Pan-cooking zucchini keeps the flavor of the squash fresh and doesn't take much time or talent. Boiling the zucchini in a pot can make it mushy and steaming doesn't add any flavor. If you can slice and saute, you can cook zucchini in a pan. As an added bonus, the thin skin of t...
The high-heat of grilling is a perfect method for cooking zucchini. No need to salt and drain it. The outside crisps up nicely while the insides remain firm. Fire up the grill and follow this simple steps for basic, grilled zucchini: Slice zucchini in half lengthwise. Add zucchini to ...
We let the oven work its magic to turn sliced zucchini into crispy, delicious little things. Here’s how to make them: PrepPreheat the oven to 225F and line a baking sheet with parchment paper. Slice paper-thinUsing a mandolin or chef’s knife, thinly slice the zucchini into ⅛-...
Dice the zucchini into bite-sized like Air Fryer Zucchini. To use this recipe to make baked zucchini chips, cut the zucchini into thin (1/4-inch-thick coins). Bake at 350 degrees F for 15 minutes. If you go the zucchini chip route, be sure to give the slices plenty of room on the...
First, prepare the zucchini. Use a peeler to slice the zucchini into thin slices, then arrange them in a single layer on a parchment lined baking sheet. Then bake at 350 for 5 minutes. This prevents the final result from being too watery. (Keep the oven on when you are done). Defrost...
Allow steak to rest for 5 minutes before slicing. Slice steak thinly against the grain. Serve with chimichurri sauce. 4. Oven-barbecued skirt steak The final steak recipe takes us to the good ole’ barbecue flavors of the South. Instead of grilling or smoking this cut, theskirt steakis rub...
How to Freeze Zucchini If you’re notgrowing zucchini, start now! It’s delicious and easy to store. Zucchini can also be frozen and stored and makes a fantastic addition to winter soups and stews or fresh side dishes throughout the year. Much like summer squash, zucchini has high moisture...
This 3-ingredient Instant Pot Peach Jam is made with no pectin and no cornstarch. It is ready in under 25 minutes and can be stored.
Cut a shallow X:Using a sharp knife on the bottom of each peach, slice the skin in a shallow X pattern. This step allows for expansion whiles the peaches are blanched. Blanch the peaches:Carefully lower peaches into boiling water for 30 to 60 seconds or until skins start to split. ...
Summer squash (yellow, crookneck, or zucchini)- crunchy, watery, sweet, a drop creamy (raw, grilled, or dry fried). Spinach/kale/swiss chard- leafy, slightly bitter. Beets- sweet, crunchy if raw (grate or cut thin slices if using raw and use sparingly, otherwise it'll make the salad...