Rovers Posted July 21, 2009 Share Posted July 21, 2009 Growing some zucchini this year, and the old grilled slices with evo and spices thing was getting old. Today, I tried this: Took a large zucchini and halved it, then scooped out all the seeds and soft meat. Cooked some Italian sausage and added that to some marinara sauce. Half filled the zucchini halves with that, threw some chopped garlic on top, then some ricotta cheese, then mozarella, topped off with grated romano, and a sprinkling or oregano and EVO. Put it on the grill for about 20 minutes, and it was fast, easy and very delish! Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted July 21, 2009 Share Posted July 21, 2009 Dude..you need to let people know when you fire up the grill man. Quote Link to comment Share on other sites More sharing options...
satelliteoflovegm Posted July 21, 2009 Share Posted July 21, 2009 zucchini bread is delicious! Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted July 21, 2009 Share Posted July 21, 2009 Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 21, 2009 Share Posted July 21, 2009 Are you saying we should beat him senseless with the zuchini? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted July 21, 2009 Share Posted July 21, 2009 Are you saying we should beat him senseless with the zuchini? Awe Cid......no love for the Goat Ropin Tunes Quote Link to comment Share on other sites More sharing options...
MojoMan Posted July 21, 2009 Share Posted July 21, 2009 I like to coarsely shred it. Sautee until very soft in butter (better) or olive oil. Add salt and pepper, then Parmesan. Quote Link to comment Share on other sites More sharing options...
Big Country Posted July 21, 2009 Share Posted July 21, 2009 I could tell you where to stick it, but since I like you, I won't. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 22, 2009 Share Posted July 22, 2009 Awe Cid......no love for the Goat Ropin Tunes Nah, they have their time and place, I just wasn't sure what you were driving at. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 22, 2009 Share Posted July 22, 2009 i have to admit that zuc and yellow squash are hardly more than and afterthought for me.... i'll use them in veg medlies and in pasta. usually slice them, marinate them and either grill or roast them..... or julienne and then just in stir fries at home. i'll give it some thought tomorrow or thurs. Quote Link to comment Share on other sites More sharing options...
detlef Posted July 22, 2009 Share Posted July 22, 2009 Well, first off, what you made sounds freaking tasty. We're going through the same thing here but mostly are overrun with cukes. Freaking hell! I think we have like 50 or so in the kitchen right now. At any rate, what I've been doing with the zukes... Shred them on the box grater and mix with a bit of salt and allow to drain for about an hour. In the mean time, puree some peeled shrimp (or chop finely). Mix with zukes and diced onion. Makes some tasty fritters and the shrimp act as a binding agent. Once shredded, salted, and drained, you can also mix them into some eggs for a frittata. One of my favorite things to do with them is, slice them lengthwise into rather thin slices (1/2 inch), brown them on both sides (seasoning with salt and pepper) in a pretty ample amount of olive oil and place in a shallow dish. You want to do this with at least few. Then, brown some sliced garlic and deglaze the pan with red wine vinegar, enough to sort of pickle the zucchini. Dump the hot vinegar over the zukes and allow to sit for about an hour. Quote Link to comment Share on other sites More sharing options...
Rovers Posted July 22, 2009 Author Share Posted July 22, 2009 Well, first off, what you made sounds freaking tasty. We're going through the same thing here but mostly are overrun with cukes. Freaking hell! I think we have like 50 or so in the kitchen right now. At any rate, what I've been doing with the zukes... Shred them on the box grater and mix with a bit of salt and allow to drain for about an hour. In the mean time, puree some peeled shrimp (or chop finely). Mix with zukes and diced onion. Makes some tasty fritters and the shrimp act as a binding agent. Once shredded, salted, and drained, you can also mix them into some eggs for a frittata. One of my favorite things to do with them is, slice them lengthwise into rather thin slices (1/2 inch), brown them on both sides (seasoning with salt and pepper) in a pretty ample amount of olive oil and place in a shallow dish. You want to do this with at least few. Then, brown some sliced garlic and deglaze the pan with red wine vinegar, enough to sort of pickle the zucchini. Dump the hot vinegar over the zukes and allow to sit for about an hour. I have to admit, that concoction was very tasty, and because of the nature of my work I can eat like that and not put on any poundage. I did a google on recipes for stuffed zukes, which inspired that particular culinary experiment. My cholesterol has always been under control too, but especially that last simple recipe sounds very good and a whole lot healthier. Having said that... my next zuke will be made the same way... can't go wrong with sausages, marinara and a boatload of cheese! I got my cukes in late, and so far have only harvested one, but plenty on the way. One of my favorite summer cucumber salads is a simple one. Strip peel them, slice 'em, chop some red onion, plenty of fresh dill (dry in a pinch) and sourcream (works OK with the fat free, if need be), add the cukes and mix. Let sit in the fridge for an hour. A very cooling sort of salad for hot summer days. It gets a little watery by day 2, but still pretty good. I always grilled zukes in slices, and always dropped a few into the fire... why it never occurred to me to slice them lengthwise is a head scratcher. Does the middle tend to get lost on the grill that way? Do the seeds drop into the coals? Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted July 22, 2009 Share Posted July 22, 2009 I always grilled zukes in slices, and always dropped a few into the fire... why it never occurred to me to slice them lengthwise is a head scratcher. Does the middle tend to get lost on the grill that way? Do the seeds drop into the coals? no and no. slice between 1/4 and 1/2 inch. They'll cook in about 1-2 minutes per side on a hot grill. When my wife gets home I'll post her recipe for cuke salad. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 22, 2009 Share Posted July 22, 2009 (edited) used to use a mandolin (sometimes knife) to slice lengthwise for a grilled veggie sandwich we used to do. Edited July 22, 2009 by Bier Meister Quote Link to comment Share on other sites More sharing options...
SLAYER Posted July 22, 2009 Share Posted July 22, 2009 I knew this girl who use to do the most amazing things with zucchini. First she used to, what oh this is the food section, never mind. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 23, 2009 Share Posted July 23, 2009 used to use a mandolin (sometimes knife) to slice lengthwise for a grilled veggie sandwich we used to do. A mandolin should be required gear for any kitchen. You don't always use it but there's nothign like it when you do. I can shred a head of cabbage for cole slaw in about a quarter of the time I could do it with a knife and I'm pretty handy with one of those. Quote Link to comment Share on other sites More sharing options...
slambo Posted August 3, 2009 Share Posted August 3, 2009 (edited) I've been making carrot/zucchini stir fry's lately 4-6 carrots 4-6 zucchini Garlic, shallots(generous amounts of both), and ginger in pan with olive oil, medium heat. Add sliced carrots(1/4" thick),salt and pepper to taste After 5-10 minutes add zucchini thats sliced a little thicker After about 5 minutes add 1/2-3/4 cup of chicken stock or water and cover Add sesame oil and soy sauce to taste. Cook until zucchini is tender but still crisp. Simple but delicious. eta: Last time I made it I also added fresh dill out of my garden. Worked well together IMO. Edited August 4, 2009 by slambo Quote Link to comment Share on other sites More sharing options...
Rovers Posted August 9, 2009 Author Share Posted August 9, 2009 Growing some zucchini this year, and the old grilled slices with evo and spices thing was getting old. Today, I tried this: Took a large zucchini and halved it, then scooped out all the seeds and soft meat. Cooked some Italian sausage and added that to some marinara sauce. Half filled the zucchini halves with that, threw some chopped garlic on top, then some ricotta cheese, then mozarella, topped off with grated romano, and a sprinkling or oregano and EVO. Put it on the grill for about 20 minutes, and it was fast, easy and very delish! Did this again today.... added a layer of fresh basil between the ricotta and mozerella and topped it with some mariachi peppers (also from the garden), chopped finely. Once I was done, the freakin zukes were over stuffed. Finished on the grill in a pan to avoid losing too much cheese into the fire , but next time, I think it goes under the broiler to brown the cheese and give it a crust. Still.... a very tastey dish! Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted August 9, 2009 Share Posted August 9, 2009 Wife diced and added to a vegetable pizza....the cold kind with crescent roll and cream cheese....she surprises me with those for a snack cause i love'em and prolly better then a bag of oreos & milk Quote Link to comment Share on other sites More sharing options...
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