10th CSA Share: Here comes the squash & eggplant!
Meet Your Farmers: Carrie

New Ideas for Zucchini: Zucchini Strands with Mint

I IMG_3836 happened to be listening to The Splendid Table on my way to pick up this week's share and heard a recipe that sounded great.

It was Zucchini Strands with Mint (recipe below) -- a new take on zucchini by slicing it very thin like spaghetti, sauteeing it with garlic and then tossing it with mint. Definitely an interesting way to use the vegetable that I'll be trying to do something new with the vegetable.

What are you doing with this week's vegetables? I'd love to hear your ideas!

-- Clay

Zucchini Strands with Mint
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, via The Splendid Table
4 servings

    •    2 small to medium zucchini squash (1 pound)
    •    1/2 teaspoon salt
    •    1 tablespoon unsalted butter or olive oil
    •    1 clove garlic, finely chopped
    •    2 tablespoons finely shredded fresh spearmint
    •    Freshly ground black pepper

Cutting and salting the zucchini: Cut the stems and bottom tips off the zucchini and slice them on a mandoline or other vegetable slicer into long spaghetti-like strips, about 1/8 inch wide and 1/8 inch thick. Toss them with the salt in a medium mixing bowl, then transfer them to a fine sieve or colander and set it over the mixing bowl. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract some of the water. It will give off at least 1/2 cup.

Sautéing: Melt the butter in a large (12-inch) skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but is not browned, less than 1 minute. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.

Herb Substitutions: In place of the mint, use an equal amount of shredded basil, lemon balm, or perilla.

Photo above via TheBittenWord.com


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crunchy parmesan zucchini sticks!

cut up "fry" size zucchini, dip in egg, then into a mixture of bread crumbs (i used panko), cornmeal, and parmesan cheese. spread on a baking sheet and pop them in the oven for about 25 minutes at 425.

we had them with a dipping sauce made from our tomatoes and basil. looking forward to making them again this week :)


I like to make zucchini and yellow squash the way my great aunt Florene, a very southern cook, did. Cut up an onion, chop up your squash, and cook them until tender in a little water. Add butter (Imperial margarine if you're Aunt Florene), S&P, mash with a potato masher. (She drained the water off hers, but I just use a little then cook it down to retain the vitamins.) Add a little cream or milk and cook down a bit more. Consider a pinch of sugar or honey if you like. I've made it various ways--with a little tahini, or sometimes soymilk, etc.

Meghan Klasic

I picked up an eight-ball zucchini last Saturday as well as a patty-pan squash and I stuffed them with a mix of quinoa, corn from a local farmer's market and then garlic, green bell pepper, cherry tomatoes, garlic, onion, and some eggplant (all from the farm share).

1. Cut off the tops of the squash, scoop out the insides and diced them up with the rest of the veggies.

2. Steam the squash in a large pot for about 8minutes or until they are slightly tender.

3. Sauté the diced up veggies with a little olive oil, salt and pepper. Stir in the quinoa (pre-cooked).

4. Stuff the squash, sprinkle a little grated cheese on top (if you wish) and place the lids on last.

5. Place them in the preheated oven (350) and bake for about 20-25minutes.


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