Photo: Ono Kosuki

What flavors go well with zucchini?

What Goes Well With Zucchini? Herbs and Spices: garlic, basil, oregano, parsley, pepper, salt, thyme, cinnamon, ginger. Produce: lemon, onion, tomatoes, mushrooms, sweet bell peppers, corn, eggplant, Dairy: feta cheese, ricotta cheese, goat cheese, yogurt. More items...

producemadesimple.ca - What Goes Well With Zucchini? - Produce Made Simple

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What Goes Well With Zucchini?

Herbs and Spices: garlic, basil, oregano, parsley, pepper, salt, thyme, cinnamon, ginger

Produce: lemon, onion, tomatoes, mushrooms, sweet bell peppers, corn, eggplant,

Dairy: feta cheese, ricotta cheese, goat cheese, yogurt

Sweet and Savoury: olive oil, vinegar, salmon, eggs, shrimp, quinoa, rice, chicken, pecans, chocolate

Classic Zucchini Flavour Pairings Include:

Zucchini + basil + Parmesan

Zucchini + red peppers + eggplant + onions + tomatoes

Zucchini + olive oil + salt + pepper + oregano

Zucchini + feta + lemon + olive oil

Zucchini + cinnamon + chocolate

Zucchini Serving Ideas:

If you have access to a spiralizer, you can cut zucchini into noodles (or “zoodles”) to use as a raw pasta for a lightened “pasta” dish. Zoodles can be eaten raw, or quickly blanched for a softer texture. You can serve the zoodles like spaghetti with any sauce you like, or with shrimp and pesto like in this zucchini zoodle recipe. Try roasting zucchini with mushrooms, sweet bell peppers, eggplant, and onion and serve as a side dish. Zucchini is also great in a ratatouille (also baked), a frittata, or mixed into fritters for breakfast. Zucchini is delicious grilled, served on its own with some olive oil, salt and pepper, or chopped into a grilled veggie salad. Sneak some more veggies into the meals you prepare for your kids by hiding it in zucchini chocolate cake or brownies. They won’t even notice as zucchini simply adds more moisture to baked goods without weighing down the batter This recipe for sautéed zucchini with feta and oregano is delicious, and it makes the perfect summer side dish – plus it can be cooked in no time flat. Zucchini Parmesan-crusted chicken is a 3-ingredient dinner the whole family is sure to love. Fried zucchini blossoms have a tender, mellow flavour to them that turns into a succulent treat when lightly dredged in a bubbly batter and fried to a crisp. Zucchini crust pizza forms a sturdy gluten-free base for all your favourite pizza toppings. Go for crumbled sausage and feta or keep it simple with tomato sauce and mozzarella with a little extra grated zucchini sprinkled on top.

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Why do you salt zucchini before cooking?

Vegetables with high water content tend to become mushy and bland if they aren't rid of excess moisture before cooking. To do that, you need two things: salt and time. Salting these watery vegetables draws out extra water and flavor molecules.

americastestkitchen.com - Why You Should Salt Watery Vegetables Before Cooking

1. Use ½ to 1 teaspoon of salt per pound of vegetables.

When it comes to salting vegetables, we prefer kosher salt. It clings to the vegetables better than table salt and is also easier to distribute during the salting process. (And take care not to oversalt your vegetables—you just want to remove the excess water, not encrust the vegetable in salt.) 2. Toss veggies in a colander set inside a bowl and let stand for 30 minutes to 4 hours. The draining time depends on the type, size, and cut of the vegetable, but after 5 to 10 minutes, you will notice liquid pooling on the surface of your veggies’ cut surfaces. (That’s food science in action, folks!) Some recipes, like our Cherry Tomato Salad with Mango and Lime Curry Vinaigrette, reduce and season the leftover liquid into a flavorful sauce.

3. Pat dry (don’t rinse).

Sandwich the drained vegetables between two thick layers of paper towels and press to remove excess moisture. They will have shrunk a bit from moisture loss, but they will have more flavor.

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