I have a bunch of them and I need some fresh ideas - something other than zucchini bread or mock apple pie. Normally we will saute them in olive oil and add some parmesan cheese.
Come on guys, give me some ideas.
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Slice em about 3/8 thick.. Slather em up with a good quality italian dressing and pop them on the grill..Eggplant is great this way too... Give it a try.. Happy 4th.
we roll it in olive oil and crushed croutons , cut it into wafers about 1/8 inch thick and fry them in peanut or olive oil .
we also dice them up and use in asian dishes like sauted with a mushroom,onion and garlic and noodles with soy sauce
you can also put it in the food procceser and freeze it for winter loves of bread
Steam it with carrots and brocolli , in wolk brown suger and soy sauce and toss veggies with brown rice and scrambled eggs . I love that one
baked in rice ,cream of mushroom quail or chicken could use pheasant cut thin and sautee Italian seasonings - dried - cover with cheese and bake for 45 min at 325
just a few I am one of those cooks that you cant wait to go back and eat supper again . So I have been told .
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I also like them in stir fry as well. Grilling them is another option. When grilling them I like to slice them in 1/8" thick or so slices and add them with sliced red, green, and yellow bell peppers in a zip lock baggie filled with Italian salad dressing. Let marinade for a few hours and then toss em on the grill. They turn out great with a zesty smokey flavor.
thin coins. Put a little salt and pepper on them. Then heavily cover with corn meal. Toss into hot grease for a quick cook. A little experiment will give you a feel for the time and heat.
Take out and set on paper towels to absorb the extra greast. Best eaten while still warm.
My favorite way to cook zucchini is to cut it lengthwise about 1/4 inch thick. Coat with olive oil infused with basil and cook on the grille. (Works well with yellow squash also.) Goes great with grilled rosemary chicken.
Fried zuchini is a summer time MUST! I do the the thin slices in egg & milk batter then roll in flour with salt and pepper and pop into hot oil, but will have to try some of the ways mentioned above.
My wife makes zuchini casserole, uses it in spaghetti, puts it in lots of dishes besides the usual bread which oddly enough as much as I like zukes, I dont like zuchini bread.
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Peel the zuke then toss the skins. Continue "peeling" strips off and use like a pasta after blanching for a minute or two. I also do this with asparagus.
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They are really good if you make them like goulash (?) or stew (?) with tomatoes and spices. Kind of like okra and tomatoes...I dunno if you're southern you'll know what I'm talking about. I've never known a name for it.
They are really good if you make them like goulash (?) or stew (?) with tomatoes and spices. Kind of like okra and tomatoes...I dunno if you're southern you'll know what I'm talking about. I've never known a name for it.
Location: Virginia, just outside of Washington D.C.
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Quote:
Originally Posted by jadek
Slice em about 3/8 thick.. Slather em up with a good quality italian dressing and pop them on the grill..Eggplant is great this way too... Give it a try.. Happy 4th.
Slice them into 6 or 8 long slices, double wrap them in tin foil with a healthy dose of Italian Dressing (I sometimes place a hot pepper in the foil as well). Place them on the grill for twenty minutes or so. Don't forget to turn them at least once. When you open the tin foil sprinkle on some shredded parmisan(sp?) cheese (not the cheap grated stuff) to taste.
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