Cooking yellow squash and zuccini.. Theme of the day?

lol - I say theme of the day because the top 2 threads right now are about cooking veggies.. :-)

So, I 'think' I might have posted this question and then forgot to see if anyone replied.. but then again, maybe I only thought about posting it and didn't? Geesh, my memory is bad! :o

They make the most delicious zuccini/squash dish at work.. of course, it's drizzled with butter.. lol But I can't figure out how they make it so perfect!? How do you keep the outside soft enough to eat without making the inside mush?  Should I roast them? If so, what temp and how long? Any seasoning ideas? do I open them like butterfly style or slice?

I like grilling them on skewers along with my protein. Just some herbs/EVOO and you're good to go!

My favorite way to eat zucchini is to microwave it (cut it in pieces, add a bit of water) and put some parmesean cheese on it.  Yum.  It's also really good grilled, or stir-fried - I use olive oil for that.  I've also used them in noodle dishes...They are pretty versatile :-)

I found a good one online at http://www.god-dess.com/services_recipesSepte mber2006.html

Only I would use about 2 zucchini and 2 yellow squash

Recipe:

• 1 medium zucchini (about ½ lb)
• 1-1.5 T olive oil
• ½ T red wine vinegar
• ¼ t salt (this seems like a small amount, but I once tried ½ t, and the result was just too salty after the roasting, as all of the flavors concentrate)
• 20 grinds black pepper

Preheat oven to 500°F. Cut the ends off of the zucchini, then cut in half lengthwise, and then cut each half into eight strips of approximately the same size. Cut the strips into strips into 3/8" wedges (yielding 1.5-2 c). If using patty pan or other summer squash, cut them so that you end up with approximately 3/8" pieces. Toss the squash pieces in a mixing bowl with the oil, vinegar, salt and pepper until the pieces are well coated.

Pour the squash pieces into a baking dish or sheet pan (consider lining with aluminum for easy clean up) large enough to allow the squash to lie in a single layer (I use a 12" x 18" baking sheet for a double batch, just to give you an idea of size), and place in the preheated oven for 20 to 30 minutes, or until nicely browned. Stir the mixture every 5 to 7 minutes using a spatula to turn the pieces. Yield is about ½ c of roasted summer squash. Serve as a side dish, use as a bed for your favorite fish/poultry/meat, toss with pasta, olive oil and grated cheese, top bruschetta with a bit of basil (and maybe some sun dried tomatoes and shaved parmesan), use in the application below, or freeze in a tightly sealed, labeled and dated container (freezing will result in some loss of texture, but the flavor will still be there!).

Here's a good point to remember (from the same article)

Because their cellular structure is different, the roasting techniques are quite different.

Winter squash are roasted at lower temps for longer periods of time, like potatoes.

Summer squash, because they are so full of water, are best roasted at high temps for shorter periods of time, like tomatoes.

Well I roasted the summer squash and zucchini... it tasted good but it was too soft/slimy in the middle.. yet the outside was cooked and shriveled....

How do you get them firm?

I usually steam summer squash & zucchini.  I take them out while they're still a bit firmer than I would like them so that they don't get too soft (they continue cooking a bit after you remove them).

I cut them into sticks, slice some onions too & sometimes include thin strips of carrots (made w/ the peeler) & stir fry in EVOO w/ a little salt - yummy!  First the hard stuff (onion/carrot), then add the veggies - leaving the peel on - and you can stop when it's soft enough for your taste - I like it a little crispy. 

Yummy!

I cut zucchini and yellow summer squash in 1/2" thick strips (skin on) and roast them, skin side down.  The get nice and golden brown, very soft and very tasty.

Oh thank you guys so much for the suggestions!  I can't wait to try them.. I bet roasting them on the skin would make it easier Clairelaine.. What do you think? 500 degrees for 30min?

I also never thought of stir fry!  I'm excited now... :) 

I tried making it yetsterday and it was way too mushy =(

I used EVOO ad this butter herb veggie seasoning I bought. And just cooked them over med heat, stirring often (like you would a stir-fry). I think I used too much olive oil though.

Just going to keep on trying till I get right =)

Hi Kerry!

I saw your profile - we are really close in age and both have one kiddo! Cool! :)

Yeah, I keep getting the mush as well but I actually sent an email to the cafeteria here at work and I hope the write back with their secret formula! ha!  If so, I will share!

Let me know if you master it! :-)  And good luck with the weight loss.. THIS is the year to do it!

Thanks Jennifer! I hope you get the secret formula!

I added you as a friend too. Good luck to both of us - we WILL do it!

Kerry -

I just got an email back from the cook at my job.. What he says contradicts what the article says above as far as time/temp... so let's try it this way.. lol

1-Slice zucchini /squash cut in 1/8 slices"  - Mix together

Season with garlic, black pepper, Italian seasoning, margarine and kosher salt. (you can substitute butter for evo)

Baked for 15 for minutes at 350 on a cookie sheet

Hmm, I will try it next week. Garlic salt, powder or fresh?

just made this the other night.  sliced both yellow squash and zucchini longways (top to bottom) into several slices each.  leave the skin on.  sprayed some olive oil spray and salt and pepper.  placed them on the grill for 2 minutes each side.  yummmmmmm.

I'd hesitate to turn the oven up to 500 degrees.  450 at the most!

Ok.. I think I got this down!  It took 3 trys to get it how I like it.. lol

I sliced the squash, zucchini, red onion and red pepper.. tossed them with a tbs of 'I Can't Believe It's not Butter'.  Spread them out on a foil-lined cookie sheet and sprinkled Garlic Powder, Pepper and Italian Seasoning on them.

I baked them at 400 degrees for 20min.

I want to try tomatoes and Green beans and also brocc/cauli next..

"FRENCH FRIED ZUCCHINI"

What about cutting the squash like a french fry and baking them?

UNDEVELOPED RECIPE:

You could put some reduced fat mayonnaise on them to coat them, then roll them in Parmesan cheese, salt and pepper.

Or use any combination for example: flour, cornstarch, egg, olive oil, cayenne pepper, I can't believe it's not butter etc...

I would bake them on foil sprayed with Pam at 450 degrees for 15 minutes. It seems they would come out crispy like french fries.

Just an idea to play around with.

I also like zucchini cut in rounds in my salad, like a cucumber.

OMG, that sounds sooo good - maybe I'll try on a special occasion but I don't want to add too many calories.  I have a lot of weight to lose! lol

These are too easy to cook.

Use one zucchini & one yellow crookneck. Cut em in half longways. Zap in microwave 1 minute to slightly soften.  Sprinkle with parmesan, garlic salt & parsley. Broil in oven until cheese turns bubbly and slightly brown.

They will be firm but tender.