What to do with all those zucchinis

We've started seeing evidence of the annual summer ritual known as the zucchini harvest. This will be closely followed by the celebrated practice of the zucchini giveaway. From your chiropractor's office to the local dry cleaners, baskets of backyard-garden zucchini will be labeled with handwritten signs encouraging "free - take one or two."

The name zucchini, or courgette in Europe, refers to several varieties of summer squash that range in color from pale yellow to dark green. Most are slender and oblong in shape, although you can also find tiny pattypan, round eight-ball and the aptly named crookneck, as well.

Zucchini has its origins in South America, but the modern vegetable bears little resemblance to its ancestors. The originals were larger with thick, tough rinds, bitter flavor and were primarily cultivated for their seeds. We have the Italians to thank for the thin skin, tender flesh and delicate flavor bred into the modern version, which was brought to the United States by immigrants in the late 1800s.

To ensure these more-desirable qualities in zucchini, pick them when they're considered immature, not more than 4 to 6 inches in length. Left on the vine for a longer time, zucchini can grow to the size of a thick baseball bat. These are called marrow in the United Kingdom and are treated like the tougher winter squashes.

One reason for the abundance of zucchini is because regular picking promotes more production. As each one is plucked from the stem, another zucchini will grow to replace it. If you don't want too many, leave one or two on the vine for the whole growing season to slow down production.

From a nutritional standpoint, zucchini are a great addition to your diet. They're low in calories, carbohydrates and sugar, yet high in essential nutrients, including potassium, manganese, and vitamins A and C. Because they have a high water content, they readily absorb compounds in the soil. To avoid contaminants and pesticides in your zucchini, seek out organic suppliers.

As an ingredient in many dishes, zucchini adds texture and moisture without contributing too much independent flavor. With an online search you'll find many recipes for breaded and fried zucchini rounds, a popular snack or appetizer with creamy dip. Ratatouille, a traditional summer stew of tomatoes, peppers, onions, zucchini and capers, is delicious served hot or cold.

Clever, carb-conscious cooks have discovered zucchini sliced lengthwise becomes a low-calorie substitute for pasta noodles in lasagna. A simple side dish of shredded zucchini sautéed in olive oil and lemon zest is a refreshing companion to broiled fish or chicken.

I've included a few recipes to take advantage of this season's zucchini harvest, starting with the rich chocolate cake in the photo (you can see tiny flecks of green). There are two recipes for shredded zucchini simmered in seasoned broth and puréed into a creamy soup, one served hot and the other chilled. Happy zucchini season.

Chocolate Zucchini Cake

2 1/4 C flour
2/3 C cocoa powder
1 t baking powder
1 t baking soda
1/2 t salt
1/2 C butter  
1/2 C sugar
1/3 C olive oil
1 t vanilla
2 eggs
1/2 C sour cream
2 C shredded zucchini
1/2 C chocolate morsels

Preheat the oven to 325°F. Coat a 9-by-13-inch baking pan with nonstick cooking spray; set aside. Sift together flour, cocoa powder, baking powder, baking soda and salt in a bowl; set aside. In a large mixing bowl, cream the butter and sugar until fluffy. Stir in the olive oil and vanilla. Beat the eggs into the mixture. Stir in sour cream. Add the dry ingredients and mix to a smooth consistency. Fold in the zucchini and chocolate morsels. Pour the batter into prepared pan and bake until a cake tester comes out dry, about 40 to 45 minutes. Cool for 10 minutes before slicing and serve topped with whipped cream.

Hot Zucchini Soup

2 T olive oil
1 diced onion
1 minced shallot
2 pressed garlic cloves
1 t thyme
1 bay leaf
2 C shredded zucchini
2 C vegetable broth
1 T chopped basil
salt & pepper, to taste
basil sprigs for garnish

Heat the oil in a large saucepan and sauté the onion and shallot until softened, about 5 minutes.

Stir in the garlic, thyme, bay leaf and zucchini; cook until tender, about 5 minutes. Pour in the broth and bring to a full boil; simmer vigorously for 10 minutes. Remove from heat; discard the bay leaf and stir in the basil. Purée the soup with an immersion blender. Adjust seasonings with salt and pepper, to taste. To serve, garnish soup bowls with basil sprigs. Yield: 4 servings.

Chilled Zucchini Soup

1 t butter
1 t olive oil
1 chopped onion
1/2 t salt
2 1/2 C shredded zucchini
3 C vegetable broth
1/2 C light cream
white pepper

Melt butter in a saucepan with olive oil. Add onion and cook until translucent, about 5 minutes. Shred zucchini with a box grater or mandoline; stir into pot with onion. Pour in the broth and bring to a boil. Reduce heat to medium and simmer until zucchini is tender, about 10 minutes.

Remove from heat and purée until smooth with an immersion blender. Transfer soup to a serving bowl and cover with plastic wrap. Place in the refrigerator until chilled. When ready to serve, whisk in cream and season to taste with salt and white pepper.