ZUCCHINI ??

"Vilco" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Giusi said:

Quoted message said:

> Dip zucchini slices in egg, dredge in flour, and fry on each
> side until brown and crunchy.

Quoted message said:

Quoted message said:

Why the flour?

Quoted message said:

To make a crust.

Even better crust: dredge in fluor, then in egg and then in breadcrumbs.
The natural humidity of zucchini will keep the flour attached.
--
Vilco
Think pink, drink rose'

I made them fried but only with flour and without eggs. Then I season them
with a little tomato sauce and fresh mint leaves.

--
Kisses
Pandora

Julie Bove said:

Quoted message said:

I'm not a fan of tomatoes and the boyfriend and I both have a bit of a
sensitivity to them--like a harmless allergy. How would you replace
the tomato in things like stews and Italian food?

Thanks!

You could try roasted red pepper instead.

If you prefer something a bit spicier, without the sweetness of a roasted
red pepper sauce, you might try ajvar. It is used as a relish in the
balkans and can make a nice sauce for pasta and other dishes where you might
use a tomato sauce. It is made from roasted red peppers, eggplant, garlic
and chile peppers; the additions tame the sweetness of the red peppers. I
have found two varieties, mild and hot.
--
Change Cujo to Juno in email address.

"Vilco" <[email hidden]> wrote

Quoted message said:

Giusi said:

Quoted message said:

> Dip zucchini slices in egg, dredge in flour, and fry on each
> side until brown and crunchy.

Quoted message said:

Quoted message said:

Why the flour?

Quoted message said:

To make a crust.

Even better crust: dredge in fluor, then in egg and then in breadcrumbs.
The natural humidity of zucchini will keep the flour attached.

A place I go has fried zucchini on the menu ... they are served
with 'horseradish' sauce. It's nice with the somewhat blandness
of the zukes.

nancy

What to do with zucchini / courgettes...

Some great ideas here! Also...

zucchini & leek make a nice smooth creamy soup base. You wouldnt think
so, but it works well. Butter beans can extend this further - you then
add whatever else you want to go in your soup. I do this with pumpkin
and other soft flavoured soups. I often put carrot & cauli in there as
well to round out the flavour.

Ratatouille of course - helps use up some toms too.

Pumpkin soup, you might substitute zucchini, carrot, swede & yogurt
until real pumpkins come along. Ditto with pumpkin pie.

Then theres mild spicy cheesy sauce on mixed veg with plenty of z.
Currants and sultanas in th sauce works well.

Aubergine, zucchini, tomato... whats it called? A bit like ratatouille
but rather darker flavour.

You could even grate it raw in salads if you're brave.

You can also eat the flowers either raw in salad or fried in batter

NT

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Quoted post said:

I love zucchini !
Saute some onions and garlic in olive oil,
toss in a bunch of diced zucchini, and stir-fry.
( I added a few eggs one morning and had a great brunch )

But, our vine has gone into overdrive, and
we're getting an embarassment of zucchini.

Besides the usual bread recipes,
what do YOU do with zucchini ??

Soups ? Casseroles ? Salads ?

We usually slice it into about 1/4" rounds, boil it for about a minute and
them sauté it in butter and then top with fresh grated Parmesan.

How's this for zucchini:

http://www.flickr.com/photo_zoom.gne?id=888766909&size=l

Ward Abbott said:

jmcquown said:

Grilled, steamed, lightly breaded and pan fried. I adore zucchini.

Jill...tofu will produce the same results! <vbg> God's most
tasteless vegetable.

Not if you add herbs and spices.

In article <[email hidden]>,

jmcquown said:

Ward Abbott said:

jmcquown said:

Grilled, steamed, lightly breaded and pan fried. I adore zucchini.

Jill...tofu will produce the same results! <vbg> God's most
tasteless vegetable.

Not if you add herbs and spices.

I like it in soup myself. ;-d
Great for texture!
--
Peace, Om

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