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My very favorite is steamed and served with butter and parmesan cheese.
I also dearly love deep fried zucchini.
When they get away from me and grow into baseball bats, I cut them in half, remove the seeds and stuff them with cheese and onions and sunflower seeds and bake until the squash is tender,
They can go into stews, but late in the process so they don't get overcooked.
A lot of zucchini at my house goes into home made dog food. For that reason I grow a few extra plants. If all the squash was just for my family, I would only have two zucchini plants (plus two yellow crooknecks and two light green patty pans).
And I can't find the recipe, but I used to make a zucchini side dish where I'd saute' some onion and garlic in butter in a good sized sauce pan, add some peel-on, thick-sliced zucchini and herbs de provence and saute until the zucchini softens, then add some sherry and some light cream to make a nice rich sauce with some additional flavor notes and texture and if I recall, I think once those were added I'd just heat through and serve - was elegant but easy and tasted very good. I wish I could find that recipe again! LOL
My very favorite is steamed and served with butter and parmesan cheese.
I also dearly love deep fried zucchini.
When they get away from me and grow into baseball bats, I cut them in half, remove the seeds and stuff them with cheese and onions and sunflower seeds and bake until the squash is tender,
They can go into stews, but late in the process so they don't get overcooked.
A lot of zucchini at my house goes into home made dog food. For that reason I grow a few extra plants. If all the squash was just for my family, I would only have two zucchini plants (plus two yellow crooknecks and two light green patty pans).
This family-owned Italian restaurant that we go to makes it so perfectly. I think about it all the time. lol
The usual version I do of zucchini is pretty boring, roasted in the oven with olive oil, salt, and pepper (and not overly cooked). We just made it the other day.
And I can't find the recipe, but I used to make a zucchini side dish where I'd saute' some onion and garlic in butter in a good sized sauce pan, add some peel-on, thick-sliced zucchini and herbs de provence and saute until the zucchini softens, then add some sherry and some light cream to make a nice rich sauce with some additional flavor notes and texture and if I recall, I think once those were added I'd just heat through and serve - was elegant but easy and tasted very good. I wish I could find that recipe again! LOL
I wish you could, too.
I'd like to try some of these recipes. Good thread!
I have a plant, that flowers but no produce. I would love to have some fresh picked zucchini.
When I was a kid, my mom used to pick zucchini flowers, clean them and remove the stamens, batter them and fry them. I think it's an Italian thing to do when you have enough zucchini. You eat the flowers. They were delish!
Of course we would have fried sliced zucchini too with the same batter used for the flowers.
She would also stuff small zucchini, eggplants, tomatoes with breadcrumbs, parsley, garlic, olive oil and bake them in the oven together. It was a great meatless meal to have once in a while. The bread crumbs were not store bought. She would grate dried Italian bread with a box grater.
Last edited by marino760; 07-13-2023 at 12:51 PM..
I have a plant, that flowers but no produce. I would love to have some fresh picked zucchini.
Most likely because of poor “pollination”.
Last edited by Sydney123; 07-13-2023 at 01:37 PM..
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