Harmonie Cooking by Yolande Hoisington

Zucchini should be firm with smooth and unblemished skin. The smaller the better. Large zucchini should be heavy for their size, as this indicates that they are moist and fresh. They are green or yellow in color with fine edible skin.

They can be stored in the salad drawer of the refrigerator for up to a week.

Zucchini, eaten with their skin are a source of vitamin C, and contribute useful fiber.

Zucchini are members of the squash family, and are considered summer squashes.

Originating from North America the Italian name for this vegetable, zucchini, is used in the USA. They are called courgette in French and used in the well known and delicious dish “la ratatouille”.

When they are in season they have a lovely sweet taste. Try them sliced finely in salads, adding walnuts to accentuate their nutty flavor.

Try zucchini bread, easy to make and has a rich, moist texture and an excellent herby flavor.

Their uncomplicated fresh flavor goes well with a wide variety of ingredients and are easily introduced in children’s diet.

Do Babies Taste?

Teaching Your
Children About Food:

Nectarines
Artichokes
Sole
Zucchini

How to Educate Children's Palate

Turn Your Children
Into Chefs

Teaching your children about food is a powerful tool against the problem of obesity and malnutrition that sets children up for misery

This dish is a lovely appetizer if served in small portions with a tomato salad. You might serve it as a light dinner, increasing the portions.

6 servings
200 calories per serving
Preparation time: 20 minutes

1/4 cup short-grain rice, 1/2 cup cooked
2 tablespoons olive oil
1 medium size onion, minced
4 garlic cloves, finely chopped
2 pounds zucchini, chopped
4 white mushrooms, chopped
Salt and fresh ground pepper to taste
3 large eggs
1/2 cup grated Swiss cheese, Gruyère preferably
6 fresh parsley sprigs, chopped
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
2 tablespoons bread crumbs

Preheat oven to 375 °.

Cook rice for 20 minutes in salted water.

Lightly spray or brush a (1 1/2 quart) gratin dish with olive oil.

Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat; add onion and garlic .Cook, stirring, for about 3 minutes.

Add the zucchini, mushrooms, salt and pepper. Cook for 8 minutes, until the zucchini is tender but still bright green. Remove from heat and allow to cool for 10 minutes.

In a medium bowl, beat the eggs with a whisk or a fork until fluffy. Add cheese, parsley, thyme and cooked rice to the eggs. Stir in cooled vegetables. Season to taste.

Pour into the gratin dish. Sprinkle bread crumbs and the remaining tablespoon of olive oil over the top.

Bake 1 hour, until firm and browned on top. This dish keeps very well when tightly wrapped.

Serve at room temperature or warm.

Kids can chop mushrooms, zucchini, crack the egg, learn how to separate the yolk from the white, beat the white, grate cheese, add it to the rice. Get parsley from the garden and cut it with scissors, get thyme from the garden, stir the preparation, pour it into the gratin dish, taste and add salt and pepper if necessary, and finally sit down with the family for dinner, talk about their cooking experience and enjoy savoring it!