Zucchini, how to cook it?

Question

My husband is a wildland fire figher and is home for 48 hours, I want to cook him dinner, including a zucchini out of our garden, can I cut the zucchini tonight and prep it for tomorrow or do I need to do it all tomorrow? Any good ideas or recipes?
thanks?!

Answer 1

Cut it right before you cook it. I like to saute it in butter with a bit of fresh garlic. Yummy.

Answer 2

greek stuffed zucchini.

10 med. zucchini
1/2 c. raw brown rice
1 c. boiling water
1 1/2 c. chopped onion
2 c. chopped celery
1 c. chopped parsley
2 to 3 tsp. salt
1/2 c. olive oil
1 c. bread crumbs
3 lemons
2 eggs, separated
Pepper

OPTIONAL:

1 1/2 c. chopped mushrooms
1/2 c. grated cheddar cheese

Hollow out the zucchini. Either make cylinders with an apple corer, or slice them in half lengthwise and scoop out the insides to make little boats. In either case, you will need a pan large enough to arrange them side by side for baking.

Chop all of the vegetables very small. Chop the insides of the zucchini too, but keep separate.

Cook the rice with the water, onion, celery, salt, pepper and oil for 15 minutes. Add the chopped zucchini and cook 5 minutes more. Add bread crumbs, parsley, juice from 2 of the lemons and whites of the eggs. Add mushrooms and cheese if desired. Preheat oven to 350 degrees.

Put the filling into the scooped-out zucchini shells. (If you chose the cylinder style, pack the filling in firmly with your fingers, keeping a bowl of cold water nearby to cool your hands.)

Arrange zucchini in a baking dish. If there is extra filling, spread it over and around the zucchini. Cover and bake for about 40 minutes.

Beat the egg yolks with remaining lemon juice. Spoon out some of the juices from the baking dish. Pour slowly into egg yolk-lemon mixture, stirring briskly. Return this sauce to the zucchini and bake for another 5 minutes.

Answer 3

1 lb Zuchini
I cup grated cheese (any) or some blue cheese crumbled.
50gms Butter.
3 Cups Milk
salt and pepper to taste
2tblsp cornflour or plain flour
handfull parsley chopped
Method. Skin the Zuchine and slice it thinly like wafer chips. Add salt and pepper and some paprika and let it stand.
Meanwhile make a Cheese sauce with the milk and butter.
Add butter to a wok, as soon as it melts, add the cornflour or plain flour, and stir to 2-3 minutes, then reduce the heat and add the cold milk gradually whisking with a whipper, till all milk is consumed. Raise the heat and let it bubble for 2 minutes, reduce heat and cook till it thickens a bit. Remove it from fire and add the cheese. Stir well add parsley and some more pepper and salt. Pour it over the Zuchini and put it in the over for 15 minnutes or so or till Zuchine is tender. Eat with freshly baked brown bread or Creole rice.

Answer 4

Fried Zucchini Coins
From Food Network Kitchens


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings, as a side dish
User Rating:

1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

Drain large zucchini of its water before proceeding with recipe,. To drain, cut into slices and arrange them in layers in a collinder ; sprinkle each layer uniformly with coarse salt and let drain for 20 to 30 minutes in sink. Strain under cold water, pat dry and proceed with recipe.

Line a dish with paper towels and set aside.

Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.

Beat the eggs in another bowl.

Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.

Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely.

Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp.

Remove from the oil with a slotted spoon and place on the prepared plate.

Season with salt, cool slightly and serve.

Answer 5

It's not a good idea to cut the zucchini tonight. It will be nasty tomorrow when you are ready to cook it.
I like to saute my zucchini in a pan with olive oil, garlic and red pepper flakes. When I serve it I top it with a little Parmesan cheese. Yummy!

Answer 6

If you are growing it in your garden, but have never cooked or eaten it I assume your husband likes it. A lot of people don't.
Anyway, most people enjoy it breaded and fried. Cut thoroughly washed (use a vegetable brush) zucchini into 1/4 to 1/2 inch thick slices, sprinkle with salt and pepper, dip it into beaten egg and then seasoned finely ground bread crumbs. Fry it in oil until it floats. Drain on paper towels and serve hot with marinara sauce.
OR
Steam it with other vegetables; carrots, summer squash, cauliflower to make a California mix. Season with butter and salt and pepper to taste.
OR
Saute it in olive oil with garlic.
Enjoy!

Answer 7

Mexican Zucchini Salad (Ensalada de Calabacitas)

4-6 medium zucchinis (courgettes), thickly sliced
4-6 scallions (spring onions), green and white parts,
thinly sliced
2 canned poblano chiles, cut into thin strips
2-3 avocados, peeled and coarsely chopped
2/3 cup (160 ml) olive oil
1/3 cup (80 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Cook the zucchini in boiling salted water until cooked but still
firm and crisp, about 5 to 6 minutes. Drain, chop coarsely, and
cool to room temperature. Combine the zucchini, scallions, chiles,
and avocados in a large bowl. Whisk together the oil, vinegar,
mustard, salt, and pepper and pour over the vegetables. Toss gently
to combine and serve on lettuce leaves. Serves 4 to 6.


Vegetable Macaroni Cheese
-------------------------
1 1/2 0z butter, chopped
1 tablespoon plain flour
1 cup milk
1/4 cup grated carrot
1/4 cup zucchini
1/4 cup corn kernels
2 oz broccoli, cut into florets
1 cup cooked macaroni pasta
1/2 cup grated cheese.

Melt butter in a saucepan over medium heat.
Add flour and cook, stirring for 1 minute. Remove from heat.
Gradually stir in milk. Return saucepan to heat. Cook, stirring for
3-4 minutes or until sauce boils and thickens.
Add carrot, zucchini, corn, broccoli and macaroni.
Cook for 5 minutes or until vegetables are soft. Stir in cheese.
Cook for 2 to 3 minutes or until melted.
Spoon into bowls and serve.
Serves 4

Answer 8

in case you have already got the grill fired up, shrink your zucchini lengthwise right into a million/4" thick planks and grill it with a sprint oil or bbq sauce turning as quickly as. circulate to the Bisquick internet site for their Impossibly ordinary Zucchini Pie. each and every from time to time i take advantage of cheddar cheese and different situations, parmesan. each and every from time to time I even have this because of the fact the main effective entree; different situations I even have kielbasa or comparable with it. And it reheats super contained in the microwave. I make it in my quiche dish whilst a buddy doubles the recipe and bakes it in a 9 x 13 pan. you may upload uncooked zucchini in salads fairly of cucumber besides.

Answer 9

You can steam, bake or fry zuchini. To steam cut in \bite size chunks and steam for 4 min. To bake cut zuchini in half length ways. Put undre broiler for about 5 min. and test for doneness. Bake in oven at 350 degress for 15 min. To fry slice 1/ inches slices, dip in egg and milk mixture, dredge in flour or Bisquick. Heat olive oil inskillet (enough to cover slices) place slices in skillet and cook each side until golden brown. Remove from oil and places on several layers of paper towels to drain. Eat while hot.Not going back to correct error. Either bake OR broil.You can also make zuchini bread, cookies or cake.That's 1/4 inch thick slices for frying.

Answer 10

Zucchini Chili

4-6 cup of grated, unpeeled zucchini
1 cup of celery, sliced
1 medium onion, chopped
3 tablespoons of vegetable oil
1 (15 oz.) can tomato sauce
1 tomato sauce can of water
One 29 ounce can of whole tomatoes & juice
2-3 tablespoons of chili powder
1 teaspoon of garlic salt + 3 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of black pepper
1/2 teaspoon of red pepper
1/2 cup of pitted ripe olives, sliced
One 15 ounce can of kidney beans
1 cup of fresh, sliced mushrooms

Sauté grated zucchini, celery and onion in hot oil in large kettle or saucepan until celery is tender, but not browned, about 6 minutes. Add tomato sauce, water, tomatoes and juice, chili powder, garlic salt and salt, sugar and pepper. Simmer slowly, uncovered, 1 to 1 1/2 hours. Add olives, kidney beans and mushrooms. Simmer another 10 to 15 minutes. Serves 8.

try this link

http://www.basic-recipes.com/veget/zucchini.htm

Answer 11

There is this thing called stuffed zucchini but I do not know how to make it. It is so good though, I had it at a vegetarian Arabic restaurant and it is stuffed with rice, herbs, and some chopped veggies.