These small bites of spiced zucchini are a delightful treat, perfect for snacking as an appetizer, starter, or even as a cold side dish.
Turned Zucchini
This is a culinary term that simply refers to cutting zucchini into barrel-shaped pieces while removing the core. This creates elegant, firm pieces of zucchini. While you could make this recipe with simple sticks, it wouldn’t be as refined.
>> For more details, see our article on cutting, slicing, and dicing zucchini.
English-Style Cooking
This traditional method for cooking vegetables involves boiling them in hot water to the desired doneness, then quickly plunging them into ice-cold water to stop the cooking process. This way, the vegetables stay firm.
Zucchini cooked English-style has a pleasant crunch but can taste a little bland. Once marinated, however, they become absolutely delicious!
Recipe
Spiced marinated turned zucchini
Ingredients
- 2 zucchinis
For the Marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt
- spices cumin, caraway, ground ginger, pepper, turmeric, etc.
Instructions
- Turn the zucchinis into barrel shapes.
- Prepare a bowl of ice water (feel free to add plenty of ice).
- Bring salted water to a boil in a large pot.
- Blanch the zucchini for 2 minutes.
- Remove the zucchini with a slotted spoon and immediately plunge them into the ice water.
- Once they’re chilled through, drain and place them on a paper towel to dry thoroughly.
- Prepare the marinade by mixing the olive oil, lemon juice, and spices. Add salt to taste.
- Mix the zucchini with the marinade and refrigerate for at least 12 hours, stirring occasionally.
- Serve chilled.