wyccad915
Member
This would go good with a pasta if you were to make it a sauce. I've done something similar with diced clams. I think grilling/ pan frying is better than boiling
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Entry level cooking question
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ACP230
Member
If you like zucchini you might like yellow crookneck more.
I don't like zukes and tolerate yellow crookneck a lot better.
I don't like zukes and tolerate yellow crookneck a lot better.
After a light coat of olive oil, Ruthie dusts the veggies with Asiago and Parmesan cheese. She roasts them until the cheese is slightly brown.
I could eat it until the cows come home.
Unfortunately for me, we have no cows.
I could eat it until the cows come home.
Unfortunately for me, we have no cows.
LoboGunLeather
US Veteran
Zucchini is good raw or cooked. I prefer it to be a little crunchy rather than stewed up. Makes an excellent addition to spaghetti sauce. Slice and chop, add to the sauce and let it simmer for 20 minutes or so.
My personal favorite for zucchini is to cut into 3-4" spears, place on a piece of aluminum foil, drizzle or brush with olive oil, sprinkle with garlic salt and parmesan cheese. Wrap up the foil packages tightly, then put them on the top rack of the grill while the meat is cooking (same thing could be done in the oven, about 20 minutes at 350F). Unwrap and serve.
I also like to fry potatoes with onions and garlic, then add sliced zucchini after the potatoes have crisped up, cover and simmer for about 15 minutes, then serve. For a little change you can add a sprinkling of oregano.
My wife shreds zucchinis for use in bread, very similar to banana bread. Makes a nice breakfast. The shredded squash can be kept in a freezer bag for months, used whenever you feel the urge. A google search should turn up 100 recipes in a couple of minutes.
My personal favorite for zucchini is to cut into 3-4" spears, place on a piece of aluminum foil, drizzle or brush with olive oil, sprinkle with garlic salt and parmesan cheese. Wrap up the foil packages tightly, then put them on the top rack of the grill while the meat is cooking (same thing could be done in the oven, about 20 minutes at 350F). Unwrap and serve.
I also like to fry potatoes with onions and garlic, then add sliced zucchini after the potatoes have crisped up, cover and simmer for about 15 minutes, then serve. For a little change you can add a sprinkling of oregano.
My wife shreds zucchinis for use in bread, very similar to banana bread. Makes a nice breakfast. The shredded squash can be kept in a freezer bag for months, used whenever you feel the urge. A google search should turn up 100 recipes in a couple of minutes.
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Shred a couple of handfuls and throw them into a boxed chocolate cake mix. You won't taste or see them, but everyone will want to know how you got the cake so moist and fresh.
GatorFarmer
Member
I would suggest switching from canned meals to frozen ones. Most include a token vegetable. Drink Tang with them to avoid scurvy.
YogiBear
Absent Comrade
Aloha,
When frying, I like to add a Dash of Garlic Salt.
Or Garlic Pepper, you decide which you like best/\.
When frying, I like to add a Dash of Garlic Salt.
Or Garlic Pepper, you decide which you like best/\.
If you don't like a vegetable, try sauteing it with onion, garlic, chiles, or bacon fat. Or all of it.
Dominus_Lex
Member
Zucchini in my humble opinion is best steamed vs. boiled. Toss it with olive oil, or butter, finish with salt and pepper, and/or the herb of your choice. I am also a fan of butter and a little lemon.
You can eat it raw, but I do not find it very tasty uncooked.
If not steamed I tend to saute it with olive oil, onion, and a touch of tomato (fresh canned or paste), again finish with salt pepper and the seasoning of your choice.
Do not ignore larger types of squash. Acorn, Summer and Butternut (just to name a few) bake up very well in the oven, and can be darn good with very simple toppings (think butter and brown sugar or butter salt and pepper).
Finally, as said above, go out and pick up a copy of "The Joy of Cooking" it covers just about anything you can think of ever cooking. I also need to plug Mark Bittman's "How to Cook Everything" as it too will address just about anything you might want to make.
Remember in the kitchen "you've got to have the courage of your convictions!" Julia Child
You can eat it raw, but I do not find it very tasty uncooked.
If not steamed I tend to saute it with olive oil, onion, and a touch of tomato (fresh canned or paste), again finish with salt pepper and the seasoning of your choice.
Do not ignore larger types of squash. Acorn, Summer and Butternut (just to name a few) bake up very well in the oven, and can be darn good with very simple toppings (think butter and brown sugar or butter salt and pepper).
Finally, as said above, go out and pick up a copy of "The Joy of Cooking" it covers just about anything you can think of ever cooking. I also need to plug Mark Bittman's "How to Cook Everything" as it too will address just about anything you might want to make.
Remember in the kitchen "you've got to have the courage of your convictions!" Julia Child
Yes sauteing or roasting will turn horrible root vegetables like turnip, parsnip, swede and rutabaga into a gourmet feast.
I'm going to try roasting my veggies in the oven. Nuking/boiling gives bland lifeless results.
I would like to find some easy but satisfying/filling vegetarian dishes to try for a change. I'm not really interested in going no meat, but would like to change things up a bit.
I would like to find some easy but satisfying/filling vegetarian dishes to try for a change. I'm not really interested in going no meat, but would like to change things up a bit.
Well, actually Rusty, you're very fortunate. If you have no cows, they're not comin home. Eat up!
You want easy veggies? Get a large Pyrex tray. Put a teaspoon of olive oil in it and spread it all over to get a thin coat so stuff don't stick. Choose your vegetables. I put a layer of kale on the bottom, cut up carrots or the "baby" kind next, fresh sliced mushrooms, some chopped onion, season and top with a layer of sliced red, gold or sweet potatoes. Season the top of the potatoes after a spray of Pam, butter or oil spray. Put it in the oven @300 around 1:30 pm and head for the couch for siesta until 5. Eat. no loss of nutrients because only water is lost. I make enough for the week on Sunday. Joe
That's more like a Moussaka but Moussaka uses eggplant instead of Zucchini.
shouldazagged
Absent Comrade
Dead easy summer squash: slice into sticks and dip in buttermilk ranch dressing with a goodly measure of coarse black pepper added.
Or slice a quarter-inch thick and sauté quickly with onion in real butter with salt and pepper until tender, drain off liquid and sprinkle generously with grated Parmesan and or romano cheese.
A simple vegetarian dish I like a lot is rice (I use long-grain white for this) and frozen or fresh leaf spinach, cooked with good sesame oil and butter. That can be a dinner for me.
I also like a cod or pollock filet baked over a bed of leaf spinach and onion, dotted with butter and covered with foil, until the onion is translucent and the fish is flaking. Coarse black pepper (or lemon pepper) and just a touch of garlic powder add to that one.
Or slice a quarter-inch thick and sauté quickly with onion in real butter with salt and pepper until tender, drain off liquid and sprinkle generously with grated Parmesan and or romano cheese.
A simple vegetarian dish I like a lot is rice (I use long-grain white for this) and frozen or fresh leaf spinach, cooked with good sesame oil and butter. That can be a dinner for me.
I also like a cod or pollock filet baked over a bed of leaf spinach and onion, dotted with butter and covered with foil, until the onion is translucent and the fish is flaking. Coarse black pepper (or lemon pepper) and just a touch of garlic powder add to that one.
OP
Texas Star
US Veteran
Many thanks to everyone. Looks like I'd better try sautéing or roasting.
