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Zucchini
Comments
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You would really like Gootah ( Kutah) no skin peeling,never bitterPeteSliver said:
Me too, but I really love courgette.Bellavista52 said:I like aubergines!
I can’t begin to understand dry salad guy though.Visalia, Ca @lkapigian -
just printed out a grilled zuchinni pasta salad recipe to be served cold for the weekend. going to be too hot this weekend
fukahwee maineyou can lead a fish to water but you can not make him drink it -
lkapigian said:
You would really like Gootah ( Kutah) no skin peeling,never bitterPeteSliver said:
Me too, but I really love courgette.Bellavista52 said:I like aubergines!
I can’t begin to understand dry salad guy though.This it?
______________________________________________I love lamp.. -
Yes Sir, Armenian Cucumbernolaegghead said:lkapigian said:
You would really like Gootah ( Kutah) no skin peeling,never bitterPeteSliver said:
Me too, but I really love courgette.Bellavista52 said:I like aubergines!
I can’t begin to understand dry salad guy though.This it?Visalia, Ca @lkapigian -
lkapigian said:
Yes Sir, Armenian Cucumbernolaegghead said:lkapigian said:
You would really like Gootah ( Kutah) no skin peeling,never bitterPeteSliver said:
Me too, but I really love courgette.Bellavista52 said:I like aubergines!
I can’t begin to understand dry salad guy though.This it?
theres an old armenian settlment up the street from me, i go to the farm stand weekly and never seen that. im going to ask next time im there
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@nolaegghead @fishlessman it is crazy good pickled, Ill try and bring some next weekVisalia, Ca @lkapigian
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For some reason I think the girlz will like it.lkapigian said:@nolaegghead @fishlessman it is crazy good pickled, Ill try and bring some next week
______________________________________________I love lamp.. -
I grew those in our garden one summer and we had so many and they grew so big that we didn't know what to do with all of them. They were great pickled as @lkapigian said, but after a while we just got tired of eating them.XL and Small BGEs in South Carolina
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Make it into a relish and boom!
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lkapigian said:@nolaegghead @fishlessman it is crazy good pickled, Ill try and bring some next week
ive done it bread and butter style and one with a yellow curry, you can eat a whole quart at a time. just picked up some relish from the farm stand for the weekend
fukahwee maineyou can lead a fish to water but you can not make him drink it -
We have these in India too. They're better than cucumbers, IMO.lkapigian said:
Yes Sir, Armenian Cucumbernolaegghead said:lkapigian said:
You would really like Gootah ( Kutah) no skin peeling,never bitterPeteSliver said:
Me too, but I really love courgette.Bellavista52 said:I like aubergines!
I can’t begin to understand dry salad guy though.This it?
(We call them kakdi).#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
This video popped up on my EweTube today, and Chef John duplicated something Stanley Tucci (news channel star who did 3 great videos in Italy before COVID shut him down), and both Stan and John raved about it. Pomme Frites is about the only vegetable I would ever consider frying twice, and here they do it with... zucchini! I don't have a deep fryer so haven't tried this, but it did look interesting, so here it is, FWIW.
https://www.youtube.com/watch?v=jrASoJ6fZyY
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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grilled and marinated zucchini salad, for the zucchini hatersmarinaded in a fresh herb vinaigrette for a few hours then onto the grill with some grilled corn. added kalamata olives, roasted red onion, indigo blue and sweet 100 tomatoes from the garden, more vinaigrette, lemon juice, parmigiana cheese, and toasted pumpkin seeds
best corn in years, must have been all the rain
fukahwee maineyou can lead a fish to water but you can not make him drink it -
where was this thread a month ago when I was swimming in zucchini ? Some great ideas here
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I made this tonight and agree it's great! I did buy some garlic bread to go along with it and it paired very nicely with the "juices".PeteSliver said:Thanks for all of the ideas, even the zucchini haters.
@stlcharcoal thank your mom for me
We made these last night
https://www.foodandwine.com/drinks/make-refreshing-zucchini-cocktail-now
which were really good, you can taste the zucchini but it’s not strong, just adds to the herby profile.
We also made zucchini ravioli following this recipe
https://www.asaucykitchen.com/zucchini-ravioli/which was excellent, but it needs some small tweaks for next time. 1/4” is just too thick for the zucchini or I need to weep it much longer. It didn’t hold its shape, so it was kind of a messy lasagna. The roasted and burst tomatoes and the pesto ricotta mixed to make an incredible sauce, if only I had a loaf of sourdough on hand to get it all.Large and Small BGECentral, IL -
I’m glad you liked it too. I will definitely make this again.saluki2007 said:
I made this tonight and agree it's great! I did buy some garlic bread to go along with it and it paired very nicely with the "juices".PeteSliver said:Thanks for all of the ideas, even the zucchini haters.
@stlcharcoal thank your mom for me
We made these last night
https://www.foodandwine.com/drinks/make-refreshing-zucchini-cocktail-now
which were really good, you can taste the zucchini but it’s not strong, just adds to the herby profile.
We also made zucchini ravioli following this recipe
https://www.asaucykitchen.com/zucchini-ravioli/which was excellent, but it needs some small tweaks for next time. 1/4” is just too thick for the zucchini or I need to weep it much longer. It didn’t hold its shape, so it was kind of a messy lasagna. The roasted and burst tomatoes and the pesto ricotta mixed to make an incredible sauce, if only I had a loaf of sourdough on hand to get it all.
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