It's time to dig out my zucchini cookbook. Several times over the past year I have reached for it hoping for inspiration, but withdrew my hand at the last moment upon realizing the only time to post zucchini recipes is mid-summer when folks are starting to feel invaded by green pods.

I don't have this problem because I will be lucky to get 3 or 4 6 inch fruits from my play garden here at 7000 feet.

Laura's Zucchini Recipe
Olive oil
Thinly sliced zucchini
Salt, pepper, garlic powder

Saute the zucchini in the oil slowly with a lid half on it, stirring occasionally. Let the steam escape so they don't get all soggy and try to attain that fine line between nicely toasted and a little overdone. Season with salt and pepper and garlic powder if desired.



For those of you who are ready to move past the simple saute:

Creamed Zucchini with Nuts

Cook sliced zucchini until just tender (see recipe above). Drain the liquid and use it to make a white sauce:

1 tablespoon butter
2 tablespoons flour
1/8 teaspoon salt
Zucchini liquid plus milk to make at least 1 cup

Melt the butter and stir in the flour and salt. Let cook a minute or so but don't let it get browned. Stir in the liquid slowly, stirring vigorously to work out lumps. Add more liquid as needed to achieve a pourable consistency.

Stir in 1/2 cup chopped walnuts or almonds and serve over the zucchini.

Preparation Tip
For fast chopping, grating or shredding of zucchini, use a blender or food processor: put 1 cup water in the container with evenly-sized sections of zucchini. You can save the drained off water to use in soups.

Tomato and Zucchini Soup

1 medium onion, chopped
1 1/2 tablespoons oil
3 small zucchini, finely diced
4 cups tomato juice
1 can (13 3/4 oz) chicken broth
2 tsp Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1/8 to 1/4 teaspoon Tabasco
2 tablespoons chopped parsley
Lime slices

Saute the onion in the oil until soft, about 5 minutes. Stir in the zucchini and saute 2 to 3 minutes. Add the remaining ingredients except parsley and lime slices. Heat to boiling. Lower the heat and cover. Simmer 5 minutes. Stir in the parsley and serve garnished with lime slices.

Zucchini in White Wine
1/4 cup diced onion
2 tablespoons butter
1 1/2 pounds zucchini cut in 1/2 inch slices
1/4 teaspoon nutmeg
1/4 teaspoon rosemary
1/4 cup dry white wine

Cook the onion in butter until tender, but not brown. Add the zucchini and saute lightly. Add rosemary and nutmeg. Cook 3 to 4 minutes over medium heat. Add wine and simmer about 10 minutes. Do not overcook! (whatever that means)