Zucchini

Zucchini is far from being one of my favorite vegetables. I find it rather bland, and I’ve seen no evidence that it’s nutritional qualities are anything to write home about. Even cucumbers, which are mostly water, have powerful cleansing qualities. Still, I find it an ever-constant presence in the vegetable drawer, and at the end of the summer, whether at the farmer’s market or the CSA farm, it’s so plentiful that to ignore it just seems somehow wrong! Even I will admit that with just a little tweaking, zucchini can be quite tasty, and it’s undeniably versatile.

• Zucchini with Mint
• Polenta and Zucchini Marinara
• Zucchini with Zip

Zucchini with Mint

Serves: 6 to 8
Adapted from Vegetarian Celebrations

• 2 long, narrow, medium zucchinis, about 1 pound total
• 1/4 cup finely chopped fresh mint, or more to taste
• 1 scallion, minced
• Juice of 1 lemon
• 2 tablespoons agave nectar
• Salt and freshly ground pepper to taste

Cut the zucchinis into 1/8-inch-thick slices. Combine in a mixing bowl with the mint and scallions and toss together. In a small bowl, combine the apple juice, lemon juice, and honey. Pour over the zucchini mixture and toss well.

Cover and refrigerate for an hour before serving. Just before serving, season to taste with salt and pepper.

Polenta and Zucchini Marinara

Serves: 6
Adapted from Vegan Express

This is almost so embarrassingly easy, but it’s such a crowd-pleaser, I just had to share it. Use a really flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable.

• One 18-ounce tube polenta
• 2 medium zucchinis, sliced 1/4 inch thick
• One 28-ounce jar good-quality marinara sauce
• 1 1/2 cups grated mozzarella-style vegan cheese
• Sliced fresh basil leaves for garnish, optional

Preheat the oven to 425 degrees.

Cut the polenta into 1/2 inch thick slices. Spread the bottom of a shallow 1 1/2 quart baking dish with a little of the marinara sauce, then arrange the polenta slices in a single layer.

Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them.

Sprinkle the surface evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly. Serve at once, garnishing each serving with fresh basil if desired.

Zucchini with Zip

Serves: 4
Adapted from Stir Crazy! by Susan Jane Cheney

Fresh mint and lemon add zest to this simple stir-fry; carrot contributes extra color.

• 1 tablespoon extra-virgin olive oil
• 1 large carrot, julienned
• 4 small green zucchini, julienned
• 2 scallions, sliced thin on a diagonal
• Freshly ground pepper to taste
• 2 teaspoons fresh lemon juice
• 2 tablespoons minced fresh mint
• Salt to taste

Set a wok over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the carrot and stir-fry for 2 to 3 minutes. Add the zucchini and scallions and continue stir-frying for one to two minutes, until the carrot and zucchini are both crisp-tender. Grind in black pepper and stir-fry briefly.

Remove the wok from the heat and add the lemon juice, mint, and salt to taste. Serve immediately.

Variation: Omit the carrot and use twice as much zucchini: half green and half golden.