Update to yesterdays zucchini dilemma…
I googled to see if there was another way to cook zucchini that we have not tried. I stumbled across a video where the person posting the recipe said… “I have more zucchini than I know what to do with, So much that I fed it to the cows.”(we don’t have cows, so that is not an option for us…. just saying) “When I found this recipe I loved it, sorry cows all the zucchini is mine now.”
Ok, so not having cows I still wanted to try this recipe, but I always change recipes so I will tell you what I did.
Take your yellow zucchini and wash it well. Trim off the ends, who wants to eat wood?
Using your mandolin cutter with your julienne blade,
slice it to the seeds and then rotate it, leave all the seeds behind, you can dispose of the inner seedy core however you wish.
Take your sliced zucchini and salt it. Salt it heavily, very heavily, move the zucchini about so it is all covered, you are doing this to dry it out a bit, I put some paper towels at the bottom of the bowl to absorb the water.
Leave it alone for 30 minutes, whilst it is firming up chop up some garlic, three or four cloves. (segments)
In a large frying pan, cover the bottom with olive oil and add your garlic, I added some fresh thyme too, heat the oil over a very very low heat, not enough to cook the garlic, but to soften it and let the flavour to mix into the oil.
I diced some fresh tomatoes from the garden, a lot of parsley and basil, and a cup of Parmesan cheese was grated, mushrooms would have been nice.
At the 25 minute mark, put on a large pot of hot water (don’t salt it) and bring it to a strong boil. Get another big bowl and fill it with the coldest water you have. when it is boiling (the hot water, not the cold water) toss in your zucchini, FOR ONE AND ONLY ONE MINUTE. Drain it and toss it into the cold water to stop the cook, rinse it well to remove the salt. Then drain it well again.
Dry it with towels as much as you can. If you don’t dry it, then when you put it in the garlic pan it will boil or steam rather than fry.
Turn the heat up on the garlic pan to medium high.
Put the zucchini in to the garlic pan, you guessed that didn’t you?
Fry it until it is golden brown, stir every once and a while to do this with all surfaces, but don’t stir constantly or it won’t turn golden brown. It browns better if you have a large pan and keep it spread out, this keeps it from steaming and getting mushy. don’t cook it until it is mushy.
When it is just about cooked add the parsley, basil and tomatoes, stir it gently to warm them, you don’t want to cook the tomatoes.
Put it in a serving bowl and sprinkle the cheese on top.
WE LOVED IT!
We have to get some cows now, so we can tell them, sorry cows all the zucchini is ours now….
We may need a bigger tractor.
cows are messy. It is why mother nature doesn’t let them fly anymore, you know, after that one flew over the moon…. blech.
hey diddle diddle….