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Post by Delta Dawn on Jan 19, 2018 2:05:14 GMT
How do you season it? My DS likes his food with a lot of “flavour “ and sea salt doesn’t cut it for him. Sprinkled feta and balsamic too maybe?
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Post by redshoes on Jan 19, 2018 2:26:25 GMT
Grilled is our favorite method with roasted a close second
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Post by malibou on Jan 19, 2018 3:46:48 GMT
I grate them up, put them in my colander and drain my cooked pasta over it. Then it just gets mixed in with the pasta and sauce. When I don't do this dh and ds comment that they like the tooth of the zucchini in the mix.
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basketdiva
Pearl Clutcher
Posts: 3,624
Jun 26, 2014 11:45:09 GMT
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Post by basketdiva on Jan 19, 2018 4:04:37 GMT
Oven roasted like others have said. I mix with olive oil and then sprinkle/mix Italian seasoning on them the veggies befor oven roasting. I keep a variety of seasoning combos that come in grinder jars in my pantry so I cam vary the seasonings.
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garcia5050
Pearl Clutcher
Posts: 2,734
Location: So. Calif.
Jun 25, 2014 23:22:29 GMT
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Post by garcia5050 on Jan 19, 2018 4:16:58 GMT
Sautéed, with some corn, then finished with shredded pepper jack cheese.
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Post by tracyarts on Jan 19, 2018 8:24:34 GMT
Zucchini spiralized into noodles, fried/baked breaded rounds, grated and made into fritters, carved out in the middle and stuffed like peppers, chopped and added to soups and pasta sauces, sliced into very thin sheets with a "Y" peeler and used as lasagna noodles or rolled up to make enchiladas with.
Yellow squash sliced thin, breaded, and fried/baked. Grated for fritters, chopped up and baked in a sauce au gratin style, chopped and used in soups, and very sweet/tender young ones sliced very thin and marinated in a simple dressing and eaten raw as a salad.
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freebird
Drama Llama
'cause I'm free as a bird now
Posts: 6,927
Jun 25, 2014 20:06:48 GMT
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Post by freebird on Jan 19, 2018 15:27:52 GMT
spiralizer zoodles! I like it so much better than spaghetti squash and cheaper too.
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Post by bunnyhug on Jan 19, 2018 22:33:50 GMT
Zucchini is only acceptable when in chocolate cake or raisin oatmeal muffins 😉
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Post by Tammiem2pnc1 on Jan 19, 2018 23:04:23 GMT
I roast or grill them with a little olive oil, garlic, salt and pepper.
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Deleted
Posts: 0
Jun 16, 2024 5:33:11 GMT
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Post by Deleted on Jan 19, 2018 23:10:39 GMT
Or you make Okonomiyaki with a garlic sauce.
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twinsmomfla99
Pearl Clutcher
Posts: 3,998
Jun 26, 2014 13:42:47 GMT
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Post by twinsmomfla99 on Jan 20, 2018 3:32:53 GMT
I have a recipe from a friend who got it from her Gma. You lightly steam slices of yellow squash and zucchini and onions, put in a baking dish, pour an egg/milk/ Swiss cheese mixture over it and bake. The name is supposed to be “California quiche,” but her Gma didn’t know what quiche was and wrote “California Quickie” on the card. Makes me giggle every time I make it.😀
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Mary Kay Lady
Pearl Clutcher
PeaNut 367,913 Refupea number 1,638
Posts: 3,077
Jun 27, 2014 4:11:36 GMT
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Post by Mary Kay Lady on Jan 20, 2018 7:27:23 GMT
I saute them in butter. I add in chopped onion and minced garlic. No one else in my family likes it, but I do. I don't make it often.
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Post by darkangel090260 on Jan 20, 2018 8:33:12 GMT
Z bites 3-4 med to large zucchini finely grated ( put zucchini in a bowl with salt let sit for 20 minutes and use a towel to ring out water) 2 cups finely great cheddar cheese seasoned bread crumbs onion and garlic powder to taste 3 eggs Mix all together and use small cookie scoop and make small balls put in the oven at 350 for 20 minutes
Stuff zucchini 1 lbs Italian sausage brown like Hamburg mushrooms to taste 4-5 med or large zucchini( use Milone baller to hollow out ) season bread crumbs parmesan cheese chop up the inside of the zucchini and mix everything together. Stuff mix is to the hollowed out zucchini bake at 350 for 20-30
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Post by pjaye on Jan 20, 2018 11:45:45 GMT
I'm not a big fan of zucchini as a side dish on it's own, but I often add it to other things. I grate it into pasta sauce while it's cooking, I make a sweet potato and zucchini slice and it's also in the corn fritters I make. I also like it raw, cut into sticks mixed with carrot sticks when I serve dip.
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Post by Suziee2 on Jan 20, 2018 12:49:02 GMT
I will jump on the roasted bandwagon. It is our favorite way. I like them thinly sliced, and not over crowded. We use a variety of spices. A little shredded Parmesan sprinkled on near the end of cooking time is good. I have a few favorite alternatives that aren't as healthy, but so good! Sauteed Squash and Onions - sometimes I've been know to add a little crumbled bacon at the end. Squash Casserole - cheesy, creamy with ritz cracker topping. So good! Squash and Tomato Casserole - I don't ever use potato in this and I just make it in layers. We love it. Good luck incorporating veggies into your meals!
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Post by femalebusiness on Jan 20, 2018 16:36:50 GMT
I slice both yellow crookneck squash and zucchini, add a can of corn, diced onions, tomatoes, bell pepper a couple of chicken bullion cubes, salt pepper and a pinch of red chili flakes. Heat it until the squash is soft. Top with shredded cheese and eat it with warm flour tortillas. It is even better the next day.
I also like zucchini raw, sliced thin, in my salads.
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Deleted
Posts: 0
Jun 16, 2024 5:33:11 GMT
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Post by Deleted on Jan 20, 2018 18:05:16 GMT
I either grill it in a veggie pack in foil with evoo, salt, pepper, and herbs.
Roast it with chicken and other vegetables.
Or sautee it/stir fry it.
Love squash and zucchini!
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Deleted
Posts: 0
Jun 16, 2024 5:33:11 GMT
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Post by Deleted on Jan 20, 2018 18:09:30 GMT
When i roast it I like to have it sit in a marinade first. Evoo, meyer lemon juice, kosher salt, pepper, thyme, parsley, rosemary, fresh garlic.
Gives it great flavor
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