Zucchini, a versitile vegetable

Zucchini might not be for everyone but it is one o the easiest and versatile vegetables that you grow in your garden. zucchini can be used in sauces, such as, spaghetti sauce to add texture and flavor; it can be used as part of a Ratatouille, sort of a vegetarian lasagna; in stews; in breads and muffins; or sauteed with onions in butter.

As you can see in this picture one zucchini plant does take up a fair amount of space in the garden but that one plant can produce many zucchini. For a family of upto 4 people I would stick with just the one plant since they do produce lots. I have already picked five, have three about ready, and half a dozen blooms that will be zucchinis soon.

Zucchini are also a fast growing vegetable so you need to check your plant at least once a day or they can become too large and rot on the vine. With the exception of bread you want your zucchini should be picked when it is 7 or 8 inches long and about the diameter of your fist or slightly larger.

Zucchini, just like cucumbers, don't have to be peeled when used but should be rinsed off well. There is one exception to the peeling rule and that is if you plan to make bread or muffins.

A basic Ratatouille:
2 small eggplants (about 1 pound each), sliced one half inch thick in length-wise slices
2 medium zucchini, sliced  one quarter inch think
1/2 cup of olive oil
2 green pepper, seeded and diced
2 medium onions, peeled and sliced one quarter inch thick
2 cloves of garlic, peeled and finely chopped
2 pounds of ripe tomatoes, peeled, seeded, and chopped
1/4 cup chopped fresh parsley

Place the eggplant slices in a colander and sprinkle lightly with salt. Let stand 30 minutes.
Saute the zucchini in 2 tablespoons of oil in a large skillet over medium-high heat until golden on both sides, about 5 minutes. Remove from skillet.
Add 1 tablespoon oil to the skillet, then add peppers and saute until lightly browned, about 2 minutes. Remove from the skillet. Add 1 more tablespoon of oil if needed, then add onions and saute until transparent, 6 to 8 minutes, stirring to separate the slices. Remove from the skillet.
Rinse the eggplant slices under cold running water. Drain well and pat dry. Add garlic and all but 1 teaspoon of the remaining oil to the skillet. Saute until garlic is tender, 3 to 5 minutes. Add tomatoes and boil until most of the liquid has evaporated, 4 to 6 minutes.
Arrange eggplant slices over the tomatoes, then layer with peppers, onions, and zucchini. Sprinkle with parsley and season to taste. cover and simmer over medium-low heat until almost all the liquid has evaporated, about 15 minutes. Serve while still hot.