The next couple of zucchini, I took the advice of other bloggers and did a simple saute with extra virgin olive oil, salt, pepper and italian seasonings. I threw in some beet greens for flavor. So scrumptious. I was thinking this would be good over a bowl of pasta! Definitely next time. How do you cook your zucchini?
Your right, not the healthiest but GOOD.
ReplyDeleteRE the blossom end rot. One of my tomato plants out of 18 have blossom end rot. I couldn't figure out why. I decided that I forgot to water it a couple of times or the squash that is growing underneath is robbing it of water.
Both dishes look yummy, but like you I'm partial to the fried dish. :)
ReplyDeleteI love Zucchini. The most popular thing that I do with it is make Zucchini Relish. It is a hit among my family and friends. I also grill it, make bread with it, roast it and put it on homemade pizza, saute it like you did and eat it like a side dish or add it to pasta or pasta bakes, cut them similar to french fries, bread it and fry it or bake it, make chocolate cake, add it to soups, I have also shredded it and frozen it for later use. This year I am going to try making salsa with it. I have heard good things about Zucchini salsa. I find that Zucchini is extremely versitile. Have fun with it!
ReplyDeleteI slice it into rounds with a sliced onion and saute them in a little EVOO until they are cooked. Then hubby luvs it when I add some bacon bits. Top with cheese till it melts.
ReplyDeleteAlso luv to make a vegetarian zuchinni lasgna. Sauce in bottom of pan, layer of zuchinni, cottage cheese/ricotta, parmesan cheese, zuchinni again, sauce and sprinkle with parmesan. Bake for 30-45 minutes until done. I just keep checking it.
One other way I use it is in squash caserole -
SUNDAY SQUASH
8 squash (small) (I use all kinds - yellow,zuchinni or white - separate or mixed)
Salt and pepper to taste
1 cup frozen chopped onion (I use fresh)
1 cup frozen chopped bell pepper (I omit- don't like)
1 cup shredded parmesan cheese + plus some for sprinkling top of casserole (kraft is fine for this too)
1 cup mayonnaise
2 or 3 eggs beaten
Cut squash into quarters.
Boil in salt & pepper water for approx. 15 minutes and drain.
Saute onion and bell pepper in a pat of butter until soft.
Combine all ingredients and add to squash. Pour into a greased 8 ½ x 11 ½ x 2 inch casserole dish. Sprinkle some parmesan cheese on top. Do not cover. Bake at 350 degrees for 40 minutes.
Servings: 8 to 10
Note: If fresh not avail., you can use a large bag of frozen squash
I know its not healthy, but I'm liking the first version.
ReplyDeleteI agree with mangocheeks! I just emailed you the recipe for the relish. It is awesome.
ReplyDelete@The Japanese Redneck I love your input about the bacon bits. That sounds delicious. I also am making lasagna tonight so I appreciate your instructions. I have a friend that uses cabbage instead of noodles so i thought I would layer the zucchini and the cabbage for extra crispness.
ReplyDeleteman all of these posts are making me hungary! Good thing lunch is right around the corner.
My zuchini are HUUUUGGGEE!!. So I am shredding and trying to find things to use it for too. I did make brownies with it, and my friends LOVED it. too bad i dont have any kids I could have fooled with the yummy brownies. I tried fried zuchini for the first time this year. It was just ok, not enough seasoning I think. Gotta get the relish recipe and curious about the Salsa.
ReplyDeleteMindy Lu
That first dish look sooo delicious. I tried to beer batter and fry my zucchini last last week, but it wasn't good. Can you share how you made your first zucchini dish? Is it as simple as flour and eggwash, in that order? Or are there other secrets that I don't know? Thank you so much in advance!
ReplyDeleteI'm a baker. So I look forward to Zucchini Bread and Muffins, Cake,. I bake and freeze for winter. But this year I'm still waiting for mine, don't know if I will have any luck...Yours looks yummmmmmmy
ReplyDelete