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favorite ways to prepare zucchini?

I'm going to stuff some zucchini *boats* tonight -- favorite stuffings? I like the ricotta/tomato/mushroom/parmesan etc style-stuffing.

Other ways to prepare zukes?

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  1. That sounds great. My all-time favorite heart-clogger, though, is Paul Prudhomme's seafood stuffed zucchini with seafood cream sauce, from "Louisiana Kitchen." It should be a once-a-year treat: but what a delight!

    1. My favorite way is to slice it thin the long way, brush it with olive oil and herbs and grill it.

      1. I like to take my zucchini, some summer squash and yellow onion and slice them all kind of thick -- about 1/2 inches. Dredge them all in extra virgin olive oil and grill them, either using a specialized grilling skillet -- the kind with holes in them -- or on heavy duty aluminum foil, folded over once and poked with holes. Stir constantly, unitl the veggies are just starting to brown. You can sprinkle on some garlic powder, or add minced garlic right at the end, so the garlic doesn't brown and become bitter. Serve this with some pasta and fresh Parmesan cheese. It's tasty. You can also put the mixture on foccacia and top with a nice pepper jack and aioli for a yummy treat. Zucchini is also great with shish kebobs. You can also dredge zucchini in milk and cornmeal/flour mixture and fry up the slices for a yummy treat.

        1. My new fav is:

          slice rounds of zucchini and yellow squash, saute with lots of garlic and a bit of sea salt, then toss with an egg, black pepper and a lot of grated Parmesan cheese and bake as a gratin. I've also added purple potatoes to it with good results.

          1. Slice the long way, peel the outer side, brush w evoo, salt and pepper. Grill. Make vinaigrette w evoo, lemon juice, dijon mustared, a little sugar, s & p. Drizzle over grilled , cubed, zucchini.

            1. I slice small ones into 1/8 inch coins, sauté in half oil, half butter, and season with salt, pepper and curry powder. So good I could just park myself stoveside and eat 'em straight from the skillet! And my daughter makes outstanding zucchini bread with chocolate chips!

              1. The Smitten Kitchen blog has a great new way to cook zucchini. You heat a couple tablespoons oil in a fry pan, then heat a couple tablespoons sliced almonds until starting to brown (watch like a hawk -- that goes fast), then add a zucchini or two that has been cut into matchsticks and heat for a couple minutes until warmed and glistening. Easy and different-tasting. And fast. Along with that recipe, she has a number of other zucchini ideas.

                1. slice raw zucchini on mandolin long way/length wise, very thin. shave raw asapragus on mandolin short way/stem down into mandolin..combine with cooked fava beans, and shaved parmesano, dress with olive oil, lemon juice, salt pepper..heaven

                  3 Replies
                  1. re: intrepid

                    I like to slice my squash into round, then boil them in water salted til tender, add a can
                    of whole corn, slice some onions, bell pepper, add some whole can tomatoes. Put all
                    ingredients in a large saucepan and cook until tender. makes a great side dish.

                    1. re: bigjimbray

                      cut into slices at an angle, drizzle with EVOO, kosher salt and pepper. Roast at 375 for ~20 minutes until brown. They actually taste sweet this way!

                      1. re: Jcooks

                        And they taste even sweeter in my opinion with butter versus olive oil- a cleaner sweeter taste that is particularly good on young young yellow crooknecks- of course picked before cooking....

                  2. slice into rounds, add in chopped or minced garlic and stir it with salt, pepper and onions. Pour in a can of tomatoes (or marinara sauce) and a little parm cheese. Plate it and then sprinkle with more cheese. Delicious and healthy.

                    1. I adore zucchini...besides just simply grilled with a little olive oil, S &P, one of my favorite ways to prepare it is to layer slices of yukon gold potatoes, zucchini, and roma tomatoes...drizzle a little olive oil, salt, pepper and a sprinkling of fresh thyme or dried herbes de provence, and repeat...I ususally top it with a sprinkling of parmesan or gruyere..Bake, covered for first twenty minutes, uncovered for another fifteen or so at 375...I've also done it on the grill in a tin baking dish with good results...

                      1. I use a spirulina slicer to create "noodles," then blanch and treat like pasta. Great with garlic, butter, and parm, or pesto, or marinara...