Cooking local: Spicy Zucchini Crostini

Spicy Zucchini Crostini

Text and Photos by Greta Hardin

Zucchini is arriving, and the question again arises – what to do? Many a zucchini has been eaten baked and sprinkled with salt, pepper and parmesan (and maybe bread crumbs?). But what if you are ready for something a little different this year? Why not take a cue from the cradle of agriculture, with a little influence from Italy.

Zucchini and dill are great partners. The sweet wateriness that comes out in zucchini makes it a great friend to herbs, especially dill. And with the excellent sunny growing weather we’ve been having chili peppers are here a little early. Grab a chili pepper or two (or the however many you need for the desired hotness), and some garlic to round out your crostini topping.

Cook up a whole pot full and freeze it

The other excellent thing about this topping – you can cook up a whole pot full when the zucchinis are arriving in waves, and then freeze it in convenient serving sizes. Since you’ve already cooked it – this crostini topping will not suffer the soggies that usually afflicts frozen zucchini. And as for thawing – you’ll want it warm anyway, so warm it up quickly in the microwave on in a sauce pan on the stove top.

Spicy Zucchini Crostini

Appetizers for 8 or hearty snacks for 2-4

INGREDIENTS:

• zucchini – 2 large banana size
• jalapeño pepper – 1 (or harissa paste– ½ tsp or to taste)
• dill – 1 bunch
• garlic – 4 cloves +1
• oil –a good splash
• salt – pinches, to taste
• feta or goat cheese - or other fresh crumbly cheese
• crispy bread slices or
• excellent tortilla chips

EQUIPMENT:

• knife – chef’s & bread
• cutting board
• sauté pan (large)
• plates to hold cut veggies
• serving bowl
• spoon
• (toaster or grill – optional - for crisping bread)

Zucchini are fresh and organic
at the Farmer's Markets

PREPARATION:

1. Trim the ends off the zucchini, and cut into 2 boats. Cut into 3 or 4 long pieces, then slices pinky width or thinner.
2. Peel and smash or finely chop the garlic. Remove the stem and seeds of the jalapeño (unless you LOVE spicy, then leave them in), and chop it to smithereens.
3. Rinse the dill and roughly chop. Stop when you get to the larger tough stems. The small stems don't matter.
4. Slice the bread thinly – on the bias for a good bite.
5. Crumble up enough cheese for sprinkling over the finished crostini.

Remove the stem and seeds of the jalapeño
unless you LOVE spicy!

COOK!

1. Pop the bread in the toaster, or get a minion to grill it for you.
2. Place the sauté pan over medium-high heat. Pour in a splash of oil about 2 tsp., and a small piece of zucchini. When it sizzles, add the garlic. Add a pinch of salt, and stir over the heat. Continue until the garlic is fragrant, but not colored.
3. Add the zucchini, half of the jalapeño and about 1/3 of the dill.
4. Cook for a few minutes, until the zucchini starts to soften. Taste for salt, and to see if the garlic has mellowed a little. Need salt? Add a bit.
5. Keep stirring as the zucchini softens and shrinks. Keep cooking until the sweetness of the zucchini emerges and blends with the spicy pepper and the garlic flavor mellows. Add any salt or jalapeño you feel it needs and give it another stir. When the flavors all come together, and you want to eat it with a spoon, take it off the heat, and place in a serving bowl.

Rub the toasted bread with the last garlic clove cut in half.

Serve the zucchini on the toasts and top with a little cheese.

To turn this into a meal, add some sautéed or grilled shrimp or smoked chicken.

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Saturdays through October 4th

The Shoreline Farmers Market at Shoreline City Hall

Top level of the Parking Structure (Free Parking underneath)

17500 Midvale Ave N, Shoreline

Sundays through October 26th

10am to 3pm

The Lake Forest Park Farmers Market at Town Center

Lower Level Parking Lot (Free Parking in surrounding spots)

17171 Bothell Way NE, Lake Forest Park

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Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.