Is there anything I need to know if I am going to cook fresh zucchini? I have never cooked zucchini before.?!
Answers: Should I cook it whole, and then cut it up, or should I slice it and then cook it?
OK...my family is Italian and my grandmother has always made us zucchini and eggs. Now, don't turn your nose up until you try it. It's sooooo amazing, very easy, and hard to beat on some fresh italian (or french) bread with a bit of mayo.
Cut off ends of zucchini and then cut into slices. I use about four or five zucchini. Cook them in a bit of olive oil and salt and pepper until they are a bit transparent. Once they reach this stage, drain off the water from the pan. Now's the fun part. Scramble about 6 to 8 eggs with some parmesan cheese. Add the eggs to the zucchini and stir and cook until the egg is done.
That's it! We have this as a main dish at dinner time, though I think it would be a good breakfast, too. Oh, don't salt the zucchini too much when you are cooking it because parmesan cheese is pretty salty.
:)
It's simple really: Wash it under cold running water, dry it, cut both ends off and slice it lengthways and saute in a little olive oil on medium heat. turning to brown a little this works on the BBQ as well. It doesn't take long just watch it so that it doesn't turn mushy or soggy. Or you can slice it into 1/2 to 1/4 inch rounds and saute the same way. Season when finished cooking or you will draw the water out.
Just treat it like any other vegetable and slice it before you cook it it is a lot like a carrot in a way as well. You could try roasting it with olive oil, salt and pepper and tomatos and whatever else you like. You shouldn't take the skin off though. It is good grilled with a light cheese or sauce over it or made into a sandwich as well.
It is very easy to cook.
Just wash it, cut the ends off and discard.
Then cut it in slices or pieces depending on how you like it.
I like to grill it and then toss it in a little Parmesan cheese.
I agree with everyone above. One added tip: don't overcook!
Cut it up It cooks very quickly. If you leave it whoel, the outer parts will be mush and the inner parts still firm.
Don't peel it. The peeling is edible and adds to the texture and flavour of the vegetable.
I like to cut it in quarters lengthwise and then make each of those pieces about 2 inches long.
Put a wee bit of olive oil in a fry pan and do the zukes on one edge and then the other until just brown. Drizzle with lemon juice, sprinkle on a little parmesan and salt and pepper and you're done.
I love zucchini. It's also great raw.
Most of the time I cut it like carrots. About a 1/4 thick. You can steam it or boil it in water. Put some butter and salt on it when it's done cooking.
You can also pan fry it in butter or olive oil.