Did you know that the largest grown zucchini on record was 69 1/2 inches long? That’s basically how tall I am and that’s a lot of zucchini if you ask me. It was grown by a gentleman named Bernard Lavery from the UK and he happens to be obsessed with growing oversized vegetables.
When it comes to eating or cooking zucchini, bigger is not always better. The larger your zucchini is the more fibrous and less flavorful it can be. When picking out your zucchini look for ones that are about six to eight inches in length and about two inches in diameter. These will be full of flavor and the most tender.
Not only is zucchini known for growing to the size of a baseball bat if you’re not paying attention, it is also low in calories, has more potassium than a banana and is easy to cook.
Zucchini can be prepared in an abundance of ways. Fried, sautéed, steamed, grilled stuffed and even baked. If you don’t have time for all of that you could even eat it raw. You can shred it over a salad or cut it up and dip it in your favorite creamy dressing. Zucchini really is limitless when it comes to preparation.
This might be one of the reasons zucchini is truly an international vegetable. Zucchini can be found all over the world and is used in many different cuisines. It can be found in your ratatouille in France, made into zucchini pancakes called mucver in Turkey and fried and served with a dip in Bulgaria. Zucchini flower blossoms are very popular in Mexico as well, especially in soups and stews. Lastly a new trend here in the U.S. is turning zucchini into noodles. Some use a handy-dandy gadget called the spiralizer for this technique. Zucchini noodles can be used in place of pasta or to make a cold salad.
Zucchini is a beautiful vegetable — or fruit if you want to get technical — that can be enjoyed in a variety of ways. Easy to grow, easy to eat.
Here’s a recipe for a family favorite. Adorned with cheese and accompanied by tomatoes, I don’t think zucchini could get any better.
Skillet Zucchini and Tomato with Mozzarella
Serves 6
Ingredients
2 Tablespoons butter
1 Tablespoons Extra virgin olive oil
3 cups zucchini, cleaned, cut into half-moons, 1/8 in thick
1 cup onion, sliced thin
2 cups tomato, diced medium
2 teaspoons dried basil
1 teaspoon dried oregano
8 ounce fresh mozzarella, sliced or 1 cup shredded mozzarella
Salt and pepper to taste
• Turn the broiler on high. In a large oven-proof skillet melt the butter on medium high heat. Add the olive oil. Sauté the onion in the butter and oil until tender. Add the zucchini, dried herbs, salt and pepper. Sauté on high heat for 6-8 minutes until the zucchini is tender.
• Remove from the heat. Stir in the tomatoes, taste for seasoning, then spread the cheese into an even layer on top. Place under the broiler, moving to keep heat even and to prevent burning, until the cheese is melted and bubbly. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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