5 SURPRISING Zucchini Dishes From Around the World 🌎🤯
ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Thank you so much to Lindsey, Henar, Bar, Rosita, Vita, and Rose for sharing your dishes with us!
The artist behind me is Maxine McCrann! Check out her page on my website:
www.beryl.nyc/index.php/maxin...
My other episodes I mentioned!
Watermelon: • 6 Ways to Use the ENTI...
Pickles: • I Made 5 Pickled Foods...
RECIPES
Zucchini Pie: www.beryl.nyc/index.php/2023/...
Noquerones: www.beryl.nyc/index.php/2023/...
Anginara: www.beryl.nyc/index.php/2023/...
Scapece: www.beryl.nyc/index.php/2023/...
Koosa Wu Beidh: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro
00:15 USA Zucchini Pie
03:45 Trying Zucchini Pie
05:48 Spanish Noquerones (Pickled Zucchini)
08:40 Trying Noquerones
10:51 Jordanian Koosa Wu Beidh (Zucchini with Eggs)
13:20 Trying Koosa Wu Beidh
15:47 Israeli Anginara (Zucchini & Tomato Stew)
19:11 Trying Anginara
21:07 Italian Scapece (Fried Zucchini Salad)
25:21 Trying Scapece
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Beryl Shereshewsky
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I'm sure when you filmed this, you didn't know how meaningful it would be to see a Jewish woman lovingly make and eat a Palestinian dish. May peace come to the Middle East 🙏 ☪️✡️🕊 - it is long past time. Blessed are the peacemakers.
I search for this comment because I was about to post the exact same thing. Well said.
@@deedeewells1152 I assume you mean the Israeli children kidnapped by Hamas... After Hamas stabbed and beheaded most of the other Jewish kids they found....
Palestine remains in our hearts ❤
Yes!
🙏🏼
The lady from Jordan said such a beautiful thing to not see vegetables only in a fancy way and throw away what doesn't look pretty on the plate but reduce waste. ❤
I agree, we need to teach our next generation to cook even the simplest of healthy meals. It would lower health risks like diabetes a great deal.
In Piemonte (west-north Italy) the same dish is made just using sage instead of mint.
As someone who grows zucchini every year in her garden, I needed this. We always have an over abundance and I am always looking for new recipes! Normally, because they are so prolific, we will either prep them to be used in stirfry or soups, spend a day batch-cooking zucchini bread, or make a version of eggplant parm out of them; all for the freezer.
You should research our Arabian Zucchini dishes. Like Kousa wa beidh we have so many other zucchini dishes too, especially ones that require a POT-full of zucchinis. It's called Mahashi, or also stuffed Zuchini with (basmati) rice, ground beef, parsley, and some other stuff. Depending on the type its cooked in tomato soup or with yogurt on the side.
Oh I love those stuffed zucchini, you use the pale ones, yes?
We also grow zucchini and have an abundance every year…I try to pick them when they are smaller so I don’t have more than I can use up during the year and ofcourse, I pick the male flowers, stuff them and dip in a kind of (Italian) tempura batter, and fry, they’re delicious!
In Poland, we also make pancakes out of zucchini if they are more available and cheaper than potatoes.
US here… my family has acquired a handful of different zucchini pancake recipes over the years! All of them use different binders and flavorings and all are sooooo yummy!
Same in Bulgaria :)
Zucchini pancakes hold a special place in my heart 🥰
My mom loves these, but more for health reasons. But we have been eating them for years. I consider them normal now. I grew up eating them.
My Chinese family does this too!
We all sat as a family, as we always do to watch. We were so excited. We loved all the recipes. Even if they’re not exactly our cup of tea we love the stories and history around them. Thank you for including our recipe. It’s truly special for us. I hope lots of people do try it. You are a unique and under valued star Beryl.
She pretty valued not under valued
Beryl, next time get the Pillsbury Ready Pie crust. It is in the refrigerator section (not frozen) in a red box. It. comes with a top and bottom crust. Get a deeper pie pan and shape to fit. It's basically foolproof and is very tasty. I usually make my own crust but this works very well when you want quick, easy, and no big clean up.
Peebs also sells a frozen deep dish version. It’s a little better.
Yep, and they make "deep dish" size ones that are ideal. I'm not bad at baking, but pie crusts from scratch are so finicky, I tend to fall back on the premade ones.
@@KittleKattle22ive never had a hard time with them. Just make sure not to overwork them
Some store brands have Deep Dish Pie Crust.
Orinoque Orchards makes a really great frozen crust, in both regular and deep dish versions. Very flaky, and much better than other brands I've used (side by side comparison baked at the same time). It was my Aunt's secret weapon at Thanksgiving, when she made that huge fantastic meal for all the family, from scratch, mostly by herself, in her tiny little kitchen. Her pies were amazing, too. That was the only brand she'd use.
I made the zucchini pie it came out like the silkiest, fluffiest quiche. I used Dijon mustard and added gouda. I mixed 2 tbl flour into the vegetable mix in the skillet and add the same amount of milk to the egg cheese mix. It would be a stellar brunch dish with Mimosas olives and some good bread.
Oh you definitely need to try Lebanese "koussa bi laban" - zucchini stuffed with rice and ground meat, and cooked in a thick garlicky yogurt 🤤
Love that dish
‘Courgette in white sauce?’ I’m Jewish and only know some Hebrew so sorry if I’m wrong about the similar word lavan
‘Courgette in white sauce?’ I’m Jewish and only know some Hebrew so sorry if I’m wrong about the similar word lavan
@@solo-mons I think it's similar, yes. In Arabic, laban is a yogurt made from cow milk, I'm guessing lavan is the same
@@samiahonein7050 I was asking because lavan in Hebrew means white! Who knows- maybe our Aramaic speaking ancestors saw yoghurt and were like “that stuff’s white! Let’s call it lavan/laban,” and then the name stuck lmao
My favorite is having steak and zucchini. Cook the steak, then use the leftover steak juices to cook the zucchini with a bit of garlic. I even managed to convert non zucchini lovers to rave over it.
This sounds so good. Of course, after 2 heart surgeries just last month, I'll have to do this on a special occasion. I have never craved red meat more. 🤣🤣🤣
@@samim6809 So sad to hear that! I hope you're doing well! I wonder if grass fed and finished beef would be better for you, I know the meat and fat are much higher in omega 3 in grass fed than traditional beef which is high in omega 6 due to their feed.
@waterjade4198 maybe I'll use that as reasoning with the doctor. Lol. I'm only 56, but both men and women in my family have heart issues, and most passed before 60. I'm lucky they have new technologies to treat me. Well, back to my Mediterranean diet. 👋
I do the same with brussel sprouts - I make my steak in a cast iron pan, then cook the greens (broccoli, sprouts, zucchini) in the pan juices and finish with butter - yum!
Sounds great
This was awesome!! US grocery stores generally only sell baby zucchini. The skin is tender and the seeds are tiny. If you grow your own the larger they grow the more robust they become and seeds get bigger and it can become slightly bitter.
When I was a kid, we always seeded zucchini because the seeds were what gave the bitter taste. Also, the seeds were known to cause stomach gas and burping. I'm not sure if that is the case now since they have been modified so much.
Absolutely. The zucchini I get from the Asian grocer are 3 times the size of the ones I get at the regular supermarket, with much bigger seeds and thicker skins.
The zuccinis I grow in my garden have more of an eggplant shape and have lots of watery stuff and seeds inside eben when they're small
I wonder what variety the zucchini from American grocery stores usually are. I grow several varieties in containers because they are so versatile and grow so quickly. 50 days or 55 days more or less. I succession plan different varieties because the pest pressure is so heavy on this. If you have a bucket of dirt you can grow zucchini and be eating a lot of zucchini.
We called the gigantic end of summer zucchini ‘bread squash’ because we’d peel, de-seed, shred and freeze for zucchini bread in the winter.
I’m kind of cracking up when Beryl says they are tasteless! Lol! The infant zucchini in the store are mild and tender and little to no seeds. But the HUGE home grown ones are tastier (minus the seeds and skin.
My favourite zucchini dish is mücver. It is like a hashbrown but with zucchini instead of potatos. You grate the zucchini, mix it with eggs, flour, salt, pepper and dill. I always add a pinch of baking powder and a splash of carbonated water to it. Then you bake it like hashbrowns.
I often serve it with rice and as sauce greek yoghurt spiced with garlic, herbs and lemon.
OMG that sounds fabulous! Just started to check out recipes online.....
Oh yes. I Love these too. Here in Berlin they often sell them at the Turkish restaurants and supermarkets and I love them. I also like to make them myself.
I shall give that a shot, thx!
dude, i love this new format of filming, seeing your struggle is gorgeous, Beryl, you are golden!
Thank you! I think it’s helpful to see I’m just a girl cooking and not a chef and to show some of my mishaps along the way but that you can still find success without being professional!!
Its a lot of fun watching Beryl fool around in the kitchen!
@@BerylShereshewsky you also do the same commentary that’s in my head. Like that doesn’t seem right. I’m going to do this. No let me follow the recipe. Sure cilantro and parsley are the same.
I had something like the zucchini ribbon salad at *fancy restaurant name redacted*. It wasn't on the menu, but they gave it to me because I was allergic to one of the sides (eggplant) and they wanted the plate to be complete. It was a revelation. I'm definitely going to have to make this at home.
I love your videos and they bring such peace. I love how you include your subscribers and expose us to so many new cultures through their cuisine 🧡
It's so easy to get caught up with media narratives and honestly this show even helps me stay grounded that we are all just people and really are not so different
What I love about most of the recipes on this channel is that they are all so accessible, as a person who experiences a lot of depression, cooking and healthy eating is out of my reach alot of the time but these recipes seem attainable and affordable. There have been several times in the past year when I was too unwell to cook and watching your channel inspired me to cook something new and feel connected to others in the world. Beryl I would love to see an episode on what people cook for themselves when they are depressed/low energy. Thank you so much, your videos are truly treasure chests of peace and goodness.
It is exactly like you said: in Lebanon, we eat Kousa w Beidh mostly when we have leftover zucchini (usually the inner part that was scooped out to make stuffed zucchini). A lot of our dishes come from the humble background of a zero-waste culture and you represented that so well, haha♥
I grew up in a home where there so often was not quite enough food. My mom was an expert at not wasting anything, and I was so happy to see the leftover zucchini go into the next dish. And I can't wait till the no-food-waste episode that you mentioned.
These all looked great, Beryl. Thanks for all you do!
Lol! That drawer exists in every kitchen!! I agree with your assessment of US veggies vs others grown outside the US. I lived 3 years in Spain and the fruits and veggies were so amazingly good and flavorful!!!
honestly they are better if you buy them at open markets or farmers' market. usually those were picked ripe within the last couple days. mass-produced food are picked unripe and ripened at the warehouse instead.
Hey Beryl, both Billy Joel and I were born in Oyster Bay Long Island, and as a teenager, he would sometimes practice a few houses down from my friends house in West Islip Long Island. We'd knock on the door and ask to meet him, and the answer was always no. So one night we waited until 3am, and he was leaving, so we ran up to him, and he was very cordial, friendly and nice, and was laughing about how much we tried to meet him. He gave All 5 of us a man hug and was gone. One of the best memories I'll ever have. He was a really good guy that night.😊
FYI you can use huge, overgrown zucchini to make a mock apple pie. It’s delicious and a wonderful use of those hidden fruit that get away from you 😅
Oooh, I'm intolerant to apples and would love to give this a try. Does the zucchini get very mushy? Any good recipes much appreciated.
@@captain_rae I didn’t find it to get too mushy. I don’t have a specific recipe but I’m sure you could easily find one. You cook the skinned and sliced zucchini in lemon juice first to impart the tang of apples. I’ve only used it with the huge specimens from home gardens.
@@emkn1479 sounds excellent, thank you. Might have to wait and try with our home grown veggies next summer!
This is what I thought the forst one would be!
I had a stealthy one that was 3.9 kg this year. I named him tow breaker
Beryl...it never fails. I have the most tremendous smile on my face after every video I watch. Your love of food is palpable, and sharing your kitchen experiences with occasional challenges is so endearing. Thanks so much for bringing joy to the world. It is so desperately necessary. And so deeply appreciated.
I love when you interact with the segment. It is as you are making a meal with a friend!! Thank you
Aw yay! I’m glad you’re like the slightly new format!!
for the zucchini pie , when you cook the zucchini on the stove, leave it uncovered and cook at high heat to develop both texture a flavor , not charred but close , a nice maillard golden brown :) (the scapece color looked beautiful)
Scrambled eggs with zucchini, peppers and feta is my go to dish. The peppers have the most distinct flavor, zucchini comes in to balance it, and the feta melts well into the dish, adding just enough flavor & saltines to it.
In my opinion zucchini is one of the most underrated vegetables. They are so delicious versatile. And….don’t even get me started on the zucchini flowers!
From California. We made "Garden Vege Pie" Zuchinni and onions sauteed with soy sauce and pepper and nutmeg., then layered with chopped seeded tomatoes, sliced sweet peppers, and Jack Cheese. We liked a parmesean crust. Everyone who tries it loves it! I am going to try all of these recipes. Thanks Beryl!
If you grow zucchini, they get a lot more seedy the bigger they get. The ones you buy in the store are harvested younger & smaller. I think that's why some recipes say to deseed. One of the things with family recipes is you tend to do because that's what it's done. I hope that makes sense. I ❤Billy Joel too
Exactly. I like to pick them super young when they’re tender and sweet and don’t require deseeding. I had an older woman I know get on her soapbox about how they are called “zucchINI, *INI,* they’re supposed to be eaten small!” She hated the baseball bats 😅
@emkn1479 omg baseball bats is exactly what they look like suddenly. I love them & like growing them, but they are prolific.
@@lisapop5219 love them too! Pick them young and you can cook mass quantities all at once 👍
@@emkn1479 I freeze. I can't keep up fresh
You can use the older zucchini too, just slice them ( not too thin) and put them in batter or just flour, then fried them with oil.
As someone with food allergies to a lot of veggies I discovered I could eat all the courgette (British for zucchini) I like. I discovered the Italian mint salad last summer it me and my daughter love it. In other news it makes amazing fritter too And if you have a seasonal glut you can shred, salt and squeeze courgettes and then put them in a zip-loc bag and freeze them! If you arrange them you can portion them into serving for soups sauces and pasta! I have also heard of zucchini jam, a Sicilian recipe I think.
The fritters are absolutely yummy. I used a recipe for almost a pancake type of fritter and added finely diced ham to the onion, zucchini, flour mix. They were a delicious, one pot, one mixing bowl thing.
I use shredded frozen OR dehydrated excess zucchini/yellow squash in my spaghetti/pizza sauce. Especially in dehydrated form, it absorbs excess water and thickens my sauce beautifully. As thawed shreds, it gets sauteed to drive off excess water and flavored with the garlic and onions I add.
I also have used frozen or freshly grated summer squash in my meatballs.
didn't y'all take courgette (and auburgine, which sincerely confuses me - there's a totally valid English name?) from French?
Salting it before freezing is genius! The thing I don't like about zucchini is how blasted watery it is. So when you freeze it, it basically turns to mush and is only good in bread or you have to salt it anyway.
The salt mostly comes out of the courgette when you squeeze it. A clean tea towel or a nut bag work really well.
@@esm1817
The name "Noquerones" is so fun to say and hear. I love zucchini and I'm looking for creative ways to get my toddler to eat it~
Finally! I’ve made my first ever dish from this chanel! And it was Spanish noquerones 🥰 Made with cilantro and added a little bit of maple syrup to make it less acidic. Worked very well with fried chickpea and oven baked vegetable dish :) Thank you!
Later in the clip Beryl said that it was parsley she was using. I wonder if she was joking about the cilantro?
Beryl, We make our Zuch pie with a box grater. We also add a slice of Roma tomato atop the pie slices. It is pretty.
We also make Zucchini fritters for a Spring time Eggs Benny. Sub out the English muffin slice and plug in the Fritter. Skip the meat and use a nice slice of tomato. Add fresh Dill to the hollandaise. Very good! I liked the video as always.
PS..My wife thanks you for the Veggie chopper you use. That thing rocks.
While calabacitas is a Mexican dish, in New Mexico you must use Hatch green chiles to make it. This episode tells me that it’s time to make some calabacitas, and while I’m at it I’m going to make some of those pickles, and, most likely, that zucchini pie…for now.
had calabacitas con queso in a restuarant & it's become one of my fave summer dishes.
@@traciechakraborty3829 We will dump shredded cheese on it and use it as a burrito filling. So good.
I love your decorations, little details around the dish ❤
You are such a joy to watch! I’m making these recipes. They look delicious!
I can’t get enough of your content. I love food: making food, talking about food, reading about food, looking at food. I get so much out of your channel, it’s wholesome and uplifting and inspiring. Thank you for doing what you do!
Another lonely anxious night made ok by beryls wholesome videos 🥺❤️🙏
Thanks for your videos Beryl, you are you & bring us the best content, thank you 🙏 😊…love it 🤗
I love your shortcuts. They are time saving!
Courgette bhajis are my favourite. Grate your courgettes through the big holes of a cheese grater, mix in a bit of salt and then gently squeeze out some of the excess liquid after a few minutes. Then just make onion bhajis but with courgette instead of the onion!
I had one of those today. So good!
Is this like a fritter?
@@irishpixierose Yes, Indian fritters are called Bhajji/pakora. Instead of eggs to bind the ingredients, we use chickpea flour or 'Besan' as it is called in Hindi. To add flavour we add green chillies, coriander/cilantro, red chilli flakes, carrom seeds slightly crushed between the palms, salt and dry mango powder or lemon juice(in case you don't have it). This batter of flour, spices, and vegetables is of dropping consistency and is traditionally deep-fried in mustard oil or peanut oil. any vegetable can be turned into bhajji or pakora using the basic batter of thicker coating consistency - potatoes, brinjal, onion (sliced); cauliflower (florets); spinach (whole leaves dipped in a thinner batter), zucchini, bottle gourd, ridge gourd (grated, salted and moisture removed by squeezing and forming small balls with dry besan and spices etc.). It is a very entry-level Indian cooking.
I really enjoyed the journey you took us on! Yay to the longer episode 😃 It was so nice to join you in the kitchen again 😊 And I really enjoyed to learn more from those sharing the dishes. Especially Rose from Jordan. She was so right!
Zucchini was already my favorite vegetable, but that Jordanian egg dish? WOW! So simple, so clean, but so deeply satisfying. I’ve already made it again since trying it for the first time after watching this video a couple of weeks ago. It’s definitely one I’m keeping in my repertoire!
I love your love of how you work with garlic!
Prayers out for the crust!
The seeds are nothing here in the us because all the stores sell very young zucchini. Growing up in Central NY state we Italians didn’t pick our zucchini until they were a foot long or more. Then the seeds are inedible and can’t be eaten. Sometimes they’d grow to 18” or more if they were hiding under the leaves. The skin on those was not edible. We never picked zucchini as small as we see in the stores today.
Great episode! So many new ideas for zucchini!
They sell a deep dish version! I never use the frozen ones…just the roll out version. Recipe looks delish!
Wait there is a deep dish pie crust? I only saw this one at my store 😭but either way it’s a lie cause the image of the packaging does not reflect the reality 🫠🫠
@@BerylShereshewskyWhat? No truth in advertising? In America? 😆😆😆
Been waiting to watch this video while I was doing cardio at the gym! Love your videos! 🥰
Anginara looks delicious! I love recipes like these for weeknight dinners. Nice and simple.
Thank you for the tip on the chop wizard. I try to recommend kitchen gadgets to my patients to save energy but tips really helps with user-error.
And per usual the recipes are much appreciated!
Really good episode! Gonna be headed to the store to start making almost all of these dishes. Seldom want to try so many dishes in a single episode.
I am excited for this!
Thank, thank you. I am always looking for zucchini recipes each summer when the zucchini proliferates in the garden. These recipes all looked great!
I enjoy that Beryl is choosing fun because I am having so much fun watching the video.
I really like the taste of parsley whereas, thanks to a quirk of genetics, I think that cilantro tastes like minty soap. So, I'd say that there's a pretty significant difference LOL. In all seriousness, I appreciate that all of these recipes are vegetarian or vegan and mostly pretty simple. I think I might have to try a few of them. Great video!
I also don't like cilantro. To me it tastes like dirt.
I hate parsley! 😂 only in falafel Cilantro for life.
Rosita is my friend! Thank you for featuring her, she is an amazing person. 💛💛
Hello lovely you. I miss seeing you and having our chats. Soon I will be well enough to take on the world again. Sending you so much love my friend ♥️♥️♥️
This series on different ways to eat vegetables has been so great for my summer garden! P.s. next time you have to scrape or the seeds of... anything, try a grapefruit spoon! Squash, cucumber, even hulling strawberries. 😊
Love your channel.
There's a Spanish dish from the Southeast region of Murcia that is called zarangollo and it's basically the same as Koosa Wu Beidh, zucchinis with eggs and onion. It's amazing to confirm how similar Mediterranean and Middle Eastern cuisines are.
It's not so bizzarre if you consider some countries of the Middle East borders with Mediterranean Sea, like Jordan
Can’t wait to make all of these recipes!!! Yay 🎉
Hi Beryl, here's a mandoline tip. If you leave the stem on the zucchini and slice from the other end, you won't slice off your fingertips.
Or simply use a hand guard
Recipe: As much crushed garlic as you want. Beryl: Challenge accepted.
Thank you for sharing the good video
Scapece's Roman counterpart is actually one of my favorites!! It's a Roman Jewish dish called concia di zucchini, and it's so great.
Just in time for that last crop, when your friends have started hiding from you in case you're bearing more zucchini bread. Seriously, though, these are quite interesting recipes. Can't wait to try them!
I may struggle to pay rent, but years ago, I made the splurge on buying gloves that can be used with a mandoline to prevent missing digits- they are inexpensive, easy to hand-wash, & inevitably, makes me ready to slice up anything as I see fit! Btw, for pies, I am HORRIBLE at making crusts, but I realized that I can make an adjustment- I use a removable-bottom cheesecake pan, place the crust as called for, then ALLOW the fillings to be poured ABOVE the crust. I end up without burnt crusts that are baked within the filling; I have come to prefer this over outer crusts for my quiches, especially- certainly my preference, but just sharing. Although everything I state is what I’ve DONE, I HIGHLY suggest the gloves…… Thank you for being so wonderful!!!!
;)
Edit: oh, you have the glove! Use it w/ the mandoline, too!!! 😊
That zucchini pie is a quiche.
Kindaaaaa haha
In modern Italian home recipes, this would be a "torta salata". It's a catchall term for savoury pies with a custardy/cheesy/veggy filling that people can easily do last minute for picnics, potlucks, etc.
@@Leo397xfun fact in croatia where I'm from the word salata means salad for us
@@nikolinajurgec4966 Same in Turkey
@@nikolinajurgec4966 in italian "salata" means "savoury" (literally "salty", from the word "sale" which is "salt"). Salad is called "insalata"
I’m glad I’m not the only one that has noticed that fruits and vegetables and the U.S. taste different.
So as a Palestinian I will say that the thing about resources not being wasted comes into our dish more than you realize. We usually use the outer shell of the zucchini/kousa in our very well known dish, Mahashi or Kousa mahshi. You empty out the zucchini with a hafara and put rice and meat (depends based on the Arab country you're in) so the innards of the zucchini are put aside, left in a bowl in the fridge until the next morning where we make koosa wu beidh!
I love zucchini - kolokithokeftedes are one of my favorite Greek foods, and there's an amazing simple italian pasta dish using zucchini that Stanley Tucci shares on the first episode of "Searching for Italy." I'm so excited to add these recipes to my trying-to-use-up-zucchini repertoire!
I just took inspiration from the pie and tried the zucchini with eggs with sweet mustard. Amazing!
I love zucchinis, I'm gonna have to try all those recipes, thank you!!
In Mexico not only we eat different zucchini dishes/incorporate in soups but we eat the blossoms. It usually in the form of quesadillas/ empanadas., it’s so delicious and no part of the plant goes to waste.
This is really common in Italian cuisine as well. I’ve seen zucchini blossoms battered and fried, either plain or filled. They’re sometimes available in Swiss supermarkets as well, as we have a sizeable number of second or third generation Italians. I’m not Italian myself though, so maybe someone else may have some more insight.
They taste amazing with cheese, grow very easily in the mountains of central mexico, my mom also make calabacitas with goat cheese.
Oooh I love the commentary from Rose in Jordan. So expressive.
One of my favorite zucchini recipes to make is Food52's zucchini butter. You basically cook down zucchini in olive oil and garlic and it becomes this delicious spreadable condiment, almost like a paste. You can put it on toast but I absolutely LOVE tossing it in warm (or cold) pasta. It's a great thing to make a good amount of, so when you want something super quick to make, just heat the pasta, go into the fridge, grab a heaping spoonful of this, toss and done. I also love zucchini chips. Just thinly slice, toss with a little salt, and bake. That made me surprised with how much flavor a zucchini can have.
Edit: forgot to add zucchini relish. There's a version that I would normally buy at the store, but unfortunately thanks to supply chain issues, it's been *really* difficult to get ahold of these past few years. So I might have to just make my own eventually.
that both sounds pretty good! gotta try it soon :)
This year I have been learning to how to can. I came across a recipe for zucchini pineapple. I haven’t tried it yet, but it’s on my canning bucket list.
That zucchini pie looks absolutely mouthwatering, crust and all! Still, I can't help but imagine some French chef, known for their award-winning Quiche aux Courgettes recipe, just stewing in fury over this American version lol
I think the recipe should go a step further and have it be like a little pie in a mini muffin tray for a brunch or something. Really anger the French :)
I think using store bought crust is pretty common in France as well, though :). At least my friends do that. But of course you were referring to fine dining and not everyday cooking.
Okay, not to "diss" on a fellow country man, but boquerones and anchovies are very different. Anchovies are, well, anchovies. They are just like everyone else's anchovies. But boquerones are actually smelt. They are milder, whiter, and usually eaten when they are a little larger than anchovies. I miss them so much.
I lived in a town that had yearly smelt runs as a child. They have sadly gone extinct in that region. I miss them as well. ❤️
@@gardenx5574 So sad!
@@MosDaft I'm a native or Oregon.
@@gardenx5574 I live in Southern Oregon.
This was a great episode for me, as I often have zucchini in the fridge. I'll definitely give some of these recipes a go
My dad made courgette soup. Courgettes, potatoes, leek, peanut butter, black peeper, some salt and it's blended together so it's smooth. The peanut butter might sound weird to add but it's really good.
Btw de seeding the zucchini is less about the seeds and more about the moisture with them lol
I toolkit many fingertips using a mandoline. Finally bought one with a finger guard. Game changer!!
It's a good video. Thanks
Oh wow, you should have made arrangements to do this video at an Adventist potluck. We do them vegetarian. And we have many uses for zucchini. Zucchini bread, zucchini chocolate cake, many casseroles meatless loaf, etc... I am sharing this video with some of them.
Oooh... Adventist? I have my fond memories of church potluck lunches.
I just made a zucchini chocolate cake! It was absolutely delicious, moist and tender.
if only this episode came out two weeks ago when I had a ton of zuke in my fridge going bad xD
but a great time to buy more hahah!!❤ love itt beryl as always❤❤
I love that zucchini pie recipe; my version substitutes Monterey Jack for the Mozerrella! See if you can find a deep-dish pie crust, if you're going pre-made -- I've been having difficulty finding them recently, so when I do, I buy several.
I love zucchini and will definitely try these recipes. The Italian one looks very yummy
I love zucchini so much 💜 definitely going to try some of these !
Saving this for next year's zucchini harvest gut. The Scapece looked best, IMO, but definitely some great recipe ideas!
I sometimes make a salad I learned from a friend, made up of thin ribbons of zucchini (skin on, I'm lazy) marinated in lime juice, salt, and chilli powder: it's dead simple and really delicious, but only really works with quite young/small zucchini. But now I have learned about the noquerones I have belated realised the secret for having nice tender slices from older zucchini: pickling! Of course! All of these recipes look amazing, and I'm excited to make them!
I really like Charred Zucchini Soup by Anna Thomas. Zucchini spears are roasted till almost charred in the oven to bring out a deeper , slightly caramelized flavor. Red onion is cooked in a pan to a slight caramelization. Then both cooked in veggie broth along w a few TBS Arborio rice Add some lemon juice to brighten. Served over a large dollop of Greek yogurt or your preferred thick yogurt. Drizzle a bit of good olive oil and toasted pine nuts. Delish!
One of my favorite vegies! I'm from Indonesia, and usually I just stir fry the zucchini with garlic. I'm going to try these recipes they look so good!
Beryl a good tip for mandoline-ing - keep the "top" of what you're slicing on to protect your hands :) Love the video as always, and I appreciate the tips/struggles/questioning of things with the new style!
LOL I agree with Grandma. I swear that zucchini gets bigger through the day. I had a community garden box last summer and would go over every second day. Zucchini grows so fast! I was glad to share it with my landlady.
I have also injured myself on a mandoline. My own darn fault.
I think that more mature zucchinis have more seeds. I grew some last year and when they got really big the seeds were larger and more firm. I probably should have harvested them earlier
Shalom and happy easter everyone 😊
We always use the Marie Callender frozen pie crusts and the pies (usually chicken or root veggie pot pie) turn out fantastic.
Zucchini pie seems to be a local twist on squash casserole, which is popular throughout the American South. I have also used zucchini, sliced lengthwise, in place of lasagna noodles for a carb-free lasagna. I also substitute tomato paste for tomato sauce for a stiffer meat layer to offset the release of liquid by the zucchini.
The jewish bulgarian dish totally reminded me off a turkish dish that i absolutely love. But i use a lot of olive oil when stir frying the zuchini and add crushed red and black pepper flakes and a lot of basil and oregano. You can garnish it with mint or dill and pour some cold yoghurt over it. We also eat it with white rice.
What is the name of that Turkish dish?
The person who shared it was from Israel! Just saying in case you forgot. But then again, Israel is mostly Jewish. Not another country like it!
The turkish dish has no specìfic Name, if you cook it with olive oil it's called zeytin yagli kabak wich translates to zucchini with olive oil and if you add tomatoe paste to it, it's called salcali kabak wich just means zucchini with tomatoe paste 😂
I guess middle eastern, balkan, mediterreanian and asian culture and cusine just share a long history with each other, so that the recipes travel along and that's totally fine with me🙂
I like the reading over the food prep format. This is better I think.
I would LOVE to try zucchini pie!
Edit: Thanks, Beryl, deep dish pie crust is a must!
I hoped the italian recipe would've involved zucchini flowers, they're technically still zucchini haha.
You HAVE TO try anything with zucchini flowers. Fried in tempura, baked with breadcrumbs, filled with cheese or anchovies, as a topping on pizza and pasta...they're so good!