Hot:
Grill 'em.
(But I'll bet you already knew that)
I like to slice them, sprinkle them with garlic salt, then sizzle.
Cold (via Jamie Oliver):
Peel them (really, the skin is awful anyway)
Using the peeler ( I use a broad one) peel strips of zucchini into a large salad bowl.
Add:
a couple of tablespoons of freshly minced mint
a tablespoon of minced garlic,
a sprinkle of chile seeds/or
a minced chile
Right before serving salt to taste, a squeeze of lemon and a slather of olive oil. Easy, elegant and offbeat.
Barry's crop?
ReplyDeleteNot quite!
ReplyDeleteThey're a good substitute for noodles in a casserole. Don't act surprised. I have a few tricks up my sleeve
ReplyDeleteNever surprised! And I'm certain they're all visually appealing---
ReplyDeleteDon't know why anybody would do anything but grill them.
ReplyDeleteI am intrigued by PAs idea. Thoughts?
ReplyDeleteyou slice the zuchs thin and place them at the bottom of a (olive) oiled casserole pan. You layer like lasagna using tofu meat, onions, spaghetti sauce, garlic and cheese. I think. Maybe some breadcrumbs on the top - and parmesan. All things are better with cheese; but then, It's been awhile
ReplyDeleteMy heaven's, I missed this recipe. Looks delightful--
DeleteI love the idea of the thinly sliced salad with the chiles . . . I've done it with summer squash, parsley, pine nuts, and a garlic vinaigrette but spicy is always better!
ReplyDelete