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Post by birdy on Jan 18, 2018 22:12:26 GMT
I made it once for dinner (don't remember how) and my family didn't like it. They said it was too slimy.  I love getting it as a side in a restaurant and want to make it more appealing. I'm trying to get them to eat more veggies. Thanks!!! |
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Post by mom on Jan 18, 2018 22:14:51 GMT
Roast them in the oven (cover them in olive oil, salt and pepper). Soooo good. Add some parm cheese if you like it.
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Post by christine58 on Jan 18, 2018 22:17:12 GMT
roasted in the oven like mom or steamed |
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Britt
Shy Member
Posts: 39 
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Post by Britt on Jan 18, 2018 22:18:34 GMT
A few months ago I finally got around to trying this baked Parmesan zucchini recipe that I've had pinned for ages and loved it. |
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Post by lucyg on Jan 18, 2018 22:21:20 GMT
Roast them in the oven (cover them in olive oil, salt and pepper). Soooo good. Add some parm cheese if you like it. What she said, but I'm lazy and I usually just steam it for a few minutes in a little water on the stovetop. Be careful, it's easy to overcook. Not sure how you cooked it before, but it's never been slimy for me. We were just talking about zucchini the other day in the dinner thread. I love it. I cut it up and put it in all kinds of things, quiche, scrambled eggs, spaghetti sauce, fried rice, soups. I also routinely make mixed steamed veggies on the stovetop. Carrots, broccoli, and zucchini. I cook the carrots for a few minutes because they take longer, then add the broccoli and zucchini just for a couple of minutes at the end. |
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Post by PolarGreen12 on Jan 18, 2018 22:21:32 GMT
Roasted with a bit of olive oil salt and pepper. I sautéed them too when I’m making kielbasa, they do get a bit mushier that way but since it’s mixed with the kielbasa, onion, and mushrooms it’s not as obvious.
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GiantsFan
Prolific Pea
Posts: 8,297
Site Supporter
Jun 27, 2014 14:44:56 GMT
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Post by GiantsFan on Jan 18, 2018 22:23:40 GMT
Other than roasting or grilling? I steam but only a bit, just until they're crisp-tender.
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Post by Darcy Collins on Jan 18, 2018 22:25:23 GMT
My favorite way is sliced and then sauteed in butter. My kids actually prefer if I use the julienne peeler to make the little matchstick pieces and cook quickly in a bit of olive oil. They actually request I cook the combo of zucchini, squash and carrots if I haven't made it in a while.
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Deleted
Posts: 0
May 23, 2024 12:32:41 GMT
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Post by Deleted on Jan 18, 2018 22:27:21 GMT
Tempura
Or
Cut lengthwise brush with oil and basil , put cut side down in hot pan , cook until brown and flip for a minute or so.
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Post by cadoodlebug on Jan 18, 2018 22:28:07 GMT
I either roast it in the oven or slice it into 1/4" slices and microwave it just enough to make it tender crisp. Add a tad of butter, salt and freshly ground pepper.
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Post by alexa11 on Jan 18, 2018 22:30:32 GMT
I'm a roaster, too.
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Post by gillyp on Jan 18, 2018 22:31:35 GMT
I don’t particularly like either so wouldn’t choose to buy them but I used to have a local farmer deliver a veg box to me every couple of weeks and zucchini were often there.
I was determined not to waste them so I made them into cake like carrot cake. Zucchini hating husband ate them without having a clue.
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Post by just PEAchy on Jan 18, 2018 22:48:53 GMT
I used to roast it in the oven, but that seemed to take too long. Now I just pan fry it in a little avocado oil and sprinkle with Penzeys Mural of Flavor. The key is to not mess with the slices too much. I just lay them flat, then turn over after about 3-5 minutes. They get a nice crisp to them, never slimy.
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smcast
Drama Llama
Posts: 5,324
Location: MN
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Post by smcast on Jan 18, 2018 22:54:18 GMT
I sprinkle a little garlic or onion powder on for seasoning.
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Post by cmhs on Jan 18, 2018 22:59:58 GMT
I sauteed some up last night with onion and mushrooms --- I know lots of people don't like mushrooms -- but it turned out to be really yummy. The seasoning was just a little rosemary, salt and pepper.
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J u l e e
Drama Llama
Posts: 6,531
Location: Cincinnati
Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Jan 18, 2018 23:01:36 GMT
I make them into "meat"balls for spaghetti.
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Post by KelleeM on Jan 18, 2018 23:07:50 GMT
I cooked some last night...I sliced it thinly and put into a pan with a spray of Pam and a clove of garlic I crushed. I kept it moving around and only cooked it for a few minutes.
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Post by Merge on Jan 18, 2018 23:09:46 GMT
Spiralize, briefly saute with olive oil and garlic, and serve with your favorite marinara!
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PrettyInPeank
Pearl Clutcher
Posts: 4,691
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Post by PrettyInPeank on Jan 18, 2018 23:10:55 GMT
Sliced into spears, drizzle of olive oil, salt and pepper, and grilled.
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Post by lisae on Jan 18, 2018 23:25:50 GMT
I think I got this from Smittenkitchen. I julienne the zucchini and saute in olive oil. Add course salt, black pepper and a few sliced almonds. Just let them get tender.
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Post by Darcy Collins on Jan 18, 2018 23:33:17 GMT
Spiralize, briefly saute with olive oil and garlic, and serve with your favorite marinara! We love this too, but substitute pesto so no one's scared that the pasta is green  |
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Deleted
Posts: 0
May 23, 2024 12:32:41 GMT
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Post by Deleted on Jan 18, 2018 23:46:28 GMT
I dice or cut them into slices, pan fry with a little bit of butter and season with some Penzey's Mural of Flavor. Key is to not cook them for too long or they will start to turn to mush.
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Post by hop2 on Jan 18, 2018 23:47:09 GMT
Roast
Grill
Fry
You name it and you can cook it that way
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jayfab
Drama Llama
procastinating
Posts: 5,521
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Post by jayfab on Jan 18, 2018 23:51:18 GMT
Spiralize, briefly saute with olive oil and garlic, and serve with your favorite marinara! Yup, or toss it in stirfry. SaveSave |
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Post by Merge on Jan 19, 2018 0:10:58 GMT
Spiralize, briefly saute with olive oil and garlic, and serve with your favorite marinara! We love this too, but substitute pesto so no one's scared that the past is green Ah, very smart! |
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Post by cmpeter on Jan 19, 2018 0:39:28 GMT
All of the above, just don’t over cook. I usually pan sauté them with a little olive oil, kosher salt and lemon pepper. If I cook or roast them with other veggies, I add them last because they cook much quicker.
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Post by Linda on Jan 19, 2018 1:07:37 GMT
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Post by mygigiscraps on Jan 19, 2018 1:13:27 GMT
The yellow squash we like wrapped in foil, baked, and loaded like a potato. We also love the squash and zucchini chopped up and cooked in our spaghetti sauce.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
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Post by my3freaks on Jan 19, 2018 1:37:11 GMT
I love them. I buy the trays of pre-chopped zucchini, squash, carrots, garlic & sweet potato at my grocery store. I line a baking sheet with foil, spread them out with olive oil, kosher salt, pepper and Lawry's season salt. Put them in oven at 425 for about 20 mins.
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Post by bc2ca on Jan 19, 2018 1:48:21 GMT
In the summer zucchini is grilled or spiralized and eaten raw in a salad. It is especially good tossed with rice wine vinegar, a dash of sesame oil and super thin sliced red onion. We really don't like cooked zucchini noddles in this house. In the winter, I either roast or stuff them. When stuffing, I never parboil or precook the zucchini boats. Just fill them and bake (usually about 375 for 30 minutes). IMHO, precooking the zucchini pushes it from perfectly cooked to mush.  |
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I love getting it as a side in a restaurant and want to make it more appealing. I'm trying to get them to eat more veggies.
