101 Things to Do with Zucchini (you don't have to make up lies to the paramedics about)

AHHHH Zucchini!! Now, my little foodies, I love zucchini..any way shape or form...for eating purposes..(filthy minds???).  I will happily share my favorite recipes with you... you know that hardest thing about a food blog is taking pictures of the food...mine NEVER look as good as the ones on the WEB... possibly because I am not proficient in photo shop enough..hell, if I was I would have some smoking hot pics of myself...but I digress... ZUCCHINI... how do I love thee..let me count the ways... well  alot but maybe NOT 101.. I blog on..

Zucchini is part of the summer squash family which also includes yellow crookneck and straightneck, scallop and patty pan squash. They are usually dark green.

Squashes are native to North America and have been cultivated for thousands of years.

Store fresh zucchini in a plastic bag in the refrigerator for up to one week for best quality. Be sure the zucchini is dry when you put it in the bag as moisture will encourage mold and spoilage.

The flowers of the zucchini plant are also edible.

The flavor of zucchini is best when it is less than six inches long.

some reasons other than "it tastes so freakin good" to eat zucchini

zucchini and summer squash

One cup of zucchini has about 35 calories.

It is a good source of vitamin A, vitamin C, calcium and potassium.

A zucchini has more potassium than a banana.

Zucchini is a good source of fiber with 4 grams per cup.

Assuming you grow your own..cause it is incredibly easy and very prolific

Harvesting Zucchini
Harvest zucchini when the fruits are 6 to 8 inches long and 1 1/2 to 3 inches in diameter. Some varieties may be edible at even larger sizes. It is important to keep zucchini picked, or fruit production slows. On the other hand, if you have so much zucchini that even the neighbors have had enough, leave one or two fruits on the plant to slow it down.

Be sure to cut the fruit from the plant at the stem between the fruit and the main stem. Attempting to pull zucchini off the plant may damage the entire plant.

For edible flowers, harvest early in the morning before they close, place them with their bases in water, and store in the fridge until you're ready to use them.  (I will have lovely recipes for squash blossoms... no gagging allowed, Diane and/or Doug)

Zucchini Sauté

• 11/4 pounds zucchini (about 3 medium zucchini)
• ½ teaspoon olive oil
• 1 tablespoon dried oregano
• 2 cloves garlic, finely chopped
• 1 teaspoon grated lemon peel
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper

Directions:

1. Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks.
2. Heat oil in a heavy nonstick skillet over medium-high heat.
3. Add oregano and garlic, and sauté for about 2 minutes.
4. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned.
5. Mix in Parmesan cheese and pepper. Serve warm.

Now this is a basic recipe for you... for a variation.. I omit lemon and add tomatoes (fresh or canned..whatever I have) and onion.. you can add strips of boneless skinless chicken breast, steak or shrimp...you can also add eggplant.

Never be afraid to experiment with a recipe, within reason of course..no zucchini sundaes, for example... but take this basic saute and add what you like..again within sanity.

Zucchini Bread (and yes it IS delicious)

makes 2 loaves..one for you and one to share..or not

3 cups of flour
3 eggs
1 cup vegetable oil
2 1/2 cups sugar
1 1/2 tsp vanilla
2 cups of grated raw zucchini
1/2 tsp baking powder
3 tsp cinnamon
1 cup walnuts, chopped
1 tsp baking soda

   Beat eggs; beat in sugar.  Add oil, zucchini, and vanilla.  Mix remaining dry ingredients together.  Stir dry mix into egg mixture and blend well...no electric mixer...use a wooden spoon.  Stir in nuts (zucchini and nuts comments to yourself, please).  Pour into 2 greased loaf pans.  Bake in 350 degree oven for 1 hour or 1 1/4 hours....depends on your oven and the weather and the phase of the moon, I think.  You can tell if it is done...use a clean butter knife...insert into pan..if it comes out clean.. it's done!  Cool slightly..sliced.. slather on butter...and thank me later...mm mm

Yes, I know it was food heresy to use store bought Bisquick...so I am including a recipe on how to make afore said biscuit mix... read on...

Home made Biscuit Mix

Yield: 6 cups

this uses butter for flavor and richness but you could also use vegetable shortening or lard..the good thing about a from scratch recipe is the ability to customize it to your taste..

Ingredients:

• 6 cups all-purpose flour, sifted
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1/2 cup cold unsalted butter

Instructions:

1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months

For those wondering about using whole wheat, you can. Just subtract 1-2 Tablespoons for each cup of white flour to get the right consistency. Or, you can use white whole wheat flour. It has all the good nutrition of whole wheat flour except some of the bran is sifted out. With this flour, you can use an equal amount to the white flour.

If you would like a gluten free bisquick mix, you could try brown rice flour.

Back to zucchini...

Vegetable Succotash

• 1/4 cup olive oil
• 1 cup diced onion
• 2 finely chopped garlic cloves
• 2 cups red bell peppers diced
• 2 cups diced zucchini
• 2 cups yellow summer squash diced
• 3 cups frozen Lima beans
• 3 cups frozen corn kernels
• salt and pepper to taste

Directions:

1. In a skillet over medium-high heat, add oil
2. Add onion; cook until translucent (2 minutes).
3. Add garlic, bell peppers, zucchini, squash, Lima beans, and corn.
4. Season as desired; cook, stirring, until vegetables are tender (10 minutes).

Zucchini Bake with Feta and Thyme

(Makes about 6 side-dish servings)

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you're not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (I used a mandoline with the 7mm blade, but you can use a knife.)

Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, Parmesan, and lemon juice.

Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

OHH the things I love...zucchini, olives, feta.....mmmmm

Grilled Zucchini Greek Salad

(Amounts given are for one salad)

1 zucchini about 10 inches long
2 medium summer tomatoes (or 5-6 cherry tomatoes), chopped into bite-sized pieces
1/4 cup Kalamata olives, about 8 olives
1/4 cup crumbled feta cheese
olive oil, to brush on zucchini
1 tsp. Greek seasoning
1 T + 2 T vinaigrette dressing
fresh ground black pepper to taste

Preheat grill to high. (You can only hold your hand there for a second at that heat.) Cut ends off zucchini and cut into quarters lengthwise. (If you have large zucchini with seeds, cut away the white inside from each zucchini piece so you have the green skin with about 3/8 inch of white on it.) Brush all sides of zucchini with olive oil and sprinkle white side with Greek Seasoning.

Place white side down on hot grill and cook about 3 minutes, or until starting to get grill marks and barely starting to soften, then turn and cook other side of white about 3 minutes. Turn zucchini over so green side is down, brush with 1 T of vinaigrette dressing, and cook about 2-3 minutes more. Zucchini should still be slightly firm when you remove it from the grill.

Let zucchini cool while you chop tomatoes, cut olives in half, and crumble the feta. Cut zucchini strips into pieces about 1 inch wide.

Put zucchini and tomatoes in salad bowl. Pour 2 T salad dressing over (or less, you don't need much because the zucchini is already very flavorful). Add sliced Kalamata olives and crumbled feta and gently combine. Season with fresh ground black pepper to taste, and enjoy!

Marinated Zucchini Salad With Olives, Artichokes, Red Pepper, and Red Onion
(Makes 4-6 servings)

Ingredients:
4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
1 can large pitted black olives, drained very well
1 jar marinated artichoke hearts, drained very well
1 red or green pepper chopped into bite-sized pieces
1 red onion chopped into bite-sized pieces

Dressing Ingredients:
1 cup Newman's Own Olive Oil and Vinegar Dressing
(or your favorite Italian dressing with no sugar)
juice of half lemon (2 T)
1/4 cup grated Parmesan, Asiago, or Romano cheese (or all 3..lol..I love cheese!!)
1 tbsp dried basil (3 T. chopped fresh basil)
1 tsp. dried oregano
Optional: additional 1/4 cup grated Parmesan to sprinkle over salad just before serving (this is never optional, in  my opinion)

Instructions:

Cut zucchini into quarter slices or bite sized pieces. (If you're using large zucchini, cut away the seeds and most of the white part.) Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you're in a hurry, but I don't always do that.)

While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.) Chop the red bell pepper and red onion into bite-sized pieces.

Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.) Pour dressing over, just enough to cover veggies, and stir gently. (I usually only use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)

Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it's not essential. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired

At the risk of sounding like a cheese snob (which I sadly am), let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated Parmesan, not to worry. It will still be yummy.

Warm Zucchini Salad

Serves 4 as side salad, 2 as main dish. From The Food and Wine Lover's Diet

Ingredients:

2 Tbsp pine nuts
10 large basil leaves
2 zucchini (about 6 oz each)
1 Tbsp olive oil
1 shallot, very finely chopped
1 small red bell pepper, seeds and ribs removed, cut into 1/4" dice
1 Tbsp unsalted butter
1 1/2 tsp Dijon mustard
2 handfuls cherry tomatoes, quartered
Kosher salt
Freshly ground pepper
4 cups mixed baby salad greens
1/4 cup freshly grated Parmesan cheese
2 tsp finely chopped oregano

Directions:

In a small, dry skillet over medium heat, toast the pine nuts, stirring constantly, until they just begin to turn light brown, about 1 minute. Immediately pour them into a small bowl to cool.
Stack half of the basil leaves on top of one another and roll into a tight cylinder. Cut rolled leaves crosswise to make thin strips. Repeat with the remaining leaves and set aside. Using a vegetable peeler, mandoline, or sharp knife, cut each zucchini lengthwise into strips resembling wide noodles. Discard the pieces that are mostly skin.
In a large skillet over medium heat, warm the oil. Add the shallot and cook, stirring frequently, until softened, about 2 minutes. Add the bell pepper and cook, stirring frequently, for 2 minutes. Add the zucchini strips and gently stir and toss, being careful not to break the strips, until just cooked through, about 2 minutes. Add the butter and mustard and stir until the butter melts and the vegetables are evenly coated. Add the tomatoes and stir until just heated through. Season with salt and pepper to taste.
Divide the greens among 4 salad plates. Arrange the vegetables on top of the greens, dividing evenly. Top with toasted pine nuts, basil strips, Parmesan, and oregano, dividing evenly and serve.

Now let me say one last thing..well no, it will not be a last thing...I write like zucchini grows... I will admit to changing recipes to my taste..and seldom measuring...and I assume you are like me.. But with this recipe...leave these two things alone: the Parmesan cheese and the toasted pine nuts. Those ingredients lend a richness that makes this incredibly YUMMY  and I’m afraid if you don’t add them in, you’ll be sad, confused and disappointed. And nothing is worse than food impotence!

Grilled Zucchini - Perfect Every Time! (nothing is perfect but....)
(Makes about 2 servings)

Ingredients:
one zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick
1/2 cup of your favorite vinaigrette salad dressing
( Newman's Own Olive Oil and Vinegar dressing or Newman's Own Balsamic Vinaigrette is a good choice for this)
1 tsp. garlic powder (optional, but good)
1-2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional)

Instructions:

Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.) Put zucchini slices into Ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired. No need to refrigerate it while it's marinating, but you can if you prefer.

To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired (before you light the grill- fire safety is imperative, Doug tells me), but you don't really need it.

Place zucchini on grill, having a spray bottle handy (or a hot firefighter) for taming any flames that shoot up from the oil in the marinade. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.

Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot. (with hot firefighter).


OOOOO I got this recipe from the "Cooking Canuck".... not breaded or fried..vegetarian and YUMMY

Grilled Zucchini and Eggplant Parmesan

Ingredients

• 1 (1 1/2 lb.) eggplant
• 1 large zucchini
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 oz. fresh mozzarella, thinly sliced
• 1 1/2 cups tomato sauce (your favorite kind..preferably home made)
• 10 large basil leaves

Instructions

1. Preheat the grill to medium heat.
2. Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).
3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
4. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
5. In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
6. Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
7. Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
8. Serve immediately.

Wow..I never realized how much I like Zucchini....till I am drooling over this post...


Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil

make 3-4 servings

2 large or 4 small  zucchini
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. very lean ground beef (less than 10% fat)
1 tsp. chopped garlic or garlic puree (from a jar)
1/2 tsp. ground fennel seed
1 cup cooked white or brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high.

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with salt, pepper, ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

Add cooked rice, chopped basil, Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Variations:
Use turkey Italian Sausage instead of ground beef.
Use thin tomato sauce instead of the chicken stock.
Use sage or parsley instead of the basil.
Add some chopped olives to the stuffing.
Use sauteed mushrooms instead of or in addition to the red pepper.
Use feta cheese instead of the Parmesan.

mmm feta and olives and oregano would be yummy

Grilled Zucchini and Mint

3 pounds of zucchini and/or yellow squash (a few good sized pattypans would also work nicely here)
1/4 cup of olive oil
2 cups of crumbled feta
1 large handful of mint leaves, chopped
salt and pepper to taste

Slice the zucchini/squash lengthwise, so that you have long, flat pieces that are between 1/4 and 1/2 inch thick (the thinner they are, the faster they will cook). Drizzle the oil over the squash slices so that they are all thinly coated on both sides. Grill on your device of choice, cooking until they develop some grill marks and are tender when poked with a fork. Lay grilled slices on a platter Sprinkle with the salt, pepper, feta and mint.

I love zucchini!  YAY

Now about Zucchini Flowers or Squash Blossoms..yes they are edible..and yes they are delicious..however they are extremely delicate and should be used IMMEDIATELY... my favorite way to eat them is batter dipped and deep fried..(big surprise?)

and in a fritata

Squash blossoms are a treat generally unavailable to all but home gardeners and habitués of farmers markets. They’re so extraordinarily perishable that few supermarkets bother trying to keep them in stock.

Both the male and female blossoms of winter and summer squash varieties can be used interchangeably. The male blossoms appear at the end of thin stems and can be harvested without curtailing production of squash. . If using male squash blossoms, remove the stamens first. The female blossoms form at the end of the buds that grow into squash and are often harvested with the tiny squash still attached.

Male Squash Blossom

Female Squash Blossom

(looks like it should be the other way around)

Battered Squash Blossoms(With or Without Stuffing)

The Batter:1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water

Cheese-Mushroom Stuffing:1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

5. Sprinkle with salt, if desired and serve immediately.

NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffings.

Source: University of Illinois Cooperative Extension

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Squash Blossom Frittata

3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives
Salt and pepper to taste

1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.

3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.

4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.

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Squash Blossom Quesadillas

1 medium onion, diced
1 clove garlic, minced
1 poblano pepper, roasted, peeled, seeded, and diced
10 squash blossoms
1/2 cup chicken stock
3 sprigs fresh epazote, finely chopped
Salt and freshly ground black pepper
4 flour tortillas
1/4 pound grated Mexican white cheese
Olive oil, butter or margarine, for cooking

1. Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.

2. To compose the quesadilla, lay two of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortillas, place on heated griddle or nonstick saute pan with a little olive oil, butter or margarine, and cook for about 3 minutes on each side. When golden brown on each side, remove and cut into quarters.

Source: Adapted from recipe of the Food Network’s show, Melting Pot.

Squash Blossom Soup

1/4 stick butter
1 onion, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound squash blossoms (about 4 cups)
1 cup half and half
Salt and freshly ground pepper to taste
Grated anejo cheese (for garnish)

1. Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

2. Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste.

this is the type of man who eats Squash Blossom Paninis

Zucchini Blossom and Fontina Panini

Melted cheese is a nice way to set off the zucchini blossoms' tangy green flavor.

Makes 4

Recipe by Lora Zarubin

August 2008

Ingredients

• 20 zucchini blossoms, stems removed (about 3 ounces)
• 3 tablespoonsextra-virgin olive oil plus additional for brushing
• 1/4 teaspoonfleur de sel or coarse kosher salt
• 1/8 teaspoonfreshly ground white pepper
• 8 5x3-inch slices rustic country-style bread
• 2  cupsgrated Fontina cheese (about 8 ounces)

Preparation

• Gently rinse and dry zucchini blossoms. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add blossoms and sauté until beginning to brown in spots, turning often, about 2 minutes. Sprinkle with 1/4 teaspoon fleur de sel and 1/8 teaspoon white pepper. Transfer blossoms to paper towels and gently blot off excess oil.
• Place 4 bread slices on work surface. Sprinkle 1/2 cup Fontina on each slice. Top each with 5 blossoms. Top with remaining 4 bread slices; press down to compact. Lightly brush both sides of bread with oil.
• If using panini grill, cook each sandwich until golden brown, about 7 minutes. If using nonstick skillet, heat skillet over medium heat; add sandwiches to skillet, then top with second heavy skillet to weigh down. Grill sandwiches until golden brown and cheese melts, about 4 minutes per side.