On 4/11/2019 10:12 AM, Dave Smith wrote:
> On 2019-04-10 10:58 p.m., wrote:
>>> How does the flavour compare to zucchini?
>>>
>> I don't care for zucchini unless it's in a bread.Â* But fried squash,
>> to me,
>> with LOTS of chopped onions and fresh ground pepper is truly a yummy
>> vegetable.
>> Some folks slice it, bread it, and then fry it but I confess to have
>> never eaten
>> it prepared like that.
>
>
> You should try zucchini the way my wife does it. She slices it, blanches
> it and then fries in olive oil.Â* Let it cook on one side or a minute or
> so until it gets a little colour, then flip it over and sprinkle with
> freshly grated Parmesan.Â* Delicious.
I love zucchini and your wife's version sounds very tasty. What's the
reason for blanching it first? Blanching, as I understand it, involves
briefly boiling then plunging in cold water to stop the cooking process.
Is it to remove excess water? (Zucchini, as all summer soft shelled
squashes, contains a lot of water.) Or does she want them partially
cooked before frying? I'm curious.
I parboil (I suppose you could call it blanching, except there is no
cold water plunge involved) yellow squash before I make my baked squash
casserole. If I skip that step the squash in the end results aren't
soft, which is a definite requirement. The casserole also involves
freshly grated Parmesan.
Jill