Archive for August, 2017

National Zucchini Day

Friday, August 11th, 2017

In some ways, I find food holidays just a tad too convenient. I have a sneaking suspicion—actually, in some cases I flat out KNOW—that many of them were organized by corporations or their minions to promote specific products. (Take that, National Oatmeal Month!)

And yet … I enjoying having an excuse to celebrate particular foods. So when I learned that Tuesday was National Zucchini Day, I roped in my friend Michael Collins of the Barrel Shop B&B to cook a little zucchini with me.

I have known Michael for 25 years or so. (Bless his heart, he says that I was just a small child when I first ventured into his former restaurant, the Green Emporium in Colrain, Massachusetts.) I have had fun over the years cooking, singing, eating, and talking with him and his partner Tony, an artist.

I hoped Michael would have a tasty, simple zucchini dish, and his stuffed zucchini didn’t disappoint. It featured a lovely combination of flavors, colors, and textures.

I celebrated the holiday with courgette chocolate cupcakes. I love the word “courgette,” the French term for “zucchini.” It sounds elegant and mysterious and helps counter the popular reputation of zucchini as overabundant and boring, a reputation to which I strongly object.

I topped my cupcakes with cream-cheese frosting. I could make a meal of these two dishes and hope you can, too!

Michael and I appeared together on Mass Appeal. Somehow the video of the cupcakes got lost on the internet, but you can see his zucchini boats by clicking on this link.

I’ll be back soon for National Eat a Peach Day…..

Michael’s Stuffed Zucchini

Ingredients:

4 small zucchini, cut in half lengthwise
1 medium onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons panko bread crumbs
2 tablespoons Italian bread crumbs
3 tablespoons tomato paste
salt and pepper to taste
4 tablespoons Asiago cheese
6 Kalamata olives, pitted and cut in half
the juice of 1 lemon

Instructions:

Scoop out the centers of the zucchini. Chop the zucchini “meat” finely. Blend it with the onion, the garlic, the olive oil, the bread crumbs, the tomato paste, and the salt and pepper to make a paste.

Stuff the mixture into the zucchini shells. Cover with the cheese. Dot with the olives, and squeeze the lemon juice on top.

Bake until the zucchini boats are bubbly and brown, about 20 minutes. Serves 8 as a side dish.

Courgette Chocolate Cupcakes

Ingredients:

1-1/4 cups flour
2 tablespoons unsweetened cocoa
1/4 cup (1/2 stick) butter
1/4 cup canola oil
7/8 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup buttermilk
1 cup grated zucchini (stem but do not pare first)

Instructions:

Preheat the oven to 325 degrees. Sift together the flour and the cocoa. Using an electric mixer at medium speed, cream together the butter, oil, and sugar in a mixing bowl until light and fluffy. Beat in the egg. Blend in the vanilla, followed by the baking soda and salt; then add the flour/cocoa mixture mixture alternately with the buttermilk. Stir in the zucchini.

Pour the batter into lined muffin cups. Bake until the cakes test done, about 25 minutes. Ice with your favorite frosting. Makes about 18 cupcakes.