KSRO ZUCCHINI RECIPES

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAMServes 4 to 6This velvety soup has no cream except for the little bit of sour cream that’s spooned on top. It’s perfect for summer entertaining: All of the components can be prepared a day ahead.Cilantro cream:1/2 cup sour cream2 tablespoons chopped fresh cilantro1 small garlic clove, pressed

Shrimp:1 pound peeled cooked medium shrimp2 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil1 teaspoon cumin seeds1 teaspoon finely grated lemon peel

Soup:1 tablespoon olive oil1 medium onion, sliced (about 2 cups)2 garlic cloves, sliced6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds4 cups low-salt chicken broth2 tablespoons chopped fresh cilantro plus sprigs for garnish

For cilantro cream:Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. Cover, chill and set aside.

For shrimp:Combine all ingredients in a medium bowl. Cover and chill for at least 4 hours.

For soup:Heat oil in heavy large pot over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to medium low, and simmer until zucchini is tender, about 8 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. Can be made 1 day ahead. Keep chilled.Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINTServes 4

4 ounces canned anchovies, drained and minced1/4 cup finely chopped mint2 tablespoons snipped chives1/4 cup plus 2 tablespoons extra-virgin olive oil4 large garlic cloves, thinly sliced1/4 teaspoon crushed red pepper1 1/2 pounds medium zucchini, thinly sliced lengthwiseCoarse sea salt1-pound dried pappardelleFreshly grated Parmesan cheese and lemon wedges, for serving

In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil.In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes.

Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.

GREEN CURRY SHRIMP WITH ZUCCHINI

Serves 6

1 tablespoon green curry paste3 garlic cloves2 cups well stirred coconut milk4 tablespoons fish sauce2 tablespoons lime juice2 teaspoons light brown sugar4 tablespoons corn oil, divided2 shallots, peeled and thinly sliced3 cups zucchini or yellow squash, cut in 1/4-inch half rounds1-1/2 pounds prawns, peeled and deveined2 tablespoons Thai or Italian basil leaves, thinly slicedSteamed rice, for serving

In a blender or food processor, mix 2 tablespoons of water, the green curry paste and garlic, and blend until smooth.

Combine the coconut milk, fish sauce, lime juice, brown sugar; set aside.

Heat a large sauté pan until very hot. Add 2 tablespoons oil and sauté shallots until translucent, 1 minute. Add the zucchini and stir-fry until the squash just browns, 5 to 7 minutes. Transfer the shallots and zucchini to a bowl.

Reheat the same pan and add 2 tablespoons of oil and sauté the curry paste for several seconds. Stir in the coconut milk mixture and simmer for 5 minutes. Right before serving, stir in the shrimp and basil and cook until the shrimp turns just opaque. Stir in the zucchini and serve warm with rice.

ZUCCHINI PICKLES

Makes 3 cups

Adapted from The Zuni Café Cookbook by Judy Rogers

1 pound zucchini1 small yellow onion2 tablespoons kosher salt2 cups cider vinegar1 cup sugar1-1/2 teaspoons dry mustard1-1/2 teaspoons yellow and/or brown mustard seedsScant 1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them one-eighth-inch thick; a mandolin works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.

Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

Can be stored and refrigerated for a month or more.

John Ash © 2023