When life gives you zucchini, make french fries!

tortaboy · Aug 10, 2012

Made some ribs last night for dinner tonight. Had to counter balance with something kinda healthy.:shock:

Used one of my big zucchini's from the backyard. Eggwashed, floured, added some rub and sprayed with PAM to help crisp them up.

Turned out pretty good. How can anything smothered in rub be bad?

SQURILEY STUBBS · Aug 10, 2012

Wow :jaw: that looks amazing I'm going to have to try this but I'm wondering what was your temp set at and about how long did they take?

Al Czervik · Aug 10, 2012

SQURILEY STUBBS said:
Wow :jaw: that looks amazing I'm going to have to try this but I'm wondering what was your temp set at and about how long did they take?

Plus 1 on this... Tell us more. I have a farkin' ton of zuc and yellow squash I need to do something with before they take over the planet. :shocked:

tortaboy · Aug 10, 2012

SQURILEY STUBBS said:
Wow :jaw: that looks amazing I'm going to have to try this but I'm wondering what was your temp set at and about how long did they take?

Thanks. Temp was at 400. I made a second batch at 450 that was much better and much crispier.

10 minutes, turn, 8 minutes.

tortaboy · Aug 10, 2012

Al Czervik said:
Plus 1 on this... Tell us more. I have a farkin' ton of zuc and yellow squash I need to do something with before they take over the planet. :shocked:

Thanks Al.

I've got a ton also.....and if I wait a day or two, they get bigger than footballs!

My wife put aluminum foil on the pie pan on this batch. No good because it's hard to turn them over midway into the cook. I did a second batch directly on the cookie sheet coated with PAM. Easier to flip and with a little more heat, they crisped up nicely.

Heat BBQ to 450

Cut Zucchini into sticks

Make a coating with wheat flour, white flour, some cornmeal and salt

Make an Egg wash for the Zucchini

Dip the Zucchini in egg and then roll into the dry batter

Put the coated Zucchini on the cookie sheet and sprinkle liberally with your favorite rub

Put cookie sheet on grill for 10 minutes. Flip, add rub to bottom side, and give them another 8 minutes.

You'll wanna eat the whole batch!:doh:

jemezspring · Aug 10, 2012

Looks great. Makes me wish I would have put a couple in the garden this year.

tortaboy · Aug 10, 2012

jemezspring said:
Looks great. Makes me wish I would have put a couple in the garden this year.

Thanks. I always enjoy them...and like figuring out ways to make them more fattening. :hungry:

Al Czervik · Aug 10, 2012

tortaboy said:
Thanks. I always enjoy them...and like figuring out ways to make them more fattening. :hungry:

Here's another way we do the squash overload.

In a 6 quart dutch oven saute one whole chopped onion in olive oil with garlic and S&P. When the onion is sweated, add two to four cubed football sized squash plus enough soy sauce to give a decent amount of liquid in the bottom of the pan. Cook the squash stirring frequently until it softens and breaks down. The squash will end up releasing a bunch of water on its own that will need to be poured off when tender. After pouring off some of the liquid, add grated parmesan cheese and cover till the cheese is melted. I know it sounds like a gooey farkin mess but it sure is tasty!

GrillinFool · Aug 10, 2012

I dredged my zucchini in egg, flour, panko breadcrumbs and asiago and then deep fried them in oil. Sweet jeebus they were great...

Still, this looks awesome. I might have to give this a shot. Got close to a three pounder on my counter right now...

Bamabuzzard · Aug 10, 2012

Lookin' good, lookin' good!

tortaboy · Aug 10, 2012

Al Czervik said:
Here's another way we do the squash overload.

In a 6 quart dutch oven saute one whole chopped onion in olive oil with garlic and S&P. When the onion is sweated, add two to four cubed football sized squash plus enough soy sauce to give a decent amount of liquid in the bottom of the pan. Cook the squash stirring frequently until it softens and breaks down. The squash will end up releasing a bunch of water on its own that will need to be poured off when tender. After pouring off some of the liquid, add grated parmesan cheese and cover till the cheese is melted. I know it sounds like a gooey farkin mess but it sure is tasty!

It doesn't sound like a mess. Sounds awesome. Will try that tomorrow as I've got a bunch of Candy Onions ready also.

tortaboy · Aug 10, 2012

Al Czervik said:
Here's another way we do the squash overload.

In a 6 quart dutch oven saute one whole chopped onion in olive oil with garlic and S&P. When the onion is sweated, add two to four cubed football sized squash plus enough soy sauce to give a decent amount of liquid in the bottom of the pan. Cook the squash stirring frequently until it softens and breaks down. The squash will end up releasing a bunch of water on its own that will need to be poured off when tender. After pouring off some of the liquid, add grated parmesan cheese and cover till the cheese is melted. I know it sounds like a gooey farkin mess but it sure is tasty!

Hey Mongo....just remembered I've got a spider and a wok coming in the mail any day now....you thinking what I'm thinking? :wink:

TheBear · Aug 10, 2012

Those look great. Have you ever used a spray bottle that you can fill with oil?

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gsmith · Aug 10, 2012

Those look fantastic!

another way to use them up is to slice them about 1/4" thick and marinade in italian dressing. Toss them on the grill and when they are just about done top them with parmesan cheese. Take them off when cheese is melted. You want the squash/zucchini to get a little char on them. These are soo good and don't last very long

Big Bears BBQ · Aug 10, 2012

That's a great idea they sure look yummy ........................

tortaboy · Aug 10, 2012

TheBear said:
Those look great. Have you ever used a spray bottle that you can fill with oil?

I have not tried one of those. I need one of those and I also need a dispenser for olive oil...you know the ones like you use for pouring shots?

So many toys, so little time.

Bonewagon · Aug 10, 2012

Great looking zucchini fries! I'm gonna try this. :thumb:

tortaboy · Aug 10, 2012

gsmith said:
Those look fantastic!

another way to use them up is to slice them about 1/4" thick and marinade in italian dressing. Toss them on the grill and when they are just about done top them with parmesan cheese. Take them off when cheese is melted. You want the squash/zucchini to get a little char on them. These are soo good and don't last very long

That sounds great also!

I agree with the char...actually, my second batch of zucchini sticks did not have the foil, so I was able to flip them easily and left them on the pan longer to get a little of that char! MMMMmmmm....even veggies can taste good.:shock:

NickTheGreat · Aug 10, 2012

Fascinating. I am always looking for ways to use zuch . . .

Al Czervik · Aug 11, 2012

tortaboy said:
Hey Mongo....just remembered I've got a spider and a wok coming in the mail any day now....you thinking what I'm thinking? :wink:

Not sure... Let me guess. My toes look like those little aborted squash that never mature? :drama:

When life gives you zucchini, make french fries!

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