Greek boiled zucchini, or Kolokithia, served with feta and flatbread.Julie Van Rosendaal/The Globe and Mail
At a time of access to an infinite supply of recipes, zucchini have the potential to be transformed into almost anything: fritters, gratins, muffins, chocolate cakes and more. With so many cooking techniques and cuisines to choose from, rarely do I consider simply boiling my veggies – particularly zucchini.
In August, Greek home cook Dana Basta posted one of her favourite ways to eat zucchini – boiled in salted water and eaten with olive oil, red wine vinegar and salt – and more than a million viewers ate it up.
The Greeks know not to overthink their zucchini. They have a long history of boiling the summer squash whole and serving it simply sliced and drizzled with olive oil, lemon juice or wine vinegar and a pinch of salt. Leaving it alone allows the flavour of the zucchini itself to shine. In an era of time and monetary constraints, it’s nice to be reminded of the pleasures of basic boiled veggies, particularly when they are in season and at their peak.
I didn’t expect to love it as much as I did. Flavour-wise, zucchini is one of the mildest vegetables, with a spongy texture that takes on other flavours well. I think of it as a vehicle for herbs and spices, oils and aromatics, or as a means to moisturize my chocolate cake. I want to dress it up and take it out.
But simply tossing a whole zucchini or two into a pot of water – no chopping, grating or other prep required – was such a radical thought. Not only is the method the simplest possible process, requiring hardly any dishes to wash, leaving zucchini intact contains the flavour (yes, its does have its own) and protects its insides from becoming waterlogged.
Basta ate hers cold, straight from a container in the fridge, slurping it up like a juicy fruit. (Botanically speaking, zucchini is a fruit, as the edible structure contains the plant’s seeds.) I sliced mine onto a plate and drizzled it with olive oil and lemon and sprinkled it with flaky salt, then ate it with some crumbled feta and flatbread. It was superb, the epitome of vegetable-forward cooking.
How long you boil yours depends on the size and diameter of your zucchini, and how soft or firm you like your vegetables to be. Don’t go larger than medium; smaller zucchini are more tender and have firmer flesh. The most common boil time is 10 to 15 minutes for a tender texture, but it’s hard to overcook them.
Boiled zucchini is also delicious over rice, with eggs, tossed with pasta, served with potatoes or as an addition to a grain bowl or a big salad. But try it first on its own, with a bit of olive oil, a drizzle of lemon or vinegar and salt. For the easiest possible lunch, dinner or snack, rummage through the fridge and pantry and add whatever you happen to have to your plate – or nothing at all. Boiled zucchini is real food, fast.
Greek Boiled Zucchini (Kolokithia)
As with any vegetable, boil until a sharp knife goes through with little resistance, or until your zucchini has a texture that suits your taste. Serve with crumbled feta or other creamy cheese, olives or pickles, crusty bread or flatbread, or more veggies. Leftovers whiz effortlessly into soups, hummus and even smoothies, or are delicious slurped cold, straight from the fridge.
- 1 small-medium zucchini, washed and trimmed
- salt
- extra-virgin olive oil, for serving
- lemon juice or red wine vinegar, for serving
- flaky salt, for serving
Bring a pot of salted water to a boil and cook your zucchini for 10 to 15 minutes, or until just tender. Serve thickly sliced, drizzled with olive oil and lemon juice or red wine vinegar, sprinkled with flaky salt. Each zucchini serves one or two, depending on size.