Calabacitas Con Crema

This recipe comes from Diana Kennedy’s “The Cuisines of Mexico”. Diana writes: “There are hundreds of ways of cooking squash in Mexico, and every cook has her own method and seasoning. This was our maid Godileva’s way of preparing them, and the dish frequently appeared on our dinner table. It has an exotic flavor, and is quite unlike any other squash dish I have come across.”

1 ½ lb. diced zucchini

2 medium tomatoes, diced
6 whole peppercorns

4 sprigs fresh coriander
2 sprigs fresh mint
1/2″ stick cinnamon
4 whole cloves
2 whole chiles serranos
1/2 cup light cream
Salt to taste


Combine everything in a pot and cook over a very low flame, stirring occasionally so it does not stick. Add a little water if it looks like it is getting too dry. It will take about 30 minutes to cook, the zucchini should be very soft, the milk or cream should be absorbed with no liquid remaining in the pan. The chilies should remain whole and just flavor the squash — it should not be picante. It is even better reheated the next day.

Corn and Zucchini Salsa

3 medium zucchini, cleaned, trimmed, and diced

1 1/2 tsp salt

2 ears  yellow corn, husked, silks removed

4 tablespoons olive oil

2 large tomatoes, seeded and chopped

1 cup fresh lime juice (8 medium limes)

1/2 cup cider vinegar

2 jalapeno chiles, seeded and minced

1/4 cup finely chopped scallions with tops

3 cloves garlic, minced

1/4 tsp freshly ground pepper

Toss the zucchini with the salt and “sweat” for 3 minutes in a nonreactive colander. Rinse and dry. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs. Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes. Ladle into hot, clean jars. Cap and seal. Process in a boiling-water-bath canner for 15 minutes. From Preserving the Harvest by Carol Costenbader

Buddy’s Ratatouille

1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

1 chopped basil

1 cup diced tomatoes




¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.

Zuke Soup

  • 2 lbs. zucchini
  • 2 Tbsp. butter
  • 1/3 c. chopped onions or shallots
  • 5 c. chicken broth
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ¼ c. corn meal
  • Salt and freshly ground pepper
  • 1 c. sour cream

Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped zucchini, broth, cumin and chili powder.  Bring broth to a boil, whisk in corn meal.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.

Zucchini Soup

We triple this for a family of 6.

  • 2 lbs  zucchini, shredded
  • 2 beef bouillon cubes
  • 1 small onion, chopped roughly
  • 2 slices of bacon, cooked and minced
  • 1 1/2 C water
  • 1/2 t basil
  • 1 clove garlic, minced
  • 1 1/2 t salt
  • 1/8 t pepper
  • Salt and pepper to taste

Throw all ingredients in a soup pot until zucchini wilts and onion is transparent.   Maybe 20 min.   Throw it all in a blender, until smooth.   Serve warm.   YUM!!!

Zucchini Pickle Ribbons

  • 1 cup  cider vinegar
  • 1 cup  water
  • 1/4  cup  sugar
  • 2 teaspoons  salt
  • 1 teaspoon  mustard seeds
  • 1 teaspoon  turmeric
  • 1/2  teaspoon  crushed red pepper
  • 8 fresh dill sprigs
  • 3 garlic cloves, peeled
  • 3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise
  • 1 cup  thinly sliced onion

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving.  Note: Store, covered, in refrigerator up to 1 month.

Zucchini Fritters

  • 1 Lb. zucchini
  • Zest of 4 lemons
  • Salt & Pepper
  • 1 Tbs. potato starch
  • 1 small bunch chives
  • 1 clove garlic
  • 1 egg
  • 2 Tbs. olive oil

Grate the zucchini and salt them.  Let stand for 30 minutes in a colander.  Squeeze the zucchini in your hands (or wring in a towel) to remove excess moisture.  This step is important to insure that the fritters hold together when cooked.  Peel and finely chop the garlic.  Chop 1 Tbs. chives and grate the lemon zest.  Lightly beat the egg.  In a large bowl, mix zucchini, garlic, chives, lemon zest, potato starch and the egg.  Heat the olive oil in a sauté pan over medium heat.  For each fritter, spoon a generous Tbs of batter into the pan.  They will look like little pancakes.  Turn them over after about three minutes or when golden.  Cook two more minutes on the other side.  Drain on paper towel.

Serves 4.

From Chez Panisse Vegetables by Alice Waters.

Zucchini Bread

  • 1 whole egg plus 2 egg whites
  • 1 ½ cups sugar
  • 1/3 cup vegetable oil
  • 2/3 cup nonfat plain yogurt
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • ¾ tsp. salt
  • 2 cups grated zucchini
  • 1/3 cup chopped walnuts

Preheat the oven to 350 degrees.  Grease and flour two 8-inch loaf pans.

In a large bowl, beat together the eggs, sugar, oil, yogurt, and vanilla.  In a separate bowl, mix the flower, cinnamon, soda, salt and baking powder.  Add to the first mixture and stir until blended.  Fold in the zucchini and walnuts.  Pour into the prepared pans and bake for 45 minutes or until the loaves shrink slightly from the sides of the pans.  Cool in the pans for 10 minutes, then turn out onto a rack.  VARIATION:  For 1 cup zucchini, substitute ½ cup grated carrot, 1 large apple, finely chopped, and 1 Tbs. fresh orange zest.  Makes 2 loaves.

From The Junior League Centennial Cookbook.

Zucchini and Pepper Enchilada Filling

  • 2 tbs. olive oil
  • 1 ½ cups minced onion
  • 6 medium cloves garlic, minced
  • ¾ tsp. salt
  • 1 large bell pepper, minced
  • 5 small (6 inch) zucchini, diced
  • 1 ½ tsp. ground cumin
  • 1 tbs. dried basil
  • 1 ½ tsp. dried oregano
  • Cayenne and black pepper to taste
  • 1 1/3 cups (packed) grated jack cheese

Heat the oil in a large and deep skillet. Add onion, garlic and salt and sauté over medium heat for 8-10 minutes until onion is soft. Add the bell pepper, zucchini and seasonings. Stir and cook over medium heat another 5-8 minutes until the squash is tender.  Remove from heat and stir in the cheese. Allow to cool for a few minutes before filling the tortillas (approx. 10- 12).

Adapted from The Enchanted Broccoli Forest.