New Ways to Cook Zucchini ?
I don't grow any myself, but somehow low-flying stealth zucchinis keep entering my life. Tonight I pulled out Vegetarian Cooking for Everyone by Deborah Madison and found her recipe for Sauteed Zucchini with Garlic and Lemon.
I can't find it on the internet to give you a link, but it is sauteed garlic and diced zucchini with miscellaneous chopped fresh herbs and lemon zest added at the end. The lemon zest makes all the difference. We had it with corn on the cob and sliced tomatoes. Very summery. My granddaughters, 8 and 9, ate every bite.
As I probably won't get thru the weekend without adopting another zucchini, have you had other zucchini revelations this summer?
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9 Comments:
From a local restaurant a Zucchini Salad.:
Slice the zucchini a thin as you can, par cook in a pan of water until almost soft. Drain and place in a bowl along with some chopped garlic, sliced red onion, roasted red pepper, oregano and salt & pepper. Olive oil and red wine vinegar. Refergerate about a hour and enjoy!!
joanpieroni2 at 10:33PM on 08/30/08
This is one of those old recipes that always says picnic to me. It's very forgiving, so if you have a huge zucchini, scoop out the seeds and use it all, even if it gives you 4-5 cups. The finished dish just won't be as firm. Good as a main dish for lunch, as a side at a covered dish or BBQ.
Zucchini Bake
350 degree oven
9 by 13 pan, greased
25-30 minutes
4 slightly beaten eggs
1/2 cup vegetable oil
1 clove garlic, crushed (or more to taste)
1 tsp salt
black pepper to taste
1/2 tsp dried oregano
2 Tblsp minced parsley
1/2 cup finely chopped onion (or more to taste)
1/2 cup grated Parmesan cheese
1 cup Bisquick
3 cups thinly sliced zucchini, peeled and seeded if desired (use the half moon side of a 4-sided grater)
Mix eggs and oil and spices. Stir in onion and Parm. Stir in Bisquick. Toss in zucchini to coat. Spread in greased pan. Bake. Cut in small squares for finger food if using 3 cups of zucchini. Cut in larger squares for serving as a side, or if you used more than 3 cups of zucchini.
And don't forget zuccanoes (zucchini canoes ala Molly Katzan --Moosewood Cookbook, I think). You can probably find a recipe on-line, but it's just individual-sized zucchinis with top third sliced off, scooped out, pulp chopped and sauteed with onion, garlic and herbs of your choice, mixed with bread of your choice (soft, fresh crumbs or prepared Pep Farm stuffing), shredded mozzarella cheese, spooned back into hollow zucchini shells, bake until filling is browned and zuke is tender. I often add a drained and rinsed can of beans to the mixture as well (black, chick peas, whatever you have ) and maybe up the cheese a bit so it's nice and gooey. You can use one very large zuke and cut it up, but one individual per person is much more fun.
zucchini at 11:01PM on 08/30/08
We eat zucchini all year long and here are a couple different recipes I made this summer...check them out:
Orzo Stuffed Zucchini
Zucchini Black Bean Veggie Burger
mangopowergirl at 3:45AM on 08/31/08
I make a version of tomato & zucchini gratin. I slice my zucchini & tomatos about 1/4 inch thick. Arrange them in a pie pan. Drizzle olive oil over top then sprinkle sea salt and pepper. Then top with freshly grated parmesan cheese (lots of cheese). Drizzle a little more oil. Then bake till golden.....so yummy......
dinnermama at 8:33AM on 08/31/08
even my anti-vegetable husband was eating lots of this one - i diced up a bunch of zucchini, added some corn, diced red onions and scallions, and seasoned with s&p, thyme, and garlic, then fried the whole mess in olive oil and dotted with feta. there may have been some parsley in there too, and i think if i did it again i might add red pepper flakes.
billyburgwife at 10:16AM on 08/31/08
I've been meaning to try a version of this for ages, sounds delicious:
Zucchini "Pasta":
http://www.nytimes.com/2008/08/23/health/22recipehealth.html?_r=1&scp=1&sq=zucchini&st=cse&oref=slogin
renzata at 11:17AM on 08/31/08
my family also has a zucchini bake which is essentially sauteed onions and zucchini (sliced) and garlic mixed with cooked brown rice, parmesan cheese and enough eggs to bind it all together (3-4). there aren't really exact measurements though i tend to prefer about equal amounts of zucchini to rice.
also you can halve them, steam them until soft scoop out the insides and fill them with a filling of choice.
avryan at 2:28PM on 08/31/08
Thanks to all of you! I had never thought of baked zucchini except for halved and stuffed. Shows how we get in ruts. As another zucchini arrived when I took the trash out this morning ;-) and it is a cool day, I will get baking.
Blue Iris at 11:49AM on 09/01/08
i make a Cheesy Rice Burrito and the filling is rice with zucchini. Pretty tasty. I have also made the Vegetable Tian from Ina Garten, using potatoes, zucchini and tomatoes. very nice too.
Good luck.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 8:25PM on 09/02/08