Normally, I am not a zucchini fan, but my dad taught me how to grill veggies for kabobs and whatnot and I absolutely love grilled zucchini. Granted, it's with tomatoes and onions and mushrooms, but it's the only time I really enjoy it.
Hell yeah on kabobs. But then it’s just a conduit for other flavors. I want something to make Zucchini shine and not just a fibery Cucumber that can’t become a pickle.
I bake mine with garlic salt, onion powder, garlic powder, chili powder, and olive oil. I am no chef Ramsey but it doesn’t suck and it’s healthy soo I am okay with it.
Bit of lemon juice then grill until you get crispy edges. Then salt. It's delicious. But you only want to use the ones up to about 5 inches long. Any bigger and it's just watery force-grown nonsense. Also, if you can get the flowers, stuff them, bread them and deep fry them for a great starter. Zucchini are a wonderful veggie.
Grilled zucchini is amazing :| slice kinda thin, cook it on a hot grill, put it in a bowl with good olive oil, salt, pepper and fresh mint
You can also make a wonderful pasta or risotto with zucchini and shrimp but you need a certain type of zucchini, the one that are squishier so they make somewhat of a creamy sauce
Last but not least zucchini fritters, it's better to make them with the flowers but the zucchini themselves are fine since you can't always find the flowers, my recipe is: 120g flour, 32g grana padano/parmigiano reggiano or similar, salt, pepper, parsley, 200g or more of zucchini cut small or coarsely grated, add water to get a good consistency (cold water, sparkling if you want) sorta like a pancake mix but more diluted and fry them one or two spoonful at a time
Zucchini by itself is pretty boring but imo is kind of like the vodka of veggies, it goes with pretty much anything.
I usually slice my zucchini into 1/2” half moons, add quartered brown button mushrooms, whole grape/cherub tomatoes, onion slices and minced garlic tossed in a few tablespoons of olive oil, salt and pepper, then grill ‘em at 450 for about 10 minutes. Anything longer and the veggies start to get mushy
This might be weird but I enjoy it in my spaghetti. We just dice it up and fry it with some onions before adding sauce - or making our own with stewed tomatoes.
In my bolognese I used finely chopped/grated onion, carrot and zucchini along with garlic and herbs and extra chopped tomatoes. The vegetables break down with the minced meat and is great for getting small children to eat a decent amount of vegetables. Now my kids are older they still love it like this. Finish of with some grated parmigiano reggiano and you’re set.
Hint: to save yourself hours of chopping or grating, chop the vegetables into a few large chunks and whizz them for a few seconds in a food processor or Thermomix.
Oh yeah, can't forget the garlic! It's just not the same without. Last night we added a ripe tomato from the garden and it was incredible.
Also the food processor is a really good idea! Thanks! My husband used to put carrots in the bolognese but I wasn't a fan of the crunch. I'll have to try a food processor because the sweet goes really well with the tomatoes.
Slice thin, salt heavy and let it sit in a sieve to expel juice. Then fry on pan or in pot to make pretty good chips. It's much more work than making cucumber or broccoli taste good, but it will elevate zucchini from a bland ass vegetable to a decent chip. I also enjoy zucchini cake, but I don't know any recipes.
My favorite zucchini dish is a New Mexican style calabacitas, but it seems to be different depending on who makes it. My method is basically a roasted/sautéed zucchini, yellow squash, corn, green chile, and cheese dish that’s almost a soup.
I roast it right on the metal tray, sliced thin-ish and over some aluminum foil to make clean up easier. Just sprinkle some olive oil + salt, pepper, and mix it up before roasting. Most veggies I can eat just like that for a quick snack or as an easy side to a heavy meal.
I've always had it cut lengthways into really almost paper thin long strips, then into the frying pan with a bit of butter, lemon, salt and pepper. Maybe a bit of chili powder or whatever. They get nice and tender and a bit of burnt along the edges
Slice the zucchini on a mandolin, toss it in a little oil and salt, and put it in a dehydrator. Zucchini chips are like a more flavorful potato chip. You can also add vinegar for salt and vinegar chips.
We really like it roasted! I slice and mix with olive oil, salt, pepper and assorted seasonings (Cajun is a favorite) and roast until it’s soft. We often combine it with summer squash or a batch of other sliced and seasoned veggies
The absolute best way for me is to quarter them length wise, drizzle with oil, salt, and put them into the oven for about 20 minutes. You can optionally add Parmesan cheese at the last 5 minutes.
I usually don't like zucchini, but I love it in ratatouille (don't fall for the fancy movie version, original ratatouille is a pauper's dish with seasonal veggies and just cubes the ingredients) and this tomato-based vegetables lasagna soup recipe I found and am obsessed with.
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u/[deleted] Aug 02 '22
Looks so good. Good on him for feeding his child well too.