The Richmond Register

Recipes

September 23, 2012

Finally, a zucchini recipe to get excited about!

NEW YORK — The trouble with late summer's bounty of zucchini isn't in the volume of the vegetable itself. Rather, it is in the lack of creative recipes for using it.

Because frankly what the world most certainly does not need are more recipes for zucchini muffins and breads and casseroles. The website AllRecipes.com, for example, lists some 244 recipes for zucchini bread alone. In fact, there are so many that users of the site have stopped even trying to come up with creative names for the recipes, instead resorting to Roman numerals. A slice of Zucchini Bread VI, anyone?

So it has been a long time since I have been impressed by a zucchini recipe. Using a vegetable peeler to turn it into ribbons for a salad is benign. Shredding it into strands for "pasta" is creative, if not particularly delicious. And I have no interest in yet another variant of stuffing and baking them, no matter how much bacon, sausage and cheese you jam in there.

But recently I was impressed by, yes... a zucchini recipe. I no longer thought this was possible.

A generous reader sympathetic to my ongoing battle to get my 8-year-old son to embrace more vegetables directed me to a recipe for zucchini hummus on blogger Kait Capone's site, LaCucinadiKait.com. The recipe is precisely as it sounds — a hummus-like spread made from ground zucchini.

The name doesn't do it justice, hence I tried it somewhat reluctantly. As is my wont, I modified the recipe the first time I tried it. The recipe calls for pureeing raw zucchini, which held little appeal for me. So I grilled it first. I also upped the garlic, and added smoked paprika and salt. The result was insanely good.

A few more modifications in round two and I had something I'd long thought impossible — an amazingly delicious, creative and even healthy way to use zucchini.

What to do with it? It certainly would make a fine sandwich spread or dip for vegetables, crackers or hunks of pita bread. I dumped some over a salad of baby greens and roasted vegetables and it was fantastic.

If you don't want to crank up the grill, you also could pop the zucchini under the broiler for a few minutes. Coat the zucchini lightly with cooking spray or olive oil, then set on the oven's lowest rack. Broil just until very lightly browned and starting to get tender.

Text Only
Recipes
  • GinaNoemugpic.jpg Growing and cooking with herbs

    We all want to eat food that tastes good. One of the most common ways we tend to make food taste good is by adding salt. Unfortunately, most American diets are too high in sodium. Diets high in sodium can raise blood pressure, which can lead to many major health issues including heart disease. Herbs provide a great way for us to limit our sodium intake while still consuming flavorful foods.

    May 16, 2014 1 Photo

  • 04.18 Food .jpg It’s egg party time

    I love this time of the year because eggs really do go down in price during the Easter season. I have some new recipes on how to fix eggs besides the coloring part.

    April 18, 2014 2 Photos

  • 03.21 Jacksons.jpg Let’s go to Jackson, and I don’t mean Mississippi


    The Jackson I have been to this week is right here in Richmond. If you get to 203 S. Third St. in Richmond, that is where you will find “Jackson’s,” owned and operated by Sean Jackson.

    March 21, 2014 2 Photos

  • Shop your refrigerator, part two: Casseroles

    Last article, we wrote about making soup out of leftover ingredients you have around the house. With this winter giving us one more round of snow early in the month, a hot bowl of soup turned out to be a good way to stay warm while staying home.

    March 13, 2014

  • Let’s have a Mardi Gras party in Kentucky

    It’s the time of year when the people in New Orleans celebrate a festival called Mardi Gras. Many states now do the same. Some call it “Fat Tuesday” which I have never understood till I went to New Orleans (five times) and saw all of the excitement for myself.

    February 27, 2014

  • Beat the winter blues with meatballs

    When it’s this cold outside it’s nice to warm up with some good comfort food.
    I can think of few things more wonderful than the smell of simmering meatballs coming from the kitchen while I cuddle with my two young children, and a few good books, on a brisk winter day.

    February 27, 2014

  • 01.31 Red Velvet Cookie.jpg Bake up some red velvet, white chocolate cookies

    After the kids come in from building snow forts and making snow angels, I like to have big cup of hot chocolate with extra marshmallows. But if you really want to indulge after playing in the snow, try these melt-in-your-mouth cookies.

    January 31, 2014 1 Photo

  • Liz Denny.jpg Home cooking bonds the Culton sisters

    Fours sisters from the Culton family share a bond of good home cooking.
    The sisters are: JoEtta Culton Dunn, Joyce Culton Smith, Betty Culton Oliver and Kathy Culton Smith.

    January 23, 2014 3 Photos

  • 01.17 cooking pie pic .jpg Rogers loves cooking

    Barbara Rogers started cooking as a teenager in high school. She was inspired to cook by her high school home economics teacher Dixie Edwards.

    January 16, 2014 2 Photos

  • GinaNoemugpic.jpg Keeping food safe during emergencies

    Today’s article is one I have submitted before, but the information in it is worth reading again.
    The food in refrigerators and freezers represents a significant investment. Winter storms can cause power outages that may last from a few hours to several days before electricity can be restored.

    January 10, 2014 1 Photo