from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A variety of squash having an elongated shape and a smooth, thin, dark green rind.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A particular variety of Cucurbita pepo, a squash/marrow.
- n. A fruit of this variety.
- n. This fruit, considered as a food; or, a dish made from it.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. small cucumber-shaped vegetable marrow; typically dark green
- n. marrow squash plant whose fruit are eaten when small
When the onion has totally caramelized and the zucchini is a little tender, add the spices and stir.
Esther, grilling the zucchini is a fabulous idea -- its my favourite way to make zucchini.
And the zucchini is an excellent idea, none of that soaking/roasting business!
The zucchini is peeled, sliced, cooked, and pureed in preparation for the pie, and the completed filling is topped with a cinnamon-sugar mix - yum!
Stir fry until the zucchini is crisp tender and turning golden in spots.
I love anything with brown butter, and I just pulled my first zucchini from the garden.
Sautee zucchini ribbons and drained noodles in a nonstick saucepan until hot and zucchini is beginning to soften.
The fried zucchini is good and the salad I had came with the typical-for-Pittsburgh French fries on top.
Cook, without disturbing, until the zucchini is browned on the bottom; turn the zucchini over and brown on the second side.
Make the koftas: Mix 1.5 C shredded zucchini, 1/2 C besan (chickpea flour), 2 T minced onion, 1 t coriander-cumin powder, and salt, turmeric and red chilli powder to taste, and make a thick batter (you do not need water, the water from the zucchini is sufficient).