I had some zucchini in the fridge last week that I needed to cook before it went bad, and was having trouble coming up with something to do with it. In the end, I tried something new, and the results were well received.
I used a Julienne peeler to peel the zucchini into strips. You know, one of those things you think looks cool when you buy it but that rarely gets used?
I had three zucchini, so I peeled them all. Then I salted them with sea salt, and put them in a strainer to drain for about 15-20 minutes.
After that, I put the zucchini in a dishcloth, and wrung it out over the sink to get even more of the water out. Squash are very “watery” veggies.
I dipped the zucchini strips in a mixture of half flour/half corn meal and coated them well.
I heated some oil in a saucepan on medium-high heat. (I also added a few cloves of garlic to infuse the oil). I cooked the zucchini strips in batches several minutes at a time.
And then drained them onto a plate with a paper towel on it to soak up the grease.
For not having made these before and not having a recipe, they were quite good. The kids (well, two of them) gobbled them up. Next time, I’ll have to use more than 3 zucchini. These didn’t stretch very far.