I’d like to start off with a zucchini quote of my own:
“There is a noticeable odor during the late summer months and that’s the smell of zucchinis rotting in the landfills.”
The Rodney Dangerfield of Vegetables
A zucchini gets no respect. It isn’t as cool as a cucumber, as colorful as a carrot, or as sexy as a tomato. It’s not as versatile as a potato. It’s also not as useful as an ochra, nor does it have a rich history like that of the noble leek. As a matter of fact, it’s not even my favorite squash.
During summer when I arrive at work, there might be a box of mixed types of vegetables with a sign “Help Yourself.” When I leave at the end of the day, if anything’s left in the box, it’s always the zucchinis.
What can one do with zucchinis? Lots actually, although I’m sure this has caused lots of head-scratching at the Good Housekeeping Research Institute. I’ve noticed zucchini recipes over the years, but they’ve never quite captured my imagination. As a result, it’s one of the vegetables I’ve been guilty of avoiding.
My Zucchini Breakthrough
My attitude changed when I saw a zucchini soufflé listed as a side dish on a restaurant menu. I thought zucchini in a soufflé sounded interesting and intriguing, so I ordered it. Much to my surprise I found it to be delicious. I did an internet search for “zucchini soufflé” and found a wonderful recipe. Because of the heaviness of the ingredients, it is not as light and airy as a cheese soufflé. But it does puff up a bit never-the-less.
The flavors are delightful and delectable. It makes for an interesting presentation when there’s a ramekin containing a soufflé in front of each guest. I usually serve it with a white fish and coarsely mashed red potatoes. I pair it with a glass of chardonnay, and it’s one of my favorite meals.
For a copy of the recipe, click on Zucchini Soufflé. Scroll down through the narrative and it will appear.