I bought a zucchini to fix with dinner one night this week, and was thinking I'd like to sautee it. I've never sautee'd zucchini before; actually come to think of it, I don't know if I've ever prepared zucchini before. I love it when I eat it at restaurants, so it sounded like something fun to try. We're having teriyaki chicken and marinated sirloin tonight (we're having friends over), so it would be great to try this out.
Any suggestions?
Posted by Farmgirl (Member # 5567) on :
I love zucchini!
Sauteed in butter is great -- it is more commonly served when cooked w/tomatoes in that way, with butter, and cooked until tender.
Or you can fry it, or make a casserole -- so many possibilities!
I make zucchini pancakes sometimes. Mike has the exact proportions, but this is the jist of it:
-1 zucchini cut thinly into disks then slivers. Put in bowl, add lots of salt (so it all feels gritty) and wait ~15 minutes for zucchini to soften. Rinse most of the salt off. -1 egg -4 scallions, chopped finely -salt to taste ~1 cup flour -water to make the right "pancake batter" consistency
Fry in a pan with canola oil until cooked all the way through on both sides. Makes like 4-6 pancakes, depending on size. Eat with soy sauce. Yum!
Posted by Farmgirl (Member # 5567) on :
Yes, it is important to slice it thinly. That helps it become more tender faster.
Posted by Farmgirl (Member # 5567) on :
You guys are making me REALLY hungry with this thread. I can just smell it......
FG
Posted by Dagonee (Member # 5818) on :
Roasted is great. Slice into halves. Mist or brush lightly with olive oil. Add frsh herbs (depends on the main dish) and some slices of red onion. Roast at 325 for about 30 minutes or so.
Posted by celia60 (Member # 2039) on :
mince garlic. quarter zucchini and then slice into 1/8" thick peices.
stovetop on high, heat a small amount of peanut oil. toss in garlic and fry for about 30 seconds, toss in zucchini and a couple splashes of soy sauce, coat and cook for about 3-5 minutes.
this was part of the beef and zucchini dish i made just last night. yeah, me cooking, the world must be ending.
Posted by jeniwren (Member # 2002) on :
Oh boy, these all sound SO good!
I think I want to try the garlic one tonight. Celia, do you think sesame oil would be okay to substitute? I don't have any peanut oil, but I do have sesame oil -- I used some in the chicken teriyaki marinade.
Posted by celia60 (Member # 2039) on :
Flavor wise that should be a great substitution for an asian side dish. The only real problem in substituting between oils is making sure you don't accidentily substitute one that has a lower smoke point. Peanut oil is around 450 and sesame around 375F so you should probably use a lower heat setting and extend the time a little.
Posted by dabbler (Member # 6443) on :
The only thing is that sesame oil has a really strong flavor. I wouldn't suggest using it as the source of frying oil, but as a dash to flavor it afterwards.
Posted by Jaiden (Member # 2099) on :
Agreed. I'd saute them in a mixture of olive oil with just a dash or two of the seaseme oil in it. You should be able to taste it, but it shouldn't be over whelming. (If you did it in straight seaseme oil I think that would be all you could taste )
Posted by celia60 (Member # 2039) on :
Given the amount of oil, I don't think it's an issue. Really, it's just enough to coat the bottom of the pan. I'd me more concerned with adding too much soy sauce.
Posted by Lost Ashes (Member # 6745) on :
Slice it thick and sautee with butter and olive oil on medium high. Sprinkle in a pinch of salt and a pinch of basil. Right before done, splash with a bit of white wine.
Posted by jeniwren (Member # 2002) on :
I can hardly wait to try this out tonight. Thanks very much! I'll let you know how badly I ruin it -- I'm a pretty inexperienced cook, so improvising is a little scary. And if it's awful (my fault, if so -- anything except ice cream goes well with garlic!), we'll have broccoli. If I manage to succeed with it, though, I'll give Hatrack all the credit.
Posted by plaid (Member # 2393) on :
Mmm... ratatouille... I'm gonna make a big batch this week to observe the end of the season, we've got lots of peppers and eggplants to use up...
Posted by Farmgirl (Member # 5567) on :
I think I need to print off this thread and keep it for my next year's zucchini crop...
Posted by Christy (Member # 4397) on :
We've just been sauteeing it and adding it to pasta, but last night we made it a layer in our lasagna and it was excellent! It is also good grilled or roasted with potatoes, onions and green peppers.
Posted by imogen (Member # 5485) on :
Lately we've been sauteing thinly sliced zucchini and baby eggplant in oil and then tossing with good quality olive oil and vinegar (tarragon vinegar at the moment but any white wine variety would do) - almost as a warm salad.
The zucchini goes all sweet and then the vinegar provides a tartness that cuts across both flavours - delicious!
Posted by rivka (Member # 4859) on :
Zucchini can actually be used in lasagna instead of noodles. Works quite well, IIRC, although I haven't made it that way in ages.
Posted by jeniwren (Member # 2002) on :
I tried it last night with the garlic and sesame oil -- it was *excellent*! Thank you!
Now I have to try some of these other suggestions. *smacks lips*
Posted by rubble (Member # 6454) on :
All of these great suggestions for zucchini have reminded me of how long it has been since I've made zucchini and how much I like it. The reason I haven't made it, though, is that my wife is not much of a fan. Maybe I'll trade her a night of zucchini for a night of the dreaded brussels sprouts!
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If I manage to succeed with it, though, I'll give Hatrack all the credit.