drowning in zucchini? 3 recipes can help - gas grill with cast iron grates

It is not shameful to admit this: the middle
August may be summer and you raise your hand when it comes to zucchini.
Vegetables are the joy and annoyance of gardeners and chefs.
Because there are so many possibilities-
Bread, fritters, stuffed flowers and rolls.
Bain is because these plants never seem to stop growing until you start to focus on the green stuff and produce pumpkins almost uninterrupted.
Kate Warman, author of Mom 100 recipes and blogs, knows the pain.
"I feel like zucchini plants are starting to weave themselves into human shapes and they may come in and kill us while we sleep," she said . ".
"You need to bring your vegetable peeler and go out into the garden and show those zucchini who's the boss.
"We recruited workers and two other chefs who came up with some recipes that could help you with the huge zucchini plants.
The workers put forward new views on the classic Greek salad.
She stripped the zucchini into strips and stopped when she reached the shabby core.
Then she threw the paper.
Thin slices of lemon juice, lettuce, olives, onions, lemon zest, salt, pepper, olive oil, herbs, decorated with Feida cheese, roasted tomatoes and lemons. "[It's]
"It's a very modern Greek salad," she said . "
Italian culinary expert Julia de la Croce has struggled with an excessive number of zucchini in her garden for years.
She recommended a warm pasta mixed with fusilli, goat cheese and zucchini.
The vegetables are cut into the shape of a matchstick and fried to slightly yellow.
Then stir the zucchini with almost non-draining pasta, goat cheese, fresh basil and parsley.
"Goat cheese is rich in flavor, so it is really a nice foil to the mild sweetness of zucchini," she said . ".
"The little thing with goat cheese?
"If you want to fill the zucchini with some meat, Jay Bentley suggests iron --
Grilled zucchini and steak, Asian
Five Chinese fragrance.
Bentley is the author of "open range: steak, ribs and more from the land of the Sky.
He marinated the steak with oil, fresh garlic, soy, lime juice, spiced powder and sugar for a few days.
As he prepares for a barbecue, he has two sides of Sears steak in a hot cast --iron griddle.
He cooked zucchini in the same way.
"It's simple, it looks good, you know, and the best part is that you can throw away the zucchini if you don't like it," Bentley said . ".
Of course, you can also try to impose your zucchini on unsuspecting neighbors and colleagues. workers.
Instead of traditional cucumbers, the thin ribbons of raw zucchini provide subtle flavors and crunchy sounds.
The recipe was originally published in Huffington Post. Makes 4-
6 serving salads: 1 lemon, wash and cut into 1/2-
The skin is still attached in inches, but the seeds remove 1 tablespoon of olive oil Jewish salt from a medium zucchini and taste 1 pint of cherry or grape tomato, half-length sliding cross 1/2 cup sliding Vidalia onion1/2 cup Kalamata olives1/4 cup broken feta cheese: 1/4 cup crumpled feta cheese 1/4 cup red wine vinegar 1/2 teaspoon dry thyme1/2 teaspoon dry Oreo cheese 1/4 cup
Virgin olive oil Jewish Salt and freshly ground black pepper Preheat the oven to 375 degrees F. In a medium-
Size bowl, stir the lemon corner with a teaspoon of olive oil and a little salt.
Spread them at one end of the baking pan.
In the same bowl, stir the tomatoes with two other teaspoons of olive oil and a little salt, spread out and cut
In the rest of the baking tray, side down.
Bake for 20 minutes until the lemon turns golden and the tomatoes start to shrink.
Remove from the oven and cool to room temperature.
At the same time, take the zucchini and press it on the side of the zucchini with a vegetable peeler to pull down so that you can form a long, almost transparent one on the length of the zucchini
Continue to spin the zucchini so you can get a nice wide flat strip and be sure to stop before you get to the worn out core.
Place the slices in a large bowl and stir with long leaves and thin onions.
At this point, you can separate some lettuce, zucchini and onions, and sprinkle a little mutton stuffing before throwing the seasoning.
The rest is served with olives, roasted tomatoes and roasted lemon.
Sprinkle on 1/4 cups of shredded cheese.
When seasoning, use a fork to mash the feta with vinegar, Baili and oregano until it is fully mixed.
Stir in olive oil and continue to mash until smooth.
You can add a little water to get a thinner texture if you like.
Season with salt and pepper.
Pour the dressing on the salad, stir and serve.
This lovely recipe is quick and simple.
It is very important to use the small and tender zucchini instead of the overgrown zucchini
The skin and seeds of water meat.
The old zucchini is too wet to caramel when you fry them.
Keep some pasta cooking water before draining, and add pasta when stirring with sauce is also essential;
Fusilli needs to get wet to relax the goat cheese and get a good creamy texture and proper coverage.
4 to 6 extra 1/2 cups
Freshly squeezed olive oil 2 large cloves garlic, cut into thin slices, cut into 3 lb small zucchini, trimmed stems and skins, 1/4 cup fresh apartment cup of kosher food imported from Italy
Cut the parsley leaves into thin leaves 5 tablespoons of fresh basil leaves, cut into fine leaves fresh ground pepper in a large pan with high temperature, and boil the 5 quarts of water.
At the same time, in an extensive
Frying Pan at the bottom is enough to fry zucchini matchsticks, do not crowd, heat olive oil with medium temperaturelow heat.
Add garlic and stir until fragrant but not colored for about 1 minute.
Raise the heat to a high level, add the zucchini, then cook and stir frequently until about 8 minutes.
Remove the pan from the fire and immediately add goat cheese and 1 teaspoon of sea salt to mix the cheese with zucchini with a wooden spoon.
To cook the pasta, stir it with 2 tablespoons of Jewish salt in boiling water.
Depending on the cooking time recommended in the packing instructions, cook at high temperature and stir frequently until the pasta becomes delicious.
Drain the pasta and keep 1/2 cups of boiled water.
Add pasta and zucchini to the frying pan-
A mixture of goat cheese with parsley, basil and pepper.
Add a few tablespoons of cooking water or add more if needed to prevent the pasta from lumps and release the sauce.
Simple Cooking with low heat, mixed flavors. Serve at once.
Plan to use cast iron grill or grill on gas grill, preferably outside as there will be smoke.
The steak is about 4 lbs, about 3 inch thick 1 cup of uncooked long white or brown rice3
Fresh zucchini cut vertically to 3/4
1/4 cup sesame oil 5 clove fresh garlic crush or 3 tablespoons dry granules 1/2 cup soy sauce 1/2 fresh Lime Squeeze 3 tablespoons 5-
Spice powder 2 tablespoons of sugar sea salt, taste the flank steak in the refrigerator in a large plastic bag that can be re-sealed for 24 to 36 hours, turn once in a while and completely cover the meat.
About an hour before you're ready to cook the meat, take it out of the fridge and get it to room temperature.
Put the remaining marinade into the pan and use it after boiling.
Gently salt, slice the zucchini, then put it clean, place the baking pan directly on the burner, warm up at medium and high temperatures until a drop of oil smokes when it hits metal.
Put the marinade.
Covered meat on the grill, bake each side for about 5 minutes until the shell is formed. (
If the metal is not hot enough, it is better to have smoke. )
Lower the heat and cook for about 10 minutes until the internal temperature of the meat reaches about 120 to 125 degrees.
Take it out of the heat and let it rest under the foil for 10 to 15 minutes.
While the meat is resting, brush the zucchini slices with some preserved marinade and grill on both sides until they are a little burnt, but still a little dente in the middle.
To serve, slice the meat on the grain (1/4 inch)
Alternate slices of meat and vegetables and zucchini.
You can turn over the meat, but in order to work with tender vegetables, you have to cut the meat into thin pieces.
Sprinkle the preserved marinade on all foods, with rice and rice.