Zucchini anyone? How do you prepcare it?
DJ7203
Posts: 497 Member
This will be my second time making it. I just want to use it as a simple side dish, no added ingredients aside from Olive Oil & seasoning. But how do I cook it so it's tender, but not a watery mess? I need advice on how to slice & cook it. Last time I tried it came out all mushy & gross :sad: Thanks!
0
Replies
-
I cut mine into about 1 inch slices...shake the chunks in a plastic baggie with a little olive oil and seasoning salt and grill it. It's my go-to veggie in the summer! A grill on med-high will give the outside a nice grill mark and cook it slightly without making it mushy.0
-
hi! I bought a zuchinni shreder... it cuts it as if it were pasta... i eat it raw.. with tuna.. and vegetables... it really works.
0 -
This is how I made it last night:
Take a couple zucchhini and cut them lengthwise, then in to slices.
Toss them in a non-stick (I use ceramic) frying pan with some garlic salt and pepper (I used white pepper). I do NOT add any oil.
Turn the heat on high and let them get brown on each side. They will start to burn to the bottom of the pan a little. At that point I add a little water – maybe ¼ cup or so – just enough to loosen the browned stuff from the bottom of the pan. Cover it and let the zucchini soften a little. Serve.
1 cup = 18 calories.0 -
You can also steam it - I have one of the cheap Black and Decker vegetable steamers. Raw zucchini, cut into ~1" wedges takes about 15min to be cooked through and still have a bite - this includes the time for the water to heat up and start steaming. The time should be close for other non-microwave steaming methods.0
-
I grill it. Slice it long-ways, brush it with a little olive oil or teriyaki sauce, and grill a couple of minutes on each side.
I add chunks to skewers, for the grill as well.0 -
Last time I ate it like spaghetti. Made my own fresh sauce and heated that up with meatballs and did not heat the zuchinni. I have a Paderno slicer which makes the zuchinni spaghetti shaped and it. The sauce was warm enough to heat the zuchinni without me warming it. I also like it grilled or baked. You can add parmesan to it as well. Its yummy.0
-
slice so they are round slices.
Add bacon grease to pain.
Saute with garlic salt and a little pepper.
bam done. and delicious.0 -
A little salt, pepper and olive oil, throw it on the grill. Yum.0
-
Use a julienne peeler and it turns the zucchini into noodles! It's amazing and tastes like spaghetti in marinara. Great texture and only brat up minimally. Just google zucchini noodles...0
-
Cut 2 zucchini and an onion in chunks. Saute' in 1 TBS olive oil. Add a TBS puree'd artichoke heart and a container of chicken stock. Simmer for 30 minutes. Blend to desired consistency. Yummy soup!0
-
I just cut it the long way and throw on some seasoning and grill it as is0
-
I saute zuchini, yellow summer squash, and onion in coconut oil with italian seasoning. yummmm 0
-
I usually cut the zucchini down the middle, put it cut side down and slice it across to make about 1/4 inch pieces. Put a small amount of olive oil along with salt and pepper. Put them on a baking sheet and roast them at 400 degrees for about 30 minutes or until they are tender. I usually turn the slices over about half way through cooking. Depending on how much you are roasting the roasting time can vary. I also like to roast yellow summer squash, butternut squash, bell peppers, broccoli, mushrooms and garlic along with the zucchini. The vegetables turn out soft and sweet.0
-
I do it 2 ways. Either is De-licious!
1: Grill it - drizzle olive oil & sprinkle garlic salt on it prior
2: cut it up into 2 to 3 inch slices lengthwise about 1/4 inch thick, dip in egg white or eggbeaters or egg (depending on preference) coat with grated parmesan cheese. Bake at 425 degrees for 25 minutes.0 -
Wash skin well
cut ends off
cut to reasonable length pieces depending on size (we used to grow JUMBO ones over 18" long!)
Cut into quarters lengthwise
Brush with your favorite Olive Oil
coat with a mixture of Panko breadcrumbs and shredded parmesan
Bake or grill till slightly soft and nicely browned0 -
I just cut it in slices (maybe about 1/2" thick), put a tiny bit of water in the dish (1 TBSP at most) and put it covered in the microwave for just a few minutes - really no more than three or four at most. Any more than that it will get mushy. It's better to undercook it and then pop it back in for a minute if desired.0
-
Last time I ate it like spaghetti. Made my own fresh sauce and heated that up with meatballs and did not heat the zuchinni. I have a Paderno slicer which makes the zuchinni spaghetti shaped and it. The sauce was warm enough to heat the zuchinni without me warming it. I also like it grilled or baked. You can add parmesan to it as well. Its yummy.
Where did you get your Paderno slicer?0 -
Cut in cubes and stir fry in olive oil and garlic or with onions. 0
-
I slice them lengthwise and put a bit of olive oil and garlic salt and grill them. Pretty much the only way I like it.0
-
I make long slices and put them on blisteringly hot ridged grill pan - turning once when they have lovely brown lines. Douse them with lemon juice, black pepper and shredded herbs.
Thinly sliced like spaghetti and served with hot fresh tomato sauce - or with chili flakes, garlic and a drizzle of olive oil.
Raw and shredded, grated or thinly sliced in a salad.
Steamed and then mashed with garlic, lemon juice and black pepper.
And they work well in things like a chile con carne, stirfry or baked in the oven with tomato sauce, a little cheese and smoked ham, or in wedges baked alongside wedges of red pepper, red onion, chicken pieces and a few sweet potatoes or new potatoes for a one dish meal. .0 -
hi! I bought a zuchinni shreder... it cuts it as if it were pasta... i eat it raw.. with tuna.. and vegetables... it really works.
Really? I am intrigued by 1) a zucchini shredder and 2) eating it raw. Hmmm.0 -
Steam it, then add a little bit of butter, salt, pepper, fresh dill and fresh lemon juice.0
-
Just make it how you did last time --- but don't cook it for so long. The longer you cook it, and the more you stir it around, the mushier it will get. I just slice it and put it in a pan with some seasoning. 5ish mins? I don't even remember. Just take a little piece every few minutes and try it until you like the consistency. The slicer I use cuts them into 1/4" thick pieces.
Good luck! Some of these other ideas are really good, too. =D
Edited to add: Drain it when you are done cooking it, or use a slotted spoon to serve. It will be a tad watery no matter what unless you grill it.0 -
I sweat my zucchini noodles over night in a strainer over a bowl tossed in salt. Then the next day I cook them dry in a pan for two minutes on medium high. I then turn it to medium low, put in a tablespoon of olive oil and sprinkle with garlic and pepper. I toss it around for another 5-8 minutes. Much firmer. Much less water.
Edited to add that I use a $15 spiralizer from Amazon.com to make my noodles.0 -
This is how I made it last night:
Take a couple zucchhini and cut them lengthwise, then in to slices.
Toss them in a non-stick (I use ceramic) frying pan with some garlic salt and pepper (I used white pepper). I do NOT add any oil.
Turn the heat on high and let them get brown on each side. They will start to burn to the bottom of the pan a little. At that point I add a little water – maybe ¼ cup or so – just enough to loosen the browned stuff from the bottom of the pan. Cover it and let the zucchini soften a little. Serve.
1 cup = 18 calories.
I do the same sautee/steam technique on all my veggies and sometimes even with certain meats- it tastes really good and is a good way to reduce the amount of calories you add to your food (before I would use SOO much butter on my veggies).
Also, IMHO, you can't go wrong by adding sauteed onions to zucchini. very yum.0 -
Little trick to get a bit of the excess moisture out--once sliced, cubed, shredded, whatever, put them in a bowl and sprinkle a bit of salt on the zucchini. Let it sit for a little while, and then wrap in a cheese cloth or paper towel and squeeze the excess water out! The salt draws out the water a little bit, so makes them less mushy when you cook.
Other than that, I agree with the spiralizer suggestion! I just got one and have made zoodles about 5 times this week-it'samazing! Just spiralize, toss in a pan with a little olive oil, and add some toppings!0 -
I find that it's mostly the seedy part that gets mushy so I scoop them out before roasting, grilling, or whatever.0
-
I slice in half lengthwise, spray on Pam and put a small amount of parmesan cheese on top. Bake about 20 minutes at 350 degrees and then broil a few minutes to brown and toast up the parmesan cheese.0
-
PEEL THE ZUCCHINI LIKE A POTATO BUT THE ENTIRE LENGTH OF THE SQUASH. LAY OUT PLASTIC WRAP ON THE COUNTER. PLACE THE ZUCCHINI IN A WEAVE FORMATION ON THE PLASTIC COAT A PIECE OF FRESH SALMON WITH DJON MUSTARD AND PLACE IN THE CENTER OF THE ZUCCHINI ROLL THE PLASTIC OVER THE FISH TO COAT THE FISH WITH THE ZUCCINI (THE MUSTARD MAKES IT STICK) PAN SEAR EACH SIDE 2 MINUTES. ADD 1/4 WATER AND COVER DO THIS ON BOTH SIDES....
DELICIOUS.0 -
Baked parmesan zucchini chips. Yum.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions