Zucchinis

Domestically grown
zucchinis are all the rage right now in farmer markets in Romania. It is a very
popular ingredient, with loads of applications, which is why we will be
bringing you today a few of them. We will also be looking at cooking them
depending on size.

România Internațional, 27.09.2015, 14:16

Domestically grown
zucchinis are all the rage right now in farmer markets in Romania. It is a very
popular ingredient, with loads of applications, which is why we will be
bringing you today a few of them. We will also be looking at cooking them
depending on size.

In one version,
you can peel and cube them, then boil in salted water. After that you can mix
them into eggplant paste, Middle Eastern style. You can also use them to
simulate meatballs you use for making a popular soup in Romania, by mixing them
with cheese.

The easier road
you can take is that of frying them. Peel the zucchinis, and slice them into
finger thick chunks. Sprinkle salt on them, then leave them to sweat a bit.
Beat a couple of eggs with a bit of ground black pepper, then douse them in
flour, then soak them in the beaten egg, then pan fry them. We recommend a
garlic sauce, either water or yogurt based.

One other, more
involved recipe, is stuffed zucchini, a meat dish. Take 6 to 8 zucchinis, about
half a kilogram of minced pork, a cup of rice, two onions, a bunch of fresh
parsley, tomato juice, salt and pepper to taste. Peel the zucchinis and slice
them in half lengthwise. Use a spoon to core them, and then fill them. To make
the filling, chop finely the two onions, add the finely chopped parsley, with
salt and pepper to taste. Put the filled zucchinis in the oven dish, then put
in the dish tomato juice and water. Place in a low heat oven for about 20
minutes, until the zucchinis are done. Serve with a yogurt or sour cream
garnish. Enjoy!