Recipes With Zucchini And How To Cook It So That It Is Not Boring

7 ways to cook zucchini so it’s not boring

1. Boiled

Zucchini does not have a very powerful flavor, it is quite mild, as well as being very juicy and done in a short time. I only recommend boiling the zucchini if ​​it is to make creams or purees, since we need it to be so tender that it completely melts when you beat it.

When mixed with the rest of the ingredients of the cream (for example potato, onion and leek) it will be great, but to eat as it is it is not the most recommended method because it will have very little flavor and too soft. There are better ways to highlight it.

2. Steamed

When we steam zucchini we favor it to be much juicier. It works especially well with stir-fry legumes (for example chickpeas), couscous, etc.

Cut the zucchini into medium pieces pulling large and put it in the steamer for a few minutes, until when you pierce it with a fork you feel tender.

I usually steam finite zucchini. I cut them only widthwise and put these “logs” in the steamer, along with large pieces of carrot and sweet potato as well.

3. Grilled

For me it is the best way to enjoy zucchini, so much so that my sandwiches and sandwiches usually have a couple of layers of grilled golden zucchini slices.

Doing it this way will develop much more flavor and a crunchy texture if we cut it finely and leave it for a while over medium-low heat.

1. Cut the zucchini into thin slices and heat a pinch of olive oil in a nonstick skillet over medium-high heat.
2. Try not to put just any oil, the zucchini tends to absorb it.
3. A tablespoon or two spread out across the bottom of the pan is enough.
4. Put the zucchini slices that fit, without overlapping them, and sprinkle with a pinch of salt.
5. When they turn golden brown, turn them over and do them on the other side as well.
6. Take it out and serve it.

They can also be made in stir-fries with other ingredients. Since zucchini takes a little longer than other vegetables to brown, put it first. In this case, for stir-fries and things like that, cut it into small cubes.

4. Fried

I do not recommend anything. With zucchini it happens like with aubergine: they absorb a lot of oil and in the end what we are eating is… flavored oil. Although zucchini is not almost all air (like aubergine), the oil also penetrates its structure.

To avoid being too greasy, it can be breaded or battered before frying, but it will still be more greasy than other vegetables.

In tempuras they usually include zucchini in strips, which can drip with oil for an eternity. If you want to make tempura and put zucchini, leave the cut strips in a bowl of cold water for at least 30 minutes before passing it through the tempura and frying. This way we will avoid a little that absorbs so much oil.

5. Baked

Roasted zucchini is super aromatic and can be just as tender as boiled zucchini, but with so much more flavor.

You can put the zucchini whole or cut in half lengthwise, pricking it with a fork and with a pinch of salt on top. Take advantage if you are going to put the oven to roast more zucchini (so you have for other dishes) or other vegetables such as sweet potatoes, onions, aubergines, peppers, etc.

The roasted zucchini can be eaten as is or you can make pate with it (for this I remove the skin). Just mix it with other ingredients, for example hummus, but using zucchini instead of chickpeas. The result is a very tasty spreadable cream.

6. Pickle

Zucchini can be pickled just like pickles, carrots, or onions. Cut it into pieces and make it exactly the same. If you want, you can put it in the same pot with other pickles to give it flavor (for example, pickles, olives, chillies, etc).

You can also make vinegar zucchini, cutting it into strips and marinating it for a couple of days with vinegar, olive oil, parsley, garlic and salt.

7. Crude

Zucchini can be eaten raw, in fact it is the most used vegetable to make noodles or vegetable noodles (“zoodles”).

Take advantage of long zucchini to make lasagna, for example. Instead of using pasta plates, put thin zucchini slices cut lengthwise with the knife or with a vegetable peeler, and make the lasagna as usual or put only raw ingredients: tomato, avocado pesto, cashew cream, sprouts and sprouts, etc.

Also with the zucchini strips we can make fresh rolls. Put the ingredients lengthwise and roll the zucchini strip. It works especially well with creams and vegetable patés.

If you have a julienne cutter or a vegetable spiralizer, you can make vegetable noodles or spaghetti with the zucchini that do not need cooking and can be eaten fresh like any pasta dish but much faster.