...when I can't even figure out a decent way to cook it? :-)
The plants are pretty, though. And big.
Seriously, though. Other than breading and frying (I'm on Weight
Watchers), any tasty tips would be appreciated.
grilled with a little oil, onions and yellow squash great side veggie
Halve, Scoop out the center seedy part and stuff like a boat with
different mixtures. ground Italian suasage, marinara, mushroom, onion
and some seasonsings is a good one.
Zucchini pie - basically a zucchini quiche, get the mix right and it
is absolutely delicious.
Shread and use as vegetarian filling. I like a lot of veggies in my
meatloaf, I use shredded zucchini well pressed (to eliminate water).
I've also considered trying to use zucchini as a sub for potato in
swiss potato pancakes(forget the words for it, rotti? something like
that, shredded potato, onion, butter, shredded cheese, pressed in a
frying pan and becomes like a hash brown. I want to try zucchini in
that with mozz &/or provolone and probably some diced roasted redder
DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, <1 mile off L.I.Sound
3rd year gardener
Try this: Take some zucchini and cut them lengthwise into 1/4 in
planks. Place them on a sheet of aluminum foil. Slice some onions and
(ripe) tomatoes, and put them on top. Cut some corn off the ears (or
use frozen cut corn) and sprinkle liberally on top. Dot some butter,
margerine, or combination on top. Add salt & pepper to taste. Fold over
the foil. Put a few holes in the top with a fork to release steam. Put
the package on a medium-hot grill for 20 minutes or so (while the rest
of your barbecue is cooking). Enjoy without guilt (lots of vegies,
little fat). One 6-in zucchini makes good planks for one package.
Slice into wedges and saute with olive oil and garlic, s&p (only al dente )
Slice into wedges or cut into cubes and saute with yellow (summer)
squash in olive oil and s&p. Again only aldente and about half way
through give 'em a good splash of balsamic vinegar.
Slice them and use them in a lasagna style dish.
Ever notice that putting the and IRS together makes "theirs"?
Yeah, that's what everyone else does.
Actually, years ago, I thought breading and frying was the only way to
eat them. I haven't done that in years.
I like them now cooked very simply. I just steam them (or boil them)
until they get barely tender. They should still be a little crispy, not
cooked to mush. A little salt and a little butter and they are really good.
The trick is to stay ahead of them and pick them when still very tender.
No more than a few days after flowering. Healthy fast growing plants may
produce 8 or 9 inch zucchinis in a few days that will still be tender.
Stressed plants may take longer to make a smaller zucchini that is past
it's prime. If you neglect to pick them and they get too big, it's time
to take them to work.
One other thing, zucchini is best cooked right after being picked. This
is at least as important as it is with sweet corn. If I have zucchini
laying around for much more than a day, I throw it away and pick more.
If you fry it, you may not notice the difference but it's pretty obvious
when you steam it.
Last night's (picked an hour before) were sauteed with some onion, a
tomato, a bit of tarragon, thyme, salt & pepper. Love that garden.
Still, in another week there will be more zucchini than lighting bugs
out there. It is my neighbor's fault - she gave me the seedlings.
Couple ago I had only one zucchini plant. I used it to feed India. :)
Try coating it lightly in powdered ranch dressing mix, and frying in a
nonstick pan as-is. (I also do this with catfish.. YUM!)
Use it as a pasta substitute in meat and tomato dishes, or in meat and
cream of mushroom soup dishes. You can even make a sort of lasagna
Gut large ones and fill the hollow with a mix of sausage and mushroom
soup; bake. Looks like a cat barfed in your oven; tastes wonderful!
Lightly steamed in chunks.
Grilled unbreaded in slices, marinate with salad dressing.
Foreman grill or open grill works.
Shredded and served raw on salads.
Cut into thick strips, dip in ranch dressing and eat raw.
LOTS of ways to prepare this wonderful veggie! :-)
Sprout the Mung Bean to reply...
There is no need to change the world. All we have to do is toilet train the
Grilled, grilled, and grilled. Slice into long strips, toss them with a
little olive oil and salt and assorted herbies, and throw on the barbie.
Or, alternatively, sauteed with peppers and onions and a little salt
(the salt helps draw out the juices and it carmelizes nicely) on high
heat so they get a little seared on the edges, then toss in a little soy
sauce at the end (and sesame seeds if you have them). A good way to cut
squash (or any vegetable for sauteeing) is to cut it first into
quarters, then chop at alternating angles \/\/\/ to make irregular
trapezoidal pieces. The angles help things move in the pan better than
flat, regular slices, which have to be tediously flipped.
Toss them in a crock pot, sliced thinly, with one diced onion and about
the same amount of diced fresh tomatoes, and cook until they are soft
and the tomatoes have broken down - usually 4 hours or so on the high
setting, or 8 on the low setting. Season with Italian seasoning, or
fresh oregano, thyme and parsley, and salt to taste. My husband eats
this as is or over white rice as a side dish, and it also freezes well.
(You can cook this on the stove top if you don't have a Crockpot - takes
about 45 minutes from start to finish that way.)Depending upon what else
is producing in the garden, I will toss in green peppers or other
You can also slice them and serve young small ones in salad in the place
Just got back.
Wow! Some great ideas. I'm going to try several. We're having
stuffed zucchini tonight, and I want to try some fried.
We're making kabobs on the grill tomorrow, so I'll try some there.
And we usually have pasta with homemade sauce about once a week, so
I'll try the shredded zucchini idea in that.
My zucchini are doing a "here they all come". I have 3 plants; one was
in the greenhouse and two outside. We've been enjoying zucchini from
the greenhouse for about a month. Now the outside ones have 3 large
zucchini on them since I missed picking them at the ideal size of about
8 in. Here's how we like zucchini besides bread - Slice or chop one
spanish onion. Cut zuchinni into bite size pieces. Sautee in olive oil
with a little butter until onions carmelize slightly. Sprinkle on a
little salt, pepper, and grated fresh parmesan cheese. Enjoy :)
I'll say. I can't wait for a zucchini to try zucchini lasagne. But since
zukes often provide more all at once than one family can eat, what are good
ways to make use of the extras (other than put them on the neighbor's porch,
ring the bell, and run, like I used to do as a kid)? If you freeze them,
how, and what are thawed zucchinis good for?
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