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yum!

A blog about food

Hey, Zucco

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So, Zucchini (or courgette, if you prefer or if you’re French or British). I want to say thanks to the many gardeners out there who are buried by zuccs right now. You know these green thumbs: their neighbors and co-workers keep finding bags of the dark green veg on their porches and desks. (I am one of those co-workers. Thanks, Robin!)

I take the easy way out with zucchini because I think it is one of the most versatile veggies to cook—bake it with olive oil and feta, grill it, sauté it, bake it in bread, use it as a stuffing-filler, a side or a main dish. All yum.

But as I was strolling around the Internet, I came across some interesting facts: zucchini, though a veg in the culinary context, is also, botanically speaking, a fruit. (See more zucco-factoids here). While web-strolling, I also found some recipes:

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Mücver

First a great find from Turkey, mücver (or zucchini pancakes) are fried and usually served with yogurt as a side dish, snack, or breakfast. If frying isn’t your thing, try this almost-Turkish baked recipe.

2 tablespoon parsley
1 garlic clove
3 eggs
salt & pepper
1 cup oil for frying
1 tablespoons salt
2 medium zucchini
1 carrot, grated
1 large onion, grated
3 tablespoons flour
2 tablespoons dill, finely chopped
½ cup feta, crumbled

Grate zucchini & mix with about 1 tbsp salt. Let stand for about 30 mins, then rinse & squeeze out as much liquid as possible. Mix together with the other ingredients (NOT the oil for frying!). Heat the oil & drop two tbsp of the mix at a time in the oil, pressing a little with a fork to flatten the patties. Drain well on kitchen paper. Enjoy

 

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