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#1
Old 08-07-2011, 08:21 PM
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Join Date: Jun 2006
Location: Houston
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Roasted Zucchini ( courgette) - to peel or not to peel

I have a large pile of zucchini from a vegtable share from the local organic farmer dudes. I am about to roast them, and I am just wondering, should one peel the zucchini prior to cutting it into large chunk and roasting?
Any other zucchini recipies welcome.
Thanks.
#2
Old 08-07-2011, 08:41 PM
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Join Date: Dec 2004
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Definitely not.

If you have tomatoes and peppers and such from your dudes, I cannot recommend this recipe highly enough.

And zucchini bread freezes well.
#3
Old 08-07-2011, 09:42 PM
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Don't peel it or it will be mush. The peel helps hold it together, so when you cut it in chunks make sure there is peel on each piece.

Zucchini latkes are great with a little salsa and sour creme.
#4
Old 08-07-2011, 09:43 PM
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It's not much different from roasting, but I cut mine in half, rub the cut with olive oil and grill.

I do wash them first.
#5
Old 08-07-2011, 11:52 PM
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Location: Liverpool NY USA
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Zucchini are 95% water. I read. Don't peel.
#6
Old 08-07-2011, 11:54 PM
The Turtle Moves!
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There you go.

I, too, do the oil and grill bit with zukes. Delish.
#7
Old 08-08-2011, 12:29 AM
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Location: Ontario
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Slice, bread and fry! Serve with ranch and marinara.

Besides that, the only other place I use zucchini is on pizza, and in an omelette!
#8
Old 08-08-2011, 01:15 AM
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Location: Houston
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Awesome, thanks, some of those other recepies look good.
They came out OK, I think I need a hotter oven/oil, they got a little mushy rather than crisping up on the outside.
#9
Old 08-08-2011, 09:38 AM
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Location: Liverpool NY USA
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The best you can hope for is leaving them in large chunks and briefly searing the outside. They instantly steam when exposed to heat, so they are going to be mooshy, it's a fact of life. I do mine on the grill in a basket with other veggies and a bit of oil and seasonings. I've also used them as 'noodles' in a lasagna type casserole, with marinara sauce, grated mozzarella, etc. - however you make lasagna, just use slices of zucchini in place of the lasagna noodles. And contrive, perhaps with someone's help holding the cover in place to hold in the contents, to take the pan out and drain out the water halfway through, because it will be delicious, but really watery.
#10
Old 08-08-2011, 10:50 AM
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I use a nice basting oil. The stuff I use is grape seed oil infused with herbs. I just brush it on the veggies, put the pan in the oven, and let it go in a 400 degree oven for around 30-45 minutes, or until they look done to me. You can also roast them at 375, but it'll take longer.
#11
Old 08-08-2011, 10:54 AM
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Join Date: Jul 2000
Location: Lisle, IL
Posts: 576
Because of the massive amount of basil in my garden (more than the zucchini!) I have tried to find recipes that use a lot of both. I made this zucchini basil soup a couple of times, but I would cook it longer than they recommend, otherwise it stays chunky instead of creamy.
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