Zucchini side dish suggestions?
So I'm making supper for three ravenous mid-20s boys on Thursday. I'm going to make my nonna's recipe for arancine (deep fried, meat filled risotto balls) and to start I'm going to make the most recent Sunday Brunch watermelon, arugula and feta salad (which I'm now addicted to, by the way). I want another vegetable side, and I was thinking zucchini, since my dad's are just ready to pick this week.
Does anyone have any suggestions for a relatively light zucchini side dish that would compliment a heavy fried rice ball? I remember having a sort of zucchini tomato gratin at a friend's aunt's house a few years ago (sans beschamel, if that's still a gratin,) It was basically thin sliced zucchini, tomatoes, parmesan cheese, herbs, etc. I could improvise, but I'm not really sure how to go about it, and if anyone had any recipes or other suggestions that would be great.
I'm also making either a banana rum cream pie or chocolate molten cakes, and if I get REALLY ambitious, I'll whip up some of Martha's Mac N' Cheese (always a crowd pleaser!)
Thanks in advance for suggestions!
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16 Comments:
I once had a zucchini carpaccio-type dish. We sliced the zucchini really thinly and arranged it on a platter, drizzled raspberry vinegar (although white or red wine would likely work equally as well) and olive oil over it, salt and pepper, and topped it with crumbly goat cheese. Delicious, and light and refreshing, so a nice balance with the heavier risotto.
sarar at 10:00PM on 07/07/09
I like this side as it can be made ahead of time so it saves you a dish to prepare the day of. I also have not had anybody so far who has not liked it, since it is so simple.
You could even switch out the herbs for different ones you prefer, and crumbled cheese, like goat or feta would be good with it.
Sounds like you have a good meal planned!
Zucchini and Carrot a Scapece
This can easily be cut in half or thirds etc. Yum.
1/3 cup plus 1/4 cup olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter.
sadiepix at 10:21PM on 07/07/09
Try this: saute one sliced red onion in a little olive oil until it's brown. Spread the slices over the bottom of a greased 2 qt baking dish. Spring with salt and pepper. Spread/layer slices of plum tomato in a row. Spread/layer slices of zucchini in a row next to the tomatoes. Alternate rows of tomato and zucchini until the dish is full (you will probably need around 3/4 lb each). Sprinkle with some fresh basil and/or whatever herbs you would like, as well as salt and pepper. Pour around 1/4 cup water or broth over the top of it. Cover it and bake it at 350* until it is cooked and bubbly, around 35-45 minutes.
NYCEater at 10:27PM on 07/07/09
Cucuzza (or Cagoots)
One 14-15 oz can whole or chopped tomatoes (left over pasta sauce works too)
1.5 pounds (est.) cucuzza squash/zucchini/yellow squash or a mixture of any peeled and cut in slices or chunks(zucchini and yellow squash I leave the peel on)
salt and pepper
1-2 cloves crushed garlic
1 med. onion chopped
olive oil
1/2 cup water or chicken broth
red pepper flakes (optional)
sprinkle of basil and oregano
mushrooms (optional)
cannelini beans (optional)
saute chopped onions in a large skillet for a few mins then add your squash and mushrooms if you are using them
season with salt and pepper, red pepper, basil and oregano.
After about 4-6 mins add in your tomatoes and water/chicken broth and beans.
Simmer for about 10 more minutes or till tender. Serve as a side or over spaghetti with grated cheese as a meal.
JerzeeTomato at 10:33PM on 07/07/09
Here is a quick idea for a stir fry with zucchinis, tomatoes, basil and red pepper flakes. Hope you like it.
orchidgirl at 10:46PM on 07/07/09
I have a friend from Milan who makes a fabulous and simple zucchini dish. Shred the zucchini with a vegetable peeler and saute it with a little olive oil, garlic and salt. Perfect and simple.
yayfood at 10:54PM on 07/07/09
I like zuc's deep fried in tempura, it comes out light, airy and non greasy. i also love to stuff them with what ever the hell you want, mushrooms, rice, cous cous, other veggies with a light dressing to spritz with. My fav is steaming it.
pjracz10 at 12:51AM on 07/08/09
I planted 6 zucchini plants in the garden and holy hell I have more zucchini then I know what to do with! I've made zucchini bread, sauteed zucchini, stewed zucchini, stuffed zucchini, zucchini lasagna, zucchini casserole...I'm over it. OVER IT I tell you!
arm1970 at 5:54AM on 07/08/09
I know you said "light" but feeding hungry guys dictates otherwise. I would take a couple of zucchs and stuff them with your favorite goodies.
I love the flowers, either stuffed or battered and fried. If you grow zucchini, it's a nice benefit that most never see in the stores.
Where I used to live in CO, there was an old saying: "Never leave your car unlocked on Main Street in the summer. Someone might fill it with zucchini."
therealchiffonade at 8:46AM on 07/08/09
Tony DiNapolis(upper East Side) in NYC makes the best fried zucchini I've ever had, and I'm not a fan of zucchini.
dozertx at 9:55AM on 07/08/09
I happen to love 1/2 " slices of zucchini drizzled with olive oil and seasoned with salt and pepper and then thrown on the grill. Then I usually like a splash of balsamic vinaigrette on them and eat them warm or at room temp.
dhorst at 10:00AM on 07/08/09
Why don't you check out Gina DePalma's recipe for the stuffed veggies (Seriously Italian)...
mariacee at 12:48PM on 07/09/09
Mm I love zucchini!! Thanks for all the suggestions, I will try them all this summer, I'm sure! I ended up going with a variation on @NYCeater's suggestion, using cheese.
embolini9 at 7:54AM on 07/10/09
Try this light Zucchini with Thyme and White Wine side dish. I think it will be perfect!
Chew on That at 5:03PM on 07/10/09
I made a really yummy, easy zucchini side for dinner last night. I shredded a couple of them and cooked them a couple of tsp of olive oil and a clove of garlic. To cook, I just spread them out in the pan, let 'em set a couple of minutes till they browned up a bit, then flipped them over for another couple of minutes. Before I removed from the heat, I sprinkled a few bleu cheese crumbles over the top and let them melt a little; added a bit of salt...It was awesome!!!
Mattrat at 5:05PM on 07/15/09
this is my favorite light zucchini recipe -- thin strips grilled with mint, lemon, olive oil, and chili pepper
http://www.jamieoliver.com/recipes/salad-recipes/courgette-salad-with-mint-garlic-red-chi#
megannesta at 4:44PM on 07/16/09