Janet Zimmerman
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thread 1/4
Cooking tip of the day: Another thing that salt does in cooking is to draw moisture out of food. You can use this to your advantage when cooking vegetables with lots of water, like zucchini. For beautifully browned, flavorful zucchini, trim the ends, then cut them in half lengthwise.
04:50 PM - Feb 21, 2024
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Janet Zimmerman
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thread 2/4
Cut into pieces about 1-1/2 inches long and peel a thin strip of the skin off the backs of the pieces (a serrated Y-peeler is great for this). Salt both sides heavily -- they should like like they're in the beginning of a snowstorm. Place cut side down on a rack over a sheet pan.
04:50 PM - Feb 21, 2024
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Janet Zimmerman
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thread 3/4
After 15 to 20 minutes, you should see water beading up on the surfaces and collecting in the pan. Rinse the zucchini thoroughly and blot dry. To cook, sear the pieces in an oiled saute pan (2-3 minutes per side) or brush with oil and broil on high until browned, flipping to brown the other side.
04:50 PM - Feb 21, 2024
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Janet Zimmerman
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thread 4/4
Serve with a squeeze of lemon. You can also let the zucchini cool, the cut into bite-sized pieces and toss in a lemon vinaigrette with grated Parm and toasted pine nuts or chopped almonds. #SpoutibleCooks #SpoutibleFoodies #cookingtips
04:50 PM - Feb 21, 2024
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NTropy Sellers
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In response to Janet Zimmerman.
yummmm!
04:53 PM - Feb 21, 2024
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