Braised zucchini

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Braised Zucchini | Cook's Country Braised Zucchini, Cooks Country Recipes, Time To Heal, Milk Street, Summer Produce, Country Magazine, America's Test Kitchen Recipes, Garden Veggies, Cooks Illustrated

We’ve all been scarred by slimy zucchini. We think it’s time to heal. To avoid overcooked, waterlogged, mealy zucchini, we brought it to a boil in a flavorful mixture of oil, water, basil, garlic, and pepper flakes. We then covered it and let it simmer for 8 minutes, just until it was fork-tender. Stirring it every 2 minutes ensured even tenderness throughout. We added tomatoes and finished cooking the vegetables uncovered to drive off excess moisture. Once reduced, the flavorful liquid ably…

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Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas) Pickled Cherries, Matzo Meal, Vegetable Side Dishes Recipes, Dairy Free Eggs, Small Tomatoes, Beet Salad, Healthy Delicious, Vegetable Sides, Zucchini Recipes

A popular Sephardic Jewish dish, cuajado, is made with just the zucchini flesh mixed with fresh cheese and matzo meal. This vegetable side dish recipe was created so the peels wouldn't go to waste. Serve as an appetizer or a side dish. Use any leftover zucchini flesh in stuffings, breads and muffins or just sauté with garlic in olive oil.

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