Venus Rising

Food for SoulIssue: Virgo 09 - The Climate Change Issue

The Ever Abundant Zucchini

Extreme summer weather this year, such as extraordinarily dry or uncharacteristically wet, may keep some of your garden veggies from reaching their true potential, if they grow at all. In either case, it has become clear that home-grown produce is fragile. While one or another weather pattern may become overbearing, there is one food that will likely become overbearing too, no matter what the conditions. Common zucchini is planted in most backyard gardens because of its sure growth and reliable abundance. When all else fails, the zucchini will grow, and grow with abandon!

The zucchini has been a staple for humans since around 5500 BC and thought to originate in Central America. It eventually migrated to Mexico and North America where European colonists discovered it and brought it back to Europe. Its modern glory was developed in Italy, where it was propagated into the elongated green version we know today. The Italians made it a staple too – breading and frying it in olive oil and serving it with homemade tomato sauce. In most of Europe, zucchini is called courgettes and it Britain it is vegetable marrow.

In the summer garden, zucchini is treated as a vegetable. In reality, it is fruit and part of the summer squash clan and the greater family that includes melons and cucumbers. Summer squash are distinguished from winter squash by their soft edible skin and a small delicate seeds. Zucchini can range in size, shape and color, the most common being dark green with tiny gold flecks, a slight ridge or two along the length of its cylindrical shape. There is also golden zucchini, which is yellow and Middle Eastern zucchini, which is pale green, shorter and plumper than common green zucchini. In any case zucchini flesh is dense, slightly moist, creamy white and has a subtle sweetness. The skin gives zucchini its vegetable flavor, which is mild but distinctive. 

Zucchini is a co-star in ratatouille, a French dish of stewed eggplant, zucchini, tomatoes, onions, peppers, garlic, herbs and olive oil. It can be served hot, cold or room temperature and is a silky savory topping for bread. Zuchs are often served stuffed. They are halved lengthwise; some of the vegetable is cut out from the center and then mixed with bread crumbs, cheese, garlic and herbs. The stuffing is put back into the skin and the whole thing baked to bubbly softness. Zucchini steamed with garlic, olive oil, salt and pepper is the easiest preparation and is a common “vegetable of the day” on restaurant menus. Although zucchini is mostly used in savory recipes, its popularity is enhanced by the fact that it can be used in sweet things too. A moist, dark zucchini bread not only tastes great but gives you a sweet venue for too much zucchini. Add chocolate and it will impress even your kids, regardless of the fact that it contains “vegetables.”