Zucchini or Italian Squash Layered with Flavors

Tasty crispy zucchini

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Crispy Zucchini with White Chili

Recipe for the white chili may be found at:  http://nmlady.hubpages.com/hub/White-Chili-Soup
Recipe for the white chili may be found at: http://nmlady.hubpages.com/hub/White-Chili-Soup | Source

They Re-Branded Zucchini?

Has anyone else noted that the lowly zucchini has been re-named by the grocery store to Italian Squash? Just recently my husband pointed this out to me as we were in our local grocery store. Then I started watching, and yes, zucchini is now Italian Squash.

Maybe, the name zucchini is out of fashion with the foodistas and needed to be re-named by some branding expert? After all, prunes are no longer prunes. As of 2000 the California Prune Board re-branded them dried plums at the cost of $10 million dollars. No, seriously and here is the web site about the re-branding! http://archives.cnn.com/2000/FOOD/news/09/13/prunes.reut/

Here is an article on branding that I wrote too. When I am not sautéing zucchini I teach marketing! http://nmlady.hubpages.com/hub/Keys-to-Effective-Marketing

I will go old-style and call them zucchini for this recipe.

Zucchini is a prolific vegetable. Your garden and your life can easily be taken over by the amount of zucchini that ripen all at the same time. Zucchini are not expensive to purchase most of the year either. After fighting with the bugs that loved to ruin my zucchini plants for years; I just gave up and now buy the zucchini we need.

I also cook with the Mexican Grey Squash. Here is an excellent casserole dish using the Mexican Grey Squash. http://nmlady.hubpages.com/hub/Mexican-Grey-Squash There is not a whole lot of difference between these types of squash.

Simple Ingredients

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How To Select A Zucchini

Zucchini should not be more than 8 inches long. It should be a nice dark green. A bit of healthy yellow is not bad. However, the zucchini should be fresh and firm. If you buy a zucchini that is too big it may be over-ripe and will have a hollowing center with big seeds as well as taste bitter. Small zucchini are just fine. Although, it is not common for the commercial growers and sellers to wax zucchini here, avoid them if your grocer waxes them. Waxing is about storing them long term not taste and freshness.


How to Trim a Zucchini

Wash the zucchini under running water. Cut off the stem. Trim the bottom of the zucchini and remove any scratches or gouges. Split it with a knife length wise and cut into slices.

Saute Onions for a Flavor Layer

The tastiness comes from layering the flavors.
The tastiness comes from layering the flavors. | Source

Crisping Up in Non-Stick Pan

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Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 4 side servings

Ingredients

  • 2 zucchini, about 6-8' long
  • 1 onion, sliced
  • 4 T. roasted red pepper olive oil, I get this at Costco
  • dashes salt and pepper, sprinkled on finished dish

Instructions

  1. Have all ingredients prepared
  2. Heat non-stick pan with a splash of roasted red pepper olive oil in the pan
  3. Saute the onions by placing them in a hot pan and immediately lowering the heat of the pan to medium Sauté until slightly brown. NOTE: do NOT add salt as they don't brown as well. Also, if you want you may add a bit of sugar to add some more sweetness Stir the onions if they begin to burn.
  4. Turn the pan back up to hot. Place the zucchini in the pan. Drizzle 2-3 tablespoons of roasted red pepper olive oil on the zucchini and gently stir the zucchini to coat with the red roasted olive oil. . Reduce the heat in the pan to medium.
  5. Cook the zucchini in the non-stick pan for 20 minutes. Turn over the zucchini in the pan and watch when the bottom layer is becoming nice a crispy. Let each layer become crispy before you turn the zucchini. This will take a bit of a learning curve but the crispy flavor is worth it!
  6. Once done add some salt and pepper and serve.

What is special about this dish is the layering of the flavors. First is the onion, then the garlic, then the crispy flavor of the zucchini all done with the roasted red pepper olive oil. The salt and pepper perk it up at the end. Layering the flavors is what this recipe is all about. The ingredients are simple but the 'devil is in the details' of this dish.

Do not be surprised if this is a zucchini recipe that the whole family likes. Oh, if they think they do not like zucchini, just call it Italian Squash!

Zucchini Side Dish

5 stars from 2 ratings of Sauted Zucchini

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Comments 9 comments

NMLady profile image

NMLady 4 years ago from New Mexico & Arizona Author

it's what i HAVE to do Mhatter00. And I have no idea why..... (said with a chuckle)


Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

Thank you for sharing this information and recipe.


NMLady profile image

NMLady 4 years ago from New Mexico & Arizona Author

thanks savingkathy


savingkathy profile image

savingkathy 4 years ago from Ontario, Canada

I love sauteed zucchini and onions. It's an easy and tasty side dish. The red pepper oil sounds like a delicious variation - I'll have to look for some! Great photos, by the way!


carol7777 profile image

carol7777 4 years ago from Arizona

Let me know when you will be coming up. Will be fun to meet.


NMLady profile image

NMLady 4 years ago from New Mexico & Arizona Author

Sun City...... we get up to Prescott once in awhile....


carol7777 profile image

carol7777 4 years ago from Arizona

Yes that would be great..maybe someday we will have a convention at a place that most of us could easily get to. Where in Arizona???? We live in the Prescott area.


NMLady profile image

NMLady 4 years ago from New Mexico & Arizona Author

Thanks carol7777

I wish that we could all get together for coffee.....that would be fun. Have an in person writer's group!!!


carol7777 profile image

carol7777 4 years ago from Arizona

Love zucchini and the way you have prepared it. Zucchini is generally inexpensive and tasty for many dishes. These pictures are mouthwatering....So thanks for sharing and voting UP.

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