Uh Oh GMO where you least expect it

The latest list of the 10 most common GMOs (Genetically Modified Organisms) in the supermarket right now has tied in 9th and 10t place zucchini and yellow or crookneck squash. Yes those innocent looking cylinders in yellow and green. So if you are making ratatouille right now at the perfect time for it or planning to stuff squash for a light summer supper, if you are getting ready to grill zucchini or yellow squash with your other vegetables on skewers, get your squash from a trustworthy source like a local farmer or your next door neighbor. We all know the joke about trying to give zucchini away. ;-) It's so ridiculously prolific, the name we use for it is actually the plural. Zucchino is singular. So it's also ridiculous that big ag would play with zucchini genes to prevent viruses that lower harvesting and thus profitability.

How to Fix a Leek and Other Food From YOur Farmers Market, available now as an ebook on Ibooks, if you can't get the hard copy, has recipes for stuffed squash and zucchini pie so I won't repeat them here. I'll just throw out more easy, tasty options like zucchini sauce for spaghetti and zucchini mousse that really use up all that wretched excess.

Zucchini Mousse au Gratin

6 medium zucchini, coarsely chopped

3 tbs butter

6 scallions, minced

1/4 c parsley, minced

1/4 c fresh dill, minced

1 1/2 tsp salt

1/8 tsp black pepper, ground

2/3 c sourcream

4 tbs bread crumbs

2 tbs grated Parmesan cheese

Preheat oven to 350º.

Steam zucchini 20 minutes. Drain, shred and drain again.

Melt 1 tbs butter in a skillet and saute scallions until wilted.

Add zucchini, herbs, salt, pepper and sour cream, stirring to blend well.

Saute 4-5 minutes.

Oil a 1 1/2qt casserole.

Spoon skillet contents into casserole. Top with breadcrumbs, cheese and 2 tbs butter.

(YOu can wrap and freeze the casserole at this point to cook at a later date.)

Bake at 375º for 30 minutes.

Place under broiler for 3 minutes to brown the top.

Serve with a tomato, arugula salad and perhaps warm farro cooked with celery and carrots.

If you are not vegetarian, serve this with grilled chicken.

Zucchini Sauce for Pasta

1/2 c fruity olive oil

4 lg garlic cloves peeled

1 tbsp dried basil and 1/2 cup fresh basil, chopped

1 tbsp flat leaf parsley, chopped

1 lg onion, diced

3 medium zucchini, sliced into thin disks

1 red pepper, roasted (a jarred one will do just fine), chopped

1 tbsp pine nuts (if you can find ones NOT from China)

1/4 tsp salt

dash nutmeg

freshly ground black pepper to taste (probably 1/8-1/4 tsp

1/4 c parmesan or pecorino cheese, grated

In a heavy skillet, heat oil over medium heat. Add garlic, dried basil and parsley.

Saute 1 minute to flavor oil.

Add onion, zucchini, fresh basil, roasted pepper, pine nuts and salt.

Saute over medium low heat for 30-35 minutes or until zucchini is thoroughly wilted.

Cool 10 minutes.

Pour skillet contents into a food processor. Add nutmeg, black pepper and cheese.

Puree into a thick sauce.

Serve on pasta. A tomato or spinach pasta makes this more colorful because the sauce is whitish.