Yes! Growing up My mom Never wasted anything from the zucchini. We would help her core the zucchini and stuff them along with the grape leaves. The insides of the zucchini were the. Sautéed with onions and garlic then drizzled with Olive Oil it made the Perfect dip! It was definitely a crowd pleaser. Check my post on Instagram i have a picture of it :) Layaliscatering :)
Yes! Growing up My mom Never wasted anything from the zucchini. We would help her core the zucchini and stuff them along with the grape leaves. The insides of the zucchini were the. Sautéed with onions and garlic then drizzled with Olive Oil it made the Perfect dip! It was definitely a crowd pleaser. Check my post on Instagram i have a picture of it :)
I’m in the same predicament! I made stuffed zucchini last night and kept the flesh I removed and wondered what to do with it. I found this recipe after doing some googling https://www.plantbasedfolk.com/zucchini-flesh-lib-el-koussa-recipe/ A Lebanese friend of mine also suggested two other ‘recipes’ she does with the leftover flesh: - fry it off (making sure it’s well drained) then add eggs to make an omelette/ frittata. You could probably add onion or other veg too. - boil the flesh, drain, then drizzle with a little olive oil and lemon juice and season, and serve as a side dish or as a ‘dip’ for Lebanese bread (sort of similar to the the recipe link above)
I second what amysarah says; I mix the pulp into whatever I stuff the zucchini with and it's delicious! Zucchini pulp, tomato, onion, garlic, and a little Italian sausage are my go-to filling. Top it with herbed, parm-y bread crumbs- yum!
I second what amysarah says; I mix the pulp into whatever I stuff the zucchini with and it's delicious! Zucchini pulp, tomato, onion, garlic, and a little Italian sausage are my go-to filling. Top it with herbed, parm-y bread crumbs- yum!
Shred and make zucchini bread, muffins, or brownies, or try zucchini pancakes. Add to cubes to ratatouille. Cube and sauté until tender and stir in some pesto for a side dish. Cook and blend into cold zucchini soup. Shred and add into a meatloaf for moisture.
I use a mandolin and make zucchini pasta with butter, fresh lemon juice and finish it with grated parm. So easy and delicious. Or, I make the ribbons into a salad or my favorite I make Zucchini soup!
I halve zucchini lengthwise and scoop out the center to form a sort of boat to stuff. If by inside you mean that pulp, I just chop it up and add it to the mix. (My recipe is here and has pix to illustrate, if that helps.) So, like sexyLAMBCHOPx said, the innards can be incorporated into stuffings, pancakes, zucchini bread, baked pasta, purees, etc.
I was gonna add mine into the meat mixture but I've already added rice, so I've got plenty of mix. I'm looking for ideas on what to do with just the pulp. Getting some great ideas!
Actually there is a tool for just this purpose. It's called a spiralizer. Some are manual and some are electric. I have the KitchenAid model which is a multi-tasker. It peels and cores as well. But whichever you choose you can peel a fat zucchini and turn the flesh into "spaghetti". It's excellent raw in cold salads or you can cook it in olive oil or butter.
You could take the insides and combine with cheese and herbs and make zucchini pancakes, meatballs (add an egg) or a stuffing type concoction in muffin tins.
I made zucchini enchilada boats, now I all I have left is the inside of the zucchini. Trying to find a recipe that doesn't use the whole zucchini, just the inside
If the Zuchs are big enough for this sort of treatment, the middle is far past it's prime. You could use it in soup, I suppose- I'd compost it, myself.
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A Lebanese friend of mine also suggested two other ‘recipes’ she does with the leftover flesh:
- fry it off (making sure it’s well drained) then add eggs to make an omelette/ frittata. You could probably add onion or other veg too.
- boil the flesh, drain, then drizzle with a little olive oil and lemon juice and season, and serve as a side dish or as a ‘dip’ for Lebanese bread (sort of similar to the the recipe link above)
https://food52.com/recipes/23071-jennie-cook-s-zucchini-butter