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(NPR)   The secret to making zucchini that actually tastes good. Yeah, right   (npr.org ) divider line
    More: Unlikely, zucchini, kosher salt, black pepper, skillet, flavored water  
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7588 clicks; posted to Main » on 29 Aug 2012 at 11:37 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



256 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2012-08-29 09:37:14 AM  
Oh, that's simple: Feed the zucchini to a cow, then eat the cow.
 
2012-08-29 09:45:26 AM  
Good zucchini? Slice (accross into circles) and sautee in butter and salt until tender. Lots of butter -- that's the French way.
 
2012-08-29 09:50:41 AM  
Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower. I consider those who attempt to feed me any of these an enemy, and treat them accordingly.
 
2012-08-29 09:54:10 AM  
I like to make zucchini latkes, substituting the zucchini for the potatoes.

I'll also steam them, cut them in half, scoop out the innards, mix the innards with breadcrumbs, cheese, tomatoes, meat & herbs, and put them back under the broiler.
 
2012-08-29 09:55:19 AM  

Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.


All of those pale in comparison to the Hitler of the vegetable world: broccoli.
 
2012-08-29 09:59:06 AM  

Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.


I love all of those.

SEIG VEGGIES!
 
2012-08-29 10:11:21 AM  

dittybopper: Oh, that's simple: Feed the zucchini to a cow, then eat the cow.


You are so manly.
 
2012-08-29 10:25:57 AM  
I like zucchini...
 
2012-08-29 10:27:45 AM  
Japanese style (soy + mirin) light stir fry with carrots and onion (cut zucchini length-wise - 1-2 inch pieces).

On the grill - beef kabobs. Sprinkle on fresh crushed pepper and kosher salt. Baste while cooking with mix of worcestershire, butter, red wine.
 
2012-08-29 10:35:27 AM  
Shred zucchini and use it in muffin recipes.

My wife does it all the time. It's good.
 
2012-08-29 10:38:51 AM  
I like my Zuchinni sliced into rounds about 1/4in thick and then steamed for about 6-8 minutes so they are heated through but still a little crunchy. Dribble a little bacon grease on that and I am in heaven.
 
2012-08-29 10:46:36 AM  
I like the zucchini in Panda Express Kung pao chicken. That's about it.

I'm white trashy that way.
 
2012-08-29 10:53:12 AM  
You're reading a recipe from a girl who didn't know the difference between a zuke and a cuke in a grocery store where they are labeled.
 
2012-08-29 11:16:11 AM  
What is wrong with you, Subby? I love zucchini.
 
2012-08-29 11:21:17 AM  
I make Jjamppong. A Korean seafood noodle soup.

Mix Seafood
Sometimes Squid
Lots of Zucchini
Red bell pepper
Onion
5 Tbsp Korean red pepper flakes
1 Tbsp soy Sauce
1 Tbsp oyster sauce
1 cup low sodium beef broth
1 cup water
Cook up and serve over wheat or spinach pasta
 
2012-08-29 11:22:27 AM  
Fried zucchini is awesome.
 
2012-08-29 11:24:08 AM  

Lorelle: Fried zucchini is awesome.


Oh, this too.
 
2012-08-29 11:35:47 AM  
Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.
 
2012-08-29 11:38:49 AM  
Secret to making zucchini palatable requires cheese. Lots of melted cheese
 
2012-08-29 11:40:26 AM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


You waste good olive oil by cooking it.
 
2012-08-29 11:41:06 AM  
Does it involve deep frying it?

/DNRTFA
 
2012-08-29 11:41:43 AM  
Find a recipe for carrot cake.

Replace the carrots with zucchini.

That's how you make zucchini taste good. I just had some the other day; it was delicious!
 
2012-08-29 11:42:30 AM  

assjuice: You waste good olive oil by cooking it.


Better than wasting good broccoli by boiling the $#!+ out of it.

Try it. Then, if you still feel like knocking it, go for it. But you won't.
 
2012-08-29 11:42:46 AM  

Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.


Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.
 
2012-08-29 11:43:31 AM  
I've had it pan-fried and it's delicious.
Cukes OTOH, are disgusting.
 
2012-08-29 11:44:24 AM  
Cut it in equal pieces and add salt, pepper, and garlic.

Melt butter in pan, cook it until it is done but not squishy. and soggy.
 
2012-08-29 11:44:34 AM  
Subby sounds fat. Zucchini is delicious. Chop off the ends, slice it lengthwise, brush with a mixture of lemon juice, garlic, olive oil, & dijon, then grill over medium heat for 10 minutes. Lovely.

Zucchini bread is pretty damn tasty, too.
 
2012-08-29 11:44:40 AM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


Roasting vegetables is the only way to go. Makes 'em all taste that much better. I make lemon-pepper roasted potatoes that are to die for. Get some potatoes, cut them how you like (rounds, wedges, cubes, matchsticks, quarters), coat them in olive oil and lemon-pepper seasoning, roast until tender. Serve with a nice thick steak and a green veggie, and you have yourself a farking dinner.
 
2012-08-29 11:44:58 AM  
Put in a mixture of olive oil, garlic, salt, pepper. Slice into quarters, and put on BBQ grill. Yum!
 
2012-08-29 11:45:42 AM  
Shouldn't this article have come out like last month? our Zucchini plant has pretty much run it's course for the season already...
 
2012-08-29 11:45:44 AM  
Steamed, with butter and dill.
 
2012-08-29 11:46:12 AM  
What part of the cow does the zucchini come from?
 
2012-08-29 11:46:14 AM  
you can fry just about anything in bacon grease :))

or make latkes with em.. shred zucchini, yellow squash, onion, fennel, +a couple of eggs, flour to make it a pancakey consistency and salt/pepper.
fry em in bacon grease/butter
thank me in the morning ;)
 
2012-08-29 11:46:24 AM  
big boys eat their veggies.
 
2012-08-29 11:46:27 AM  

assjuice: You waste good olive oil by cooking it.


Which is why you use mid-grade extra virgin for cooking rather than the expensive stuff.
 
2012-08-29 11:46:38 AM  

miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.


Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.
 
2012-08-29 11:47:17 AM  

Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower. I consider those who attempt to feed me any of these an enemy, and treat them accordingly.


You sound constipated.
 
2012-08-29 11:48:17 AM  
I grew up hating squash. As I got older I realized I don't hate squash, I just hate the way my mom cooks it (overcooked until it's mushy as hell). Firm vegetables are the way to go for me - doesn't matter how they're cooked as long as they're still firm.
 
2012-08-29 11:48:23 AM  
Does subby mean preparing or cooking zucchini? Because I'm pretty sure making it involves some advanced cloning, chemistry, or gardening skills.
 
2012-08-29 11:48:30 AM  
Roasting FTW

A little salt draws out the moisture, which evaporates from the surface leaving behind the natural sugars that then brown. That's what makes roasting delicious. Just make sure the pieces are evenly sized so they cook at the same time.

Vegetables right now are quite intensely flavored, especially if they come from the midwest due to the drought.
 
2012-08-29 11:48:31 AM  

PsyLord: Does it involve deep frying it?

/DNRTFA


I love fried zucchini. They've got a recipe for zucchini fritters at the bottom of the page. Looks and sounds delicious.
 
2012-08-29 11:50:07 AM  

Coco LaFemme: miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.

Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.


My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts. I often shudder when I walk past them in the grocery store.
 
2012-08-29 11:50:32 AM  
Slice longwise into 1/4" slices. Brush with olive oil and hit with salt and pepper. Grill until the slices are limp. Delish.

Cut into quarters along the axis then into 1/4"-1/2" slices along the axis. Sautee with olive oil and garlic. Toss with shaped (not linear) pasta, add parmesan, basil, and a little more olive oil.
 
2012-08-29 11:50:44 AM  

Coco LaFemme: miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.

Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.


Agreed. Brussels sprouts with some onion & bacon are pretty awesome. The sprouts need to be fresh & crisp, though, else they're disgusting.
 
2012-08-29 11:50:56 AM  
Lightly salt it then grill the zucchini. You don't have to do anything else.
 
2012-08-29 11:51:17 AM  
slice it length wise in 1/4" strips (I use a Mandoline), oil and salt then grill over hardwood charcoal briquettes

tasty tasty
 
2012-08-29 11:51:31 AM  
You zucchini haters are freakin' nuts. Zucchini is delicious! Last night I made zucchini and tomatoes:

Sautee two small onions, chopped, in olive oil. Add two cloves fresh garlic, crushed. When the onions are translucent, add sliced zucchini and sautee until soft. Salt and pepper to taste. At the last minute, toss in fresh diced tomatoes and cook until just heated through.

Yum.

Also delish: Zucchini coated in Old Bay and grilled to just tender.
 
2012-08-29 11:51:41 AM  

miss diminutive: My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts. I often shudder when I walk past them in the grocery store.


I firmly believe that there's a whole generation out there who grew up eating shiattily prepared vegetables.
 
2012-08-29 11:51:54 AM  
I dislike all squash except some cucumbers and pickles. ALL! Keep in mind that squashes are fruits, not vegetables. All comparisons to vegetables is comparing apples to oranges. They're just not throught of as fruits because they're so freaking awful. I like nearly all vegetables and most fruits, but if there's a hell for me it will be full of squash.
 
2012-08-29 11:52:14 AM  

Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.


i love zucchini
Heil Zucchini!
 
2012-08-29 11:52:19 AM  
Zucchini is pretty much taste neutral. It just takes on the flavor of whatever sauce/condiment/seasoning you put on it.
 
2012-08-29 11:52:19 AM  
I find zucchini rather banal, not much flavor until you grill it or sautee it with other seasonings. Other veggies, like broccoli, carrots, cauliflower, bell peppers, cucumbers, radish all have distinct flavors that I can enjoy raw, not so much with zucchini. I like to saute zucchini in a little olive oil, with garlic and mushrooms and put it into my spaghetti sauce, or grilled with olive oil and sea salt.
 
2012-08-29 11:52:21 AM  
You know how you grow zucchini in the Midwest? Throw the seeds over your shoulder and RUN!
 
2012-08-29 11:52:43 AM  

Coco LaFemme: Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.


Hate to keep harping on the roasting thing, but she's right. This is the ONLY way I still make brussels sprouts at home anymore. Olive oil. Salt. Pepper. Roast at 400° for 30 minutes. Takes all the bitterness out, and all you're left with is awesome. I eat these first, and THEN tackle the meat.
 
2012-08-29 11:53:42 AM  

Lorelle: Fried zucchini anything is awesome.

 
2012-08-29 11:54:06 AM  

Explodo: I dislike all squash except some cucumbers and pickles.


Ah! You're missing out. I love squash season: roasted butternut squash curry, stuffed pumpkin, spaghetti squash with Parmesan, stuffed acorn squash...
 
2012-08-29 11:54:45 AM  
Not to go all Bubba Gump, but this summer I have made zucchini bread, zucchini pickles, zucchini lasagna, sauteed zucchini, zucchini pancakes, zucchini leek soup...

It is a perfectly good food, very abundant and easy to grow. And full of nutrients.
 
2012-08-29 11:55:21 AM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


Except for using olive oil, I agree with you. I usually go for canola for roasting, but other oils work well (I never cook with olive oil, it's a fresh oil in my mind). I've done a huge batch of shredded brussels sprouts with duck fat, and that was the best roasted vegetable I've ever made. Bacon grease works well too, but duck fat is king.
 
2012-08-29 11:57:08 AM  
The only way zucchini is edible:

www.thenextbarstool.com
 
2012-08-29 11:57:31 AM  
How the hell do you mistake a zucchini for a cucumber?!

And the best way to eat a zucchini is raw. Cut them up into little zucchini sticks and dip them into your favorite sauce/dressing.
 
2012-08-29 11:58:41 AM  
minoridiot: "Good zucchini? Slice (accross into circles) and sautee in butter and salt until tender. Lots of butter -- that's the French way."

THIS.
zucchini is farking delicious.

/ batter frying is also acceptable
 
2012-08-29 11:58:56 AM  

miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.


Brussel sprouts,gag me with a maggot.My wife loves them,I call them the Jolly Green Giant's balls.
Our patty pan squash is about ready to pick.Squash fritters next week,yeah.
 
2012-08-29 11:59:52 AM  
I slice them into coins, then put them into a pressure cooker for about 2-3 minutes.

That's it. I do summer squash the same way.
 
2012-08-29 12:00:00 PM  

Angry Drunk Bureaucrat: Explodo: I dislike all squash except some cucumbers and pickles.

Ah! You're missing out. I love squash season: roasted butternut squash curry, stuffed pumpkin, spaghetti squash with Parmesan, stuffed acorn squash...


This. And more of this.

Acorn squash, halved, guts removed. Poke flesh with fork. Put a pat of butter in each half. Sprinke with brown sugar. Or drizzle with honey. Or maple syrup - real, not crap. Bake. Om nom nom...
 
2012-08-29 12:00:05 PM  
Yeah, right. I had some zucchini in Italy that was to die for. If you pick it from your own garden and cook it five minutes later, it's delicious.
 
2012-08-29 12:00:15 PM  
Mix sliced zucchini, summer squash, onion, and a can stewed tomatoes in a pot with parmesan cheese and butter.

Delicious!
 
2012-08-29 12:00:33 PM  
Stuffed zucchini = delicious. Also, garlic roasted broccoli and cauliflower with lemon zest and parmesan is ungodly good. Roasted asparagus is crazy good. Carrot souffle also delicious.

Too bad so many Americans don't like and eat enough vegetables. Maybe if we collectively put down a rack of BBq'd ribs and picked up more fruits and veggies we wouldn't be so goddamn fat.

/Loves me some BBQ ribs
//I make better BBQ ribs, brisket, or pulled pork than any BBQ restaurant I've ever been to.
 
2012-08-29 12:01:07 PM  
One word: curry!

I hated zucchini, eggplant etc. until I ate a proper South Asian "brinjal" curry. Somehow the spice magic works wonder on these. That applies to courgette/zucchini as well as aubergine/eggplant, and other gourd-like vegetables that you only find in Indian shops.

Also, if you think zucchini are bad, try the bitter gourd someday - even in curry, I still can't eat the stuff.
 
2012-08-29 12:01:33 PM  
The secret to making zucchini taste good consists of the following:

1. Do anything you want

Raw, sauted, baked, grilled, I don't care. I love zucchini. Eat it all the time.
 
2012-08-29 12:01:47 PM  
My grandmother always shredded it and put it in muffins... *shrug*
 
2012-08-29 12:02:25 PM  
Philistines.

Take a medium Zucchini, cut it in half long ways. Salted
Scoop out seeds and softer bits, retaining a bit to add to the filling.

What filling you say? Any damn filling

I use hot italian sausage, ground pork, tomato paste mixed together with some cheese heated in a sauce pan and then spooned into the zuch canoe until heated through, then then cheese on the top under the broiler until melty.

My wife uses rissoto, some basil, chicken with a bit of softer cheese.

Mine look something like this:

1.bp.blogspot.com

Thing is it is great for using up leftovers.
 
2012-08-29 12:03:17 PM  
I shall also side with the pro-zucchinist faction. They're great for grilling.
 
2012-08-29 12:04:02 PM  

Angry Drunk Bureaucrat:
I firmly believe that there's a whole generation out there who grew up eating shiattily prepared vegetables.


Agreed. My wife actually still tries to get up to eat peas out of the can. I won't touch them and neither will the kids. But fresh peas in the steamer go down just fine.

She is always ready to boil the veggies to death, I prefer the steamer any chance I get.
 
2012-08-29 12:05:00 PM  
Treat it like any other veggie, cut it into strips salt,pepper and olive oil then grill.
 
2012-08-29 12:05:13 PM  
Sounds to me like there are a lot of precious snowflakes here who didn't get served veggies when they were little.
 
2012-08-29 12:05:14 PM  

halfof33: Mine look something like this:

1.bp.blogspot.com


Yup. That's what I do. It works well with rich flavours.
 
2012-08-29 12:05:18 PM  
I'll throw out the same suggestion of cutting it into 1/4 inch thick planks, coat it with oil, salt, pepper and crushed garlic then grill it over charcoal.
 
2012-08-29 12:05:30 PM  
Sliced longways and deep fried until mushy and served with ranch.

bemis23: Stuffed zucchini = delicious. Also, garlic roasted broccoli and cauliflower with lemon zest and parmesan is ungodly good. Roasted asparagus is crazy good. Carrot souffle also delicious.

Too bad so many Americans don't like and eat enough vegetables.


Zucchini is ass on its own, that's the problem. Steamed or sauteed/stirfried broccoli, grilled asparagus, baked stuffed bell peppers, sauteed bell peppers/onions, stewed carrots and pearl onions, etc are all great and yummy. Zucchini, not to much. I've seen some people add it to mixed vegetable stirfry, but it just doesn't play well with onions, peppers, carrots, etc. imho
 
2012-08-29 12:05:59 PM  

sandi_fish: BBQ


This.

Or in a stir fri.
 
2012-08-29 12:06:20 PM  
Steamed, Fried, Grilled, Roasted, Baked...all good, boiled...not so much. This goes for most veggies and all forms of gourds (all forms of squash, pumpkins and such). Drizzle with lots of butter, and for many of them, lots of cheese. I also love a good Gumbo with many of these in it.

Of course, most people seem to hate one of my favorite veggies...Okra. Yummy. I find most people that don't like Okra had it steamed or boiled. (yech, how can you boil veggies :-(
 
2012-08-29 12:06:22 PM  
I once heard a minister describe zucchini, squash and eggplant as "unholy vegetables". Got a big "AMEN!" out of me.
 
2012-08-29 12:06:38 PM  

halfof33: Philistines.

Take a medium Zucchini, cut it in half long ways. Salted
Scoop out seeds and softer bits, retaining a bit to add to the filling.

What filling you say? Any damn filling

I use hot italian sausage, ground pork, tomato paste mixed together with some cheese heated in a sauce pan and then spooned into the zuch canoe until heated through, then then cheese on the top under the broiler until melty.

My wife uses rissoto, some basil, chicken with a bit of softer cheese.

Mine look something like this:

[1.bp.blogspot.com image 400x300]

Thing is it is great for using up leftovers.


I've made that many times, very tasty.
 
2012-08-29 12:06:42 PM  

WhippingBoy: What part of the cow does the zucchini come from?


Cows don't have one but bulls do.... you figure it out ;)
 
2012-08-29 12:06:56 PM  

MaxxLarge: Coco LaFemme: Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.

Hate to keep harping on the roasting thing, but she's right. This is the ONLY way I still make brussels sprouts at home anymore. Olive oil. Salt. Pepper. Roast at 400° for 30 minutes. Takes all the bitterness out, and all you're left with is awesome. I eat these first, and THEN tackle the meat.


I agree that roasted brussel sprouts are good, but I prefer to cook them in a pan. Cut them in half, then put saute them cut side down in a pan with butter and garlic. Awesome. That's the only way I make them these days.
 
2012-08-29 12:07:10 PM  
I've seen a couple of chicks on the internet who reeeeeaaallllly love zuchinis; four or five at a time, they love them.
 
2012-08-29 12:07:28 PM  
Where I grew up, you had to lock your car doors in Autumn, or you'd return to find your front seats full of zucchini.
 
2012-08-29 12:08:44 PM  
Sautee in olive oil/butter mixture, salt and pepper, then toss with grated parmesan.
 
2012-08-29 12:08:56 PM  
Toast/roast/grill/fry it has to involve slight burning. Just a sponge otherwise.
 
2012-08-29 12:09:00 PM  
Zucchini in Italian is Cugoots. How can you hate something called Cugoots?

Zucchini bread is very good, though not quite as good as banana or date nut bread.

Zucchini soup is very good.

Zucchini slices lightly breaded and fried is very very good.

Thick zucchini strips breaded, fried and served with chicken wing fixings (sauce, bleu cheese, carrots and celery) is amazing. This works great with eggplant as well.

All of these are based on garden zucchini. Maybe zucchini from the supermarket just sucks.
 
2012-08-29 12:09:08 PM  

halfof33: Philistines.

Take a medium Zucchini, cut it in half long ways. Salted
Scoop out seeds and softer bits, retaining a bit to add to the filling.

What filling you say? Any damn filling

I use hot italian sausage, ground pork, tomato paste mixed together with some cheese heated in a sauce pan and then spooned into the zuch canoe until heated through, then then cheese on the top under the broiler until melty.

My wife uses rissoto, some basil, chicken with a bit of softer cheese.

Mine look something like this:

[1.bp.blogspot.com image 400x300]

Thing is it is great for using up leftovers.



No to stuffed zucchini, yes to stuffed bell peppers:

www.simplyrecipes.com
 
2012-08-29 12:11:03 PM  
Peel and puree 1/2 an eggplant with 16oz tomato sauce.. Add some curry powder, minced garlic, fresh ground pepper, and a pinch of oregano and basil. Mix in 1/2 cup heavy cream. Next, peel and dice two zucchini and add to the eggplant-tomato sauce puree. Add a handful of chopped hazelnuts.

In a casserole dish, add one box of penne or ziti type pasta. Stir in the puree. Top with sliced black olives, some cilantro and, if it's your thing, some sliced mushrooms. On top of that, sprinkle some mozzerella and romano or parmesan cheese and bake for 45 minutes.
 
2012-08-29 12:11:22 PM  
Heat oven to 500...900 if possible
Cover zuke in oil..any oil.
Salt & pepper
Place on 12" x 16" piece of 5/8 particle board (don't use OSB)
Cook in oven for 48 hours.
Remove, discard the zuke and eat the particle board.
 
2012-08-29 12:11:56 PM  
like this:

www.backofthebox.com

^I LIKE THIS^
 
2012-08-29 12:12:40 PM  

Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.


All y'all are wrong (except for zucchini). Brussels sprouts are the Ultimate Evil.
 
2012-08-29 12:12:43 PM  
kalditastes.com

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.
 
2012-08-29 12:13:00 PM  
I like zucchini. Fark you, subby.
 
2012-08-29 12:14:05 PM  
Man, am I the only one that actually hates squash just because it tastes like shiat? I don't care about the texture really, all kinds of foods have all kinds of textures whatever - but squash just tastes frickin' nasty, barring the usual zuke bread exception. (And that's pretty much edible because it no longer tastes even remotely like zukes.)

Never understood the texture thing I guess, but nasty flavor... yep. Blech.
 
2012-08-29 12:14:27 PM  

bhcompy: No to stuffed zucchini, yes to stuffed bell peppers:


I love peppers, except that way.

They are too soggy and have no texture.

You sholud chop those up and stuff them in zucchini!
 
2012-08-29 12:15:30 PM  
Easy.

Slice into 1/4 inch thick disks. Steam briefly. Eat.

See how easy that is?
 
2012-08-29 12:17:05 PM  

lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.


beets are absolutely repulsive.
 
2012-08-29 12:18:08 PM  
Slice into quarters lengthwise. Marinate for at least 8 hours in Italian dressing, maybe with a bit of extra olive oil. Grill. Yum.
 
2012-08-29 12:18:56 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


This is the only way I cook broccoli now. I do throw some parm and a touch of lemon juice on it. Even my kids eat it.
 
2012-08-29 12:21:17 PM  

miss diminutive: Coco LaFemme: miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.

Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.

My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts. I often shudder when I walk past them in the grocery store.


Hehe how familiar that cry must be. I could leave the table but desert was out, so it was swallowing (little chewing) and tomato sauce to the rescue. I think I am still damaged, but I shall try the oven method...maybe.

My mum didn't like mushrooms, I was 17 years old before I finally appreciated their deliciousness and confronted my mum over it - "Oh I don't like them", I turned to Dad who said "I do, but" he shrugged and looked meaningfully at mum, who blushed a little and looked a microscopically amount ashamed.

I luv how one's taste changes as one develops experience and sophistication - my dream dish is curry gong-gong (a shell fish) totally impossible to find or buy where I live now, but oh it put oysters and abalone to shame (miss my island home - mind you being a vege these days I might not enjoy it as much :(
 
2012-08-29 12:21:46 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I've found that the broccoli stalks are good too, if you peel them. Take the outer layer off, and slice the center into circles. They kind of taste like water chestnuts to me. But you have to get that tough outer layer off.
 
2012-08-29 12:22:56 PM  
3 zucchini, sliced into round chips
1 cup of fresh kale, minced
1/2 cup oyster sauce
1/4 cup green olives, diced
1 1/2 cup water

Combine these ingredients and bring to a strong boil, adding a dash of sea salt and fresh ground pepper. Let simmer for 3-4 minutes. Then drain and set aside.

1 bell pepper, finely diced
1 medium white onion, finely diced
1 jalapeno or serrano pepper, de-seeded and sliced into strips

In a skillet, heat 2 tsp olive oil with minced garlic. When garlic is light brown, add peppers and onion. Stir for 1 minute. Then add the ingredients you boiled above. Stir for another 3-4 minutes. Serve over brown rice with soy sauce.
 
2012-08-29 12:23:10 PM  
Presumably you drown it in some sauce that takes that nasty taste of zucchini right out of it.
 
2012-08-29 12:23:34 PM  

Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.


Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.

Another vegetable I think gets a bad rap are leeks. Mild onion flavor, and I like to roast them with potatoes sometimes. If you've ever had a vichyssoise, you've eaten leeks. Also, if you want to make mashed potatoes a little more jazzed up, add a couple parsnips to them. Very yummy.
 
2012-08-29 12:23:47 PM  
cut into coins
use olive oil chopped onions garlic and parmisian cheese lotts o cheese
 
2012-08-29 12:23:51 PM  
My favorite preparation is sliced transparent thin longways on a mandolin because there are two things I love to cook that way. The first is to just take them and immediatly toss them in panko that has been given an ever so slight spin in the food processor to make it stick better and then immediatly drop them in either a deep fryer or a pan of hot oil
The second thing I like to do is season them with salt pepper and oil and use them to wrap meat or seafood for roasting.
 
2012-08-29 12:24:10 PM  
This thread is making me hungry!
 
2012-08-29 12:25:53 PM  

Coco LaFemme: Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.

Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.

Another vegetable I think gets a bad rap are leeks. Mild onion flavor, and I like to roast them with potatoes sometimes. If you've ever had a vichyssoise, you've eaten leeks. Also, if you want to make mashed potatoes a little more jazzed up, add a couple parsnips to them. Very yummy.


I actually like putting leeks in the crock pot when I make pork roast, or even on a salad. Beets, on the other hand, can burn in hell.
 
2012-08-29 12:26:42 PM  

Explodo: Keep in mind that squashes are fruits, not vegetables. All comparisons to vegetables is comparing apples to oranges.


I thought apples and oranges were both fruit?
 
2012-08-29 12:27:55 PM  

Lundyn: Coco LaFemme: Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.

Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.

Another vegetable I think gets a bad rap are leeks. Mild onion flavor, and I like to roast them with potatoes sometimes. If you've ever had a vichyssoise, you've eaten leeks. Also, if you want to make mashed potatoes a little more jazzed up, add a couple parsnips to them. Very yummy.

I actually like putting leeks in the crock pot when I make pork roast, or even on a salad. Beets, on the other hand, can burn in hell.


I'm going to have to try that. Never thought to use leeks when I cook in the crock pot.
 
2012-08-29 12:28:00 PM  
Olive oil (or lard or bacon grease), garlic, onion, and some roasting make pretty much any vegetable better. Steaming/boiling is just about the worst thing you can do.
 
2012-08-29 12:29:01 PM  

miss diminutive: Coco LaFemme: miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.

Brussels sprouts are amazing, and I've found that the majority of people who don't like them ate them boiled, which causes them to get all gray, mushy and nasty.

My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts. I often shudder when I walk past them in the grocery store.


^ This. I think for me, it's a texture thing. I also can't handle eating lettuce that is wilted or cooked. I love raw spinach in a salad, but cook it, and I won't go near it.
 
2012-08-29 12:29:43 PM  

Coco LaFemme: Lundyn: Coco LaFemme: Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.

Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.

Another vegetable I think gets a bad rap are leeks. Mild onion flavor, and I like to roast them with potatoes sometimes. If you've ever had a vichyssoise, you've eaten leeks. Also, if you want to make mashed potatoes a little more jazzed up, add a couple parsnips to them. Very yummy.

I actually like putting leeks in the crock pot when I make pork roast, or even on a salad. Beets, on the other hand, can burn in hell.

I'm going to have to try that. Never thought to use leeks when I cook in the crock pot.


Yeah I'm not a huge onion fan, but the leeks actually give it just enough flavor.
 
2012-08-29 12:31:56 PM  
Beets and goat cheese go together. Roast the beets, peel, cut them up then toss into a salad with red lettuce, walnuts, goat cheese, etc...

The goat cheese cuts that grassy flavor they get sometimes. Plus, it looks like you have rectal cancer when you poop the next day. WHAT THE HELL IS- Oh, right. Ate beets yesterday.
 
2012-08-29 12:32:09 PM  
also, fresh from J Biel's tw@t is nice
 
2012-08-29 12:32:45 PM  
I have a chocolate cake recipe using 2 cups grated zucchini that has tricked many years of children into eating it.
 
2012-08-29 12:33:27 PM  
Don't cook the sh*t out of it until it's colorless mush like your parents and grandparents did? That goes for asparagus, too
 
2012-08-29 12:33:33 PM  
I agree with the pro-roasting contingent. Butter and/or oil, salt, pepper AND a little red pepper flakes and garlic (or garlic powder)

I also do that to asparagus, broccoli et al.
 
2012-08-29 12:33:44 PM  
Zucchini Bread and more than that, Zucchini bread french toast.

So good you'll punch your mother.
 
2012-08-29 12:34:28 PM  
Slice it into thin circles along with some sliced squash, put in tin foil, add salt, salt pepper and butter, put on grill. Eat when soft and the butter is running melted goodness.

Thank me later.
 
2012-08-29 12:34:38 PM  
None of you poor zucchini-hating souls grew up with a good Italian cook. Do this after a spaghetti night with homemade tomato sauce, or buy some of the Rinaldi low-salt jarred sauce.

Cut the zucchini into circles. Olive oil in a hot pan with lots of finely chopped garlic, and diced onion (one onion is usually all you need for a large panful of zucchini). Saute garlic and onion until transluscent. Add zucchini circles and a little water (about 1/2 cup), cover tightly for about five minutes to steam the zucchini (softened but not fully cooked). Add GOOD tomato sauce until the zucchini is reddish but not swimming in sauce. Leave uncovered and cook, stirring occasionally, on medium heat until the zucchini is done to taste and most of the liquid has simmered away. Serve with good parmesean cheese.
 
2012-08-29 12:35:44 PM  
How about a zucchini desert...

2 boxes of instant pistachio pudding. Follow instructions on the box but substitute white wine for half of the milk. That is, if the box calls for 2 cups of milk, use 1 cup of milk and 1 cup white wine.

2 zucchini, peeled and finely shredded
1/2 cup of grapes
1/2 cup chopped pineapple
2 tbsp grated ginger
1/4 cup chopped walnuts

Mix the grapes, pineapple and ginger into the pudding. Top with the shredded zucchini and chopped nuts. Chill for an hour. Serve with whipped cream.
 
2012-08-29 12:35:58 PM  

MaxxLarge: For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.


Or, you could blanch the broccoli for a minute, then mix it with a touch of olive oil, salt, pepper, breadcrumbs and parmesan cheese, spread that whole mixture out on an already-heated cookie sheet (put the sheet in the oven while it's pre-heating), sprinkle on a little more parmesan and breadcrumbs then put it in the oven at 450 for 10-15 minutes (or in my case, until the damn smoke alarm goes off) and voila...crispy parmesan broccoli heaven.
 
2012-08-29 12:37:42 PM  
Also, split zucchini in half, scoop out the seeds and then mix up some ricotta, mozzarella, chopped basil, garlic, salt, pepper and a squeeze of lemon juice and throw that in the zucchini halves. Bake until the cheese starts to brown (350 will work) and enjoy.
 
2012-08-29 12:38:55 PM  
I just came here to say that raw zucchini, and especially raw summer squash, makes me physically ill in a way that no other food does. I actually like the taste of these things, but a big plate of "zucchini carpaccio" had me doubled over in pain and wanting to go pull the trigger for several hours. Incredible. I've done a little internet research and this is apparently a bit of a thing, but there isn't a lot of information out there about it.
 
2012-08-29 12:40:50 PM  
kawarthacsa.com

The pattypan squash. 'Nuff said.

/there's a French variety that's just amazing...can't think of the name....they grow beautifully in my garden..delish
 
2012-08-29 12:41:30 PM  

Lundyn: beets are absolutely repulsive.


Beets are delicious in all forms. Roasted, pickled, pureed... love 'em.
 
2012-08-29 12:43:29 PM  

Shostie: I like zucchini...


SHUT YOUR WHORE MOUTH!!

I keed
 
2012-08-29 12:44:07 PM  
www.bbqfans.com
 
2012-08-29 12:44:30 PM  
Cut into coins, place in tin foil with sesame oil, salt, and possibly some herbs that go with other things in the meal.

Grill or bake as available. Or just saute and skip the tin foil. Make sure to save one to give to any algae eater fish you have in your fish tank (if you're a fish person).


/How do people not like Zucchini?
 
2012-08-29 12:44:54 PM  

alywa: Lundyn: beets are absolutely repulsive.

Beets are delicious in all forms. Roasted, pickled, pureed... love 'em.


encrypted-tbn0.google.com
 
2012-08-29 12:45:37 PM  
Beets are also delicious. Cube them and roast them with some carrots, turnips, potatos, whatever root vegetables you like in olive oil and a little salt a pepper. Eat them just like that or cool it and toss with some chopped nuts and feta or goat cheese, and a sauce made from olive oil, dijon mustard, and a little red wine vinegar. (You might need to add some sugar or other sweetener to the dressing.)

If you choose the right collection of root vegetables, it'll have some great colors and the basic roasted veggies is a good dish for the middle of winter.
 
2012-08-29 12:47:52 PM  
I LOVE raw zucchini. I just take a potato peeler to them. Start by peeling them into a bowl, but just keep peeling the entire zucchini away. You end up with a bowlful of curly, flat zucchini "spaghetti". I eat it just like that with dressing, or better yet, pile them on top of a salad like they were sprouts. It's best with Asian-style dressing, like toasted sesame or peanut tamari. Yum yum yum.
 
2012-08-29 12:49:15 PM  

Louisiana_Sitar_Club: I've seen a couple of chicks on the internet who reeeeeaaallllly love zuchinis; four or five at a time, they love them.


There once was this attractive young lady by the name of Jana Irrova who really seemed to know her way around fresh fruits and vegetables.

/and I do mean "around"
 
2012-08-29 12:50:22 PM  
Zucchini brownies.

Very tasty, but I like zucchini anyways. Good way to get veggies into kids or adults that won't eat veggies. Yes - it also means they are going to eat fat and sugar, but they were going to eat that anyways, weren't they???

Baked goodness
 
2012-08-29 12:53:03 PM  

minoridiot: Good zucchini? Slice (accross into circles) and sautee in butter and salt until tender. Lots of butter -- that's the French way.


Agreed, except I like olive oil better than salt. In any case, the trick is to not overcook it. Once it gets too mushy, it's ruined.

I actually like it just fine raw too, with a little soy sauce to dip it in.
 
2012-08-29 12:53:36 PM  

miss diminutive: Angry Drunk Bureaucrat: Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower.

All of those pale in comparison to the Hitler of the vegetable world: broccoli.

Which pales in comparison the Judas Von Hitler of the vegetable underworld: brussels sprouts

I actually really like zucchini and, like the article says, growing it is basically idiot proof.


I never have much luck growing it. I try every year, but I only get a few zuccinni from each before the grubs kill the plant in late early july. I am going to try row covers next year since I don't use pesticides,
 
2012-08-29 12:53:36 PM  
There are many in this thread who will not grow up big and strong.

/Also, quite a few who don't like vegetables.
 
2012-08-29 12:58:32 PM  

MaxxLarge: I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.



Works for cauliflower too. It's like popcorn!
 
2012-08-29 12:58:39 PM  
Zucchini is AMAZING, as are most vegetables when not simply boiled or steamed to death.

Lots of people have been discussing brussels sprouts too- here's my recipe.

Melt some butter in a pan.

Cut the sprouts in half. Fry them in the butter in a covered pan about 15 mins. They'll get good and crispy and deeeelish.

Add a little chicken stock, toss in some cauliflower florets. Sautee them until soft, then toss the sprouts and cauliflower with some crumbled bacon and voila! Most amazing brussels sprouts you've ever eaten.

Made turkey and orzo stuffed spaghetti squash last weekend too. I know what I'm doing when it comes to vegetables. Oh yeah, you like that? MMMMMmmmmyou like that....

/beware anyone who buys cucumbers and condoms in the same shopping trip
 
2012-08-29 12:58:56 PM  
Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.
 
2012-08-29 12:59:08 PM  
There are very few veggies I don't like.
Zucchini? Basil, oregano, salt, pepper, drizzle of olive oil, grill. Om nom nom.
 
2012-08-29 01:01:00 PM  
My brother's MIL once gave us what she was like Apple crisp, but wouldn't confirm if there was actually apples in it. "Try it!", she said. Tried it, decided the texture was a bit off for it being real apple. She then told us it was zucchini.

Good thing she's nice to my sibling.

/don't eat food she brings anymore
//zucchini bread is okay
 
2012-08-29 01:01:14 PM  
Do most of you not live in an area with a good Italian restaurant, or even a halfway-decent Italian sandwich place? I can understand hatred of cauliflower, or broccoli, but zucchini seems quite inoffensive to me.
 
2012-08-29 01:02:05 PM  
JackieRabbit Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.


Madam, your timing is impeccable. See my previous statement.


Also, grilled zucchini halves chopped up go perfect in some angel hair pasta tossed with sauteed garlic, olive oil and lemon zest.
 
2012-08-29 01:05:56 PM  
And why the hell doesn't fark have a food tab


WHHHHHHYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY??
 
2012-08-29 01:06:42 PM  

sweetmelissa31: dittybopper: Oh, that's simple: Feed the zucchini to a cow, then eat the cow.

You are so manly.


I know.
 
2012-08-29 01:09:52 PM  
Zucchini rocks. I like it fried. I like it roasted. I like it stuffed with ricotta. I like it steamed. I like it grilled. I like it sauteed. I like it in ratatoullie. I like it raw. Phenominal veg.
 
2012-08-29 01:09:56 PM  
This entire thread is the biggest sex euphemism I've ever seen on Fark.
 
2012-08-29 01:09:59 PM  
I dried a bunch of zucchinis this year. This winter, I'll throw in a handful when I have a soup or stew going in the Crock Pot.
 
2012-08-29 01:12:08 PM  
I enjoy zucchini cooked in a lot of ways, but zucchini latkes are a lot more delicious than potato.
 
2012-08-29 01:12:16 PM  

Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.


I think being called Fark would trump all.
 
2012-08-29 01:13:05 PM  

kiwimoogle84: JackieRabbit Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.

Madam, your timing is impeccable. See my previous statement.


Also, grilled zucchini halves chopped up go perfect in some angel hair pasta tossed with sauteed garlic, olive oil and lemon zest.


I am a sir, but you can call me madam, if you bring flowers and promise to respect me in the morning.

So you like brussel sprouts. I cook them your way all the time and finish them with a squeeze of lemon. Try this:

1 1/2 C cleaned and drimmed sprouts
1/2 C beef stock
1/2 tsp celery salt
1/2 tsp sugar
1/4 tsp fresh ground black pepper (or to taste)

Put all in a saute pan and bring to a boil. Cover and cook until the sprouts are just becoming tender (about 10 min). Uncover and reduce the broth to a demi-glace Add the juice of half a lemon and two tsp of butter. Toss to coat the sprouts. Serves two.
 
2012-08-29 01:13:28 PM  

dittybopper: sweetmelissa31: dittybopper: Oh, that's simple: Feed the zucchini to a cow, then eat the cow.

You are so manly.

I know.


"Don't kid yourself, Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!"

-Troy McClure
 
2012-08-29 01:14:01 PM  

probesport: Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

I think being called Fark would trump all.


You may have a point there. But Frack replaced that word in my brain so long ago that I forgot that point.

But, back to the topic, how do you eat your zucchini?
 
2012-08-29 01:14:16 PM  
Best zucchini recipe the world has ever known:

-Cut a whole zucchini into round pieces, 'bout half an inch thick, and arrange on baking sheet
-cover with salt and pepper, drizzle with olive oil, and cover the shiat out of them with Parmesan cheese
-bake 12 minutes at 350 degrees
Eat the most awesome vegetable side dish God has ever given man
 
2012-08-29 01:15:40 PM  
miss diminutive: My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts

My mom used to boil veggies, and I universially hated them (except corn, which isn't so bad even after being boiled).

When I moved out and got my own place, I also got a set of pots, one of which was a steamer pot.

I revisited the veggies that I had hated as a youth, and behold, some of them are downright tasty if you steam them instead of boiling the life out of them (broccoli for example).

Freshness and preparation makes such a difference.

// except for beets, I've even had them in a damn alcoholic coctail and even vodka was not enough to make them palatable.

Coco LaFemme: Beets are the only vegetable I loathe
...
Another vegetable I think gets a bad rap are leeks


I made the mistake once of chomping into a cooked beet. It was thanksgiving, I thought it was a slice of cranberry sauce. YUK!

Hmm, they get used more like a herb around here than an actual consumable veggie. Chop em up and throw em in a stirfry.

Nightsweat: The goat cheese cuts that grassy flavor they get sometimes.

beets taste like dirt, I also dislike walnuts.

// I'll take that goat cheese and lettuce and make something that's actually edible

zuccini makes a good cap for skewers (sorry, I don't have a good pic of them cooked because they were basically eaten by folks the second they came off the grill)
sphotos-a.xx.fbcdn.net

Grilled is fine too
sphotos-a.xx.fbcdn.net

Steamed with a strong sauce to dip them in
sphotos-b.xx.fbcdn.net
 
2012-08-29 01:15:40 PM  

The Why Not Guy: Zucchini in Italian is Cugoots. How can you hate something called Cugoots?


Zucchini are awesome.. but Zucchini in Italian is Zucchini... where did you think the name in English came from?
now if someone from the backwoods taught you some local dialect word and passed it for Italian... but at least don't go around insulting my lovely language...
as we say in Italian "Cugoots sara' tua sorella!"
 
2012-08-29 01:15:53 PM  
Grill, olive oil, Parmesan cheese freshly grated
 
2012-08-29 01:20:53 PM  
Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

Yeah, check this out :D

Everyone here that's down with olive oil, you need to get one of these.

4.bp.blogspot.com

It's an oil aerosolizer, you pour your favorite oil in it, put the cap on, give it a few pumps, then spray your oil anywhere you want it.
 
2012-08-29 01:23:41 PM  

elleeffe: The Why Not Guy: Zucchini in Italian is Cugoots. How can you hate something called Cugoots?


Zucchini are awesome.. but Zucchini in Italian is Zucchini... where did you think the name in English came from?
now if someone from the backwoods taught you some local dialect word and passed it for Italian... but at least don't go around insulting my lovely language...
as we say in Italian "Cugoots sara' tua sorella!"


and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz
 
2012-08-29 01:23:52 PM  

JackieRabbit: kiwimoogle84: JackieRabbit Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.

Madam, your timing is impeccable. See my previous statement.


Also, grilled zucchini halves chopped up go perfect in some angel hair pasta tossed with sauteed garlic, olive oil and lemon zest.

I am a sir, but you can call me madam, if you bring flowers and promise to respect me in the morning.

So you like brussel sprouts. I cook them your way all the time and finish them with a squeeze of lemon. Try this:

1 1/2 C cleaned and drimmed sprouts
1/2 C beef stock
1/2 tsp celery salt
1/2 tsp sugar
1/4 tsp fresh ground black pepper (or to taste)

Put all in a saute pan and bring to a boil. Cover and cook until the sprouts are just becoming tender (about 10 min). Uncover and reduce the broth to a demi-glace Add the juice of half a lemon and two tsp of butter. Toss to coat the sprouts. Serves two.


You said you use zucchini as a dildo, thus you can understand my assumption. And I have wild lillies in my yard. I'll send you some.

I hadn't considered beef stock, but I'll try it out! Thanks!

/agrees we need a food tab
 
2012-08-29 01:25:09 PM  

Big Man On Campus: probesport: Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

I think being called Fark would trump all.

You may have a point there. But Frack replaced that word in my brain so long ago that I forgot that point.

But, back to the topic, how do you eat your zucchini?


Really however it's presented to me. I have no interest in cooking it but I don't shun it when it shows up.
 
2012-08-29 01:30:14 PM  

kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.


I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag
 
2012-08-29 01:33:11 PM  

Angry Drunk Bureaucrat: I like to make zucchini latkes, substituting the zucchini for the potatoes.

I'll also steam them, cut them in half, scoop out the innards, mix the innards with breadcrumbs, cheese, tomatoes, meat & herbs, and put them back under the broiler.


In the same vein, I do salmon cakes with zucchini. Can of salmon + 1/2 cup zucchini + 1 egg + breadcrumbs + old style grainy mustard + salt/pepper. Make them into small cakes and pan fry them in oil. Serve with mayo with lemon juice mixed in. Meal in 20 mins. Serves 2.
 
2012-08-29 01:34:23 PM  

Angry Drunk Bureaucrat: Explodo: I dislike all squash except some cucumbers and pickles.

Ah! You're missing out. I love squash season: roasted butternut squash curry, stuffed pumpkin, spaghetti squash with Parmesan, stuffed acorn squash...


Two words: squash soup
 
2012-08-29 01:42:29 PM  

JackieRabbit: kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.

I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag


Good man.

No, as far as watermelon goes I think the seeds would ruin it for me.

If anyone cares, on tonight's menu is a pork tenderloin with wild rice and sweet potatoes in a honey orange glaze. Dinner's at 6.
 
2012-08-29 01:47:18 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I've gotten my wife hooked on roasted artichokes. She never had anything but "artichoke dip" before, now she would eat artichokes every day if I would roast 'em.
 
2012-08-29 01:50:42 PM  
You make it into bread.

/mmm, zuccini bread.
 
2012-08-29 01:52:49 PM  
When Mrs. Nuisance has been very, very good, I will make her these:

zucchini-feta pancakes from the original Moosewood Cookbook (Indispensable. If you don't have it, go get it, now.)

I say "make her" because once they start coming off the pan, they disappear as fast as I can cook them. I get to eat the last batch, and any ones that break up during cooking. Taste just as good, just not as pretty on the plate. While the recipe suggests Sour Cream as a topping, we find the plain yogurt is good, too as is applesauce, so we usually have all three at hand.

Our anniversary is this week, I think I'll be frying some up in a day or so...
 
2012-08-29 01:53:23 PM  
cyberbenali : Two words: squash soup

Four words

squash and sausage soup
 
2012-08-29 01:53:53 PM  
Hm. The neighbor just gave me a huge zucchini and a couple of home-grown cucumbers. The cat knocked one of the cukes to the floor, where I stepped on and crushed it in the night. I was thinking of some zucchini Parmesan and a nice cucumber, tomato and onion salad, but I may try one of these recipes.
 
2012-08-29 01:55:32 PM  
1. Slice, little oil, salt/pepper and grill.
2. Zucchini bread or muffins- mmm!
3. If all else fails on a sliceable veggie I slice, egg and a little bread crumb and pan fry it.

No veggies are bad when they are in season/fresh and cooked right (aka not boiled for 4 hours)

.

robbiex0r: [www.bbqfans.com image 850x613]


We have the same thing. We can grill any vegetables or seafood without messing with skewers- much easier than very carefully turning over veggies you are grilling.
 
2012-08-29 02:06:48 PM  

robbiex0r: [www.bbqfans.com image 850x613]


Yeah, no. Rosemary is barely edible as it is. You need to mince that shiat to make ready for human consumption.
 
2012-08-29 02:07:59 PM  

Lundyn: Coco LaFemme: Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.

Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.


I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.
 
2012-08-29 02:08:10 PM  

elleeffe: and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz


If I'd wanted to say cucuzze I'd have said cucuzze. We're having a nice friendly thread here. Stop coonting it up.
 
2012-08-29 02:08:57 PM  
What about feeding zucchini to hogs then eat the pork?
 
2012-08-29 02:13:02 PM  

durbnpoisn: minoridiot: Good zucchini? Slice (accross into circles) and sautee in butter and salt until tender. Lots of butter -- that's the French way.

Agreed, except I like olive oil better than salt. In any case, the trick is to not overcook it. Once it gets too mushy, it's ruined.

I actually like it just fine raw too, with a little soy sauce to dip it in.


Slice into quarter inch rounds, toss with EVOO then salt. Put under broiler until the edges are just turning light brown. Add your fav garnishes. Sublime.
 
2012-08-29 02:14:08 PM  
I made some AMAZING zucchini a week or two ago. Just sliced i kinda thickt, quartered the slices, cooked it on a skillet with some oil, salt, pepper, thyme and McCormick Montreal Steak Seasoning and put it on top of some Farfalle pasta. It was phenomenal.
 
2012-08-29 02:20:58 PM  
I love zucchini. Your argument is invalid.
 
2012-08-29 02:21:57 PM  

The Why Not Guy: elleeffe: and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz

If I'd wanted to say cucuzze I'd have said cucuzze. We're having a nice friendly thread here. Stop coonting it up.


and you stop coonting up my language - cugoot!
 
2012-08-29 02:22:20 PM  
swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.


I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.
 
2012-08-29 02:22:45 PM  
1) Grate 1 lb zucchini into a bowl
2) Add one cup shredded mozzarella cheese
3) Add 1/2c flour and one beaten egg, mix
4) Fry in oil, 1/4 cup at a time, making patties
5) Enjoy
 
2012-08-29 02:23:14 PM  

Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower. I consider those who attempt to feed me any of these an enemy, and treat them accordingly.


I feel the same way, although I would replace Cauliflower with Eggplant. Just thinking of those three makes me ill.
 
2012-08-29 02:31:24 PM  

endmile: I agree that roasted brussel sprouts are good, but I prefer to cook them in a pan. Cut them in half, then put saute them cut side down in a pan with butter and garlic. Awesome. That's the only way I make them these days.


blog.2modern.com

Can't stress this enough. I have to stop my kid from eating them all before dinner they're so good. Though I do prefer the Joy of Cooking trick of using sliced garlic, cooking the garlic to golden in the butter, removing it and then adding the sprouts, cut side down. That way, the garlic doesn't burn. Plus you get garlic chips. 

Zucchini can also be cooked this way. For small zucchini, slice them in half. For large zucchini, slice into four inch chunks, then slice in half. Put three tablespoons of salted butter in the pan over medium heat. Saute (okay, with that much butter, you're deep frying) the garlic to golden. Fish it out and add the zucchini cut side down. Reduce heat to low, cover and let cook about 17 minutes to golden. Flip them over, heat back to medium and cook, uncovered, about two to five minutes more, depending on the thickness. Sprinkle the garlic chips over the top and serve.
 
2012-08-29 02:45:51 PM  

lordargent: swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.

I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.


Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess
 
2012-08-29 02:47:41 PM  

kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess


What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.
 
2012-08-29 02:48:41 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


This sounds awesome - just added to my recipe list. Thanks!
 
2012-08-29 02:54:10 PM  

I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.


The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.
 
2012-08-29 03:03:11 PM  

kiwimoogle84: I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.

The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.


That makes sense as a solution. Have you considered tossing it with the basil after it comes out? If you're using fresh basil, the flavor can break down quickly when it's cooked. Depends on exactly what flavors you're aiming for.
 
2012-08-29 03:03:58 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I love me some broccoli and I have yet to try it like this.

I like to steam it.

Mix it with my rice with a little sour cream.

Saute with my other veggies/meats.

I will be trying your method tonight or tomorrow.
 
2012-08-29 03:04:49 PM  
I think much of our vegetable hatred comes from our childhoods. My mother, bless her heart, was a terrible cook. Only later in life did learn that home-cooked chicken did not have to be a nauseatingly bland and dry affair, and that things like spinach and brussel sprouts could actually taste good. Chinese take-out had already taught me that broccoli could taste good with the right sauce, but I had to wait until I went to a good Italian restaurant to find joy in spinach, and a good French restaurant to enjoy brussel sprouts (They were served as little crisped shells on top of the meat. Good stuff).

Leeks, who doesn't enjoy leeks? They're just subtle onions. Beets? Certainly have their place. Carrots? Sweet and versatile, as long as you don't cook them to death. The only one I still haven't found a joy in: Cauliflower. What exactly is it's purpose?

/The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.
 
2012-08-29 03:07:45 PM  

I May Be Crazy But...: kiwimoogle84: I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.

The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.

That makes sense as a solution. Have you considered tossing it with the basil after it comes out? If you're using fresh basil, the flavor can break down quickly when it's cooked. Depends on exactly what flavors you're aiming for.


I use pesto, actually. I don't have fresh basil, though I'd love an herb garden. Think Geek has a pretty nifty herb kit I might pick up.
 
2012-08-29 03:07:51 PM  

lordargent: swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.

I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.


For me, the essential toppings for any hamburger are: Onion, pickles, and mayonnaise. Cheese, bacon, lettuce, tomato are all cool, but not essential. Ketchup, GTFO.
 
2012-08-29 03:12:29 PM  

Virtuoso80: The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.


Your mother is one smart lady.
 
2012-08-29 03:27:20 PM  

Virtuoso80: I think much of our vegetable hatred comes from our childhoods. My mother, bless her heart, was a terrible cook. Only later in life did learn that home-cooked chicken did not have to be a nauseatingly bland and dry affair, and that things like spinach and brussel sprouts could actually taste good. Chinese take-out had already taught me that broccoli could taste good with the right sauce, but I had to wait until I went to a good Italian restaurant to find joy in spinach, and a good French restaurant to enjoy brussel sprouts (They were served as little crisped shells on top of the meat. Good stuff).

Leeks, who doesn't enjoy leeks? They're just subtle onions. Beets? Certainly have their place. Carrots? Sweet and versatile, as long as you don't cook them to death. The only one I still haven't found a joy in: Cauliflower. What exactly is it's purpose?

/The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.


What out what say about my mother! She is a wizard in the kitchen and can make anything delicious. Her mother on the other hand couldn't cook anything green well to save her life. Mind you, my grandmother may well be from the same generation as your mother, so... yeah.

Also cheddar cheese on apple pie is a sin against good apple pie.
 
2012-08-29 03:27:21 PM  

kiwimoogle84: JackieRabbit: kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.

I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag

Good man.

No, as far as watermelon goes I think the seeds would ruin it for me.

If anyone cares, on tonight's menu is a pork tenderloin with wild rice and sweet potatoes in a honey orange glaze. Dinner's at 6.


Wow, coincidence. For dinner last light, I made pork loin chops seared and then braised with apples, curry, brown sugar, chicken stock and onions and finished with a sauce made by reducing the pan drippings and whisking in sour cream. We had this with sweet potatoes and english peas. Tonight: chicken piquant with herbed rice and salad.
 
2012-08-29 03:32:55 PM  

kiwimoogle84: I use pesto, actually. I don't have fresh basil, though I'd love an herb garden. Think Geek has a pretty nifty herb kit I might pick up.


I grow basil in a pot on the windowsill. As long as you've got a south facing window, it's hard to go wrong. All it takes is a trip to the local garden shop to grab some potting soil and a couple/few small plants or a packet of seeds. I've gotten a ton of the best pesto I've ever had from it, and I can add it to anything I want without paying exorbitant prices at the store. And it makes the room smell like basil, which is a definite plus.
 
2012-08-29 03:33:25 PM  

JackieRabbit: kiwimoogle84: JackieRabbit: kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.

I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag

Good man.

No, as far as watermelon goes I think the seeds would ruin it for me.

If anyone cares, on tonight's menu is a pork tenderloin with wild rice and sweet potatoes in a honey orange glaze. Dinner's at 6.

Wow, coincidence. For dinner last light, I made pork loin chops seared and then braised with apples, curry, brown sugar, chicken stock and onions and finished with a sauce made by reducing the pan drippings and whisking in sour cream. We had this with sweet potatoes and english peas. Tonight: chicken piquant with herbed rice and salad.


You, sir. If you start a food blog I want to be the first to know. That sounds mouthwatering.
 
2012-08-29 03:59:53 PM  
Come to think of it, here's a simple pasta salad sure to enrage both the anti zucchini and the anti-eggplant contingents.

Penne with sauteed spears of zucchini and eggplant and red onion (sauteed with a little red wine vinegar) with a balsamic vinegar - dijon mustard dressing and a ton of fresh basil tossed with it at the end while everything is still warm. Then let it cool in the refrigerator for a few hours so the flavors can mix.
 
2012-08-29 04:00:29 PM  
not a bookmark for recipes

nope would never bookmark a thread for something like recipes
 
2012-08-29 04:01:33 PM  

MarkMartinFan: not a bookmark for recipes

nope would never bookmark a thread for something like recipes


I see you're hoping for pictures of some tasty dish.
 
2012-08-29 04:38:11 PM  
kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

Please list the foods that you don't like so that I can pick one I think is delicious and you're crazy for not liking :P

// look upthread, I'm not the only one who thinks beets are disgusting. I'm in good company.
 
2012-08-29 04:57:15 PM  
How to prepare any squash in the fall:

Cut in half. Add butter and season. Wrap in tinfoil. Throw into edge of fire. Have a couple Octoberfest. Remove from fire with tongs and eat.

My favorite is acorn squash with Penzie's Vindaloo.

I cheat my way to perfection.
 
2012-08-29 05:31:16 PM  
I like zucchini.

For those of you who do not, this is a way to prepare it that will allow you to eat it and not gag

1. Throw away zucchini
2. Get a pound of bacon
3. Cook bacon
4. Eat bacon
 
2012-08-29 05:37:06 PM  
I hate zucchini with a passion, and I have to say, a lot of these recipes sound good enough to make me curious.
 
2012-08-29 05:38:21 PM  
sphotos-a.xx.fbcdn.net

Matchstick and sautee some zucchini and yellow squash with a bit of butter and salt. heirloom tomatoes and brown sugar-chili glazed salmon optional.
 
2012-08-29 06:08:48 PM  
DannyJunior: Matchstick and sautee some zucchini and yellow squash with a bit of butter and salt. heirloom tomatoes and brown sugar-chili glazed salmon optional.

A friend of mine brought me some giant zucchini once from her parents house (they have some mutant plants or something), so I cooked them up.

sphotos-b.xx.fbcdn.net

sphotos-a.xx.fbcdn.net

// was eating zucchini for days
 
2012-08-29 06:10:12 PM  
For reference, I think my red plates are 16" across.
 
2012-08-29 06:20:24 PM  

lordargent: DannyJunior: Matchstick and sautee some zucchini and yellow squash with a bit of butter and salt. heirloom tomatoes and brown sugar-chili glazed salmon optional.

A friend of mine brought me some giant zucchini once from her parents house (they have some mutant plants or something), so I cooked them up.

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[sphotos-a.xx.fbcdn.net image 720x540]

// was eating zucchini for days


What is that first pic?
Looks yummy
 
2012-08-29 06:26:07 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


---
In the oven now. I used garlic salt, rosemary, black pepper and sea salt. I used the only olive oil I had, but I don't know if it is "good" olive oil or not. Bertoli extra virgin?
 
2012-08-29 06:28:26 PM  
abhorrent1: What is that first pic?

Stuffed zucchini.

Basically, you take everything that you would put in a lasagna ... except for the noodles, and stuff it into a zucchini.

//basically, it's alternating layers of meat and cheese.
 
2012-08-29 06:28:56 PM  

Alphakronik: robbiex0r: [www.bbqfans.com image 850x613]

Yeah, no. Rosemary is barely edible as it is. You need to mince that shiat to make ready for human consumption.


Yea, I don't grill with rosemary. I just use the grill wok to fry vegetables, great for fajitas too.
 
2012-08-29 06:36:34 PM  

muldoon: In the oven now. I used garlic salt, rosemary, black pepper and sea salt. I used the only olive oil I had, but I don't know if it is "good" olive oil or not. Bertoli extra virgin?


Awwww, yeeeeah.

Sounds like you did it up just dandy, son. I'll be really interested to hear your verdict.
 
2012-08-29 06:40:17 PM  
i.imgur.com

I made some of that stuffed zucchini once...it is awesome!
 
2012-08-29 07:17:45 PM  

lordargent: abhorrent1: What is that first pic?

Stuffed zucchini.

Basically, you take everything that you would put in a lasagna ... except for the noodles, and stuff it into a zucchini.

//basically, it's alternating layers of meat and cheese.


that looks fantastic. I'm gonna have to make that.
 
2012-08-29 07:18:30 PM  

MaxxLarge: muldoon: In the oven now. I used garlic salt, rosemary, black pepper and sea salt. I used the only olive oil I had, but I don't know if it is "good" olive oil or not. Bertoli extra virgin?

Awwww, yeeeeah.

Sounds like you did it up just dandy, son. I'll be really interested to hear your verdict.


I'll make it again.

I did two heads of broccoli, paired with thick cut pork chops from the grill.

It fed me, my wife, our 7 year old son, 11 year old daughter. Both the kids were spooning for seconds on the broccoli inside of 2 minutes. My son asked me and then his mom if we were going to eat the greens on our plate, he started to ask his sister and she told him not to think about it. Needless to say their was no leftover broccoli. Going to do 4 heads next time.

I ended up a touch dry on the chops .. temp was 160 coming off the grill with one at 170.. shiat happens.
 
2012-08-29 07:36:12 PM  

lordargent: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

Please list the foods that you don't like so that I can pick one I think is delicious and you're crazy for not liking :P

// look upthread, I'm not the only one who thinks beets are disgusting. I'm in good company.


Isn't is amazing how people don't understand that people can taste differently? It's a fact, scientists have noted the genetics for it and it the actual taste buds can be different between individuals.

It is actually the case that people who like green vegetables have less of the taste receptors on their tongue for the nasty bitter flavours green vegetables like broccoli contain. When someone says that green vegetables taste nasty, it is true for them because they can really taste something the veggie lovers cannot. When people insist that their green veggies taste great they simply don't have the receptors to pick up the nasty flavours. The experience is actually different for different people.

Also, why the f*ck do people get so concerned about what other people eat? Want to share a recipe, fine, want to berate someone for not liking something you like, maybe go find something constructive to do.
 
2012-08-29 07:46:50 PM  
a2.urbancdn.com

With ranch dipping sauce. Great stuff.
 
2012-08-29 08:02:51 PM  
Wow. You guys must be huge.
 
2012-08-29 08:09:07 PM  
Probably said already, but sauteed in bacon grease, with a chopped red onion, and a can of diced tomatoes. Crumble the bacon and add it last, mix it all up, cover it with mozzarella, and let it cook for about 20 minutes at medium heat. The oiliness lubricates your arteries so your blood flows easier.
 
2012-08-29 08:13:26 PM  

lordargent: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

Please list the foods that you don't like so that I can pick one I think is delicious and you're crazy for not liking :P

// look upthread, I'm not the only one who thinks beets are disgusting. I'm in good company.


Actually... Raw tomatoes and peanut butter. I know how many people will think I'm insane.

/to each their own
 
2012-08-29 08:14:08 PM  
Once had the cook in a hunting lodge serve me what he said was apple pie. After I finished and said it was good he told me there was only 1 apple in that pie the rest was zuccini. His cold meatloaf sandwiches with mayo really sucked though.
 
2012-08-29 08:17:31 PM  

Nidiot: lordargent: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

Please list the foods that you don't like so that I can pick one I think is delicious and you're crazy for not liking :P

// look upthread, I'm not the only one who thinks beets are disgusting. I'm in good company.

Isn't is amazing how people don't understand that people can taste differently? It's a fact, scientists have noted the genetics for it and it the actual taste buds can be different between individuals.

It is actually the case that people who like green vegetables have less of the taste receptors on their tongue for the nasty bitter flavours green vegetables like broccoli contain. When someone says that green vegetables taste nasty, it is true for them because they can really taste something the veggie lovers cannot. When people insist that their green veggies taste great they simply don't have the receptors to pick up the nasty flavours. The experience is actually different for different people.

Also, why the f*ck do people get so concerned about what other people eat? Want to share a recipe, fine, want to berate someone for not liking something you like, maybe go find something constructive to do.


Oh I was joking. Beets aren't a green vegetable anyway. I dislike a food 99.9% of Americans revere so I know I'm not one to talk :)
 
2012-08-29 08:19:50 PM  
Nidiot : It is actually the case that people who like green vegetables have less of the taste receptors on their tongue for the nasty bitter flavours green vegetables like broccoli contain.

Broccoli is slightly bitter to me, but a little bit of salt or butter overcomes that.

Unless it's been boiled in water, then it's inedible, ewww.

An interesting taste experiment is to try one of those miracle fruits (either fresh, or in tablet form). It causes the sweet receptors on your tongue to temporarily react to sour and bitter flavors as well. It was featured on an episode of CSI.

After using one of those berries, my friends and I were able to munch on raw lemons, and drink shots of vinegar (regular white vinegar just tastes like sugar water, balsamic vinegar is a bit sweeter, lemon juice tastes like an overly sweet lemonade).

The true power of that berry though is eating just slightly sour/bitter foods, let me just say that those were the most delicious oranges and pineapple slices that I've eaten in my life. Also, grapefruit juice straight up was delicious.

And now a scary thought, you know how some liquor has a slight bitter taste. Yeah, the miracle fruit berries kills that.

My miracle fruit sampler platter (those shots are all 1/3rd vodka, 2/3rds juice).
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From left to right: Grapefruit, Pomegranate, Lemonade, Cranberry, Pineapple, Iced Tea.
 
2012-08-29 08:21:26 PM  
kiwimoogle84 : Actually... Raw tomatoes and peanut butter. I know how many people will think I'm insane.

Raw tomatoes?

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tomato + salami + cucumber
 
2012-08-29 08:24:18 PM  

lordargent: kiwimoogle84 : Actually... Raw tomatoes and peanut butter. I know how many people will think I'm insane.

Raw tomatoes?

tomato + salami + cucumber


Sub mozzarella and basil for them tomatoes and I'm totally in.
 
2012-08-29 08:28:06 PM  
Zucchini > Cucumber

By a longshot, for me.
 
2012-08-29 08:29:24 PM  

Godscrack: Wow. You guys must be huge.


You've been asking my girlfriend about how well endowed I am, huh?
 
2012-08-29 08:46:25 PM  
sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.
 
2012-08-29 08:59:42 PM  

Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.


Get yourself an egg and beat it.
 
2012-08-29 09:00:19 PM  
The secret to making anything tasty: deep-fry, deep-fry, deep-fry.

On the other hand, you can also make a carrot cake, substituting shredded zucchini for carrots (or half of the carrots--what do I care what you do with your vegetables in the privacy of your kitchen?) and then frosting the cake with a sickly sweat, life-threatening boiled frosting. Even better than zucchini bread.

For my part I like zucchini. And eggplant. And onions. Fruits and vegetables generally. Even turnips.

But broccoli is still pure, concentrated evil, of course. Send that damned stuff to college (make a cauliflower out of it) and then slap some cheese sauce on it.

That's another thing you can do to make almost anything tasty--cheese sauce. Hell, even Cheez-Whiz(TM) or a no-name knock-off is better than straight broccoli.

And butter, lots of butter, pepper, what not.
 
2012-08-29 09:04:25 PM  

brantgoose: The secret to making anything tasty: deep-fry, deep-fry, deep-fry.

On the other hand, you can also make a carrot cake, substituting shredded zucchini for carrots (or half of the carrots--what do I care what you do with your vegetables in the privacy of your kitchen?) and then frosting the cake with a sickly sweat, life-threatening boiled frosting. Even better than zucchini bread.

For my part I like zucchini. And eggplant. And onions. Fruits and vegetables generally. Even turnips.

But broccoli is still pure, concentrated evil, of course. Send that damned stuff to college (make a cauliflower out of it) and then slap some cheese sauce on it.

That's another thing you can do to make almost anything tasty--cheese sauce. Hell, even Cheez-Whiz(TM) or a no-name knock-off is better than straight broccoli.

And butter, lots of butter, pepper, what not.


Those are also the secret to obesity and coronary artery disease. But delicious nonetheless.
 
2012-08-29 09:05:02 PM  

kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.


well said, ms. kwi. things peachy?
 
2012-08-29 09:06:45 PM  

Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?


'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?
 
2012-08-29 09:09:32 PM  

kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?


old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.
 
2012-08-29 09:12:34 PM  

Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.


Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.
 
2012-08-29 09:24:56 PM  

kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.


nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof
 
2012-08-29 09:40:13 PM  

Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.

nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof


Oh honey. Why do you "really really doubt" such things? Fool. I create pieces of heaven in my kitchen.

I direct thy attention to the visual below: sweet potatoes in wild rice with marmalade pork chops and green beans.

farm9.staticflickr.com

Lawyered.
 
2012-08-29 09:53:36 PM  

kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.

nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof

Oh honey. Why do you "really really doubt" such things? Fool. I create pieces of heaven in my kitchen.

I direct thy attention to the visual below: sweet potatoes in wild rice with marmalade pork chops and green beans.

[farm9.staticflickr.com image 375x500]

Lawyered.


yes, but my green beans i made tonight I also picked an hour earlier out of my garden. neener neener
 
2012-08-29 09:58:57 PM  
Cut lengthwise.
Toss on a hot grill.
Splooge your favorite italian dressing all over it.
Flip.
Splooge.
Eat.
 
2012-08-29 10:05:21 PM  

Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.

nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof

Oh honey. Why do you "really really doubt" such things? Fool. I create pieces of heaven in my kitchen.

I direct thy attention to the visual below: sweet potatoes in wild rice with marmalade pork chops and green beans.

[farm9.staticflickr.com image 375x500]

Lawyered.

yes, but my green beans i made tonight I also picked an hour earlier out of my garden. neener neener


You said you really doubted I could cook. I prove you wrong. And you one up me? I'm hurt. *weeps*

Kidding.

Nice! I wish I had a garden. Don't have that kind of time.
 
2012-08-29 10:26:27 PM  

kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.

nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof

Oh honey. Why do you "really really doubt" such things? Fool. I create pieces of heaven in my kitchen.

I direct thy attention to the visual below: sweet potatoes in wild rice with marmalade pork chops and green beans.

[farm9.staticflickr.com image 375x500]

Lawyered.

yes, but my green beans i made tonight I also picked an hour earlier out of my garden. neener neener

You said you really doubted I could cook. I prove you wrong. And you one up me? I'm hurt. *weeps*

Kidding.

Nice! I wish I had a garden. Don't have that kind of time.


lol! no. that you got fat. that's what I wanted photo evidence of silly, not food porn! you can't fap to that!
 
2012-08-29 10:38:42 PM  

Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: kiwimoogle84: Omahawg: sheeit, what's wrong with you folks?

slice that zuchini longways into quarters (and the small zuchini are better -use your big ones for bread, homey).

drizzle with olive oil, give a few shakes of lawry's and lemon pepper, grill for a couple minutes on each side.

serve and eat.

eat it, just eat it.

Get yourself an egg and beat it.

well said, ms. kwi. things peachy?

'Tis. Been inventing great new ways to get fat in my kitchen (marmalade pork chops and sweet potatoes in wild rice for dinner) and generally enjoying life. How are you?

old and cranky and stuck at work for another 5 1/2 hours

marmalade pork chops sound good but I don't like sweet potatoes. or any other orange vegetable. because of snooki.

Trust me, the oompa loompas are missing one.

If you've never had sweet potato fries, you're missing out though.

nope nope nope. icky. and i really really doubt the fine ms. kiwi went all pork chop city but I'm willing to beg on my knees for photographic proof

Oh honey. Why do you "really really doubt" such things? Fool. I create pieces of heaven in my kitchen.

I direct thy attention to the visual below: sweet potatoes in wild rice with marmalade pork chops and green beans.

[farm9.staticflickr.com image 375x500]

Lawyered.

yes, but my green beans i made tonight I also picked an hour earlier out of my garden. neener neener

You said you really doubted I could cook. I prove you wrong. And you one up me? I'm hurt. *weeps*

Kidding.

Nice! I wish I had a garden. Don't have that kind of time.

lol! no. that you got fat. that's what I wanted photo evidence of silly, not food porn! you can't fap to that!


I can!!

/lawd, I sound fat
//don't worry, I'll ease your pain
 
2012-08-29 11:32:14 PM  
and then feed me?

yay!
 
2012-08-30 09:57:34 AM  

vudukungfu: You're reading a recipe from a girl who didn't know the difference between a zuke and a cuke in a grocery store where they are labeled.


Came here to say this. What kind of retard can't tell the difference between the two? Do they also confuse beets and radishes?

As for making zucchini palatable, when I was a kid, my mom made zucchini chocolate cake. No, you can't tell it has zucchini in it - it just tastes like an uber-moist chocolate cake. Unfortunately, I don't have her recipe any longer, but Google turns up some results.
 
2012-08-30 10:02:16 AM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I'm going to second this, and also add to the list:

1. Cauliflower. I never liked it much, but roasted as per above, it is divine.

2. Carrots and fennel. Same deal - never really liked cooked carrots, but cut them into chunks, slice in a couple of bulbs of fennel, and roast everything with olive oil, salt and pepper. Superb, and has become a Thanksgiving staple (although they get roasted on a sheet pan on the grill, since the oven's busy with other stuff).
 
2012-08-30 10:39:21 AM  

SassyMcSassalot: I've found that the broccoli stalks are good too, if you peel them. Take the outer layer off, and slice the center into circles. They kind of taste like water chestnuts to me. But you have to get that tough outer layer off.


When I was a (pain-in-the-ass) kid, I would only eat the stalks, not the florets. Didn't like the texture of the florets. Nowadays, it's all good...
 
2012-08-30 10:59:31 AM  

elleeffe: The Why Not Guy: Zucchini in Italian is Cugoots. How can you hate something called Cugoots?


Zucchini are awesome.. but Zucchini in Italian is Zucchini... where did you think the name in English came from?
now if someone from the backwoods taught you some local dialect word and passed it for Italian... but at least don't go around insulting my lovely language...
as we say in Italian "Cugoots sara' tua sorella!"


Methinks the OP is being confused by the French word for zucchini, 'courgette'.
 
2012-08-30 11:22:54 AM  

lordargent: DannyJunior: Matchstick and sautee some zucchini and yellow squash with a bit of butter and salt. heirloom tomatoes and brown sugar-chili glazed salmon optional.

A friend of mine brought me some giant zucchini once from her parents house (they have some mutant plants or something), so I cooked them up.


Not mutant plants, just picked too late - unlike many other veggies, they will continue to get larger if left on the plant longer. They don't taste very good when they're that big, though. If I'm stuffing them, I let them get as big as 2" diameter, but for sauteeing, I try to pick pretty small, about 1" diameter. Baseball bat zucchini goes right in the compost, and only happens if I go on vacation.
 
2012-08-30 12:26:00 PM  

Virtuoso80: I think much of our vegetable hatred comes from our childhoods. My mother, bless her heart, was a terrible cook. Only later in life did learn that home-cooked chicken did not have to be a nauseatingly bland and dry affair, and that things like spinach and brussel sprouts could actually taste good. Chinese take-out had already taught me that broccoli could taste good with the right sauce, but I had to wait until I went to a good Italian restaurant to find joy in spinach, and a good French restaurant to enjoy brussel sprouts (They were served as little crisped shells on top of the meat. Good stuff).

Leeks, who doesn't enjoy leeks? They're just subtle onions. Beets? Certainly have their place. Carrots? Sweet and versatile, as long as you don't cook them to death. The only one I still haven't found a joy in: Cauliflower. What exactly is it's purpose?

/The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.


Cauliflower raw is just bland. I recommend the Alton Brown episode on it and 2 other recipes:

George Stella's Mac and Cheese (uses Cauliflower instead of noodles)
Cauliflower Mashed potatoes:

-Steam Cauliflower
-Puree with Greek Yogurt and a little butter and salt

NOM NOM NOM

You can also mince cauliflower and makes a risotto-like dish with it.
 
2012-08-30 12:45:00 PM  

Nidiot: lordargent: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

Please list the foods that you don't like so that I can pick one I think is delicious and you're crazy for not liking :P

// look upthread, I'm not the only one who thinks beets are disgusting. I'm in good company.

Isn't is amazing how people don't understand that people can taste differently? It's a fact, scientists have noted the genetics for it and it the actual taste buds can be different between individuals.

It is actually the case that people who like green vegetables have less of the taste receptors on their tongue for the nasty bitter flavours green vegetables like broccoli contain. When someone says that green vegetables taste nasty, it is true for them because they can really taste something the veggie lovers cannot. When people insist that their green veggies taste great they simply don't have the receptors to pick up the nasty flavours. The experience is actually different for different people.

Also, why the f*ck do people get so concerned about what other people eat? Want to share a recipe, fine, want to berate someone for not liking something you like, maybe go find something constructive to do.


A big reason is healthy eating, how many people do you know that limit their veggies to potatoes and corn because they "don't like veggies"?

In America there is an abundance of food but we limit ourselves to starchy veggies, bread, meat and cheese. That is NOT a healthy diet.

Also, many people's parents couldn't cook veggies worth a damn and overboiled them, making them taste horrible. Cooking food well takes skill and a varied diet is the key to health.
 
2012-08-30 06:02:28 PM  

shortymac: George Stella's Mac and Cheese (uses Cauliflower instead of noodles)


My Pot-Luck go-to also from the original Moosewood (as my recipe above was):

Cauliflower Cheese Pie with Potato Crust

It's dee-lish, and about the only way I'll eat cauliflower.
 
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