HOME > Chowhound > Home Cooking >

Discussion

Zucchini Side Dish without tomatoes?

Anyone have a suggestion for a zucchini side dish without tomatoes? I've already decided on a side dish that contains tomatoes so I don't want to duplicate that ingredient (although fresh tomatoes at this time of year are hard to overdo!) Any suggestions are appreciated.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I was once served a zucchini gratin that was half-inch cubes of Velveeta and zuke, topped with grapenuts cereal and baked - I can't remember if there was any onion, milk or cream. I am ashamed to admit that I really liked it and made it a number of times. It's been years; time to resurrect that one. It's also VERY kid-friendly.

    1. Boil coarse chopped zucchini or yellow squash w/ some onion. Drain, and chop again. drain again. whisk together some eggs and milk, season(s&P,cayenne,herbs). Put the veggies in a buttered gratin, pour over custard mixture, sprinkle w/ cheese, then breadcrumbs, bake.

      Sorry I'm not specific w/ amounts, this is a standard southern way to make squash casserole. If you want to be fancy, stuff it in a halved zucch. shell for baking instead of a dish.

      1. Preheat oven to 425F. After washing the zucchini cut off each end then slice in half lengthwise and place in a shallow sided roasting pan. . Sprinkle with kosher salt and freshly ground black pepper, minced garlic then drizzle with EVOO. Turn to coat zucchini with oil and place cut side up. Cover cut side with freshly grated Parmagiano or Romano cheese. Bake till tops of zucchini are bubbly & brown but still slightly al dente.

        I have served this as a side dish, then if there are a few leftovers, for another meal I have sliced them in half rounds and added them to a aglio olio sauce for pasta.

        1. Here's one for Lost and Found Zucchini Casserole...it's tasty:
          http://www.cdkitchen.com/recipes/recs...

          1. steam the zukes, let cool and slice lengthwise. hollow out the center. saute that flesh with garlic, scallions, oil, chili flakes and toasted pine nuts. add finely chopped black olives and shredded mint and/or parsley. if you're not having cheese with the tomatoes, you can add feta or parm to this mix. stuff it all back in the boats. you can serve this warm or room temp. you can also top with bread crumbs and run under the broiler a few seconds.

            you can shred the zucchini like noodles and use them as faux pasta, kinda like spaghetti squash.

            i've also made these zucchini pancakes which were amazing:

            http://www.nytimes.com/2009/04/08/din...

            1 Reply
            1. re: hotoynoodle

              Similar to the recipe above, I chop my zucchini and put them in a non stick pan with S&P and 1 or 2 cloves of garlic. I sautee them til they are tender and have some colour and then I toss in a nice sprinkling of fresh chopped parsley. So simple yet so delicious.