Sneak Some Zucchini onto Your Neighbor’s Porch

There’s a holiday called “Sneak Some Zucchini onto Your Neighbor’s Porch” and it falls on August 8th. I think this may be my favorite holiday because what on earth am I going to do with all of the zucchini that’s growing in my garden? Who doesn’t love it when a zucchini makes a mysterious appearance at your front door?

Wait until it’s dark outside. Wearing dark clothes tiptoe over to your zucchini patch and pick the biggest zucchini you can find. Quietly make your way over to the lucky recipient. Place the squash just in front of their door. If there are creatures in your neighborhood that may want to nibble on the squash cover it with a bowl. Perhaps you may want to leave a love note or recipe to accompany the prize. Now go home and sleep well knowing that you did a good deed.

If you are faced with an enormous amount of zucchini in August then have no fear! Please join us for the perfect cooking class that will be sure to enlighten you, “You Don’t Know Squash”. In this demonstration class, you will learn to how to make zucchini and yellow squash the star of the show using different cooking techniques and flavors.

In this class, we’ll make pizza with grilled zucchini, harissa, chickpeas and cilantro. We’ll also prepare zucchini fries with remoulade sauce for a little dipping pleasure. To see the full menu, visit our Lincoln Square class calendar and sign up for the August 3 10am class or the August 8 7pm class.

If you need a new and fresh idea for your zucchini you will be sure to love this summery, Mediterranean-influenced recipe:

Zucchini Carpaccio with Eggplant Tomato Relish

Yield: 4 servings as an appetizer

Active time: 40 minutes

Start to finish: 40 minutes

For the zucchini:

2 medium-size zucchini
6 fresh mint leaves, rough chopped
Zest and juice of 1 lemon
Extra virgin olive oil to taste
3 tablespoons pine nuts, toasted
Salt and pepper to taste

For the eggplant:

1 small eggplant, cut into 1/2-inch slices lengthwise

Extra virgin olive oil

Salt and pepper to taste

1/2 pint cherry or grape tomatoes, quartered

1 tablespoon fresh basil, chiffonade

1/3 cup feta cheese, crumbled

Extra virgin olive oil and lemon juice to taste

1. To prepare the zucchini carpaccio, cut the zucchini into paper-thin slices using a sharp chef’s knife or a mandoline.
2. Artfully arrange the zucchini slices on a platter, overlapping slightly.
3. Sprinkle the zucchini with the mint leaves, lemon zest, lemon juice to taste, olive oil and pine nuts.
4. Season with salt and pepper to taste. Allow to sit for about 10 minutes or until the zucchini is tender.
5. While the zucchini is marinating, prepare the eggplant and tomato garnish.
6. Heat a grill pan over medium heat.
7. Brush each side of the sliced eggplant with the olive oil and season to taste with salt and pepper.
8. Grill the eggplant until caramelized on each side and tender throughout. Set aside to cool. Once cool, cut into small dice and transfer to a bowl.
9. Gently fold in the cherry tomatoes, basil and feta cheese. Add olive oil and lemon juice to taste, if desired.
10. Scatter the eggplant salad onto the zucchini carpaccio and serve at room temperature.

As The Chopping Block's curriculum coordinator, I am always looking for new ideas and recipes for our classes. Do you have any great squash recipes? Please share them with me and perhaps I’ll sneak some zucchini onto your porch!