"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 09-17-2005, 05:09 PM   #1
Assistant Cook
 
Join Date: Aug 2005
Location: upstate New York
Posts: 8
Favorite Zucchini Side/Main Dish

4-6 garlic florets, sliced
4-5 TB olive oil
1 med/large zucchini, 1/2" sliced & quartered
1 med/large yellow squash, 1/2" sliced & quartered
l large onion, sliced thin
1 green pepper, sliced thin
two 14.5 oz cans diced (stewed or whole peeled) tomatoes
2 TB cornstarch, plus 1 Cup cold water
1 tsp dried basil
salt & pepper to taste
pinch oregano
red pepper to taste (4-6 shakes)

Saute garlic in olive oil about 1-2 minutes on medium heat in heavy skillet; add zucchini, summer squash, salt & pepper stir on high for another couple of minutes; now add onion & green pepper, basil, oregano and red pepper; let this cook down for a few minutes before adding the tomatoes; mix cornstarch with cold water and add to remaining juice in empty tomatoe cans and add this to the pot as well. Cover and simmer on low 30 minutes, stirring occassionally. Serves 6-8.

If you have 1/2 to a full cup of leftover steak or a pork chop, dice it up and toss in for added flavor. This recipe also freezes very well in single portion containers; transfer frozen zucchini to microwaveable glass dish and pop in micro for 2 minutes ... yum

__________________

__________________
Pati is offline   Reply With Quote
Old 09-18-2005, 08:38 PM   #2
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
One of our favorites is to scoop out most of the flesh of zuchinni, but leaving about 1/4" or more shell. Saute that with onion, well flavored sausage, enough bread crumbs to bind together. Stuff mixture back into shells. Pour some marinara sauce over filled shells and bake about 15 to 20 minutes. Sprinkle cheese of your choice on top and bake about 5 minuts more.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 09-18-2005, 11:13 PM   #3
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Growing up my mom used to lightly fry up grated zucchini, grated apple and onions...I know it sounds kooky but it is really nice, especially along side a robust meat dish.
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-18-2005, 11:27 PM   #4
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Sounds yummy Pati......do you serve it over pasta or just eat it as is?

My favorite way is simple.....deep fried!
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 09-18-2005, 11:32 PM   #5
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
My favorite way is simple.....deep fried!
Deep fried zucchini blossoms, lightly battered (stuffed or un-stuffed) are amazing, too
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-19-2005, 11:33 AM   #6
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
I've never had the blossoms ICad........in fact I've never seen them for sale before around here. Guess I'll have to check with some of the local farmers market vendors and see if they can supply any for me to try.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 09-19-2005, 12:07 PM   #7
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by SizzlininIN
I've never had the blossoms ICad........in fact I've never seen them for sale before around here. Guess I'll have to check with some of the local farmers market vendors and see if they can supply any for me to try.
Yes I think it is the best bet, the local farmers market. Anyone who carry zucchini, they ought to have some of them I would think!! Good luck, they are real treat and it is also wonderful on a white pizza. Let me know if you find them, I can give you the recipe if you are interested!
__________________
urmaniac13 is offline   Reply With Quote
Old 09-19-2005, 12:37 PM   #8
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Aside from variations of stuffed zucchini, I am also fond of making risotto with them...

1 large onion, chopped
extra virgine olive oil
1 cup carnaroli or arborio rice
1 bayleaf
1/2 cup white wine
1 large zucchini(courgette), finely chopped
grated lemon zest from 1 lemon
500-700ml/20-25 oz. HOT good quality stock
(optional) about 2 heaped tbsps of mascarpone or robiola
freshly grated parmigiano

Sautè onion in plenty of olive oil in a large sauce pan until they are thoroughly cooked.
Add the rice, continue to sautè mixing briskly for a couple of minutes, until the rice is semi-transparent.
Drop the bayleaf and add the wine, bring to the boil quickly and let the wine get absorbed.
Then start adding the stock, about 1 large ladle at a time, stirring often. As the stock get absorbed (but still sufficiently wet) continue to add the stock in the same fashion, STIRRING OFTEN. About 10minutes into this procedure, add the courgette and lemon zest. If necessary turn up the heat in order to bring it back to gently boiling. Continue the procedure until the rice is cooked al dente (not too mushy). It should take about 20-25 minutes. When you are in a mood for a richer creamier version, blend in some mascarpone or robiola just before the finish.
Serve with plenty of freshly grated parmigiano to sprinkle upon.
__________________
urmaniac13 is offline   Reply With Quote
Old 09-27-2005, 01:49 PM   #9
Assistant Cook
 
Join Date: Aug 2005
Posts: 12
I like zucchini with three cheeses by Giada Laurentiis , I am not really sure if on this forum we are allowed to post recipes coming from shows and so on


__________________
Paula is offline   Reply With Quote
Old 09-27-2005, 03:15 PM   #10
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
We sure can, Paula. (Doesn't matter where they come from.) And that zucchini looks great! Please do share the recipe with us.


Z
__________________

__________________
Zereh is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.