Here’s a new – maybe even newstalgized – solution to the eternal summer conundrum: How to use up all the Zucchinis! True – it’s a traditional ‘gratin’. But inside is an Asian-inspired blend of sunny, savoury flavours teamed up on a base of Grilled Zucchini!
It’s a shame summer squashes don’t freeze well. This is really an any-season dish. But it’s possible only in summer when there’s a surplus of Zucchinis going begging – sometimes literally – door to door. Unless you want to pay through the nose for imported ones at the supermarket. Nevertheless…
Not so simple, but…
This great casserole is not as simple as may of the previous summer supper suggestions I’ve present-ed in this space. But it’s worth the trouble and fuss. And you can make as big a batch as you want. It’s a great choice for family get-togethers and pot lucks.
What you need
Without reproducing the whole ingredients list here, suffice it to say you’re looking at, “4 to 5 lb (2 kg) mixed summer squash, cut diagonally into 1/2 inch (1.5 cm)-thick rounds.” These will be grilled on both sides until their surfaces become ‘cooked’, and nice char marks are produced.
To that you’ll add (at various stages in the process) onions, white wine, Ricotta cheese, heavy cream and Parmesan. Plus a couple of handsfull of buttered bread crumbs.
Are you getting the picture?
Tips and hacks
First of all, I’d hate to see a little white wine come between non-drinkers and this delightful dish. Feel free to use clear, unsweetned apple juice instead.
Use smaller diameter Zucchinis if they’re available – no large than about 3 in / 7.5 cm Otherwise, the size of the sices will interfere with the orderly, artistic assembly of the dish. And subsequently with scooping out servings.
Recipe contributor Cheetie Kumar, who owns 3 Asian themed restos in Raleigh, North Carolina, gives us the lowdown on the spices she likes to use. But you could simplify the blend (for cost and time savings) by simply using pre-blended Garam Masala mix. Make sure you add a volume of Garam Masala equal to the total volume of the spices specified. Or go light at first, adding more as your taste dictates. This dish can easily get overly ‘hot’ and excessively heavy, flavour-wise.
Whatever you choose to do about spices and other flavourings, DO use at least some fresh-peeled and chopped Ginger. It make a world of bright, summery difference in the overall flavour profile. But once again, go light the first time, and add more to subsequent batches, as your preference dictates.
The overall impression…
… Is that you’re eating a creamy vegetable curry that’s only as hot as you see fit. I go light on the spices so I can achieve a balance between them and the other ingredients – so I can taste them all, not just the masala.
My take
This dish need not be as costly or as complicated as Kumar suggests. I’ve tossed out to you a number of fundamental tips and options, and I’m sure you’ll find more acceptable shortcuts when you look closer at the ingredients and the process.
Don’t let the threat of fuss, fiddling or cost dissuade you from making this great, one dish, any-season delight!
~ Maggie J.