Domestically grown zucchinis make up for a very popular ingredient in Romania.
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!
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