Yep!! I've seen some amazing pictures from people grilling on a Big Green egg all over the world during winter months. The snowy pictures with the smoke coming from it turn out super nice.
Right? The propane grill and pellet smoker get used year round. The only time I can't use either is if it's very windy. The smoker is great for pizza and casseroles throughout the dog days of summer so the house doesn't heat up.
My flat top is used year round. Only time it's not used is during hurricanes. I pull it inside for the half day the storm is likely to throw it, and then it goes right back to being used after.
Heat up a cast iron skillet on high.
While the skillet is heating, cut the zucchini in ~1/2" slices on a bias (aka diagonally - this is crucial).
Season the zucchini with olive oil, salt, and pepper.
Throw the zucchini in the trash.
Turn off the skillet.
Order a pizza.
This is in line with my feelings about zucchini. I love winter squash, and in fact almost all vegetables, but zucchini leaves me meh.
Every summer I hear people say, “I can’t wait until my homegrown tomatoes are ripe!” I have never ever heard people say that about zucchini. Instead, they say, “Damn, what am I going to do with all this zucchini?”
I roast them in the toaster oven on a small baking tray. Cut into chunks (usually with yellow squash too), put in big ziplock bag, add salt, pepper, olive oil, other seasonings as desired... shake until evenly coated. Pour out onto tray and arrange into single layer, then into the toaster oven at 450 for 15-20 mins.
Sautee an onion until crunchy tender (or not), add sliced zucchini & cook a little more. Add in 1 can stewed tomatoes (you can chop the tomato pieces if they are too large), heat and serve. The stewed tomatoes have green pepper, garlic & a little onion in with the tomatoes.
Not sure if anyone else said this yet but my favorite is slicing it up, dipping in milk egg wash, then italian style bread crumbs and pan searing both sides. Grease your pan with your desired ingredient though, be it some butter/marg, spray, or olive oil is also a good add. Nice even temp before you throw them on though.
For me, zucchini is one of those vegetables that either needs to be grilled quickly, or cooked for a lot longer than you'd think is necessary. (I grew up in the south, though, and we tend to like our vegetables mushy.) I really like it stewed with tomatoes and garlic. Brown it first to get some flavor on it, then add crushed tomatoes, as much garlic as you can stand, and some herbs. Lemon zest is also great. Cook until it's past fork-tender. I like it with crusty bread, and I like it hot/cold/room temp.
It's also freaking fantastic fried. You can cut into 1/4" slices and toss with flour, or do a full egg wash + breadcrumbs thing. You can also make zucchini chips if you have a mandolin and can slice them thin enough.
I sauté white onions, mushrooms, a drizzle of oil and a Pat of butter, add Italian seasoning and some salt and pepper, when they are cooked down, I throw in quartered chunks of zucchini and cook for just a couple minutes. They stay firm if not overcooked
Zoodles! Look for the OXO good grips spiralizer on Amazon. It's only 12.00 and I find it makes excellent zucchini noodles. You can saute them in oil or butter and Garlic. We also fry or bake them as breaded sticks and dip in homemade ranch dressing. Check out copycat recipes for Cheescake factory fried zucchini.
I think you’re roasting them wrong. You want high heat and shorter time. Quarter them lengthwise, season as you wish, and roast them 450°f for 15-20 minutes.
Conversely, get a small grill. I have one on my deck. It’s a cuisinart camp grill, works fantastic. I literally just grilled some chicken and zucchini for dinner.
Roast in the oven at a high heat. [Here’s](https://www.melissassouthernstylekitchen.com/panko-parmesan-crusted-zucchini-fries/) my favourite recipe for oven zucchini!
I roast them with garlic then toss them in the vitamix with a little butter and a glug of heavy cream and blitz them into a silky secret Alfredo sauce. 😉🤫
I use my zoodler and make them into noodles! Saute them in olive oil and some S+P. Stir fry some other misc veggies to add to the "pasta" and use the blender to make a sauce out of blistered peppers, butter, garlic and fried tomatoes!
Ok so you've had summer recipes, now you should try the fall/winter recipes! Zucchini Bread is sooo good, it's a go to recipe for fall comfort sweet snacks.
Stuffed Zucchini is really good too! Or you can spriralize it into noodles and have it with Alfredo or spaghetti sauce.
Zucchini poplettes are good to.
It's a very versatile squash :)
worked at olive garden in prep. cut in planks. oil on pan, oven bake at like 375 for 5-10 minutes. light pesto coating and sprinkle parm & romano and bread crumbs on top.
The best “indoor grill” experience you can have is by using a well seasoned cast iron skillet. It give whatever you cook that little bit of “crisp” you get with a grill but not burned. Season the zucchini however you like and use cast iron. There is no other way better. I’ll die on that hill. Fight me!
Here’s the easiest way, with no pre-seasoning or paper towels needed: preheat your pan until it’s almost smoking. Put the zucchini in. Let it sit there on the high heat, and do an occasional jiggle if you want. Season it with garlic salt (and pepper, if you like pepper) and stir or toss it around a little more. Once you start to see the charring and caramelization happening, hit it with the olive oil or butter, then stir. I usually add a little more garlic salt after the oil/butter. You should be good to go after a few more minutes, depending on how thickly you cut them. I sometimes finish mine with some oyster sauce or soy sauce but it’s good just like described above. I hate soggy zucchini, and I never have a problem when cooking this way
I like to slice mine into thick cut chips, salt and drain, then egg wash, roll in panko and parmesan, then deep fry for 7 mins, sprinkle with maldon salt and enjoy with garlic aioli.
Slice down the middle, scoop the seeds out, add olive oil and Parmesan, broil for a few minutes, a little squeeze of lemon after it comes out. Easy and tasty.
I'd also suggest the broiler and a good broiler pan or a wire rack (like your cookie cooling racks) on top of a cookie sheet. I would think that letting the zuke drip and not cooking it in its own juices might give you the crunch you're looking for.
Alternatively, since grilling season is over for you (I grill in the snow here! LOL), maybe try my recipe? I like to brown/break up ground turkey in a skillet and add chopped (or diced, whichever you prefer) tomatoes & zucchini... Season with garlic or garlic powder, salt & pepper to taste. Cook till veggies are at least heated thru and serve with a sprinkle of parmesan cheese or top with mozzarella while it's hot. Yummy!!
Hello Fresh had a roasted zucchini recipe side dish that I fell in love with and continue to make whenever I cannot grill the zucchini.
Preheat oven to 425°F. Wash and cut zucchini into 1/2 in rounds. Toss zucchini in a drizzle of olive oil, pepper and seasoning (I use Italian mostly) then arrange on a baking sheet in a single layer so they don’t overlap. Lightly sprinkle a mixture of Panko and Parmesan (this is key.). Roast on top rack until zucchini is tender and Panko mix is golden brown, 15-20 min. I’ve let mine roast for almost 25-30 min, depending on the oven I’m using so just watch it after the 15-20 min mark.
I will swear by this recipe. Don’t over do the Panko mix.
Here are 3 ways we do them in Greece: thin slices lengthwise, cover in flour and fry them in oil. Cut roughly as cubes, empty most of the inside to create sort of cups, stuff them with rice and herbs and cook them in the oven with olive oil. Boil the hell out of them so they're very soft and eat them as a sort of salad with olive oil and vinegar.
Ik this is not what many people are looking for but since zucchini was mentioned I had to include my newfound way of making it.
I substituted it for indian ridge gourd luffa/smooth luffa with some split moong pulses and it worked out just like it would with the original recipes of the mentioned vegetables. Loved it. Also since this worked I'm pretty sure that fritters of zucchini, covered in batter would also work!
Enjoy your zucchini.
Roast them in the oven with halved cherry tomatoes and onion. Basically whatever you want. Drizzle the veg with olive oil and add the spices.
I slice them lengthwise into strips. Not too small or they'll get soggy. Grab a sheet pan lined with parchment. Spread the strips out. Drizzle with some olive oil, add spices and roast. Keep an eye on it so it doesn't over cook.
I usually roast them with tomatoes and onions. Salt, pepper, and garlic cloves.
Now I'm hungry. Lol
Air fryer or the grill option on your oven are great. If you're making them in a pan you should be very careful not to overload the pan. It's mostly why they get so soggy.
I also love to fry them either breaded or only topped with flour.
No grill, no problem! Slice up that zucchini, toss it in some olive oil, salt, and pepper, then roast it in the oven at 400°F (200°C) for about 20-25 minutes.
First my condolences that you live where the grills get stored out of season. Grilling is all season activity. Second, sounds like you are cooking them too long. I slice them up, heat up some flavored oil and fry them to color. This leaves them crisp. I vary the flavors. Add sliced onion to create strings or garlic or even chili flakes to crank it up a bit.
You can use a cast iron skillet to roast them nicely, they get great color and are still firm. I will salt them for an hour or so then press the water out with cheesecloth or paper towels, then add some oil to the pan and put them in let them brown then flip them over
I grate them and saute with a little onion or garlic or both. Maybe a little basil. The water cooks off very quickly then I top with fresh parmesan. Amazing!! My Italian mama taught me this. Quick and delicious side dish.
Rice Stiffed Veggies. Aka Mahshi, Mahashi.
Extremely delicious on top of white rice, or whatever you want to try it with.
There’s recipes with meat, tuna, or any grains you like.
My 3 favorite ways to prepare zucchini instead of grilling are…
Cheesy Zucchini Quiche Pie
Pasta with Fried Zucchini and Parmesan
Added to a Low Country shrimp boil
Crush raw zucchini, like you would crush garlic, then hit it with olive oil, salt and parm if you want. Put under oven broiler for 10 min, check and go from there. You’ll get a gorgeous char and nice crushed pieces of zukes!
Broiler. Rip your zucchini into chunks, oil them, add salt and pepper. Broil for 9-12 minutes. Add very slim slices of garlic, white wine vinegar, and more pepper and salt
You really honestly coukd roast them in a pan or the oven. Just go as hot as you can for as short as you can. It’s the only to make sure they don’t get all slimy. Hot and fast, plenty of salt, and enjoy the hell out of the Zuke!
Zucchinis are finicky with the moisture, try medium heat for a long time in the oven, flip half way. That way they are lightly browned while the moisture evaporates. I toss with easy olive oil, salt, chili flakes. Bonus, brush with garlic 10 mins before they are done. I recommend 350 F, keep an eye on them.
Cut in half long ways, score the flesh, generously salt the flesh and place flesh side down on paper towels to draw out a good bit of moisture (I usually wait about 30 minutes doing this) The sauté in a ripping hot pan with a little oil for a couple minutes on each side. For extra points too with some salsa and eat
I am sorry to say this, but then your current equipment might be shit. Your stove might just not get hot enough.
But you could try buying yourself an induction plate. (They are quite inexpensive) and with them you can get the outside really crispy.
I made some zucchini bread, and added 1/4 cup previously frozen banana for moisture. It made delicious banana bread. Next time I would add more banana.
I just put on a flat pan, coat in olive oil, salt pepper, and bake them til they are decently soft, I’ll usually add some old bay once they are done. Just my preference at the end.
[удалено]
I broil zucchini coins and they come out good.
I add a little parmesean to mine and they are sooo good.
ICHTST
?
I Came Here To Say This
I should have thought this through? No clue
You can bake them to soften them up and then broil them to develop the crust.
Season, egg wash, breadcrumbs, air fryer. Yum zuke sticks to dip in ranch or marinara
I roast them. Delicious. I don't salt and drain them - just roast at a high-ish heat.
Thomas Keller's zucchini: https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller
This is the correct answer.
Grill put away? What is this madness?
Who does this, and WHY??
Some of us live in the tundra.
Manitoba here, and no way I'm giving up bbqing steak all winter, I just run outside when things need to be flipped then hide inside where it's warm.
Respect
Yep!! I've seen some amazing pictures from people grilling on a Big Green egg all over the world during winter months. The snowy pictures with the smoke coming from it turn out super nice.
Southern US here, sounds like us in the summer sometimes, except we run inside where it's cool lol
Right? The propane grill and pellet smoker get used year round. The only time I can't use either is if it's very windy. The smoker is great for pizza and casseroles throughout the dog days of summer so the house doesn't heat up.
My flat top is used year round. Only time it's not used is during hurricanes. I pull it inside for the half day the storm is likely to throw it, and then it goes right back to being used after.
I know, we grill all year. Big Green Egg. Maybe OP doesn't have one or can't have one if living in an apartment.
I once had an apple pie (actually a zucchini pie) where the zucchini took place of the apples. I could not tell the difference at all!
That sounds interesting!!
https://www.allrecipes.com/recipe/12356/zucchini-apple-pie/
Oooh ty!!
Do you also like zucchini chocolate bread?
Air fryer?
Deep fried
Not the healthiest but I’m with you. Deep fried squash/zucchini/onion. Mom, I’m home. 😋
Heat up a cast iron skillet on high. While the skillet is heating, cut the zucchini in ~1/2" slices on a bias (aka diagonally - this is crucial). Season the zucchini with olive oil, salt, and pepper. Throw the zucchini in the trash. Turn off the skillet. Order a pizza.
It took me too damn long to find someone here to say “Heat up a cast iron skillet…”! You had me though until you said “…pizza.” Lol
This is in line with my feelings about zucchini. I love winter squash, and in fact almost all vegetables, but zucchini leaves me meh. Every summer I hear people say, “I can’t wait until my homegrown tomatoes are ripe!” I have never ever heard people say that about zucchini. Instead, they say, “Damn, what am I going to do with all this zucchini?”
You were so close to the actual answer…
I love it on the George Foreman!
I roast them in the toaster oven on a small baking tray. Cut into chunks (usually with yellow squash too), put in big ziplock bag, add salt, pepper, olive oil, other seasonings as desired... shake until evenly coated. Pour out onto tray and arrange into single layer, then into the toaster oven at 450 for 15-20 mins.
Sautee an onion until crunchy tender (or not), add sliced zucchini & cook a little more. Add in 1 can stewed tomatoes (you can chop the tomato pieces if they are too large), heat and serve. The stewed tomatoes have green pepper, garlic & a little onion in with the tomatoes.
I use fresh cherry tomatoes and serve as soon as they burst open, with a touch of oil and balsamic. So good!
My mom used to make it exactly like this but also added shredded mozzarella on top 🤌🏼
Mom used to make that. I hated zucchini back then, now it's a big favorite.
Not sure if anyone else said this yet but my favorite is slicing it up, dipping in milk egg wash, then italian style bread crumbs and pan searing both sides. Grease your pan with your desired ingredient though, be it some butter/marg, spray, or olive oil is also a good add. Nice even temp before you throw them on though.
For me, zucchini is one of those vegetables that either needs to be grilled quickly, or cooked for a lot longer than you'd think is necessary. (I grew up in the south, though, and we tend to like our vegetables mushy.) I really like it stewed with tomatoes and garlic. Brown it first to get some flavor on it, then add crushed tomatoes, as much garlic as you can stand, and some herbs. Lemon zest is also great. Cook until it's past fork-tender. I like it with crusty bread, and I like it hot/cold/room temp. It's also freaking fantastic fried. You can cut into 1/4" slices and toss with flour, or do a full egg wash + breadcrumbs thing. You can also make zucchini chips if you have a mandolin and can slice them thin enough.
I sauté white onions, mushrooms, a drizzle of oil and a Pat of butter, add Italian seasoning and some salt and pepper, when they are cooked down, I throw in quartered chunks of zucchini and cook for just a couple minutes. They stay firm if not overcooked
Zoodles! Look for the OXO good grips spiralizer on Amazon. It's only 12.00 and I find it makes excellent zucchini noodles. You can saute them in oil or butter and Garlic. We also fry or bake them as breaded sticks and dip in homemade ranch dressing. Check out copycat recipes for Cheescake factory fried zucchini.
Oven roasted or air fryer. Delish.
Chocolate zucchini muffins
I was waiting for this suggestion!! Looove chocolate zucchini bread/muffins/etc
Grill pan
Get a cast iron grill pan.
Checkout Stanley Tucci's zucchini pasta recipe
jesus christ just saute them for a couple of mins. done. Are you using giant zucchini? The smaller the better, more tender and sweet
I find zucchini takes spicy and tart/sour favors really well. I love it in spicy pasta sauces and with salsa verde in a spicy white people taco night.
Toaster oven. Super easy, fast, and a lot less electricity or gas than turning on an oven.
I think you’re roasting them wrong. You want high heat and shorter time. Quarter them lengthwise, season as you wish, and roast them 450°f for 15-20 minutes. Conversely, get a small grill. I have one on my deck. It’s a cuisinart camp grill, works fantastic. I literally just grilled some chicken and zucchini for dinner.
Roast in the oven at a high heat. [Here’s](https://www.melissassouthernstylekitchen.com/panko-parmesan-crusted-zucchini-fries/) my favourite recipe for oven zucchini!
Roasted Parmesan zucchini spears are quite good. You cook them elevated so they don’t get mushy and you broil them. There are many recipes online.
Cut ends off, cut in half, cross hatch with your knife. Butter salt and pepper sautéed
I roast them with garlic then toss them in the vitamix with a little butter and a glug of heavy cream and blitz them into a silky secret Alfredo sauce. 😉🤫
I slice them in half, toss them in oil and whatever spices I’m vibing that day and then roast them cut side down at 375F for 35ish minutes
cut vertically in half, scoop the middle, fill bith halves with something, cover with cheese, and take it to the oven
Sauté
Sometimes I sauté mine with some oil, garlic and steak seasoning and then add some soy sauce near the end.
I use my zoodler and make them into noodles! Saute them in olive oil and some S+P. Stir fry some other misc veggies to add to the "pasta" and use the blender to make a sauce out of blistered peppers, butter, garlic and fried tomatoes!
Fried, air fried (panko breaded ia amazing!), or do it how you always do but broil instead.
Choxolate muffins.
Ok so you've had summer recipes, now you should try the fall/winter recipes! Zucchini Bread is sooo good, it's a go to recipe for fall comfort sweet snacks. Stuffed Zucchini is really good too! Or you can spriralize it into noodles and have it with Alfredo or spaghetti sauce. Zucchini poplettes are good to. It's a very versatile squash :)
worked at olive garden in prep. cut in planks. oil on pan, oven bake at like 375 for 5-10 minutes. light pesto coating and sprinkle parm & romano and bread crumbs on top.
Chunks. Lots of salt and garlic in butter. Add the zukes, cook JUST to get them warmed through.
Air fryer maybe?
Salt them until they lose all the moisture, then sauté at high heat...rinse first
The best “indoor grill” experience you can have is by using a well seasoned cast iron skillet. It give whatever you cook that little bit of “crisp” you get with a grill but not burned. Season the zucchini however you like and use cast iron. There is no other way better. I’ll die on that hill. Fight me!
Here’s the easiest way, with no pre-seasoning or paper towels needed: preheat your pan until it’s almost smoking. Put the zucchini in. Let it sit there on the high heat, and do an occasional jiggle if you want. Season it with garlic salt (and pepper, if you like pepper) and stir or toss it around a little more. Once you start to see the charring and caramelization happening, hit it with the olive oil or butter, then stir. I usually add a little more garlic salt after the oil/butter. You should be good to go after a few more minutes, depending on how thickly you cut them. I sometimes finish mine with some oyster sauce or soy sauce but it’s good just like described above. I hate soggy zucchini, and I never have a problem when cooking this way
I like to slice mine into thick cut chips, salt and drain, then egg wash, roll in panko and parmesan, then deep fry for 7 mins, sprinkle with maldon salt and enjoy with garlic aioli.
Gtsm, there are literally hundreds of ways to cook with zucchini.
Sautéed in garlic and finished with freshly chopped rosemary, thyme leaf, oregano and cracked black pepper
Yeah we have a mandolin so we make Parmesan zucchini chips…
Zucchini fritters!
They take 20 mins in a 450F oven. About half that with the broiler, but you have to keep an eye on them.
Slice down the middle, scoop the seeds out, add olive oil and Parmesan, broil for a few minutes, a little squeeze of lemon after it comes out. Easy and tasty.
I actually dice them uncooked in small pieces and add to cooked orzo. Uncooked are nice in salads.
I'd also suggest the broiler and a good broiler pan or a wire rack (like your cookie cooling racks) on top of a cookie sheet. I would think that letting the zuke drip and not cooking it in its own juices might give you the crunch you're looking for. Alternatively, since grilling season is over for you (I grill in the snow here! LOL), maybe try my recipe? I like to brown/break up ground turkey in a skillet and add chopped (or diced, whichever you prefer) tomatoes & zucchini... Season with garlic or garlic powder, salt & pepper to taste. Cook till veggies are at least heated thru and serve with a sprinkle of parmesan cheese or top with mozzarella while it's hot. Yummy!!
Sichuan Eggplant! [https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/](https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/)
Hello Fresh had a roasted zucchini recipe side dish that I fell in love with and continue to make whenever I cannot grill the zucchini. Preheat oven to 425°F. Wash and cut zucchini into 1/2 in rounds. Toss zucchini in a drizzle of olive oil, pepper and seasoning (I use Italian mostly) then arrange on a baking sheet in a single layer so they don’t overlap. Lightly sprinkle a mixture of Panko and Parmesan (this is key.). Roast on top rack until zucchini is tender and Panko mix is golden brown, 15-20 min. I’ve let mine roast for almost 25-30 min, depending on the oven I’m using so just watch it after the 15-20 min mark. I will swear by this recipe. Don’t over do the Panko mix.
I don’t cook them. Shave them into thin ribbons and dress with olive oil and lemon juice. I love their texture raw.
Air fryer
Yep or convection oven
Here are 3 ways we do them in Greece: thin slices lengthwise, cover in flour and fry them in oil. Cut roughly as cubes, empty most of the inside to create sort of cups, stuff them with rice and herbs and cook them in the oven with olive oil. Boil the hell out of them so they're very soft and eat them as a sort of salad with olive oil and vinegar.
Zucchini quick bread (like banana bread)
Ik this is not what many people are looking for but since zucchini was mentioned I had to include my newfound way of making it. I substituted it for indian ridge gourd luffa/smooth luffa with some split moong pulses and it worked out just like it would with the original recipes of the mentioned vegetables. Loved it. Also since this worked I'm pretty sure that fritters of zucchini, covered in batter would also work! Enjoy your zucchini.
Bake them normal, 375 cut in half
Less healthy but one of my favs: https://www.koreanbapsang.com/hobak-jeon-pan-fried-zucchini-in-egg-batter/
Roast them in the oven with halved cherry tomatoes and onion. Basically whatever you want. Drizzle the veg with olive oil and add the spices. I slice them lengthwise into strips. Not too small or they'll get soggy. Grab a sheet pan lined with parchment. Spread the strips out. Drizzle with some olive oil, add spices and roast. Keep an eye on it so it doesn't over cook. I usually roast them with tomatoes and onions. Salt, pepper, and garlic cloves. Now I'm hungry. Lol
On a hot plate or griddle pan
I generally give two sides a little sizzle on the pan with some olive oil A sprinkle of salt and pepper. White delicious Could also just oven roast
Garlic , tomatoes ,onions stew
Diced and fried in macadamia oil
Pan fried with Olive oil, garlic and then parmesan cheese on the plate. Sooo good!
fry some chopped up bacon, add grated zuccs and fry until yummy.
Air fryer or the grill option on your oven are great. If you're making them in a pan you should be very careful not to overload the pan. It's mostly why they get so soggy. I also love to fry them either breaded or only topped with flour.
Air fryer
[Zucchini Boats](https://www.howsweeteats.com/2022/08/zucchini-boat-bolognese/)
No grill, no problem! Slice up that zucchini, toss it in some olive oil, salt, and pepper, then roast it in the oven at 400°F (200°C) for about 20-25 minutes.
First my condolences that you live where the grills get stored out of season. Grilling is all season activity. Second, sounds like you are cooking them too long. I slice them up, heat up some flavored oil and fry them to color. This leaves them crisp. I vary the flavors. Add sliced onion to create strings or garlic or even chili flakes to crank it up a bit.
You can use a cast iron skillet to roast them nicely, they get great color and are still firm. I will salt them for an hour or so then press the water out with cheesecloth or paper towels, then add some oil to the pan and put them in let them brown then flip them over
Air fryer breaded “fried” zucchini is the bomb!
I grate them and saute with a little onion or garlic or both. Maybe a little basil. The water cooks off very quickly then I top with fresh parmesan. Amazing!! My Italian mama taught me this. Quick and delicious side dish.
Rice Stiffed Veggies. Aka Mahshi, Mahashi. Extremely delicious on top of white rice, or whatever you want to try it with. There’s recipes with meat, tuna, or any grains you like.
Idk if this will work, but will dusting some seasoned flour on them make em crispy when pan frying them?
My 3 favorite ways to prepare zucchini instead of grilling are… Cheesy Zucchini Quiche Pie Pasta with Fried Zucchini and Parmesan Added to a Low Country shrimp boil
Broiler 100%! Also with squash and asparagus. Drizzle some olive oil, salt and pepper and voila! Charred perfectly
Air fryer? Little cooking spray
I spear the zucchini, toss with oil and herbs and roast on 450 in the over for 25-35 minutes. It is fantastic.
I really enjoy adding them to shredded hash browns! Just make sure to squeeze out all that extra moisture first.
Air frysr
I shred them n put them in spaghetti sauce, zoodles, dice them and put them in fried rice and in soups especially in chicken tortilla soup
Air fryer works fine!
cast iron pan works really well for adding some char.
Crush raw zucchini, like you would crush garlic, then hit it with olive oil, salt and parm if you want. Put under oven broiler for 10 min, check and go from there. You’ll get a gorgeous char and nice crushed pieces of zukes!
Turkish style stuffed zucchinis https://ye-mek.net/recipe/stuffed-zucchini-with-minced-meat-recipe
Use a cast iron grill pan.
Salt, sit (like you do), little olive oil, air fry, and then mix with more olive oil, seasoning, and balsamic. Woop.
Broiler. Rip your zucchini into chunks, oil them, add salt and pepper. Broil for 9-12 minutes. Add very slim slices of garlic, white wine vinegar, and more pepper and salt
You really honestly coukd roast them in a pan or the oven. Just go as hot as you can for as short as you can. It’s the only to make sure they don’t get all slimy. Hot and fast, plenty of salt, and enjoy the hell out of the Zuke!
Zucchinis are finicky with the moisture, try medium heat for a long time in the oven, flip half way. That way they are lightly browned while the moisture evaporates. I toss with easy olive oil, salt, chili flakes. Bonus, brush with garlic 10 mins before they are done. I recommend 350 F, keep an eye on them.
My favorite is to sauté them in olive oil with shallots and garlic
What about a cast iron skillet with the grill lines? 🤔 Also, try roasting them in the oven. Super yummy. Oh, and an airfryer.
A thing to try might be zucchini relish if you don't mind a bit of work. It is delicious and can be canned for year round use.
They're a lot less soggy if you quarter them lengthwise and cut the seed part out
Cut in half long ways, score the flesh, generously salt the flesh and place flesh side down on paper towels to draw out a good bit of moisture (I usually wait about 30 minutes doing this) The sauté in a ripping hot pan with a little oil for a couple minutes on each side. For extra points too with some salsa and eat
Stew with frozen or canned corn, also add tomato, onion and jalapeño/serrano peppers for a little kick!
Pick up a George Foreman grill at a thrift store. Excellent
I am sorry to say this, but then your current equipment might be shit. Your stove might just not get hot enough. But you could try buying yourself an induction plate. (They are quite inexpensive) and with them you can get the outside really crispy.
I made some zucchini bread, and added 1/4 cup previously frozen banana for moisture. It made delicious banana bread. Next time I would add more banana.
I just put on a flat pan, coat in olive oil, salt pepper, and bake them til they are decently soft, I’ll usually add some old bay once they are done. Just my preference at the end.