'Tis the season for zucchini! Prompted by a discussion on the Weekly Menu Planning thread, here is place to talk about all the ways we like (and dislike) zucchini and summer squashes.
To start, here’s a link shared by @Saregama to Julia Turshen’s Zucchini Glut Cheatsheet:
One of my own favorites from the NYT: Australian Egg Slice (gift link):
Also, a shout-out for ATK’s sauteed zuccs, shrooms, and onions with mirin, soy sauce, butter, and garlic (paywall - sorry!):
What are your faves for this quintessential summer veg?
I got a zucchini on clearance the other day. I took a potato peeler and made strips out of it. Then did the same to some carrots and fried them together in some olive oil with a small bit of garlic.
It was actually pretty good and made for a nice side dish. (no pics, though)
The Greek-style fried zucchini that I made last week worked out very well. Cut into medallions, coated with a light, tempura-like batter, fried in the nonstick with just enough oil to add flavor. Tangentially, I fried some romano beans and shrimp in the same batter, and this technique will be in my rotation from now on.
