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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.
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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!
Posts: 1261 | Registered: Apr 2004
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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.
Posts: 26071 | Registered: Oct 2003
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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.
Posts: 3956 | Registered: Jun 2001
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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.
Posts: 5948 | Registered: Jun 2001
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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.
Posts: 3956 | Registered: Jun 2001
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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.
Posts: 1261 | Registered: Apr 2004
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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 )
Posts: 944 | Registered: Jun 2001
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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.
Posts: 3956 | Registered: Jun 2001
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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.
Posts: 472 | Registered: Aug 2004
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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.
Posts: 5948 | Registered: Jun 2001
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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...
Posts: 2911 | Registered: Aug 2001
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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.
Posts: 1777 | Registered: Jan 2003
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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!
Posts: 4393 | Registered: Aug 2003
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Zucchini can actually be used in lasagna instead of noodles. Works quite well, IIRC, although I haven't made it that way in ages.
Posts: 32919 | Registered: Mar 2003
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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! Posts: 270 | Registered: Apr 2004
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If I manage to succeed with it, though, I'll give Hatrack all the credit.
