Mediterranian Noodles

This one's for you, Julie, since you have tired of steaming your zucchini and making bread from it...

Zucchini originates in the Americas. Archaeologists have traced their origins to Mexico, dating back from 7,000 to 5,500 BC, when they were an integral part of the ancient diet of maize, beans, and squashes. That pre-Columbian food trio is still the mainstay of the Mexican cuisine and is known today as the "three sisters."

Ironically, just thirty years ago, this fruit (yes, it's actually a fruit) was not highly recognized in the United States. However, it's popularity has exploded as people discover that there is much that can be made with this yummy thing.

In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. Some restaurants in Rome specialize in deep-frying the flowers, known as fiori di zucca.

In France zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini are stuffed with meat with other fruits like tomatoes or bell peppers in a dish named farcis (stuffed).

In Turkish cuisine, zucchini is the main ingredient in the popular dish mücver , or "zucchini pancakes", made from shredded zucchini, flour and eggs, lightly fried in olive oil and eaten with yogurt.

In the Levant, zucchini is stuffed with minced meat and rice plus herbs and spices and steamed. It is also used in various kinds of stew.

In Greece, zucchini is usually fried or boiled with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also often stuffed with minced meat, rice and herbs and served with avgolemono sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs and occasionally minced meat. Then they are deep-fried or baked with tomato sauce in the oven.

In Bulgaria, zucchini are fried and then served with a dip, made from yoghurt, garlic and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yoghurt, flour and dill.
Different types of zucchuni

In Egypt, zucchini are cooked with tomato sauce, garlic and onions.

In my kitchen, I like to make it like this:

Ingredients:
2 zucchinis or 1 zucchini and 1 yellow squash
1 pint of mushrooms
1 small onion
5 cloves of garlic
1 tablespoon Italian seasoning (I like Penzey's Tuscan Sunset)
Salt and pepper
Olive oil
Cayenne pepper or red pepper flakes (optional)
1/2 pound noodles of your choice
Parmesan cheese (optional)


Directions:

Prepare noodles according to package instructions.

Slice onions and mushrooms thinly and mince garlic.

In a large skillet, pour 1 tablespoon of olive oil and heat to medium.

Add in onions, mushrooms and garlic. Saute for about 5 minutes. Sprinkle salt, pepper, and Italian seasoning over it and saute another minute or two. (I also like to add a sprinkle or two of cayenne pepper or red pepper flakes.)

While mushrooms and onions are cooking, chop zucchini and/or squash into slices, matchsticks, cubes, or whatever you are feeling.

Add zucchini/squash to the skillet and saute for 5 minutes.

Remove from heat.

Toss vegetable mixture with the drained noodles, add a splash more olive oil if needed, and sprinkle with cheese if you like. Serve with a simple green salad and crusty, warm bread.

Sometimes I toss in spinach at the last moment, or I add white kidney beans or garbanzo beans in with the zucchini. Sometimes some toasted pine nuts also find their way into the mix, or juice from a fresh lemon (both of these you would add in at the very end, when everything is being combined)...it all depends on what's in my kitchen at the time. It's really quite versatile and oh, so good!