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Zucchini

I know that zucchini is often grated into foods, used as filling, grilled and used as a semi-meat substitute, etc., but I *love* the vegetable, and think it's oft-abused. Does anyone have any recipes that accentuate, not mask, the flavor of zucchini?

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  1. Sauteeing slices in olive oil/butter with just a touch of oregano or basil, and S&P, will bring out the zucchininess, as much as it can be brought out! It is a pretty, mild unassuming little vegetable. Sort of the Mr. Peepers of the vegie world.

    1 Reply
    1. re: Seldomsated

      This is EXACTLY how I make my favorite zucchini dish. I often top with grated parm and always use crushed garlic for additional happiness. You can roast zuke also along with red peppers, onion chunks, eggplant hunks- I have a lousy oven (and I live in FL) so I'll sometimes make these into kabobs and have my Grill "Master" make nice with them. I prep-he grills, it works well.

    2. I like to make lasagna substituting squash for the noodles. I cut long and thin and grill briefly for flavor and to reduce moisture

      1 Reply
      1. re: coastie

        We shave it into linguine-sized ribbons, saute w/garlic and serve with basil pesto. Tastes like summertime!

      2. Very lightly dredge through flour, dip in beaten egg, and fry till golden brown. The egg and flour add to the flavor rather than mask it.

        1. I love grilled zucchini. Slice in half lengthwise, season with a touch of oil, soy sauce, salt and pepper and grill. So good!

          Another great thing to do with zucchini is make zucchini bread. There's a good recipe for zucchini bread in the Silver Palate Cookbook.

          1. Stuffed Zucchini
            Serves: 4

            Ingredients:

            • 4 small zucchini (2 to 2½ pound)
            • 5 Tablespoons butter
            • 1 pound Ground breakfast pork sausage
            • 5 Tablespoons heavy cream
            • 2 Tablespoons parsley, minced
            • ½ cup breadcrumbs
            • 3 Tablespoons grated Parmesan cheese
            • ¼ teaspoon salt
            • ⅛ teaspoon black pepper
            • ⅛ teaspoon white pepper
            • ⅛ teaspoon cayenne pepper
            • ⅛ teaspoon dried rosemary
            • ⅛ teaspoon thyme
            • ½ cup chicken stock

            Method:

            1. Wash, dry, and trim off the ends of the zucchini, then cut in half lengthwise.
            2. Carefully scoop out the pulp with a teaspoon, leaving the outer skin and about ⅛ inch of flesh intact for stuffing.
            3. In a black cast iron pot, melt 2 tablespoons of the butter and add the zucchini pulp. Cook slowly over low-medium heat until quite soft and wilted.
            4. Fry the ground sausage in another skillet until it is just turning brown. Drain off fat.
            5. Add the sausage to the zucchini pulp in the black pot. Turn the heat to low.
            6. Add 2 tablespoons of heavy cream, parsley, breadcrumbs, 2 tablespoons of grated Parmesan cheese, salt, black pepper, cayenne, rosemary, thyme and garlic. Cook about 4 minutes, stirring constantly.
            7. Fill the zucchini halves with the cooked mixture, distributing it evenly, then butter a large shallow baking dish and carefully arrange the zucchini in it.
            8. Sprinkle with the remaining 1 tablespoon cheese and 3 tablespoons of butter and top with the remaining 3 tablespoons of heavy cream.
            9. Pour the chicken stock into the pan around the zucchini, taking care not to wet the stuffing.
            10. Bake in a preheated 350° oven for about 30 minutes, or until the zucchini are tender when pierced with a fork and the filling is golden brown on top.
            11. Remove the zucchini carefully with a large slotted spoon or spatula, allowing the liquid to drain back into the pan.
            12. Serve immediately

            1 Reply
            1. re: speyerer

              stuffed zucchini with ground meat as one of the ingredients