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Jun 24, 2006 04:27 PM

Baby Zucchini -- simple ideas please?

Scored some lovely little zukes yesterday -- they are about 3 inches long and a little thicker than my thumb. I'd like to prepare them simply so as to not mask their essence. I also don't want to grill them as it's pouring here in Boston and will be for the foreseeable future. Thoughts? Ideas? Thanks.

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  1. Steam them with just a little onion and butter on top.

    Or saute them with garlic and butter.

    1. sauté with garlic & oil, s & p, add some fresh basil et voilá!

      1. There was an old Julia recipe that I like. You can do it with zucchini or yellow summer squash of a combo of the two for pretty color. It merely calls for grating the squash and wringing the water out of it in a dish towel, twisting to extract as much moisture as possible and then simply sauteing in a little olive oil or butter with a hint of garlic and S&P to taste.

        1. i keep posting this but i love this method of working with zucchinis, carpaccio. mandolin or thinly sliced them and lay them on a plate with as little overlap as possible. sprinkle over some basil or other green leafy herb you enjoy, some chopped up red peppers, pine nuts and drizzle with lemon and olive oil. top off with some shavings of parmesan and go at it.

          1. I really love the shaved salad described above...totally refreshing and fantastic.
            If you want to cook them, my new favorite method for zucchini is roasting. Cut into thick slices or cubes, coat with a bit of olive oil, salt and pepper and roast in a 400 degree oven for about 20 minutes, until very golden brown, stirring often to brown all sides.