ZUCCHINI MARMALADE

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Zucchini marmalade has been in our family for several generations. I think the original recipe was from the back of a Jell-O box. My family liked to serve it with cold meats. Without the red pepper, it resembles a fruit marmalade and can be used for toast.

To reduce calories, I substitute Splenda for the sugar and use sugar-free Jell-O.

-- Elizabeth Downer

• 6 cups peeled and grated zucchini
  
• 6 cups sugar
  
• 2 tablespoons lemon juice
  
• 12 teaspoons dried red pepper flakes or Tabasco sauce to taste
  
• 1 can (20 oz) crushed pineapple, drained
  
• 1 cup water
  
• 1 3-oz box lemon or orange Jell-O (any flavor will do, actually)

Combine zucchini and water in sauce pan and boil for 10 minutes.

Add sugar, lemon juice and pineapple.

Simmer 10 minutes.

Stir in Jell-O and continue to simmer for another 10 minutes.

Pour into hot, sterile pint jars and adjust lids.

Cool completely.

Makes 6 pints.

-- Elizabeth Downer

RISOTTO WITH ZUCCHINO STRIATO D'ITALIA

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• 1/4 cup plus 2 tablespoons extra virgin olive oil
  
• 1/2 onion, finely diced
  
• 2 medium zucchini, diced
  
• 2 garlic cloves, finely chopped
  
• 2 cups Arborio rice
  
• 6 cups vegetable broth
  
• 8 fresh basil leaves, cut into thin slivers
  
• Salt
  
• Freshly ground black pepper
  
• 1/2 cup freshly grated Parmesan cheese

Heat 1/4 cup olive oil in a heavy-bottom, 2-quart saucepan over low heat. Add the onion and saute slowly until soft. Add the zucchini and garlic, and briefly saute over moderate heat, 2 to 3 minutes. Add the rice and stir until the rice is translucent, 1 to 2 minutes.

Add the hot broth to the rice mixture one ladle at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until the liquid is absorbed before adding the next ladle of broth. Midway during cooking, add the basil and salt and pepper to taste.

When the risotto is al dente, add the remaining 2 tablespoons olive oil and the cheese. Turn off the heat and stir briefly to combine. Serve immediately.

Serves 4.

-- "My Italian Garden" by Viana la Place (Broadway Books, 2007)

CRUMBLE DE COURGETTES, FIGUES & MOZZARELLA

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Zucchini sounds so everyday.

But courgettes -- ooh la la.

That was my reaction to seeing this recipe in the new cookbook "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen," by Clotilde Dusoulier, creator of the tasty chocolateandzucchini.com site.

The fetching Ms. Dusoulier loves zucchini and in looking for new ways to prepare it, writes that she was "once inspired to pair it with the sweetness of fresh figs and the milkiness of mozzarella. What was initially a fortuitous find -- these were simply ingredients I had on hand that day and their harmonious colors augured a good match -- became a cherished trio," whether in grilled sandwiches, salads, savory tarts or this crumble.

She suggests serving it as a buffet item or main course. And serving it with Marquis de Chasse 2003 Bordeaux Blanc Reserve.

-- Bob Batz Jr.

• 2 teaspoons extra virgin olive oil
  
• 1 garlic clove, minced
  
• 2 pounds zucchini, trimmed and sliced in 1/4-inch rounds
  
• Fine sea salt and freshly ground pepper
  
• 3/4 cup dried bread crumbs (see make-your-own directions below)
  
• 3 tablespoons chilled unsalted butter, diced
  
• 1/2 cup (about 2 ounces) freshly grated parmesan cheese
  
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  
• 9 ounces mozzarella, preferably buffalo mozzarella
  
• 6 fresh ripe medium black Mission figs, trimmed and cut in sixths

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for a few seconds, until fragrant. Add the zucchini and season with salt and pepper. Cover, lower the heat to medium and cook for 6 minutes, until slightly softened. Remove the lid and cook for another 5 to 6 minutes, stirring gently from time to time, until the rounds are tender but till retain their shape, and most of the juices have evaporated.

While the zucchini is cooking, combine the bread crumbs, butter, Parmesan and thyme in a medium mixing bowl. Rub with the tips of your fingers until the mixture resembles coarse meal. (The zucchini and the crumble mixture can be prepared up to a day ahead and refrigerated in separate airtight containers.)

Preheat the oven to 400 degrees. Arrange the zucchini over the bottom of a large baking dish. Thinly slice the mozzarella and pat dry with paper towels. Arrange the cheese and figs over the zucchini. Sprinkle the crumble mixture over the dish and bake for 20 minutes, until heated through and golden. Serve warm or at room temperature.

Serves 4 as a main course, 6 to 8 as a starter or buffet item.

To make your own bread crumbs, slice leftover country-style bread and dry by leaving on the counter for a day or so or baking on a baking sheet in a 200-degree oven for 20 minutes or until dry, flipping the slices halfway through. Let cool, grind in a food processor and transfer to an airtight container. Keep at room temperature for up to 2 months, or freeze.

-- "Chocolate & Zucchini: Daily Adventures in A Parisian Kitchen" by Clotilde Dusoulier (Broadway, 2007)

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

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These crispy pancakes, served with an herbed sour cream, make an elegant side dish. But you could also layer them with spaghetti sauce and parmesan and mozzarella cheeses and bake it in an oven for an easy zucchini parmesan.

-- Gretchen McKay

For basil chive cream:

• 3/4 cup sour cream
  
• 2 tablespoons water
  
• 1/4 cup chopped fresh basil
  
• 2 tablespoons chopped fresh chives
  
• 1/2 teaspoon salt, or to taste

For pancakes:

• 4 cups coarsely grated zucchini (1 pound)
  
• 1 1/4 teaspoons salt
  
• 1/4 cup all-purpose flour
  
• 1 1/2 teaspoons sugar
  
• 1/4 teaspoon black pepper
  
• 2 large egg whites
  
• 4 tablespoons vegetable or canola oil

Make basil chive cream by blending sour cream, water, basil, chives and salt in a blender until smooth and pale green. Chill until ready to serve.

Make pancakes by putting zucchini in a colander and tossing with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary. Serve immediately, with basil chive cream.

Makes 15 pancakes.

-- Gourmet

First Published: July 25, 2007, 11:15 p.m.