Gad-zuchs!

Zucchini cheese squares
Tuesday, July 3, 2007

Vegetarian recipes from recently released cookbooks:

"Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables," by Andrea Chesman (Storey Publishing, 2007)

Andrea Chesman calls herself a "cook who gardens" in a cookbook that exudes enthusiasm for both pursuits. Although Chesman doesn't turn her nose up at those who choose to buy from farmers' markets instead of planting their own produce, she includes cultivation tips for every vegetable featured. (Vegetables have their own chapters and are organized roughly into five harvest seasons.) She also includes a "math" list converting the unprepared vegetable into the standardized measures used in recipes and timing notes for how each vegetable responds to different cooking methods. The recipes themselves are fairly simple -- the book cover advertises "175 simple recipes" -- and are aimed at bringing out the best flavors of specific vegetables.

-- Evelyn Shih
* * *

Zucchini cheese squares

* 3 cups grated zucchini
* 2 teaspoons salt
* Butter for greasing baking dish
* 1½ cups unbleached all-purpose flour
* 1 tablespoon baking powder
* 1 onion, diced
* 2 cups grated cheddar cheese
* 2 teaspoons fresh thyme leaves
* 1 teaspoon freshly ground black pepper or lemon pepper
* ½ cup canola oil
* 3 large eggs, beaten

Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.

Meanwhile, preheat the oven to 350 degrees and grease a 7-by-11-inch baking dish with butter. Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, thyme and pepper. Mix well with a fork.

Whisk together the oil and eggs in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.

Bake for about 35 minutes, until golden. Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature.

Servings: 6 to 8.

Copyright © 2007 North Jersey Media Group Inc.