Grilled zucchini puts new zing in summer salad

The other day, I was helping at our school’s Horticultural Program Greens Sale where we sell more than just greens. We have new potatoes, a few tomatoes, new onions, green beans, cucumbers, and summer squash and zucchini. One of our customers picked up a zucchini, thoughtfully regarded it and asked out loud, “What else can I do besides steam these things, or saute them?”

I launched into a list of zucchini alternatives, including cutting them up coarsely and tossing them with olive oil and a few garlic cloves and roasting them at 425 degrees for about 10 minutes, then reducing the temperature to 350 degrees for another 20 minutes or so for a nice, savory roasted zuke side dish. You can add some fresh tomatoes to that zucchini in the oven for a nice, fresh pasta sauce. They can be frozen in that condition, by the way, for use later. Or whirled in a food processor with chicken or vegetable broth for hot soup, or make a cold soup by adding cream or sour cream.

But my new favorite way to have zucchini this year is grilled and cut up warm with fresh tomatoes added. It is wonderful as a warm salad served on a deep bed of greens with your favorite salad dressing. We’ve had it several suppers now and even offered it to guests who also seem to enjoy it. So I offer it to you, because maybe, just maybe, you have a zucchini or two waiting for your attention.

Feel free to add green beans or even some pasta, such as those nice little stuffed tortellini. To make a main dish out of it, add some grilled shrimp or thinly sliced, grilled chicken breast. You can even do the zucchini under a broiler if you don’t want to grill it.

Looking for…

We’ve been waiting for tomatoes to ripen for this one and for that little snap in the air that says cooler days ahead. Sharon in Surry wrote looking for “spaghetti sauce made from scratch and simmered all day.” We’ll welcome a recipe from really scratch with fresh tomatoes or from nearly scratch with canned.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@

prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings, and do not abbreviate measurements. Include name, address and daytime phone number.

Grilled Zucchini Salad

Serves 4

2 medium sized zucchinis

Olive oil

2 very ripe medium tomatoes or four plum-type tomatoes

Shredded fresh basil

Finely diced red onion to taste

Vinaigrette, balsamic or not, or a garlicky Italian salad dressing

Coarse salt

Coarsely ground pepper

Washed and torn lettuce leaves or mixed young greens

Fire up the grill to high, and slice the zucchini about 3/4 of an inch thick. Brush both sides with olive oil. Lay slices on the grill, and close the lid for about 10 minutes. Meanwhile, dice the tomatoes, shred the basil finely, and dice up the onion. Turn the zucchini, and grill until it is just fork-tender, at least another 5 minutes. Arrange the greens on individual plates or on a platter. When the zucchini slices are tender, cube them while still hot and toss with the tomatoes, basil, onions, salad dressing, salt and pepper. Taste and adjust seasonings. Spoon onto the greens.