Zucchini Butter


I found the idea for this recipe on The Kitchn website. It is a great way to use lots of zucchini in a clever way. It is perfect on toast or mixed in with rice, pasta or beans. They say it will last a month in the refrigerator but I don’t believe anyone can stay away from it for too long.

Note: let’s just say that you have some lovely zucchinis but you don’t want to make this dish right now but you don’t want to waste them and you don’t have any other ideas at the moment. Just do the first step: grate them, sprinkle with salt and drain the water. Then place the grated/strained zucchini in a freezer safe container and use when you are ready!

2 big zucchinis
1 teaspoon olive oil
2 big shallots
2 big cloves of garlic
1 teaspoon of salt

Grate the zucchini on a box grater or in the food processor. Place it into a strainer over a bowl and sprinkle with 1 teaspoon of salt. Mix it around and then let it sit for a while so the water releases. Press it down to get as much water out as possible. (Note: you can do this ahead of time and refrigerate or even freeze the grated zucchinis.)

Use a small paring knife, and small dice the shallots. Press the garlic.

Heat a teaspoon of oil in a skillet and add the shallots and garlic. Season with a pinch of salt. Cook over low heat until really fragrant and the shallots are translucent.

Add the zucchini and stir to mix with the shallots and garlic. Keep the flame on low and slow cook the zucchini mixture until it is spreadable. Every few minutes, mix it up and then spread it back out on the bottom of the pan. It is ready when the zucchini is soft and spreadable!

Store in a container in the refrigerator. Enjoy!

Simple Zucchini Salad


Summer = zucchini. How many different ways can I use this amazing veg without a full scale kitchen rebellion? How about this 1993 Jacque Pepin recipe from the NY Times? Delish.

1 medium zucchini
Salt, a few grinds
Freshly ground pepper, a few grinds
1 tablespoon white wine vinegar
2 tablespoons sunflower oil

Preheat the oven to 400. Line a baking tray with parchment.

Slice the zucchini into thin rounds, about the same size, and arrange on the baking sheet in one layer. Cook for 7 to 10 minutes until softening slightly, or longer depending on your preferred level of softness.

Whisk together the oil and vinegar and grind some pepper into the mix.

Take the zucchinis out of the oven and pour the dressing over the top. Enjoy immediately!

Homemade Flour Tortilla Open-Faced Tacos with Zucchini, Corn & Black Beans


Summer taco night!

These homemade flour tortillas are based on my chapatis recipe. They are so easy to make, even my son gets in on the action. You will NEVER buy the ones in the package again.

Tonight we topped them with zucchini from the CSA, corn, onions, black beans and lettuce. But you can really make anything you want.

serves 4

1/2 onion
1 cup of fresh (or frozen) corn
1/2 green zucchini *
1/2 yellow zucchini *
Handful of lettuce *
Sunflower oil
S and P

Slice the onion in semicircles and cook in a small amount of oil until soft. Cut the kernels off the cob and add to the onions. Cut the zucchinis into half moons and then in half again and add to the pan. Cook until nice and soft and a little browned. Add the black beans and heat through.

Shred some lettuce.

Flour Tortillas
1 cup unbleached white flour
1/4 teaspoon salt
1 tablespoon sunflower oil
1/4 to 1/2 cup water

Sift flour into a mixing bowl. Add salt and mix together with a fork. Add the oil and mix together breaking up the little oil balls with your fingers until the dough is crumbly.

Slowly add water until the dough comes together and knead for a few minutes.

Cut into 4 sections and roll into balls. Use a rolling pin and roll them out on a floured surface. Drop the tortillas onto a hot pan (non-stick skillet or cast iron) and cook the first side until it sort of bubbles up and brown spots appear. Then flip over and do the same on the other. Keep them warm in a 200 oven.


Lay the tortilla on a plate. Top with the zucchini mixture and lettuce. Enjoy!

CSA 2013 Week #7