quesadilla in the pan or griddle and cook until the cheese melts and the tortillas are golden brown, about 3 minutes per side. Repeat with the remaining quesadillas.
Garnish with chopped tomato, avocado, salsa, cilantro.
Spiralized Zucchini Noodles with Chicken Tenders
Ingredients – Serves 4 – 6
– 4 medium zucchini spiralized into noodles the size of cooked spaghetti
– 2 minced shallot cloves
– 2 grated or minced cloves of garlic
– Pinch – ¼ tsp. red pepper flakes (optional)
– 3 – 4 Tbs. extra virgin olive oil divided
– 4 cups homemade marinara or favorite jarred marinara sauce (I use Rao’s)
– 1 – 2 lbs. of chicken tenders
– salt and pepper
– fresh parmesan cheese to garnish
Directions
- Lightly salt and weep spiralized zucchini. Clean chicken tenders (remove white tendon) and lightly season with salt and pepper.
- Heat a large nonstick skillet on medium heat and add 2 Tbs. extra virgin olive oil. Once oil is warm, sauté shallots until just tender (approx. 3 minutes) add garlic and stir for 1 minute or until it is fragrant. Add spiralized zucchini and sauté until it has reached desired tenderness (approx. 5 – 6 minutes). Transfer zucchini mixture into a large serving bowl.
- In the same skillet heat remaining 1 Tbs. of olive oil and heat over medium heat. Add chicken tenders and leave room between each. Do not crowd. You will have to cook the chicken in two batches if you are making two pounds of tenders. Cook chicken tenders 3 minutes on each side. Add marinara sauce to skillet with chicken tenders and reduce heat to medium low and simmer until warmed through (approx. 5-6 minutes).
- Pour sauce and chicken tenders over spiralized zucchini and top with grated parmesan cheese. Buon Appetito!
Spiralizing Zucchini Tips – Score medium to large zucchini before spiralizing to avoid strands that can be several feet long. Just one long ¼ inch incision along the length of the zucchini should do the trick.
Prior to cooking zucchini noodles – let them weep, let them weep, let them weep. Zucchini are 90% water. If you don’t draw out the water prior to cooking, you will have a watery dish lacking taste.
To weep zucchini noodles:
Place lightly salted noodles in colander and place colander in a larger bowl. Let salted zucchini sit for at least 30 minutes or overnight in fridge with plastic wrap over noodles. You should see liquid pooling in the larger bowl.
If you are in a hurry – lay out a clean tea towel. Place zucchini noodles on top. Spread out noodles. Roll up towel and give it a gentle ring to draw out the water.
Quantity Guideline
RAW:
1 cup of raw zucchini noodles = 1 small zucchini
2 – 3 cups = medium zucchini
3 – 4 cups = 1 large zucchini
COOKED:
Remember zucchini is 90% water. 2 cups of raw zucchini noodles render 1 cup of cooked zucchini noodles. As a main dish, you will need approximately 4 cups of raw zucchini noodles per serving.
Spiralized Zucchini Waste – Zucchini stems can be boiled until tender. Pour good extra virgin olive oil over the top and add a flake or tiny pinch of salt to each. Makes a tasty appetizer.
The left-over core and zucchini base can be diced to sauté for an omelet filling or mushroom stuffing. If you are not feeling ambitious, freeze the core and stem and use it for vegetable stock.
