A slight change in perspective
The onslaught of zucchini continues and frankly it becomes a chore trying to think of new ways to use it. I’m now at the point that I put off thinking about what I’ll cook for dinner until 5:30 or so and then I stick my head in the refrigerator and those damn zucchinis are still there. Why can’t they be magic leprechauns with pots full of gold? Okay…I know that’s weird, but really, couldn’t they turn into something I want to eat, like sushi? Oh, all right…they’re zucchinis and they’re proud of it…onward.
My inspiration today was simply to leave the sunny and provocative Mediterranean preparations behind and head east. Zucchini is often used in Thai and Indian curries (at least here in Madison) so my first thought was a standard curry served over rice…but I’m not in the mood for rice or anything even remotely heavy. So I decided to zip the zucchini and eggplant through my mandoline and turn it into noodle-ish substitutes…light, tasty, and, woohoo!!!…I killed 2 more zucchinis! I diced the chicken and sauteed it in oil and Penzys’ Singapore Seasoning and then deglazed the pan with coconut milk. While that bubbled away I gave the zucchini/eggplant strands a quick spin in a super-hot wok, plated, tossed on a tomato, and there we are… eating zucchini again and with no complaints…uh-huh…it was tasty, light, filling, zesty, and GH thought it was fabulous too.
So maybe a different perspective is all it takes sometimes.
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9 Responses to “A slight change in perspective”
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Great idea to use the zucchini as your “pasta”, and to give the whole dish an Indian flare. I’m not sick of zucchini season yet, but I hope the end is near…
When they really start to get to you…. shred’em, stick’em in a baggie and put’em in the freezer. Not only does it shut them up but you can eat them in the dead of winter when summer’s harvest has more appeal!
They’ll be great in stir-fry’s, casseroles, soups, whatever…
Lydia, how are you preparing your zuchs?
Kate, I’ve done that already…a lot! I’m afraid I’ll soon run out of room since my beef will be ready this weekend.
What a great idea. I have a couple zuchs that are waiting trial on death row. I think I know what their fate will be now. :) Thanks!
That is the neatest way I have ever seen to serve curry! Although I think my husband would have my head if I didn’t serve him his rice with curry.
Zucchini sushi…now you got me thinking.
If you can slice the zucchini lengthwise with a mandolin maybe you could use the long pieces as your sushi wrappers?
I’ve done it before with cucumbers. Lay the long slices out slightly overlapping and go from there (make sense?)
Zucchini noodles. Now that’s a fantastic idea.
Brilliant, absolutely brilliant! I am not lucky enough to have to use up zucchini - but I still like this idea as a way to use it!
I’ve seen this done before and thought it looked yummy! Need to try myself.