Can anybody offer suggestions as to how to prepare zucchini?

Answer 1

GRILLED ZUCCHINI

Slice zucchini lengthwise 1/2-inch thick. Butter and sprinkle each side with McCormick's garlic salt. Place directly on grates, grill until brown, flip over and brown the other side.

Ingredients:
3 or 4 fresh zucchini (depending on size)
1/4 cup Olive oil
3 Tablespoons Balsamic Vinegar
2 Cloves garlic, minced
2 leaves fresh basil, finely chopped
salt and pepper, to taste
Cooking Spray
Directions:
Wash and cut, un-peeled, zucchini into ½ inch slices.

Combine remaining ingredients into a bowl, or pan, large enough to hold all zucchini slices.

Add zucchini and mix well.

Cover and refrigerate for several hours. (Up to 24 )

Spray grill with cooking spray to prevent sticking.

Preheat grill for approximately 5 minutes.

Grill zucchini 3 to 5 minutes per side, or until desired golden-brown color is obtained.

Lemon-Garlic Zucchini Sticks Recipe
Pop these on the grill alongside of your favorite meat, fish or poultry for a quick, easy summer side dish that’s sure to become a family favorite.

Ingredients:
3 or 4 fresh zucchini, (depending on size) halved, peeled and then sliced lengthwise
3 cloves fresh garlic, minced fine
1/4 cup Olive oil
3 tablespoons lemon juice
Salt and pepper, to taste
Directions:
Combine minced garlic, Olive oil, lemon juice and salt and pepper in a bowl.

Add Zucchini sticks and toss to coat.

Let stand for 10 to 15 minutes.

Preheat grill for approximately 5 minutes.

Grill zucchini sticks for 3 to 5 minutes, per side, or until desired golden-brown color is obtained.

Answer 2

I have had an abundance of zucchini from my garden this year so I have been making zucchini bread but my new favorite is to slice the zucchini about 1/4 inch thick and put a little bit of olive oil on it with some season salt. Then either grill it on the grill or just do it in a skillet for a couple of minutes. The zucchini gets so tender it practically melts in your mouth. I'm not big on vegetables but this is really good!

Answer 3

I have adjusted this recipe over the years from the original I saw on a TV show in the early 1980's!

CREAM OF ZUCCHINI BISQUE

1 medium onion, chopped
½ cup butter
1 ½ pounds shredded zucchini
2 ½ cups chicken stock
1 cup cream
¼ teaspoon nutmeg
½ teaspoon basil
½ teaspoon salt
½ teaspoon pepper

Sauté onion in butter until soft. Add zucchini and chicken stock. Cover and simmer for 15 minutes. Remove from heat and puree mixture in 2 batches in food processor adding all of the seasonings and 1/2 of the cream to one of the batches. Combine the two batches and add the remaining 1/2 of the cream. Mix well and heat through.

Answer 4

A couple of my favorites are:
Zucchini boats. Slice the zuc lengthwise, scoop out some of the center, chop up the middle (minus the seeds) brown some ground beef with garlic and onions, mix in the scooped out squash, refill the 'boats' top with cheese and bake until done abt 25 mintues in a 350 oven. Delish.

Spaghetti with thin slices of zucchini, ground beef, mushrooms, garlic and onions, topped with sauce and cheese. yum. Sometimes I don't even have the beef in there, it's filling and so good for you.

O.K. no one mentioned zuchinni patties. Shredded suc, minced onion, shredded cheese and bisquick. Some milk to bind it all together and put on a hot pan or griddle and make pancakes to serve as a side or with a salad it's a main dish. I sometimes even put a brown gravy over them. So good. ( 2c zuc, 1c bisquick, 1/4c cheese 1/4 c milk, onion, salt pepper to taste. ) Approx measurments.

Answer 5

Roasted zucchini:

Cut the zucchini lengthwise and then in half again, cutting it into 2" chuncks. Slice an onion thinly and toss with the zuccini, then spread out on a cookie sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and dried thyme. Throw into a preheated 450 degree oven for 20 minutes.

Answer 6

Ratatouille

Zucchini Lasagna

And my very favorite: Sweet Zucchini Bread!

Answer 7

Veg and rice:

½ c balsamic vinegar
Sea salt
Pepper
1 yellow squash
1 zucchini
2 portobello mushroom caps
1 bag of boil – in – bag rice

Prepare rice as per instructions on the box.

Make slices across the protobello cap about every 1/2 ince to create portobello cap strips. Place strips into large bowl. Cut zucchini and squash into 4 inch by ½ inch strips and place in a bowl with your mushrooms. Drizzle with balsamic vinegar. Place across the grates of the grill just long enough to char the grate lines onto the veg.
Remove from grill. Salt and pepper to taste. Serve on a plate with rice.

Answer 8

I like to keep it simple....Slice it long ways,,,rub lightly on both sides with olive oil and sprinkle Garlic and salt on it. Toss on grill for about 10 minutes making sure to flip it once. Works great doing squash the same way,

Answer 9

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Answer 10

get yourself a can of italian bread crumbs, combine 3 parts crumbs with 1 part grated parmesean cheese. Slice zuchinni, cover in flour, dip into beaten eggs, dip into bread crumb mixture. Deep fry until golden brown!