Q: What makes the skin on zucchini tough? Can I still use it? If so, what's the best use?
_ Doe Jenko, Warren, Mich.
A: While I am not a gardener, I've always believed the larger the zucchini, the more seeds they'll have and the tougher their skins will be. But that doesn't mean there's no use for them. Right now is high time for zucchini. It's so abundant and rather inexpensive this year. Recently, at a local farmers market, they had zucchini and yellow summer squash 6 for $1.
Once you prepare the zucchini _ slicing, shredding or chopping _ there isn't much skin there so you really won't notice if it's tough. Anytime you cook zucchini, be it sauteing, baking or grilling, the skin should soften.
When choosing zucchini, look for those with skin that is a bright forest green color. Inspect them for blemishes, especially the small zucchini, which typically have thinner skin.
Zucchini is one of my favorite vegetables to grill because it cooks quickly and makes for an easy side dish. When grilling, zucchini releases natural sugars, which caramelize, creating a sweet flavor. Choose medium-size zucchini (about 8 inches long and 2 inches in diameter) for the grill. You can cut them into slices _ I prefer slicing them on the diagonal and at least 1/3-inch thick. Brush the slices with some oil and season lightly with salt and pepper or your favorite all-purpose seasoning. Grill the zucchini over medium heat until you get nice grill marks and the zucchini is soft, but not mushy or falling apart.
Large zucchini, along with its additional seeds, also has a higher moisture content. The large zucchini are best shredded and used to make breads, muffins and even veggie pancakes. Once you shred the zucchini, it's best to pat it dry to remove much of the moisture before using in a recipe.
One of the best things about zucchini is that it stores well in the freezer. Shred zucchini and store in 1- or 2-cup amounts in a plastic sealable bag. Label, date and freeze the bag. When ready to use, thaw and pat dry the zucchini. To freeze slices, slightly blanch them, plunge in ice water, drain and pat dry. Place in a bag and freeze as directed above. Both the slices and shreds will keep 10 to 12 months in the freezer.
Today's recipes make great use of zucchini. With the bread salad, there are no worries about squeezing the moisture out of the zucchini because it helps soften the bread. I came across the zucchini pesto recipe last year. It's a keeper and well worth reprinting. The pesto can be mixed in with hot or cold pasta.
