"Bob Terwilliger" > wrote in message
eb.com
> It all started when Lin brought home some small zucchini -- not
> QUITE
> baby zucchini, but "toddler" might be a decent description.
>
> In one of Julia Child's TV shows, she said that zucchini flesh
> contains a lot of water, and you can remove the water either by
> grating and salting the zucchini or by boiling the zucchini whole. I
> saw that same advice in a Cooks magazine article some twenty-odd
> years ago.
> I've tried grating and salting zucchini; that's what led to the
> zucchini gratin recipe I posted a month ago. Tonight I decided to
> try
> boiling the zucchini whole. The reason I didn't want to grate these
> particular zucchini was that they were quite young, and I was trying
> to retain whatever special delicacy they might possess from that
> youth. I was flying blind a bit, because in the Julia Child show
> that
> I saw she merely mentioned "boiling whole" in passing; the remainder
> of the show focused on a grated-zucchini dish. The Cooks article did
> the same thing, only mentioning the technique in passing.
>
> So I brought a pot of salted water to a boil and cooked the zucchini
> for seven-and-a-half minutes, after which time they were still a bit
> firm. (Mushy zucchini is not my favorite.) The zucchini were cooled
> for about ten minutes, then sliced crosswise into chunks. The chunks
> were combined with leftover roast chicken, some thinly-sliced spring
> onion greens, extra-virgin olive oil, and some marjoram. It made a
> nice lunch.
> Bob

Did you see Vilco's post today on Pasticcio di zucchine [zucchini
pate] with boiled zucchini, squeezed after boiling? Gotta try the
boiling trick!
Felice