Braised zucchini

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Braised Zucchini | Cook's Country Braised Zucchini, American Test Kitchen, Donut Toppings, Milk Street, Country Magazine, Summer Produce, America's Test Kitchen Recipes, Garden Veggies, America's Test Kitchen

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) Squash Ideas, Beet Salad With Feta, Rice Main Dishes, Gluten Free Paleo Recipes, Zucchini Dishes, Pickled Cherries, Stuffed Vegetables, Cozy Recipes, Shabbat Dinner

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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