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Zucchini ala Kingsford

O

OBIO

Retired SOH Admin
Today for supper, Deb and I did something that we had not thought of before...and only "thought" of it after seeing a guy at a yard sale Saturday doing it. Grilling Zucchini. Take a smaller zucchini, one that has not developed the pithy center...and slice it length wise into quarter inch thick slabs. Brush it lightly with olive oil, season it with your favorite herbs and spices. Grill it until tender. We used sea salt, fresh ground black pepper, a bit of paprika. It was incredible! Deb, who says that she does not like zucchini, ate three slices and sent me down to the garden to pick another small zucchini for tomorrow's grilling! No need to peel the zucchini...the skin was super tender.

We also grilled some nice ripe tomato slices today as well...brushed with a bit of olive oil and sprinkled with sea salt, a bit of pepper and some nice strong dill. It was wonderful!

OBIO
 
Grilled or fried zucchini (or courgettes to us Europeans) are always good.

As it happens we had zucchini for supper too. In our case it was a large yellow zucchini, cut in half and hollowed out a bit then stuffed with hamburger (minced beef), onions, diced tomatoes and covered in tomato paste and slow roasted in the oven. YUM!!!
 
If you like the idea of that you would really like one of my creations. I don't have a recipe as such and rarely measure anything but this is basically how it goes together.

Utensils
1 large fry pan
1 large saucepan or other suitable container
I large bowl to hold semi-prepared ingredients

Ingredients
Bacon (as much as you like) - British back bacon is best but hard to find in NA, use streaky if you have to.
6 or so (or more) green zucchinis (washed)
1 large or 2 small tins of diced tomatoes
1 large or 2 small tins of butter beans - hard to find in NA but I found giant lima beans to be a good substitute
Garlic (as much as you like)
Onions (as much as you like)
Oregano
Fresh ground black pepper
Tomato paste (only needed if you don't think it's tomato-ey enough)
Worcestershire sauce

Method
Chop up the bacon into small squares (about 1/2" to 3/4" across).
Chop the onion into small pieces.
Slice the zucchini into discs about 1/4" thick (skin on).

Fry the bacon in the fry pan until it stops being see through and is cooked (DO NOT make it crispy!) then remove from pan into large bowl but retain the bacon fat.
Lightly fry the onion in the bacon fat then remove to the bowl.
Fry the zucchini in the fat turning frequently until they just start to brown and then drain and place in the bowl with the other stuff.
Open the tomatoes and put them in the saucepan and bring to a low heat.
Open the beans, rinse any liquid from them and place half of them in the saucepan and put the remaining half to one side.
Add the stuff from the bowl to the saucepan then add the garlic (either chopped or crushed) and stir.
Put the remaining beans in the now empty bowl and use a potato masher to smash them into a pulp. These will make a bean flavoured thickening agent for the sauce. When mashed place them into the saucepan and stir.
Now add the seasonings (oregano, pepper and whatever else you fancy) and give it a good dollop of Worcestershire sauce.
Stir well, cover and bring it up to a simmer for 20-30 minutes or so. Stir and taste frequently adding more seasoning and/or tomato paste if required.
If it is too runny remove lid and reduce. If it's gone too thick add a bit of water and stir well. Ideally you want the liquid to be a touch runnier than say pasta sauce but not like water.

Serve with boiled rice or garlic bread or pita bread to dip in or whatever else takes your fancy (or whatever you have in the house).

Like chili and curry any leftovers (and they are rare in this house) are even better the next day when the flavours have had time to meld together!
 
you guys r killin me. yum...
so how about curried chinese noodle? Stirfried in the iron wok with diced chicken breast, onions, ****ake mushroom, jalapeno peppers....

spicy for summer!

but ..no zucchini.
 
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