Making zucchini edible.
My wife loves zucchini. I… do not. I no longer even try to agree with her on pizza toppings–who refuses mushrooms and actually wants zucchini??!?
However, I have found one way to cook it that makes it palatable for me.
Using this recipe will not result in the Vegan Police taking away your powers.
Sweet And Sour Zucchini
1 lb. small zucchini
3 tablespoons olive oil
2 cloves garlic, crushed
Juice of 1 lemon
2 teaspoons soft brown sugar
3 tablespoos chopped almonds
1/4 cup raisins
Salt and freshly ground black pepper
Lemon slices, to garnish
Trim the zucchini and cut into long thin slices or ribbons, using a potato peeler.
Heat the oil in a large skillet. Add the garlic and cook 2 minutes. Add the zucchini and stir until coated with oil. Stir in the lemon juice, brown sugar, almonds, raisins, salt, and pepper.
Simmer, stirring, 5 to 10 minutes, until the zucchini are cooked. If there is too much liquid in the pan, increase the heat 1 to 2 minutes to allow it to evapourate. Serve, garnished with lemon slices.
Makes 4 servings
Variation: Other vegetables such as leeks and baby onions are suitable for cooking in this way.
Kira
May 31st, 2006 at 2:15 pm
Isn’t photo 1 where you also add chunks of meat to the whole mix before going on a road trip to the hospital?
May 31st, 2006 at 4:41 pm
That was a cheese slicer, not a potato peeler! You can do much more excellent damage with a cheese slicer.
June 1st, 2006 at 1:38 pm
Have you tried zucchini bread? I find it pretty tasty.
June 1st, 2006 at 2:53 pm
I haven’t made any, but the organic bakery down the road makes some. It’s not bad tasting, but it tends to be stale immediately–although that is probably more about not using oil or preservatives, and not about zucchini.
June 8th, 2006 at 8:18 pm
It’s also reeeeeeeally good with a lot of garlic and fried in a big ol pan with some lemon juice.
June 8th, 2006 at 10:29 pm
I contend that anything is better when fried with a lot of garlic, except chocolate.
June 18th, 2006 at 11:19 am
Sound like something I can try…I can’t say I don’t like zucchini, but perhaps I can like it better with these kinds of recipes…
Anything is better when fried with garlic? Try saying this to somefolks living in south India ( which is where I live)…and then look at their odd stares…some people simply hate garlic over here, including yours truly
Ec @ Plant Oils Database