Indeed, as @bossybaby said, round zucchini. We picked this one a little too late as the seeds already started to get firm (but softened again on the grill). Next one will be picked when still smaller. Or Milady fill it with something nice.
Yes, I couldn’t eat it in one fell swoop although it was super tasty and tender – it just fell off the meat when I sliced it. I just slice the fat further and add it to a piece meat when eating.
I wish … or maybe not. I hear it’s a lousy business unless you’re the size of Heineken or so.
The backside of this Amboss Amber bottle looked just so much nicer than the front.
Heineken by the also showed up in my recent screening of some Dutch stocks, but I passed because of their somewhat unstable dividend. Otherwise it would be just about fairly valued at the moment.
I tried growing the round version for the first time this year. At first I was a tad disappointed when using them raw, as it seemed these have a somewhat thicker skin and are maybe not as tender. But that thicker skin and slightly firmer flesh makes them perfect for grilling. Especially if you are using a marinade.
Glad I gave the round version a try, and will definitely keep them in the zuchinni garden for years to come.
That’s exactly what my wife does with ribeye steak.
But how do you get that lovely colour? I’ve never been a fan of zucchini in any shape or form that doesn’t involve deep frying, find it watery, bland and always reducing the taste of anything around it.
Round zucchini has a higher sugar content and lower water content than the regular long one. Those commonly found in markets are about the size of a baseball. I slice them about 1+cm and marinate them. Wonderful!
Indeed, the round ones are less watery. Ditto for the yellow ones (at least the ones we grow).
Harvested all the ripe ones just now. They’re all a little too big. They grow like crazy in this weather … will have to check daily for the next batch to not grow this big.
Baked zuchinni ‘fries’. You’ll never think of zuchinni as bland or watery again.
Cut your zuchinni in spears or chips.
Dust each with a bit of flour.
Dredge in a well beaten and seasoned egg. (I’ve had good results with many seasonings - greek, italian, mexican, middle eastern, indian , asian - choose to go with the rest of the meal. , )
Roll in Panko.
Sprinkle a tad more seasoning if you wish.
Bake in a 200-220 oven for about 20 minutes, until golden brown..
Dip in your favorite sauces. (See the spice comment.)
Heavenly. Not particularily healthy, but heavenly.
@Slammer, we grew it in California decades ago as a heritage crop; I was thrilled to see it in the local Lidl about 4 years ago, and they’ve offered it every summer since.
Plus, I commented about some one else’s food choices (as did others) where this same person had started a thread on losing weight and then commented later on how their unusual ‘diet’ wasn’t working.
Don’t keep putting up snide comments about me (which you have done a few times) and not expect a response.
If I may and/or permitted, perhaps the greek oil and feta may be contributing … why? I had sent him a DM and the response was (which I realized later on) was full of ^%# rather than a simple straight answer … Peace …
It’s really funny, not ha-ha but peculiar but the Veg, in Italy is known as Zucchini which sounds German. It’s known as that in much of N. America as well. But here, in Romandee it’s Courgettes.
or so.
