Today's Daily Special is ZUCCHINI!

7/29/15 Cook’s Corner

Some things to do with all that zucchini!

This week’s column is dedicated to the prolific zucchini that are growing in our garden. As usual, all of this squash is taxing my ability to make it interesting and palatable on a daily basis. After all, you can only eat so much of anything—including my husband’s favorite stuffed zucchini dish. My simple recipe for it is below.

The idea for this comfort food concoction was born of zucchini desperation in Ventura, Calif. during the 1980s. Chuck’s small garden plot kept turning out (and hiding) giant zucchini that were way too big to eat. The kids wouldn’t touch them, the neighbors turned them down and I was sick of them. What to do?

At that time we were still in the restaurant business and served daily specials. Tom Yononaka (our head cook) suggested that our green orbs would make a great lunch special. He steamed the zucchini, sliced it in half length wise, scooped out the seeds and stuffed it like a bell pepper with rice, onion, tomato sauce and ground meat filling. The two halves were then tied together, baked and sliced to serve.

It was a customer hit! I think we served it with buttered carrots and corn bread. There were never had any leftovers. Now, for the two of us, I use smaller zucchini, garnish the meat filling with a mixture of catsup and salsa, cover with foil and bake until hot in the oven. It’s certainly not gourmet but it’s good!

I’m including it with today’s recipes and a couple of relishes that I’m saving for when bell peppers are plentiful. Walter Gilgert’s Red Pepper and Zucchini Relish recipes are fair winners that I found in an old County Fair Cookbook. Gilgert’s mother was born in Calif. in 1894 and was evidently quite the cook. She won blue ribbons with her recipes and 100 years later, in 1994, he was doing the same.

Relishes are right up my alley. They are versatile and great to have on hand when company comes. Gilgert says in the cookbook that he uses the Red Pepper Relish on meat and chicken sandwiches. He also pours it over cream cheese; throws on some cocktail shrimp and has an appetizer to serve with crackers. He uses the zucchini relish in homemade 1,000-Island Dressing; mixes it with mayonnaise for tartar sauce; and adds it to potato salad and deviled eggs.

One note: These are very old recipes and don’t come with processing instructions. They must be processed or refrigerated unless used immediately. Check your canner instructions and process accordingly or keep refrigerated.

Now, I don’t know about you but I’m inspired. Let’s get cooking!

STUFFED BAKED ZUCCHINI SPECIAL

(Kaiser’s Country Diner)

2 large or several small zucchini

1 pound ground meat

1/2 cup onion, finely chopped

1/2 cup bell pepper, finely chopped

2 cups cooked rice

16 ounces tomato or spaghetti sauce

1 teaspoon basil

Garlic salt and black pepper to taste

Topping: combine salsa and catsup to make 1 cup (or more)

Wash zucchini and put in oven on a foil lined baking dish. Add about 1/2 inch hot water. Cover and steam; turn after 15 min. and cook until “al dente.” Remove from oven and cool. Slice in half lengthwise; remove seeds and turn over to drain on paper towels.

In the meantime, cook the rice. While it is cooking, brown the meat with onion and bell pepper. Drain. Add rice, sauce and seasonings. Spray a foil lined baking pan with non-stick spray. Put the zucchini cut side up and fill with stuffing. Spoon on topping, cover with foil and bake until hot and lightly brown. (This serves 4-6 people with leftovers)

GILGERT’S RED PEPPER RELISH

12 large red peppers

1-1/2 teaspoons pickling salt

2 cups fresh lemon juice or white vinegar

3 cups sugar

First: Remove the stems, seeds and ribs from the peppers. Run them through a food grinder. Put them in a non-aluminum bowl and toss with the salt. Let stand for 1 hour.

Second: Drain liquid from the peppers. In a large heavy saucepan, mix the peppers with lemon juice and sugar. Bring to a soft boil, lower the heat and simmer about 1 hour until the relish thickens somewhat. Low heat is important; the relish burns easily. Stir frequently. The color should be a nice, darkish red.

Last: Pack the hot relish in hot sterilized half-pint jars. Process according to your canner instructions unless refrigerating. When cool, wipe off the jars and store in a cool, dark place.

GILGERT’S ZUCCHINI RELISH

(Makes about 10 cups)

10 cups sliced zucchini

4 cups sliced yellow onion

5 tablespoons pickling salt

1 large green pepper, stemmed, seeded

1 large red pepper, stemmed, seeded

2-1/2 cups white vinegar

4-1/2 cups granulated sugar

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon celery salt

1/2 teaspoon black pepper

1 tablespoon cornstarch

First Part: Put the zucchini and onions through a meat grinder. Put them in a nonaluminum bowl and stir in the salt. Cover and refrigerate overnight. Next morning drain well, put in a large colander lined with cheesecloth, place in the sink and run cold water through the mixture. Drain again. This will get rid of most of the salt.

Second Part: Grind the two peppers. (Two green would do but the red gives some spots of color and spicy flavor.)

Third Part: In a large kettle, combine the vegetables and remaining ingredients. Bring to a soft boil. Lower the heat and simmer 30 min., stirring frequently to avoid scorching.

Place the hot relish in hot sterilized pint or half pint jars and seal. Process according to your canner instructions unless refrigerating. After 24 hours, wipe off the cooled jars, wash the rings, replace and store in a cool, dark place.

Keep it simple and keep it seasonal! 

 Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of 

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