Zucchini, also called Italian squash, is a summer squash that is available year round. The term summer squash refers to the fact that the entire squash can be eaten (where a winter squash has a tough shell that is discarded). Many markets will sell small zucchini (four inches long) under then name "zucchini" while selling the more mature larger ones as "Italian squash". Both are the same variety, but at different maturities. The smaller zucchini tends to be more flavorful and is easier to cook. The larger zucchini have larger seeds and seed cavity. This makes it easier to over cook the zucchini into a mushy consistency.
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While the grill was heating, I washed the two zucchini that I had (about eight inches in length each), chopped off the ends, and discarded them (the ends, not the squash). I then cut the zucchini lengthwise twice and chopped into quarter inch sections. I cleaned about 4 ounces of button mushrooms (cremini would probably add more flavor to the recipe, but this is what I had on hand) and sliced them. I grabbed a french shallot and minced about one tablespoon worth.
After running outside and slapping my New York steak on the grill (with celery salt, table salt, and white pepper), I came back in and heated a skillet with one tablespoon olive oil. When the oil stated to shimmer, I threw in the minced shallot and kept it moving in the pan until evenly browned.
Turning the heat to medium-low, I threw the sliced mushrooms on, tossed them so the oil evenly coated them, and went outside to flip the steak. Upon returning, I sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms. After a few seconds, I tossed them again so the other sides would brown a little. Once a decent amount of liquid had evaporated from the mushrooms, I added the chopped squash to the pan, sprinkling on an additional dash of salt. I also went outside to move the steak to the lower heat side of my grill to finish.
Turning the heat back up to medium-high, I allowed the squash to cook, tossing them every ten or fifteen seconds. (At one point, I went outside to remove the steak from the grill and let it sit for the juices to redistribute.) Once some of the zucchini picked up some brown caramelized bits, I turned off the fire and poured the vegetables into a bowl.I took the bowl, walked over to Tina, and held it close enough for her to smell. She joined me for dinner.
Sauteed Zucchini with Mushrooms (serves two)
| 1 lb. zucchini, chopped | sautee (med-high) | ||
| 4 oz. button mushrooms, sliced | cook (med-low) | ||
| 1 Tbs. minced shallots | brown | ||
| 1 Tbs. olive oil | |||
| 1/8 tsp. kosher salt | |||
| 1/8 tsp. kosher salt | |||
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Thanks for the recipe!
-aditi
http://spiceroute.blogspot.com/
The only problem I seem to notice is the ingredients. Sometimes I don't know what they are based on its (english) name.
Allow me a suggestion: post more photos of the ingredients before chopping them. Thanks.
Which ingredients are unclear? Let me know which ones you don't know, so I can get an idea of which ones to watch out for. I'll try to take more ingredient pictures as well.
Thx for the recipe and I do find the pictures in general are most helpful, keep up the great work.
Great idea with the veges...
Perhaps if I devoted a section of the site to ingredient pictures... Sort of an ingredient picture dictionary.
I could go to the market and start taking pictures there - let's see if tey get mad and kick me out.
A lil tip if I may.
Try a robust marinade to flavor your vegetables, cut them large enough,grill them and then cut them up to the size in your pics..
yummy...
Sincerly Chef JavaDan
Unless...
...[thinking]...
... there could be a conversion chart for ingredients, with your ingredient photos on the left, and then their names in columns of several languages to the right...
Ooh! More charts.
Though it does sound like a lot of work. But I bet people would be willing to contribute.
Cheeni
Coolcat,
http://www.iwork4self.com/summerrecipes/summerrecipes/
in english we call them courgettes ;)
Anyone know of a "vegetables of the world" website with some nice pics and descriptions?
Thank you for sharing!
I make something similiar but baked.
Slice small zucchini into 1/4 pieces and dump into greased casserole. Sautee quartered mushrooms in olive oil/ butter until lightly browned, add freshly ground black pepper and (essential) ground cardamom, and continue to fry until just begininning to release juices. Spread mushrooms over zucchini. Top casserole with grated tangy white cheese (in Mexico I use Manchego, Monterey Jack would work in the US) and bake for 20 minutes until cheese is bubbly and zucchini are just tender.
Quantities vary on numbers being served but this dish always goes fast so make a lot.
Also, as I live in Mexico, I've compiled a fairly comprehensive list of English-Spanish ingredient translations (particularly spices), if anyone is interested.
That looks like eggplant, not zuchini. Please correct me if I'm wrong.
Looks great, though! :)
It does look like eggplant. But, it's zucchini.
Your recipe is on tonight's menu, along with grilled chicken, roasted red potatoes, and purple cauliflower (given to us by a friend). Yum! Can't wait!
Thanks for the great recipe.
Could someone please show me a picture of what kind of zucchini is used for making the sweet zucchini bread.. I made some yesterday and i used short thin style ones ...well the bread turned out terrible it was dry and not very sweet..i used a recipe that had excellent reviews .. i usually have no problem with recipes so was wondering if it was the type of zucchini i used... Would appreciate any help..
Thank You
Could someone please show me a picture of what kind of zucchini is used for making the sweet zucchini bread.. I made some yesterday and i used short thin style ones ...well the bread turned out terrible it was dry and not very sweet..i used a recipe that had excellent reviews .. i usually have no problem with recipes so was wondering if it was the type of zucchini i used... Would appreciate any help..
Thank You
very unlikely to be the zucchini's fault. certainly there are different strains of zucchini, but the big ones are just the little ones all grown up. they'll get to baseball bat size if let go....
smaller one have few/smaller/more tender seeds and those should work quite well in a zucchini bread.
I would suggest starting a new thread / message about the problem and post the list of ingredients used for that recipe. perhaps that would shed some light on what may have gone bump in the night . . .
Start with a very hot pan and a very high flame. Add a substantial amount of vegetable oil, (Sorry, you can't use olive oil; it will burn. You can can substitute up to 20 percent of the vegetable oil with olive oil, but beyond that is pushing it. Another good alternative is clarified butter.) more than you think you'll need; the mushrooms will soak it up. Once you see very faint whisps of smoke floating out of the pan, or when a drop of water spatters loudly and evaporates quickly, add the mushrooms. Don't stir them, just let them cook for a little while (the time varies depending on the volume, but it would be measured in seconds). Check the underside of a few to see if they're browning. If so, stir them around in the pan and then let them cook undisturbed again. Once browning begins anew, push the mushrooms to the edges of the pan, add a little more oil if needed, and add the zucchini. Don't stir them, just let it ride. Now would be a good time to add salt and pepper, if you're into that sort of thing. Again, check the zucchini after a little while to see if the zucchini is browning. If so, add the garlic, reduce the heat to medium, and stir everything together. Continue to cook the veggies, stirring occasionally, until the zucchini is cooked al dente. It should be firm, but not raw. If I were you, I'd finish it off by blasting the heat again and hitting it with a teaspoon or so of white wine, not too much though; you want to be able to taste the vegetables, not the wine.
Enjoy.
My only substitution is that I use one zucchini and one summer squash for a little color variety.