CH Runners
Not Running => Food => Topic started by: BonitaApplebum on July 12, 2018, 09:52:30 PM
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I harvested my first zukes yesterday, and and am now preparing for the inevitable onslaught of summer squash. We always seem to wind up with more than I can eat (nobody else here really likes it that much). What are your favorite techniques for preparing zucchini and/or yellow squash?
I like to saute mine in a pan in butter, with some herbs and parmesan cheese. Tonight I mixed it up and used bacon grease instead of butter, and that was friggin' delicious, but I need more recipes. How do you make your zucchini?
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You need to get onions and tomatoes into the mix,
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Here are things I’m going to try this year, but haven’t before.
Pan fried zucchini (pretty much sounds like what you already do.)
Make lots of soup
Shred and combine with shredded potatoes and make potato pancakes
Slice squashes and tomato and roast drizzled in olive oil
Grill them (ok I’ve done this before)
Mix into brownies
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I do grill mine. That's my other go to.
I think I have some sort of zoodling device somewhere, but that seems like a pain. I've not actually tried it, though.
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DIced and roasted and thrown into salad, sauteed, spiralized, stuffed.
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So many ways already mentioned: sliced lengthwise and grilled, roasted, zoodles (I do a lot of this, really love it combined with seared scallops) etc. My favorite (and really healthy way to prepare them) is to slice them into fairly thin rounds, heat some olive oil in a saute pan (that has a lid) and cook the rounds for a few minutes over medium high heat then add lots of dried herbs and either veg broth or water (around 1/2 cup b/c my pan has sloping sides but you could do more) and put the lid on. Let that cook for at least 20 minutes and the zucchini gets softish and really delicious and develops a broth. Serve that over rice or cauli rice.
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i grilled some teeny ones whole yesterday, and served warm with goat cheese, basil, and some toasted bread crumbs.
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Sauteed with onions.
Sliced lengthwise and stuffed with taco meat, then baked and topped with fun stuff.
Zucchini bread.
This: https://www.wholefoodsmarket.com/recipe/smothered-squash-and-pinto-beans (https://www.wholefoodsmarket.com/recipe/smothered-squash-and-pinto-beans)
This was pretty good as well: http://kendrastreats.com/2016/03/zucchini-pizza-casserole/ (http://kendrastreats.com/2016/03/zucchini-pizza-casserole/)
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I grill my yellow squash with a mix of butter and olive oil, salt, and garlic. It's good with a bit of balsamic glaze drizzled on.
You can basically make a casserole that is similar to baked mac and cheese, using squash instead of pasta, and italian cheese blend instead of cheddar. Also use onion and basil. Really tasty.
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Once a year I'll make ratatouille but other than that it's always sauteed, grilled, or roasted.
I do zoodles with them about once a week.
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i grilled some teeny ones whole yesterday, and served warm with goat cheese, basil, and some toasted bread crumbs.
That sounds yum!
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You can basically make a casserole that is similar to baked mac and cheese, using squash instead of pasta, and italian cheese blend instead of cheddar. Also use onion and basil. Really tasty.
How do you keep it from being mega watery? I am intrigued by the idea, but I feel like it would wind up kind of soupy.
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Once a year I'll make ratatouille but other than that it's always sauteed, grilled, or roasted.
I do zoodles with them about once a week.
What's your zoodle technique? If I can get past the word zoodle ;;} maybe I'll give it a try, since I have the doohickey.
(also, you win, ratatouille is the BEST answer but it takes so damn long!)
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I have a spiralizer. And, I do like spiralized zucchini. But, I prefer to think of them a spiralized vs noodles. Zucchini noodles are terrible noodles. Spiralized zucchini is just another way to eat it. It's a giant pain in the ass to do yourself though.
Some things that havent been suggested so far.
I also like it stirfried.
I also like it sauteed in butter or olive oil with something decently sour and soft herbs. So some combination of feta, lemon, capers, olives + some combination of dill, basil, mint, tarragon, thyme, etc. Throw in some shallots & garlic. Great with couscous or pasta or farro. Or white or garbanzo beans. Great with corn. Also good on toasted bread.
Also, fried squash flowers.
I love zucchini so much.
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I use a cheap spiralizer and then saute with olive oil and garlic... Mine works well and is really easy... It works well with grilled shrimp and fish or lighter stuff, but it isn't a great overall pasta replacement.
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TW-- which spiralizer do you have?
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I believe it's this one.
(https://www.williams-sonoma.com/wsimgs/ab/images/dp/wcm/201824/0093/paderno-spiralizer-3-blade-c.jpg)
https://www.amazon.com/Paderno-World-Cuisine-Spiralizer-Counter-Mounted/dp/B0007Y9WHQ (https://www.amazon.com/Paderno-World-Cuisine-Spiralizer-Counter-Mounted/dp/B0007Y9WHQ)
This particular unit is private branded by quite a few sellers.
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I can see where something like that would work better than the little hand held one I have. I don't have room in my kitchen for that size of gadget though
(https://target.scene7.com/is/image/Target/50104528?wid=488&hei=488&fmt=webp)
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I have a similar one, TW
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zucchini fritters - grate masses of zucchini, salt it and let it sit for a while in the bowl, drain off the liquid, transfer the grated zucchini to a cheesecloth or clean dishtowel and wring the hell out of it to remove remaining water... mix with a beaten egg, herbs, minced onion and/or garlic, maybe some grated parm if you are into that, fresh sweet corn kernels if you are into that, whatever makes you happy... form into balls or patties... now, either dredge in flour and pan fry, or lightly brush with oil and bake in a hot oven until golden brown... serve with sauce appropriate to the flavours in it (marinara, salsa, aoili, whatever...)
zucchini burgers - similar to fritters, but add ground walnuts or mushed black beans (or both) and maybe an extra egg for binding and shape them like burgers then grill or bake until cooked through
caponata (in addition to or instead of eggplant, depending on whether it's also eggplant season or not)
VERY thinly sliced and laid out on the bottom of pizza and lightly brushed with olive oil and garlic it makes a fabulous substitute for a cream sauce base
big ones can be split in half, scooped out and filled with stuff and baked
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Oh yeah, pizza is good.
Also good in fajitas and tacos!
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more importantly, go out and harvest a pile of flowers... they are good as a garden herb added to salads or on top of pizza or pasta or fish or in quiche or in quesadilla... fantastic in tempura... stuffed with ricotta, battered and fried... stuffed with ricotta, twisted shut and simmered in sauce... stuffed with rice and steamed or baked (in steaming broth) like dolmade
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How do you keep it from being mega watery? I am intrigued by the idea, but I feel like it would wind up kind of soupy.
? I really just modified a mac and cheese recipe and it worked. I did saute the squash separately and put it in toward the end, already cooked, just like you do with macaroni.
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Omg 'bou! My mom used to make fritters, I forgot all about them. Definitely doing that.
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My mom used to make a squash casserole. It was basically a classic chicken and rice casserole (cream of mushroom soup!) but with squash in place of the chicken.
It was my favorite meal as a kid. :) I think I'd use arborio rice today and make more of a risotto, and skip the heavy blanket of melted cheddar on top. But back then I loved it.
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I like zucchini pancakes but they are a PITA (basically shredded zucchini and onion mixed with a little flour and egg and cooked like pancakes)
Zoodles are my husbands favorite....sauteed with a bunch of onions and seasoning in a pan
I like to cut into quarters (or more if its big), season with olive oil and seasoning and grill on the BBQ
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https://www.youtube.com/watch?v=RpWyeBUPAHQ (https://www.youtube.com/watch?v=RpWyeBUPAHQ)
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I don't like zucchini but I just ordered this spiralizer to try new vegetables. Maybe if they look like noodles I'll like them. lol.
A lot of it is texture for me, so i'm hoping if they are spiralized then the texture won't bother me so much.
https://www.amazon.com/gp/product/B075SLJ42S/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 (https://www.amazon.com/gp/product/B075SLJ42S/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1)
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Cucumber, sweet potato, butternut squash, potato (shoe string fries!), zucchinis, etc. All good MG.
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roasted with other veggies and thrown into a taco. That's what I had for dinner last night. Today's lunch was the left over roasted veggies with some roasted chicken chunked into it as a salad.
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I dice zucchini and yellow squash, sauté in olive oil, and then throw in about a half bag of frozen corn. Cook until corn is warm, Sprinkle with parmesan cheese. Yum.