The grilled yellow zucchini are easy to cook and scenographic, you can use long ones, as I did, or round ones, do not confuse them with the patisson variety, which looks more like a tiny pumpkin than a zucchini. There are also wrinkled yellow Friulian zucchinis, learn more on Wikipedia about the various types of zucchini.
The best recipes
Excellent sautéed in a pan, like sauce in pasta or pesto, in risotto, in frittata, au gratin or stuffed in the oven, eaten raw rolled up or marinated, parmesan-style, fried, in vegetable meatballs, in gazpacho. Note that their flower is not edible.
Characteristics of yellow zucchinis
This variety of zucchini has a beautiful bright yellow color and a flavor that is delicately sweet and similar to squash. Due to their shape and intense color, they are also called bananas. Here is how to cultivate them, diseases and why.
SEASON for #yellowzucchini: from May to October.
LIGHT RECIPE, with few calories it is suitable for everyone due to its high digestibility and its properties.
RECIPES for cooking yellow zucchini
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 34.09 (Kcal)
- Carbohydrates 5.50 (g) of which sugars 4.21 (g)
- Proteins 2.05 (g)
- Fat 1.01 (g) of which saturated 0.20 (g)of which unsaturated 0.17 (g)
- Fibers 1.73 (g)
- Sodium 206.97 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Grilled Yellow Zucchini
- 3 yellow zucchini (about 350 g)
- to taste extra virgin olive oil
- to taste garlic
- to taste aromatic herbs (mint, basil, marjoram, oregano, parsley, savory, thyme)
- to taste salt
- to taste chili pepper (optional)
you can add lemon or white or balsamic vinegar to the marinade
Tools
- Cutting board and smooth blade knife (or mandoline)
- Grill plate for grilling
Grilled Yellow Zucchini
Wash the zucchini, remove both ends, cut them lengthwise into slices about one-fourth of an inch thick.
Meanwhile, heat the grill, alternatively use a nonstick pan or barbecue, then place them to cook on both sides for the necessary time.
Prepare the marinade
In a bowl or cup, pour the oil, garlic, and preferred herbs, mix.
Season the grilled zucchini
As the vegetables are cooked, place the slices on a tray and marinate superficially, place the new ones on top and continue to season in layers.
Let rest for an hour or more to allow the flavors to blend.
Oven Grilled Zucchini
Place the zucchini slices on a baking sheet on parchment paper, season on both sides, then place in a hot oven at 392°F for about 10 minutes, turning halfway through cooking.
ALTERNATIVE SEASONINGS
– natural yogurt emulsion (soy) flavored with oil, salt, and spices
– liquid pesto
Try sprinkling the grilled and seasoned vegetables with:
– seeds, even mixed: chia, quinoa, poppy, sesame, sunflower, pumpkin
– chopped nuts: peanuts, almonds, walnuts, hazelnuts, pine nuts, pistachios
STORAGE
The grilled yellow zucchinis can be stored in an airtight container, or covered with food wrap, at room temperature for two days and in the refrigerator for four days.
To store in the freezer the grilled vegetables, leave them natural without seasoning, place the cooled slices on a tray in the freezer and after at least half an hour, remove and arrange in a freezer bag (this technique will prevent the grilled vegetable slices from sticking to each other). In the freezer, they keep for about 6 months, before use thaw, slightly warm in the oven, and season if needed.
