Magazine article Sunset

Zucchini Galore

Magazine article Sunset

Zucchini Galore

Article excerpt

This famously prolific vegetable is also one of the season's most versatile ingredients.



We've given the veggie burger a serious upgrade, with browned
mushrooms, nuts, and spices in the shredded zucchini patties,
and raw zucchini ribbons on top for freshness.

3 medium zucchini (1 to 1 1/4 lbs. total)
About 1 1/4 tsp. kosher salt, divided
4 1/2 tbsp. olive oil, divided
1 cup chopped mushrooms
1/3 cup chopped shallot
1 garlic clove, minced
About 1/2 tsp. pepper, divided
1/2 tsp. each ground coriander and cumin
1/4 cup flour
1/4 cup roasted almonds
1 1/3 cups cooled, cooked brown rice
2 large eggs
1/2 lemon
4 English muffins, split and toasted
3 tbsp. mayonnaise
1 tomato, sliced
1/2 small red onion, thinly sliced

1. Coarsely shred enough zucchini to make
2 1/2 cups. Toss in a colander with 3/4 tsp.
salt and let drain. Very thinly slice remaining
zucchini lengthwise, preferably
with a handheld slicer, and set aside.

2. Heat 2 tbsp. oil in a large nonstick
frying pan over medium-high heat.
Add mushrooms, shallot, and garlic
and cook, stirring often, until mixture
begins to brown, 5 to 6 minutes. Reduce
heat to medium. Stir in 1/2 tsp. each salt
and pepper and the coriander and
cumin. Cook until fragrant, about 30
seconds. Add flour and cook, stirring,
until lightly toasted, 2 to 3 minutes.
Remove from heat.

3. Whirl almonds in a food processor until
finely chopped. Add rice, mushroom
mixture, and eggs and pulse until rice is
chopped. Transfer to a medium bowl.

4. Squeeze shredded zucchini a handful at
a time to remove as much excess water as
possible and add to rice mixture; stir until
well combined. Divide into 4 portions.

5. Toss long zucchini strips in a bowl with
1/8 tsp. each salt and pepper and V2 tbsp.
oil; set aside.

6. Return nonstick frying pan to medium
heat and add remaining 2 tbsp. oil. Set
1 portion zucchini mixture at a time on
a wide spatula and shape into a 3V2-in.
patty; slide into pan. Fry patties, turning
twice, until deep golden brown and an
instant-read thermometer in center
reaches 160[degrees], about IS minutes total.
Squeeze a little lemon juice over patties.

7. Spread muffins with mayonnaise. Set
patties on muffin bottoms and top with
tomato, onion, and a loose pile of zucchini
ribbons. Set muffin tops in place.

PER BURGER 583 Cal., 51% (300 Cal.) from fat; 1 6 g protein;
34 g fat (4.8 g sat.); 57 g carbo (4.5 g fiber); 61 2 mg
sodium; 1 10 mg chol. V





This raw salad shows off the beauty of a mix
of squashes. Investing a little time to salt them,
which pulls out moisture, ensures that the
dressing doesn't get watered down. If you have
zucchini blossoms, tear a few into strips and
add them as well.

1 1/2 cups thinly sliced shallots (3 large)
1/4 cup vegetable oil
1 1/2 lbs. mixed small, tender zucchini (4 in. long)
   and baby patty pan squash (2 in. wide)
1/2 tsp. kosher salt
1/2 tsp. lime zest
3 to 4 tbsp. lime juice, divided
1 tbsp. packed light brown sugar
1 tbsp. Thai or Vietnamese fish sauce
1 garlic clove, minced
1/4 tsp. minced fresh ginger
1/4 cup coarsely chopped cilantro

1. Cook shallots with oil in a 10-in. frying pan
over medium heat, stirring occasionally, until
deep golden brown, 10 to 20 minutes;
reduce heat if they start to brown unevenly. … 
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