anybody got a recipe for making Zucchinis with a red gravy?

[NMDemDist2]

I know if you buy canned zuccs they have a red "italian" sauce. Since Mr. Ketchup isn't crazy about squash, I thought he might enjoy them in a red sauce or something.

Any recipes/suggestions on an easy zucc zazzer that won't cook the life out of fresh squash like the canned ones are?

thanks in advance to you all dear C&Ber's :yourock:

[Warpy]

1. I used to put sliced zucchini into vegetarian spaghetti sauces

all the time, to give a little extra something to bite on besides just the pasta. One thing I did with tomato sauces was slip in a teaspoon or so of curry powder. Nobody could ever figure out just what I'd put into the sauce, but they all liked it.

Just make sure you don't cook the zucchini to death in the sauce. You want to be able to bite into it, not have it slide into mush on your tongue.

[Stinky The Clown]

2. The only edible part of a zucchini is the flower

All the rest of it ..... blech.

I'm with Mr. Ketchup on this one.

[NMDemDist2]

3. LOL and I love em. and crooknecks and the green mexican ones

and just about any kinda squash you can name

but whatever floats your boat there H2S

[The empressof all]

4. I love deep fried zucchini blossoms

It's the only reason to grow them IMO. Have you ever had them stuffed?
It's a delicate project but oh so yummy.


And ADD--Buy a bottle of Barilla green and black olive sauce. Add a little bit of red pepper flake and heat it up. Then add your sliced zucchini's. Simmer for 3 min or so and top with grated cheese.

[mike_c]

5. not really the answer you're looking for...

...but my favorite way to cook zuccini-- other than grilling I suppose-- is to slice into rounds and saute quickly in hot olive oil with a smashed garlic clove or two and a couple sprigs of rosemary. Brown both sides quickly so the inside is medium firm (or at least not too mushy-- it helps to cut the rounds a bit thick), drain on paper towels, then season with coarse sea salt and pepper. Simple and good, but probably not the first choice of someone who needs their squash disguised.

[NMDemDist2]

7. that's probably exactly what i'm looking for

with a tablespoon of tomato paste added LOL

[eyesroll]

6. I've done this before:

Brown some bulk Italian sausage and drain.
Add some basic tomato sauce (jarred is fine) and simmer for awhile.

Cut zucchinis in half lengthwise and scoop out the seeds.
Fill with the tomato mixture.

Top with some grated parmesan and/or shredded mozzarella.

Bake at 350 until the zucchini is tender and the cheese is bubbly. (If you have enormous zucchinis, you may want to hold off on the cheese until the last 10 minutes or so.)