"And thus the people every year
in the valley of humid July
did sacrifice themselves to the long green phallic god
and eat and eat and eat.
They're coming, they're on us,
the long striped gourds,
the silky babies, the hairy adolescents,
the lumpy vast adults like the trunks of green elephants.
Recite fifty zucchini recipes!
Zucchini tempura; creamed soup;
sauté with olive oil and cumin,
tomatoes, onion; frittata;
casserole of lamb; baked topped with cheese;
marinated; stuffed; stewed;
driven through the heart like a stake.
Get rid of old friends:
they too have gardens and full trunks.
Look for newcomers:
befriend them in the post office,
unload on them and run.
Stop tourists in the street.
Take truckloads to Boston.
Give to your Red Cross.
Beg on the highway:
please take my zucchini,
I have a crippled mother at home with heartburn.
Sneak out before dawn to drop them in other people's gardens,
in baby buggies at church doors.
Shot, smuggling zucchini into mailboxes, a federal offense.
With a suave reptilian glitter
you bask among your raspy fronds sudden and huge as alligators.
You give and give too much, like summer days limp with heat,
thunderstorms bursting their bags on our heads,
as we salt and freeze and pickle for the too little to come."
Zucchini contains useful amounts of folate / folic acid (24 μg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 μg]/100 g).
While looking for star anise (for sea cucumber recipe) at Bishan NTUC Fairprice Finest, I came across yellow zucchini - products of Malaysia. Since it has been produced regionally, I asked myself, "why not try a new dish with zucchini?"
For #AtoZChallenge on 2014 April 30 Wed, I lovingly present a recipe of zucchini bok choy stir-fry.
Dear loves it, he describes zucchini as being slightly similar to aubergine / eggplant.
Preparation time: 10 minutes
Cooking time: 7 minutes or until crispy tender
♥ 1 zucchini (夏南瓜), washed & julienned
♥ 2 bok choy (小白菜), washed & cut
♥ 5 cherry tomatoes (樱桃番茄)
♥ 1 tbsp olive oil (橄榄油)
♥ 1 tbsp peanut butter (花生酱)
♥ 1 knob ginger (姜), minced
♥ 5 cloves garlic (蒜头), minced
♥ 1 tsp dried shrimp (虾米), minced
♥ 1 tsp DOM Bénédictine (法国廊酒)
♥ pepper (胡椒粉) to taste
1. Wash & cut zucchini & bok choy.
2. Sautee ginger, garlic, dried shrimp with heated olive oil until fragrant.
3. Add zucchini, peanut butter, DOM, pepper.
4. Add bok choy & stir-fry until cooked.
5. Garnish with cherry tomatoes.
♥ If you buy green color zucchini, Choose bright green color one with a max length of 25-30 cm. Larger ones may be bitter.
♥ May I also suggest an easy recipe of zucchini soup with meatballs?
Check also our other #5minutemeal recipes.