What compliments zucchini?

Question

I have this recipe that calls for potatoes and zucchini but I'm not sure it would taste good together. I love zuccini but not sure about the potatoes. Any other ideas? Heres the recipe http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28091,00.html

I was thinking of adding eggplant. I think it would go good in this recipe. No more obnoxious answers please!

Answer 1

Actually, the potatoes will absorb the flavor of the spices and will compliment the zucchini quite well. I don't think I'd change it.

By the by....Like your bulldog! :-)

Answer 2

My mother made use this zucchini with sauteed onions and canned tomatoes that was to die for. If you're not a vegetarian you can saute the onions with bacon. To make you cut up a few zucchini, and the onion not fine in small chunks and then cut up some bacon, (if you don't eat meat oil will do) Cook in med pot on med high heat, and saute the onions and the bacon/oil until light in color. When done add the zucchini and the canned tomatoes. Add some garlic smashed, oregano, salt and pepper. Lower the heat to med and cook until done. It really is good and the only way my kids would eat zucchini. I hope that you like this recipe.

Answer 3

Except for that tomato puree, that recipe from the Food Network looks good. You could try using a white cream sauce instead of the tomato puree. It kind of looks like it would be a scalloped potatoes dish with zucchini added in. Maybe add another kind of cheese, like Cheddar or Marble, as well as the Parmesan to give it more depth.

Answer 4

When I saw your question, my first thought was "tomato." And then I looked at the recipe. Zucchini, potatoes, garlic, tomato. Italians cooks add potato to a lot of things... sometimes they even mix potatoes with pasta. But to us, sometimes the combinations sound odd.

The recipe sounds good to me because it's layered, not all jumbled together. I bet it would also be good without the potatoes, though the potatoes might absorb some of the excess liquid. If you skip the potatoes, add some extra bread crumbs.

Answer 5

I think the recipe sounds great...I might have to try it myself!! I've see Michael Chiarello's show quite a few times and I've never seen him make anything that didn't look good. I wish you luck!!

I like to serve zucchini with almost anything...fish, chicken, pasta dishes...it's really great to cook on the grill if you get the chance. Just brush it with a little olive oil first so it doesn't stick. It only takes about 3 minutes per side.

Oh yeah...it is "compliment"

Answer 6

Cut zucchini in long slices. Put a little salt on it and leave it on a paper towel for a little bit until some of the water leaks out. Pat it dry with a paper towel

Dip the slices in an egg mix or a little olive oil and then coat them with a coating of this mix:
bread crumbs, parmesan cheese, a little parsley, salt and pepper.
Put them onto a cookie sheet and bake them until they are done ( 20-30 mintues 350.)

Answer 7

Zucchini, tomatoes and onions go very well together. You would have to readjust roasting times - if you plan on roasting the veggies.

I am not to sure about the recipe - if I was picking a recipe (I like to read cookbooks) - I would probably not choose the zuchini and potatoes.

Answer 8

Zucchini and potatoes are good. But I use it a lot with mushrooms and/or peppers and it's also great. The other option is just shredded zucchini cooked for a few minutes in butter, salt and pepper. Super easy and super yummi!!

Answer 9

This is a very italian style dish. I have made similar in the past. I think the best way to make zucchini is to pan fry in olive oil, butter and fresh garlic... can't beat it for the yummy factor

Answer 10

Onions or Garlic would compliment both the zucchini and potatoes...