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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-09-2012, 11:15 PM   #1
tortaboy
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Default When life gives you zucchini, make french fries!

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

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?
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Unread 08-10-2012, 02:34 AM   #2
SQURILEY STUBBS
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Wow 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?
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Unread 08-10-2012, 06:07 AM   #3
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Wow 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.
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Unread 08-10-2012, 07:23 AM   #4
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Wow 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.
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Unread 08-10-2012, 07:32 AM   #5
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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.
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!
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Unread 08-10-2012, 07:35 AM   #6
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Looks great. Makes me wish I would have put a couple in the garden this year.
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Unread 08-10-2012, 07:50 AM   #7
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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.
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Unread 08-10-2012, 08:05 AM   #8
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Thanks. I always enjoy them...and like figuring out ways to make them more fattening.
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!
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Unread 08-10-2012, 08:12 AM   #9
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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...
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Unread 08-10-2012, 08:12 AM   #10
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Lookin' good, lookin' good!
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Unread 08-10-2012, 08:20 AM   #11
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Quote:
Originally Posted by Al Czervik View Post
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.
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Unread 08-10-2012, 08:31 AM   #12
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Quote:
Originally Posted by Al Czervik View Post
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?
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Unread 08-10-2012, 08:33 AM   #13
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Those look great. Have you ever used a spray bottle that you can fill with oil?
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Unread 08-10-2012, 08:37 AM   #14
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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
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Unread 08-10-2012, 08:39 AM   #15
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That's a great idea they sure look yummy ........................
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