(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . What's For Dinner? v19.09 -- Zucchini [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2024-08-31 If you’re a gardener peak squash has probably already passed this summer, but I needed something to write about this week so I’m recycling these recipes. My squash production has been poor this year. I’ve finally figured out which parts of the garden still need serious improvement to the soil; the good part is occupied mostly by tomatoes. Here are a couple of my very favorite ways to use zucchini, both based on pretending it’s something else. For the pickles we’re treating it like cucumber, and for the Thai salad we’re treating it like green papaya. -— Tsukemono (Zucchemono) If you don’t have a tsukemono press, one method is to put the sliced veg in a bowl, place a clean saucer over the veg and weigh it down with something. That method was good enough to convince me that I liked the recipe. 1 large cucumber or medium-large zucchini (¾ to 1 pound) 1 Tablespoon coarse salt 1 to 2 teaspoons toasted sesame seeds 1 teaspoon crushed red pepper flakes (optional, to taste) 2-inch piece kombu, rinsed (optional) Slice cucumbers into thin rounds. For small zucchini slice into thin rounds; for larger ones cut in half lengthwise, remove the seeds and pulp with a melon baller, then cut each half into thin slices. Place in a bowl and sprinkle with salt. Gently toss vegetables and salt together, massaging salt into the surface until well coated. Add sesame seeds and toss again until combined. Arrange vegetable slices in the tsukemono press in layers lying flat. Place kombu and peppers, if desired, over the top. Put the lid on the press and tighten until the vegetable slices are gently pressed to the bottom. Place in the refrigerator for at least 4 hours, or better, overnight. Can be stored in the refrigerator for up to 3 days. If you find that your pickles are too salty, pour off half the liquid and replace it with fresh water. Let them sit for another two hours and sample them again. Repeat this step as necessary until you're happy with the result. -— Thai Green Papaya Salad from Bon Appetit This idea was from DaveinBremerton in the comments of a previous squash WFD. Try substituting shredded zucchini for the papaya in Thai papaya salad. I’ve never made this with papaya, the time I wanted to I couldn’t find any in my local markets. It’s a great use for a monster zuc and I’ve gotten compliments when I brought it to a potluck. 5 tablespoons fresh lime juice 3 tablespoons (packed) palm sugar or golden brown sugar 2 tablespoons plus 2 teaspoons fish sauce 2 tablespoons dried shrimp, chopped 4 garlic cloves, minced 3 Chinese long beans, halved crosswise or 15 green beans 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded 10 large cherry tomatoes, halved 1 cup chopped fresh cilantro 2 green onions, very thinly sliced 1 fresh red Thai chile with seeds, thinly sliced 2 tablespoons coarsely chopped salted peanuts [END] --- [1] Url: https://www.dailykos.com/stories/2024/8/31/2265332/-What-s-For-Dinner-v19-09-Zucchini?pm_campaign=front_page&pm_source=latest_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/