Good Lifestyle

Courgette is a versatile vegetable, thanks to its soft flavor and its fast cooking properties, and is also packed with vitamins and antioxidants. However, the squash grows in such abundanceDuring summerIt is easy to lay zucchini recipes in Go-to Zoodle or grilled squash that everyone already knows.

Joel Gamoran, National Chief of the A + E Networks Series Table and HostRemains, Urges home cooks to expand their zucchini cooking directory and embrace the many creative ways to use the vegetable. In addition, you often do not need a recipe, it's also easy.

"I had a chef who told me that anyone who can make a delicious ribbed steak, but only real cooks can make a tasty zucchini," said Gamoran. "I say kissing the zurge - it's so versatile of zoodles to crisp, fried, stuffed stuffed and even shaved. All vegetables can not stand a lot. Try something new, like making a Moroccan tagin or shave in muffins Chip chip and high with coarse morton sea salt. The possibilities are endless. "

We asked Gamoran and four other leaders share their most creative ideas and advice for using zucchini and how you can integrate veggie into your meals.

Zucchini are often used cooked, butGail Simmons, Judge on BravoExcellent chef, Writer Writer and Cookbook Author, said it was also delicious raw, especially as a salad.

"The zucchini can be used as a canvas for so many fresh combinations," she said. "One of my favorite things to do is to use a peeler of vegetables to slice zucchini in large thin strips and throw them with a fresh mint, a lot of citrus, a little crumbled cheese and a pinch of flakes of Chile or teaspoon of Harissa, torn from olive oil - or with seeds of grenade, dill and grilled nuts. "

Cynthia Malik, executive head atTACOS 4 LIFE, a catering chain based in Conway, Arkansas, said the raw and marinated zucchini is one of its favorite means of eating squash.

Malik Marine Sliced ​​zucchini to pesto slices or any type of vinaigrette and uses it as a garnish for a flat bread extended with hermetic cream or ricotta cheese, which she said like a "cold pizza" . She lined with red onion and greens salads, like the rocket.

Gamoran also recommends slicing zucchini at the end of the zucchini using a mandolin and marinate in lemon juice, sea salt and fresh chili, and garnish with shaved pecorino cheese.

Another idea of ​​raw zucchini is to serve himCarpaccio-style, said Jennifer Segal, Chef, Cooking Author and Food BloggerOnce upon a time there was a chef. She deposits eighted zucchini on a plateau, sprinkle with feta, dill and nuts, and drizzle with olive oil and lemon just before serving, so it does not become so "aqueous "

Zodles, or zucchini cut in spiral, with a favoritePasta sauce is a way to prepare summer squash. A lap on the zoodle, says Gamoran, is to cut them into pieces of the size of a bite to make slats or chopped brown by mixing the pieces of beaten eggs, flour and spices, such as the Smoked paprika, cumin and coriander, and frying into a shallow saucepan. Letkes or chopping browns are superimposed with a "yogurt doll," he said.

Simmons is also a fan, saying that zucchini pancakes are a "large vehicle for eggs in the dish, proteins and all kinds of sauces."

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The zucchini zucchini is a current summer cooking method. A unique twist consists in using zucchini thickness slices to wrap around shrimp, halibut of halibut or other fish, then grilling or roasting panoramic, said Gamoran.

Segal often feeds on taking over aZucchini Pistou, inspired by renamedChef Thomas Keller Recipe.

"Pistou is the version of Pesto de Provence and Keller incorporates the zucchini," she said. "It's fantastic about pasta, baked or grilled fish, grilled bread, scrambled eggs or even alone. It's what you just want to eat it with a spoon."

Zucchini can be used in cooking - Sweet and Savory - to add moisture and make better health recipes, Simmons said.

"My mother has always made us zucchini bread to the zucchini when we were small, what we did not like at the time, but now I like," she says. "I also saw people put it in Appleauce and Brownies to add nutrients for children, which is not a bad idea at all."

Maria Lichty, Food BloggerTwo peas and their pod, who has an outgoing cookbook later this year, admits to have a sweet tooth and saidZucchini bread and chocolateis one of its preferred means to use the vegetable.

"I cook with zucchini all the time, especially when our garden will be overflowing with zucchini," she said. "It adds moisture to bakery products, similar to bananas. You can use them in so many sweet recipes and people will not even know."

Chocolate zucchini cake andZucchini Coconut Chocolate Chocolate Cookies are other ways that Lichty integrates summer squash into sweet treats. She said that extra moisture makes them "rich and decadent".

Gamoran remembers a Zucchini birthday cake as one of the most unique ways he has eaten the vegetable. Although the cake was not for his birthday, "it was actually a kind of awesome. Imagine a carrot cake, but strangely more addictive," he said.

The mixture in shredded zucchini or chicken burgers or meatballs adds extra moisture and nutrients, "said Lichty. In addition, it's a great way to bring children to eat their vegetables.

"My boys eat zucchini all the time, and they do not even know it," she said.

NachosWith sliced ​​zucchini parts such as "chips", is another creative way to use zucchini, said Litchy. Grill the zucchini until tender, bask on shredded cheese, then add your favorite NACHO packs, such as black beans, salsa, lawyer or everything you like.

Making salsa using diced zucchini is another smart task using summer squash, said Malik. She recommends throwing it with tomatoes, black beans, grilled corn, jalapeño, garlic, lime juice, coriander, salt and chipotle on the ground or a soft hot pepper, all to taste.

Vegetablefries Are a healthy snack, and they can easily be made with zucchini, said Malik. Slice fine zucchini and mixed with olive oil, garlic, sea salt and dried herbs of your choice. Then roast the slices on a cooking tray on a very low adjustment or use a dehydrator.

Gamoran recommends scooping Zucchini seeds, which hold the mass of moisture. This helps better brown. The zucchini without sower is sliced ​​and without scribble works well in the whirlpools or frittatas, he said.

Plush zucchinger boats are another way to become creative because there are endless options when choosing a filling. Segal said that the copious fillings work better.

"I would go with jumped Italian sausages mixed with summer vegetables, glutinous cheese and crispy breadcrumbs," she said.

Hollow ziphops on the zucchini, fill and roast into the oven until tension.

"Zucchini's flavor is so neutral, it's going to look for everything you cook," said Malik. The zucchini works in a variety of soups, stews and sauces.

She said she loves the zucchini cooked like a cacciatore style vegetarian dish, cooked with tomatoes, onions and fresh herbs, like basil, thyme and marjorain. Add cannellini beans and serve rice.

Summering or grilling are popular fuel zucchini cooking methods, but Simmons said she prefers to cut her in pieces of two to three inches and roast large batches with olive oil and salt until that it is golden but still slightly crisp.

"It can be eaten hot or cold, and is a great vegetarian to do in advance and to have in your fridge all the week to add all kinds of meals, French food to Thai cuisine", has -Do she declared. "Honestly, I can not have enough zucchini and eat and cook all year round, especially in summer when you can find all the types of magnificent shapes and sizes on the market. It's a vegetable if Easy and healthy, and there are so many ways to appreciate it. "