The French call them courgettes. In Spanish, it is a calabacín. Americans know them zucchini, the abundant green summer squash.
Fried zucchini, sautéed zucchini, zucchini bread, zucchini pancakes, zucchini linguini, zucchini fettucine — even a zucchini martini (yes, Bar Manager Jon Bosworth confirms it’s a real thing).
And our garden at Grafton Correctional Institution has us seeing green! Every week our Grafton Garden volunteer, Kellen McGee, hauls back the harvest, and the bins are brimming with zucchini.
While we’d love to show off our gorgeous garden at Grafton (and the hard-working gentlemen who tend it!), cameras aren’t allowed inside correctional facilities. But the good news is you can enjoy our produce in person when you dine at EDWINS Restaurant.
We let our zucchini shine in the Napolean de chimpignons sauvages.
If you’ve had a banner year in your garden (with zucchini or otherwise), consider donating the extra to our friends and neighbors at Our Lady of Peace Catholic Church. They provide a food pantry every Monday and would be happy to include the extra vegetables, fruit and herbs from your garden for the people they serve. And, chicken keepers, they also welcome your extra eggs.
You can bring your produce to the Our Lady of Peace rectory on Mondays any time between 9 a.m. and 1 p.m. The address is 12503 Buckingham Ave. Cleveland, OH 44120, and you can reach the rectory staff at 216.421.4211 for questions.
But save at least one zucchini for yourself because Chef de cuisine Chris Terry gives you an ideal summer dish with a French flair.
1 unbaked 9 inch pie crust (while we make our own at EDWINS Restaurant, Chef Chris says to safe yourself a step in the summer heat and feel free to purchase one from your grocer)
2 Tbsp. Butter
1 ½ pounds zucchini, thinly sliced
1 cup shredded carrot
1 cup diced cremini mushrooms
1 1/2 cups goat cheese
1 1/2 cups shredded Gruyere cheese
1/3 cup heavy cream
1/3 cup whole milk
1 tsp. salt
1 tsp. dried thyme
½ tsp. garlic powder
- Poke holes into pie crust with a fork.
- Bake empty crust in oven for 7 minutes at 425 degrees F.
- Melt butter in a large skillet over medium heat.
- Cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain.
- Place half the zucchini mixture in the crust. Sprinkle with the Gruyere cheese.
- Combine goat cheese, milk, cream, eggs, salt, and spices in a bowl.
- Pour that mixture in over the original mixture.
- Top with the remainder of zucchini mixture.
- Bake at 350 degrees G until set and a knife inserted into center of quiche comes out clean, about 45 minutes.