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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99830":{"type":"posts","id":"bayareabites_99830","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99830","score":null,"sort":[1441211228000]},"guestAuthors":[],"slug":"grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","publishDate":1441211228,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","status":"publish","parent":0,"modified":1498083681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":561},"headData":{"title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette | KQED","description":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","datePublished":"2015-09-02T16:27:08.000Z","dateModified":"2017-06-21T22:21:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99830 http://ww2.kqed.org/bayareabites/?p=99830","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/","disqusTitle":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","path":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11765","bayareabites_1815","bayareabites_864","bayareabites_2633","bayareabites_1258"],"featImg":"bayareabites_99940","label":"bayareabites"},"bayareabites_86210":{"type":"posts","id":"bayareabites_86210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86210","score":null,"sort":[1408714146000]},"guestAuthors":[],"slug":"summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip","title":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip","publishDate":1408714146,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86219,bayareabites_65185' label='More Summer Recipes']\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ","status":"publish","parent":0,"modified":1561416233,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":671},"headData":{"title":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip | KQED","description":"Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip","datePublished":"2014-08-22T13:29:06.000Z","dateModified":"2019-06-24T22:43:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86210 http://blogs.kqed.org/bayareabites/?p=86210","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/","disqusTitle":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip","path":"/bayareabites/86210/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86219,bayareabites_65185","label":"More Summer Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86210/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_10963","bayareabites_13697","bayareabites_11765","bayareabites_577","bayareabites_218","bayareabites_2890","bayareabites_1258"],"featImg":"bayareabites_86536","label":"bayareabites"},"bayareabites_84267":{"type":"posts","id":"bayareabites_84267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84267","score":null,"sort":[1404315560000]},"guestAuthors":[],"slug":"a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","title":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago","publishDate":1404315560,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.","status":"publish","parent":0,"modified":1550609955,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":545},"headData":{"title":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago | KQED","description":"This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago","datePublished":"2014-07-02T15:39:20.000Z","dateModified":"2019-02-19T20:59:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84267 http://blogs.kqed.org/bayareabites/?p=84267","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/","disqusTitle":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago","path":"/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1080","bayareabites_16301","bayareabites_14738","bayareabites_1815","bayareabites_3682","bayareabites_1258"],"featImg":"bayareabites_84293","label":"bayareabites"},"bayareabites_62998":{"type":"posts","id":"bayareabites_62998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62998","score":null,"sort":[1371150613000]},"guestAuthors":[],"slug":"summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","publishDate":1371150613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","status":"publish","parent":0,"modified":1561418153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1149},"headData":{"title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa | KQED","description":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","datePublished":"2013-06-13T19:10:13.000Z","dateModified":"2019-06-24T23:15:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62998 http://blogs.kqed.org/bayareabites/?p=62998","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/13/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa/","disqusTitle":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","path":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","authors":["5038"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2267","bayareabites_8377","bayareabites_8450","bayareabites_1209","bayareabites_218","bayareabites_3682","bayareabites_2371","bayareabites_16288","bayareabites_1258"],"featImg":"bayareabites_63399","label":"bayareabites"},"bayareabites_5146":{"type":"posts","id":"bayareabites_5146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5146","score":null,"sort":[1247151625000]},"guestAuthors":[],"slug":"stuffed-globe-squash-and-eggplant","title":"Stuffed Globe Squash and Eggplant","publishDate":1247151625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n","blocks":[],"excerpt":"My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ","status":"publish","parent":0,"modified":1247156135,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1024},"headData":{"title":"Stuffed Globe Squash and Eggplant | KQED","description":"My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than "cool" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Stuffed Globe Squash and Eggplant","datePublished":"2009-07-09T15:00:25.000Z","dateModified":"2009-07-09T16:15:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5146 http://blogs.kqed.org/bayareabites/?p=5146","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/","disqusTitle":"Stuffed Globe Squash and Eggplant","path":"/bayareabites/5146/stuffed-globe-squash-and-eggplant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5146/stuffed-globe-squash-and-eggplant","authors":["5016"],"categories":["bayareabites_752","bayareabites_95","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2292","bayareabites_2372","bayareabites_546","bayareabites_2373","bayareabites_2371","bayareabites_1258"],"label":"bayareabites"},"bayareabites_1331":{"type":"posts","id":"bayareabites_1331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1331","score":null,"sort":[1218137456000]},"guestAuthors":[],"slug":"zucchini-tart-more-vegetables","title":"Zucchini (Or Any Other Kind Of Veggie) Tart","publishDate":1218137456,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/zucc_tart_square.jpg\" alt=\"zucchini tart\" align=\"left\">I'm not a vegetarian. It's not that I have anything against it really, I'm just far too hedonistic to limit myself. So with a healthy dose of hedonism—and summer's wares peaking—I find myself gorging on more and more vegetables and fruits fresh from the market. Meat has taken a backseat. I'd rather bite into a big juicy tomato than a big juicy steak.\u003c/p>\n\u003cp>And, as in my last post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">market suppers\u003c/a>, I'm constantly looking for new and delectable ways to eat them—even though currently it seems to be raw, out of hand, and with little or no embellishment. When I'm feeling a bit more inspired, and have a little extra pastry dough on hand (which is actually quite often as I make way more than I need and store extra disks in my freezer), I love tucking whatever leftover vegetables that need to be eaten into a quiche or tart, like this one. It is deliciously simple and gooey with three different kinds of cheese.\u003c/p>\n\u003cp>The recipe below is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\u003c/p>\n\u003cp>The point is, this is an extremely versatile way to make your own seasonal specialty. Or just find something new to do with that bounty of fresh veggies you have in your fridge.\u003c/p>\n\u003cp>\u003cstrong>Zucchini (Or Any Veggie) Tart\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (see recipe below or use your favorite recipe)\u003cbr>\n3 zucchini, trimmed\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n1/4 cup cubed fresh mozzarella\u003cbr>\n3 eggs\u003cbr>\n1/4 cup crème fraiche or sour cream\u003cbr>\n1/4 cup milk\u003cbr>\n1/3 cup shredded fontina cheese\u003cbr>\n3 tablespoons grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until very light golden brown. Remove from the oven and set aside.\u003c/p>\n\u003cp>2. While the tart shell is baking, shred the zucchini on the large holes of a box grater-shredder onto paper towels. Spread evenly and sprinkle with salt. Let sit for about 20 minutes. Using paper towels, blot the zucchini dry (try to get it as dry as possible).\u003c/p>\n\u003cp>3. Sprinkle the zucchini and mozzarella evenly in the lined tart pan. In a bowl, whisk together the eggs, crème fraiche, and milk. Season with salt and pepper. Pour evenly over the zucchini. Sprinkle the fontina and Parmesan evenly over the top.\u003c/p>\n\u003cp>4. Bake until the filling is set and the top is golden brown, about 25 minutes. If you want to get the cheese extra bubbly and brown, place under the broiler for a minute. Let sit for a few minutes before cutting into wedges and serving.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":"This post's recipe is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\r\n","status":"publish","parent":0,"modified":1546456795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":747},"headData":{"title":"Zucchini (Or Any Other Kind Of Veggie) Tart | KQED","description":"This post's recipe is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Zucchini (Or Any Other Kind Of Veggie) Tart","datePublished":"2008-08-07T19:30:56.000Z","dateModified":"2019-01-02T19:19:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1331 http://blogs.kqed.org/bayareabites/2008/08/07/zucchini-tart-more-vegetables/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/08/07/zucchini-tart-more-vegetables/","disqusTitle":"Zucchini (Or Any Other Kind Of Veggie) Tart","path":"/bayareabites/1331/zucchini-tart-more-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/zucc_tart_square.jpg\" alt=\"zucchini tart\" align=\"left\">I'm not a vegetarian. It's not that I have anything against it really, I'm just far too hedonistic to limit myself. So with a healthy dose of hedonism—and summer's wares peaking—I find myself gorging on more and more vegetables and fruits fresh from the market. Meat has taken a backseat. I'd rather bite into a big juicy tomato than a big juicy steak.\u003c/p>\n\u003cp>And, as in my last post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">market suppers\u003c/a>, I'm constantly looking for new and delectable ways to eat them—even though currently it seems to be raw, out of hand, and with little or no embellishment. When I'm feeling a bit more inspired, and have a little extra pastry dough on hand (which is actually quite often as I make way more than I need and store extra disks in my freezer), I love tucking whatever leftover vegetables that need to be eaten into a quiche or tart, like this one. It is deliciously simple and gooey with three different kinds of cheese.\u003c/p>\n\u003cp>The recipe below is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\u003c/p>\n\u003cp>The point is, this is an extremely versatile way to make your own seasonal specialty. Or just find something new to do with that bounty of fresh veggies you have in your fridge.\u003c/p>\n\u003cp>\u003cstrong>Zucchini (Or Any Veggie) Tart\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (see recipe below or use your favorite recipe)\u003cbr>\n3 zucchini, trimmed\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n1/4 cup cubed fresh mozzarella\u003cbr>\n3 eggs\u003cbr>\n1/4 cup crème fraiche or sour cream\u003cbr>\n1/4 cup milk\u003cbr>\n1/3 cup shredded fontina cheese\u003cbr>\n3 tablespoons grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until very light golden brown. Remove from the oven and set aside.\u003c/p>\n\u003cp>2. While the tart shell is baking, shred the zucchini on the large holes of a box grater-shredder onto paper towels. Spread evenly and sprinkle with salt. Let sit for about 20 minutes. Using paper towels, blot the zucchini dry (try to get it as dry as possible).\u003c/p>\n\u003cp>3. Sprinkle the zucchini and mozzarella evenly in the lined tart pan. In a bowl, whisk together the eggs, crème fraiche, and milk. Season with salt and pepper. Pour evenly over the zucchini. Sprinkle the fontina and Parmesan evenly over the top.\u003c/p>\n\u003cp>4. Bake until the filling is set and the top is golden brown, about 25 minutes. If you want to get the cheese extra bubbly and brown, place under the broiler for a minute. Let sit for a few minutes before cutting into wedges and serving.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1331/zucchini-tart-more-vegetables","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_310","bayareabites_1285","bayareabites_1284","bayareabites_108","bayareabites_1258"],"label":"bayareabites"},"bayareabites_1294":{"type":"posts","id":"bayareabites_1294","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1294","score":null,"sort":[1217088645000]},"guestAuthors":[],"slug":"zucchini-happiness-four-ways","title":"Zucchini Happiness: Four Ways","publishDate":1217088645,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/squash-opener.jpg\" alt=\"organic squash\" align=\"left\">I love this time of year. It’s often a bit warmer out, the kids are out of school, and zucchinis are in season. Although you can easily get zucchinis all year long, they just aren’t as fresh when shipped from hundreds of miles away (usually from Mexico) in the winter. As a fan of this versatile squash variety, I have been indulging in its seasonality, purchasing and eating it pretty much every week, all summer long. I prefer to buy zucchini at my local farmer’s market, where there are a range of varieties (light green, dark green, with a ribbed exterior, with yellow stripes, and the list goes on) that are usually just-picked and on the small side. They are also pretty easy to grow at home.\u003c/p>\n\u003cp>Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash’s naturally subtle sweetness and crisp texture. It's unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is -- as my mother would say -- a sin because you lose its innate nutty sweetness. Following are four of my favorite recipes which I think capture the summer flavor of zucchini best. I hope you like them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/flowers1.jpg\" alt=\"zucchini flowers\">\u003c/p>\n\u003cp>The first recipe uses zucchini flowers, which are usually available at your local farmer’s market, or you can grow them yourself. Sweet and earthy, with a light texture, these are really the perfect vehicles for containing soft cheeses I recently made this dish on a few separate occasions, once using goat cheese, another time ricotta and the third time with brie. Eaten on its own, or in crusty bread as a sandwich, these little morsels epitomize summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/raw-zucchini1.jpg\" alt=\"raw zucchini salad\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The second recipe is for a raw zucchini salad. It is simplicity incarnate. When made with just picked squash, the tenderness of the vegetable meat creates a subtle flavor that beautifully pairs with the sweetness of vine-ripened cherry tomatoes. And, with only splash of olive oil, a squeeze of lemon, and a sprinkling of salt, the freshness of the zucchini is the real star.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/fried-zucchini-salad1.jpg\" alt=\"fried zucchini salad\">\u003c/p>\n\u003cp>The third recipe is my mother’s favorite. Just thinly slice zucchini and lightly sauté it in extra virgin olive oil. Sprinkle on some red wine vinegar and salt and then serve room temperature or chilled. It’s a great alternative to a standard dinner salad. When I was a kid, my mom would eat so many freshly fried zucchini pieces fresh out of the pan that our salads were often on the small side, so be sure to cut up enough slices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/calzone1.jpg\" alt=\"zucchini calzone\">\u003c/p>\n\u003cp>Finally, my daughters’ new favorite dinner: zucchini calzones. This is a take on the standard spinach pie. Accompanied with fresh ricotta cheese, mozzarella, and Parmesan and then stuffed into fresh pizza dough and baked, it’s a little pillow of happiness. \u003c/p>\n\u003cp>Oh, zucchini. How do I love thee. Let me count the ways…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/frying-zucchini-flowers1.jpg\" alt=\"frying zucchini flowers\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Zucchini Flowers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as an Appetizer or Makes 2-4 Sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 Zucchini Flowers\u003cbr>\n8 oz. Goat cheese, ricotta cheese, or brie\u003cbr>\n1 Tbsp Basil chopped (optional)\u003cbr>\n1 Egg\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak flowers in a bowl of water and thoroughly rinse the inside of each one by gently opening them. When finished, pat flowers dry and lightly salt.\u003cbr>\n2. Mix cheese with some salt and pepper to taste and add the basil (if using).\u003cbr>\n3. Fill each flower with enough cheese to cover the inside width, being sure not to overfill, and then twist the petals to close it.\u003cbr>\n4. Scramble the egg, season it with some salt and pepper, and then dip each stuffed flower in the egg.\u003cbr>\n5. In a medium to large pan, heat enough olive oil to cover the bottom about a 1/4-inch deep.\u003cbr>\n6. When pan is hot (but not scalding), add the egg-dipped flowers and sauté on each side until golden brown.\u003cbr>\n7. Drain on paper and serve either as an appetizer or in Italian bread as a sandwich.\u003c/p>\n\u003cp>\u003cstrong>Raw Zucchini Salad with Tomatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 smallish or 2 large zucchinis\u003cbr>\nA half pint of cherry tomatoes\u003cbr>\nExtra virgin olive oil (the good stuff, if you have it)\u003cbr>\nAbout a half lemon\u003cbr>\nKosher or sea salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash zucchini and grate it using the coarse side of your cheese grater.\u003cbr>\n2. Set zucchini in a bowl and sprinkle on enough olive oil to lightly coat. Squeeze on the lemon juice and season with salt.\u003cbr>\n3. Divide zucchini onto salad plates, lay the tomatoes on top, and serve.\u003c/p>\n\u003cp>\u003cstrong>Fried Zucchini Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Medium zucchinis\u003cbr>\nExtra virgin olive oil\u003cbr>\nRed Wine Vinegar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut zucchinis into 1/4-inch slices.\u003cbr>\n2. In a medium to large pan, heat enough olive oil to cover the bottom about a 1/4-inch deep.\u003cbr>\n3. When the oil is medium-high heat (but not scalding), cook the zucchini slices in batches until golden brown on each side.\u003cbr>\n4. Remove the zucchini from the pan and lay in a platter. Sprinkle on enough red wine vinegar to lightly coat the zucchini.\u003cbr>\n5. Season with salt and serve either room temperature or chilled.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/making-calzones1.jpg\" alt=\"making zucchini calzones\">\u003c/p>\n\u003cp>\u003cstrong>Zucchini Calzones\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 calzones\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Medium zucchinis\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 lb Fresh pizza dough, rested at room temperature\u003cbr>\n8 oz Fresh ricotta cheese\u003cbr>\n4 oz Freshly grated mozzarella\u003cbr>\n2 oz Freshly grated Parmesan\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees.\u003cbr>\n2. Wash zucchini and grate it using the coarse side of your cheese grater.\u003cbr>\n3. Place ricotta in a bowl and season with some salt and pepper. Set grated mozzarella and grated Parmesan next to the ricotta so you have an assembly line of cheese ready to go. Oil a large baking sheet and set at the end of the assembly line.\u003cbr>\n4. In a large pan on medium to high heat, add 1 Tbsp olive oil and add zucchini when the pan is hot.\u003cbr>\n5. Salt zucchini and then sauté on high heat so it crisps a little on the ends. Cook until al dente.\u003cbr>\n6. Meanwhile, divide dough into 6 equal pieces. Spread some flour on a counter top or cutting board and then stretch each piece into a round circle, thinning (but not ripping) the dough as you gently tug it.\u003cbr>\n7. When the dough is about the size of your hand, set about a 1/8 - 1/4 cup of zucchini inside it, along with an equal measure of ricotta, about 2 Tbsp grated mozzarella and a sprinkling of Parmesan.\u003cbr>\n8. Fold the dough over the fillings and press the ends tight so there aren’t any leaks. Set each piece on the oiled pan when finished.\u003cbr>\n9. Rub olive oil on top of the calzones and then set in the preheated oven for about 20 minutes, or until golden and crispy.\u003cbr>\n10. Serve all hot and gooey.\u003c/p>\n\n","blocks":[],"excerpt":"Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash's naturally subtle sweetness and crisp texture. It's unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is -- as my mother would say -- a sin because you lose its innate nutty sweetness. Following are four of my favorite recipes which I think capture the summer flavor of zucchini best.","status":"publish","parent":0,"modified":1546456623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1192},"headData":{"title":"Zucchini Happiness: Four Ways | KQED","description":"Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash's naturally subtle sweetness and crisp texture. It's unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is -- as my mother would say -- a sin because you lose its innate nutty sweetness. Following are four of my favorite recipes which I think capture the summer flavor of zucchini best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Zucchini Happiness: Four Ways","datePublished":"2008-07-26T16:10:45.000Z","dateModified":"2019-01-02T19:17:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1294 http://blogs.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/","disqusTitle":"Zucchini Happiness: Four Ways","path":"/bayareabites/1294/zucchini-happiness-four-ways","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/squash-opener.jpg\" alt=\"organic squash\" align=\"left\">I love this time of year. It’s often a bit warmer out, the kids are out of school, and zucchinis are in season. Although you can easily get zucchinis all year long, they just aren’t as fresh when shipped from hundreds of miles away (usually from Mexico) in the winter. As a fan of this versatile squash variety, I have been indulging in its seasonality, purchasing and eating it pretty much every week, all summer long. I prefer to buy zucchini at my local farmer’s market, where there are a range of varieties (light green, dark green, with a ribbed exterior, with yellow stripes, and the list goes on) that are usually just-picked and on the small side. They are also pretty easy to grow at home.\u003c/p>\n\u003cp>Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash’s naturally subtle sweetness and crisp texture. It's unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is -- as my mother would say -- a sin because you lose its innate nutty sweetness. Following are four of my favorite recipes which I think capture the summer flavor of zucchini best. I hope you like them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/flowers1.jpg\" alt=\"zucchini flowers\">\u003c/p>\n\u003cp>The first recipe uses zucchini flowers, which are usually available at your local farmer’s market, or you can grow them yourself. Sweet and earthy, with a light texture, these are really the perfect vehicles for containing soft cheeses I recently made this dish on a few separate occasions, once using goat cheese, another time ricotta and the third time with brie. Eaten on its own, or in crusty bread as a sandwich, these little morsels epitomize summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/raw-zucchini1.jpg\" alt=\"raw zucchini salad\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The second recipe is for a raw zucchini salad. It is simplicity incarnate. When made with just picked squash, the tenderness of the vegetable meat creates a subtle flavor that beautifully pairs with the sweetness of vine-ripened cherry tomatoes. And, with only splash of olive oil, a squeeze of lemon, and a sprinkling of salt, the freshness of the zucchini is the real star.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/fried-zucchini-salad1.jpg\" alt=\"fried zucchini salad\">\u003c/p>\n\u003cp>The third recipe is my mother’s favorite. Just thinly slice zucchini and lightly sauté it in extra virgin olive oil. Sprinkle on some red wine vinegar and salt and then serve room temperature or chilled. It’s a great alternative to a standard dinner salad. When I was a kid, my mom would eat so many freshly fried zucchini pieces fresh out of the pan that our salads were often on the small side, so be sure to cut up enough slices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/calzone1.jpg\" alt=\"zucchini calzone\">\u003c/p>\n\u003cp>Finally, my daughters’ new favorite dinner: zucchini calzones. This is a take on the standard spinach pie. Accompanied with fresh ricotta cheese, mozzarella, and Parmesan and then stuffed into fresh pizza dough and baked, it’s a little pillow of happiness. \u003c/p>\n\u003cp>Oh, zucchini. How do I love thee. Let me count the ways…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/frying-zucchini-flowers1.jpg\" alt=\"frying zucchini flowers\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Zucchini Flowers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as an Appetizer or Makes 2-4 Sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 Zucchini Flowers\u003cbr>\n8 oz. Goat cheese, ricotta cheese, or brie\u003cbr>\n1 Tbsp Basil chopped (optional)\u003cbr>\n1 Egg\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak flowers in a bowl of water and thoroughly rinse the inside of each one by gently opening them. When finished, pat flowers dry and lightly salt.\u003cbr>\n2. Mix cheese with some salt and pepper to taste and add the basil (if using).\u003cbr>\n3. Fill each flower with enough cheese to cover the inside width, being sure not to overfill, and then twist the petals to close it.\u003cbr>\n4. Scramble the egg, season it with some salt and pepper, and then dip each stuffed flower in the egg.\u003cbr>\n5. In a medium to large pan, heat enough olive oil to cover the bottom about a 1/4-inch deep.\u003cbr>\n6. When pan is hot (but not scalding), add the egg-dipped flowers and sauté on each side until golden brown.\u003cbr>\n7. Drain on paper and serve either as an appetizer or in Italian bread as a sandwich.\u003c/p>\n\u003cp>\u003cstrong>Raw Zucchini Salad with Tomatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 smallish or 2 large zucchinis\u003cbr>\nA half pint of cherry tomatoes\u003cbr>\nExtra virgin olive oil (the good stuff, if you have it)\u003cbr>\nAbout a half lemon\u003cbr>\nKosher or sea salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash zucchini and grate it using the coarse side of your cheese grater.\u003cbr>\n2. Set zucchini in a bowl and sprinkle on enough olive oil to lightly coat. Squeeze on the lemon juice and season with salt.\u003cbr>\n3. Divide zucchini onto salad plates, lay the tomatoes on top, and serve.\u003c/p>\n\u003cp>\u003cstrong>Fried Zucchini Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Medium zucchinis\u003cbr>\nExtra virgin olive oil\u003cbr>\nRed Wine Vinegar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut zucchinis into 1/4-inch slices.\u003cbr>\n2. In a medium to large pan, heat enough olive oil to cover the bottom about a 1/4-inch deep.\u003cbr>\n3. When the oil is medium-high heat (but not scalding), cook the zucchini slices in batches until golden brown on each side.\u003cbr>\n4. Remove the zucchini from the pan and lay in a platter. Sprinkle on enough red wine vinegar to lightly coat the zucchini.\u003cbr>\n5. Season with salt and serve either room temperature or chilled.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/making-calzones1.jpg\" alt=\"making zucchini calzones\">\u003c/p>\n\u003cp>\u003cstrong>Zucchini Calzones\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 calzones\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Medium zucchinis\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 lb Fresh pizza dough, rested at room temperature\u003cbr>\n8 oz Fresh ricotta cheese\u003cbr>\n4 oz Freshly grated mozzarella\u003cbr>\n2 oz Freshly grated Parmesan\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees.\u003cbr>\n2. Wash zucchini and grate it using the coarse side of your cheese grater.\u003cbr>\n3. Place ricotta in a bowl and season with some salt and pepper. Set grated mozzarella and grated Parmesan next to the ricotta so you have an assembly line of cheese ready to go. Oil a large baking sheet and set at the end of the assembly line.\u003cbr>\n4. In a large pan on medium to high heat, add 1 Tbsp olive oil and add zucchini when the pan is hot.\u003cbr>\n5. Salt zucchini and then sauté on high heat so it crisps a little on the ends. Cook until al dente.\u003cbr>\n6. Meanwhile, divide dough into 6 equal pieces. Spread some flour on a counter top or cutting board and then stretch each piece into a round circle, thinning (but not ripping) the dough as you gently tug it.\u003cbr>\n7. When the dough is about the size of your hand, set about a 1/8 - 1/4 cup of zucchini inside it, along with an equal measure of ricotta, about 2 Tbsp grated mozzarella and a sprinkling of Parmesan.\u003cbr>\n8. Fold the dough over the fillings and press the ends tight so there aren’t any leaks. Set each piece on the oiled pan when finished.\u003cbr>\n9. Rub olive oil on top of the calzones and then set in the preheated oven for about 20 minutes, or until golden and crispy.\u003cbr>\n10. Serve all hot and gooey.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1294/zucchini-happiness-four-ways","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_310","bayareabites_1259","bayareabites_1258"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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