These methods of cooking are suitable for all varieties of summer squash.
Blanching is also called boiling. For this you need to put zucchini in ice water as soon as it reaches the desired softness in boiling water, usually 1-3 minutes. Cold water stops the process of thermal processing and does not allow zucchini to soften and digest.
Steamed zucchini is better than blanching because the vitamins do not disappear with boiling water. You can put zucchini in a steam basket over boiling water for 3-5 minutes, or at the same time to cook in elektroprovodka.
Cooking zucchini on the grill adds a subtle flavor and delicious traces of the lattice. To grill, sprinkle the slices of zucchini with olive oil and cook over direct heat for 3 minutes on each side. Then put the zucchini so that the fire was not direct until the zucchini are soft, approximately 10 minutes. Try slices of zucchini on the grill in a sandwich, with meat or without.
Zucchini can be cooked quickly, roast in a small amount of oil in a round deep frying pan with a convex bottom or in a regular pan. Cut into thin slices zucchini, it is sufficient to roast until tender 3-6 minutes. You can add zucchini to your favorite fried dish or stew and sauteed vegetables.
Bake zucchini at a temperature of 190°C for 30 minutes. If you cut the squash into wedges and it cooked much faster, so it is necessary to constantly check and pull out of the oven if it is already soft. To protect this delicate vegetable from excessive heat treatment in the oven and make a crunchy crust, sprinkle zucchini in the last 10 minutes of cooking chopped crackers or toasted bread crumbs. You can also remove the seeds and fill with meat mixture before baking, and cook until then, until the filling is baked.