How I Cooked 10 Pounds Of Zucchini
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- Опубликовано: 15 июл 2024
- My new favorite thing to do: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s zucchini. - ANDREW
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Andrew’s that one guy in math problems
With actual solutions though. 🤣
🤣
Nah there’s no way he is
He has an average white guy name lmao
Yup
😂😂
Cooking 25 pounds of tomatoes would be interesting. Andrew could try unconventional dishes from around the world
He'd have to try the chinese recipe with sugar that'd be interesting
I agree! There are so many possibilities
Oh my god PLEASE do tomatoes. Tomatoes grow like CRAZY, and a lot of people who grow them end up with so many! And we end up just jarring most of it lol.
I would make 5 pounds of ketchup
You sir are a genius 🍅
"Here's the thing... Zucchini Weighs less"
That joke entirely encompasses Andrew's inexplicable charisma 😂
My thoughts exactly 🤣🤣🤣
Also that pause is perfect!
i hated zucchini until i made a “zucchini lasagna”- thin slices salted and dried while i made the sauce, then layered with sauce, cheese, breadcrumbs on top and baked at 400 for 25-30 mins.
I had this once in a restaurant and it blew my mind. It's fascinating how close the textures of lasagna sheets and zucchini were.
probably my favorite dish i had while on keto lol
Sounds delicious!!!
it kinda sounds like an all-zucchini ratatouille:00
I feel like there is no greater vegi for lasagna! Very flavorless, but texture wise is spot on for a noodle while adding nutrients and a fresh taste! Love Zucchini lasagna!
AKA how to prepare a veggie you don't like but willing to give a chance. Learned a few things here that I can try so that I can incorporate zucchini in my weekly menu.
My 4yo brother always calls Zucchini "the green enemy" He really hates that stuff (I Love Zucchini)
Definitely going to try the roasted zucchini one
U mean how to prepare something you don’t like and got from the pantry because they don’t want it either and I can’t throw these out. I will definitely be trying the first three and the breads.
This series has helped my son with autism to enjoy veggies more. Truly a life changer!
Thats so wholesome to hear. 🙌❤️
Glad it helped your son :D
How beautiful!
i’m autistic and love the videos too! wish there was more non dairy stuff as it irritates my sensitive stomach.
@@Corn22 Unless it’s heavy cream or cheese, I’ve found that using non flavored nondairy milk is a good substitute for milk! There’s also a product called Lactaid, which is lactose free milk if you’re lactose intolerant (which I certainly am hahaha).
I'm obsessed with understanding the versatility of all of these ingredients. This series is amazing
As someone who is known by their friends and family as “the girl who likes to cook,” summer will forever me known to me as The Season Of Zucchini, because everyone and their mother tries to pawn off their garden zucchinis to me because “I’ll know what to do with them” 🤣 So this video was extremely helpful!!
Zucchini dough pizza is one of our favorite things to make with them
Isn't trying to get rid of a surplus of zucchini a bit of a comedy meme? 😏😉😆
@@kevinlackokl w h a t
@@Sacto1654 You can avoid this problem by growing zucchini varieties that produce maybe 1 full size zucchini a couple days instead of 1 a day like the gray zucchini.
Growing up in the Midwest, during the summer months is one of the rare times we locked our car doors at church. If not, you were bound to turn up after services to find a paper bag or three of zucchini magically appear in your vehicle.
oooo...can we do eggs, rice, canned beans, carrots, and celery next? when you go to food banks or donation centers, they give you these ingredients the most and usually in bulk! it’d be interesting to see what you can do with so much and not be bored of it!
Beans would be iconic
You should do an episode on carrots! I’ve been getting a ton in my CSA box and I’ve been eating endless amounts of carrot salads. I’d selfishly like you to do the work and research for me lol because I’m out of ideas on what to do with them all.
You can make soup, bread/muffins with it. Or you can mash them like potatoes. Also roasted - honey glaced - or baked with cheese is amazing.
Stir-fry, carrot cake, and tempura.
There is an indian dessert called 'gajar(carrot) halwa' ..just search it up on youtube you will get tons of tutorials.
Totally agree! Carrots are a good one. Not the fancy kind. I have 6 bags of carrots right now.
Same! I get a bunch of carrots every week and struggle to think up new ideas for them. Sounds like you’ve already done carrot noodles in thai style salads like you mentioned? They’re also good pickled in banh mi sandwiches or summer rolls, you can grate them and use them as a curry base instead of tomato or hide the grated carrot in a tomato sauce or chili. I will also make carrot cake smoothies - carrot, banana with cinnamon and milk/ice/protein.
Everything that comes out of andrew’s mouth is so poetic.
Magic. In England us vegetable gardeners are heading into Courgette/Zucchini season. We bring home two a day every day from beginning of July until September. There is a cookbook from the 80s called "What am I going to do with all these Courgettes?" By Elain Borish.
🏴🇮🇹😘
I call them courgette to sound pompous and get a laugh.
Please do this with cauliflower cos I hate the vegetable but my husband loves it so I wanted to find ways to like it.
Have you ever tried to make them in the oven as a vegetarian alternative to Buffalo chicken wings?
You can make the vegetarian version of chicken nuggets with cauliflower.
I like to cut them in half, oil it, douse it in whatever seasoning you're into. grill until soft and preferably a bit burned on the stem sides. eat with blue cheese or ranch dipping sauce
You can make a lot of Indian vegetarian dishes from cauliflower 😄...you'll find many recipes for it on youtube if you want...
Try cutting cauliflower into small florets or chunks, toss with olive oil and salt and roast in the oven till cooked through and some brown spots appear. Then mix in a bowl with some croutons, chopped flat leaf parsley, sun dried tomato strips and capers and a splash of red wine vinegar. Its such a delicious salad, I hope you enjoy!
In Midway Utah, during the summer, if you leave your windows rolled down on your car when you're parked, someone will leave you a 10-20lbs bag of Zucchini. The whole town is inundated with zucchini plants. It's too hot to cook any of it.
Here's my favorite recipe for raw zucchini salad:
3-4 Zucchini
1 Carrot
2 tbsp lemon juice
1 tbsp olive oil
Salt
Pepper
1. Using a peeler, peel the skin of the zucchini. Then peel the zucchini into strips and stop when you reach the seeds. Raw zucchini seeds have a weird taste; you don't want them in your salad. Repeat with all your zucchini.
2. Peel and julienne your carrot
3. Place your zucchini and carrot into a bowl, salt, and let sit for 10-15 min. After, place them into a kitchen towel and squeeze all the water out
4. Dress the zucchini with lemon juice, olive oil and pepper
This salad is great because it will keep in the fridge for a week and stay nice and crunchy. It tastes best the next day after the vegetables have time to marinate in the dressing.
I'm gonna make this when my zucchini plants bless me with a harvest
If you're looking for any new recipes for raw zucchini, I've seen a lot of recipes you can modify from South Asia, South East Asia, and the Pacific Islands. I think their fruit/veggie salads and pickles are a good place to start!
Wow, that's a lot of zucchini! If I have too much I grate and freeze it for later use in zucchini breads, muffins, quiches, etc
that's amazing hahahaha. this is the second comment I've seen mentioning this!!! I want free zucc's!
If Bob Ross was a cook, he’d be Andrew for sure.
Being Greek I am actually super impressed by his pronunciation of the first dish 👏
I agree!
This was perfect. We always have so much zucchini from our garden. New recipes are always welcome. Please do cucumbers and tomatoes soon. My countertop is currently covered in cucumbers and the first tomatoes have finally ripened.
There's a Korean banchan (side dish) with zucchini you can try. I forget what it's called but it's sliced into round pieces, coated in flour and egg (and probably other spices), and then fried.
Probably 호박전 (hobak jeon)? If I ever have no idea what to do with my vegetables, it is a great method!
Andrew should make an episode with beets. He likes them and Dwight Schrute would be proud!
Borscht, pickled beets and "herring under the fur coat" - that's all you need
i agree and have to say that I love your profile picture.
Please, not beets! Don't spend your talents on the only vegetable I do not like.
This guy needs an ASMR podcast or something where his voice just SHINES
Andrew: *kolokithokeftedes rolls off the tongue*
also Andrew: "Roasted..." *long pause* "Zucchini"
I just LOOOVE Andrew's way of expressing the taste of food, the way he articulates gives every video a special touch and a familiar feeling. Also you can feel he's super passionate about learning about every single step of the recipes and the ingredients and really understanding what he's making. He's such a great videomaker, specially for food. I just love watching him.
You can put the salted zucchini into a coffee filter and hang that overnight, it'll dry perfectly, also works for the shredded cucumber for tzatziki/raita.
Idk if it’s much of a thing in America, but here in Aus, people will make a zucchini slice for lunchboxes. It’s a quiche basically, but usually with a bit more flour. The best have bacon bits in them of course ;) I treat it a bit like Spanish tortilla, and will have it as a breakfast, lunch or dinner. Or even in small squares for a snack.
Wait so where is there zucchini in it?
@@annapruitt5546 Sorry, bacon and flour aren’t the only ingredients.
Usually, shredded zucchini, lightly caramelised onion, salt, herbs, eggs, flour, bacon if you like, and cheese.
NGL I got a great deal on the zucchini that I bought and was stressed on how to use so many of them. I made South Indian style zucchini and now I know what to do with the rest. Thanks Andrew!
I love zucchini frittata. I’ve learned Chinese in China now, having been introduced zucchini in recent years, love it as well - they put in a hearty soup 胡辣湯, which is similar in consistency w/ hot & sour soup but different in flavour profile, and the fillings of all types of dumplings (i.e.: steamed, boiled, fried, potstickers, etc.) and of baos 包子, either mixed w/ different kinds of ground meat or strictly vegetarian; or they just simply sauté it, with or w/out other ingredients (i.e.: wood ear tree fungus, other vegetables, scrambled eggs, etc.).
One dish I made with all the zucchini I grew this year was Palestinian lib koosa. Really good.
Thank you for mentioning this, because I just googled it and will be making it this week. Yum!
@@Thebookrat You're welcome!
@@50sKid update: it's delicious 🤤
@@Thebookrat Right?
It’s Syrian
This is quickly becoming my favorite food channel. Loving this series, and I look forward to trying out some of those dishes.
Hey Andrew, you guys should pair a cooking "x" pounds episode and partner up with an LA soup kitchen and shelter so those in need can also experience your wonderful creations!
Andrew I absolutely adore these videos. They feel so cozy and homey and I've found so many great recipes for things I've never thought of before. I've got a huge surplus of Zucchinis from my garden so this video is amazing timing for me. Thanks and please keep this series going I love it! I would love to see a video for Tomatoes or Celery (in this format of course) I think that would be another great end of the summer video. Thanks again!
We fry them in thin slices and then pour yogurt mixed with salt and crushed garlic on top. It is sooo good.
Take a shot every time he says "and then it's just a matter of..."
It'll be a fun day
I think i love this series the best! It shows so much versatility with different ingredients, and not only the known ones but from other countries too.
This was such a relaxing and intriguing episode! Andrew's story-telling for each recipe combined with the music. Just _chef's kiss_
Hey, Andrew, and what about the traditional Ukrainian way of making a zucchini: coated in flour fried zucchini rings, topped with creamy garlicy white sauce (mayo/sour cream/yogurt mixed with minced fresh garlic and parsley/dill)? Or you can simply chop tomatoes with garlic and fresh herbs instead of sauce. Fresh and yummy :)
Watching you improve tremendously in describing food over these years has been awesome. This entire show is carried by your narration and description!
there is something about Andrew’s way of speaking that makes it soothing to the ear
Hi, Andrew. I just want to say that this series is wonderful! I appreciate your candour whilst explaining the methods and ingredients, as well as the insight to your experience as another home cook that just loves food. Thank you for all of these videos that contain such stellar insights to the ingredients, and the incredible recipes and experiences. Your work is greatly appreciated.
I really like the way you talk about food. There's just so much affection and nuance the way you discuss ingredients and flavor in general.
i love this series! it's so smart, open eyes for a simple vegetable and bringing it to a supreme ingredient
I'm obsessed with the zucchini pizza recipe from smitten kitchen, which I think is based on a Jim Lahey recipe. Basically just shredded, salted and drained zucchini mixed with shredded gruyere, spread on pizza dough then topped with some breadcrumbs. I throw a little garlic and red pepper flakes into the mix. Something about the zucchini/cheese mixture gives this very satisfying texture, like the zucchini melds into the cheese. I probably make that once a month. So simple and good!
please do eggplant, there's so many various cuisine and flavor to be explored with this vegetable
This series is just amazing! To take something so common and make of it into something totally different is what i love about this series. A huge plus is how Andrew describes it! Its like im actually eating it 😂
love these single ingredient focused videos. Gives me a lot of ideas on what to make with my favorite ingredients
Andrew has such a great way of teaching you a lot about cooking, without blatantly shoving it in your face. The conversation like nature of these videos really helps with that and I really cant get enough
Finally the kind of content that I wanna watch in the ATE channel. loved this episode thoroughly.. it was so informative I am so inspired to try some of these recipes. I loved it andrew... pls make 20 pounds of tomatoes next...
Also, I am so glad you decided to upload a video midweek instead of waiting for Saturday... :) I am a happy camper
I really love your work in the kitchen! You really inspire me, please do more of These „i Cook an insane amount of“ videos 👌❤️
He's so chill I could listen to him speaking for hours.
Please don't stop with this style of video.
I really enjoy a closer look at one ingredient.
Very helpful
loving this series so far
This is one of the greatest series ideas I’ve ever seen. Please make more!
These videos really helps people who live near a farm/in the countryside use up ingredients. Thanks!
Soooo I like this series of the large amount of one ingredient and seeing how many different ways they can be made. It's super interesting and fun to see.
Tbt this is a very underrated series. I'm very glad there still doing it, and I'm also missing Inga's 24 cooking challenges and 'Tell us what you made'.
Really love this series Andrew! Gives me so many great ideas.
I really like Andrew. I could listen to him explain his various cooking techniques all day. His reactions and descriptions of the flavors in the food he prepares or creates is really cool.
I love the way Andrew describes all the flavors of his dishes, a lot of other cooking vids don't really share that experience like he does
I love how you have something incredibly positive and niche to say about each dish, loved this video
I'm so happy that the videos are constantly uploaded. I support you😊🇰🇷
We will all be drunk if we take a shot every time he says "it's just the matter of..."
These are the videos that make me want to cook more than any other. Andrew and co. are solid at selecting recipes that look delish.
thank u so much for this Andrew! Keep doing these kinds of videos I really appreciate it
I'm glad you're doing this cause I've just recently started liking steamed/pan fried zucchini!
Thank you so much for this! This is an episode where I feel like I can make all of these episodes and I want to make all of them!
I love this series so much
This series is a God send for CSA boxes! Thsnk you and pease keep it up
I love your presentation and interpretation of the final outcome! Well done.
This series is so amazing!! I love the intimate study of 1 (largely underestimated) ingredient ❤
New favorite channel and chefs! So impressed!
This is amazing! Can’t wait to try all the recipes!
yesterday i came across the cooking 25 pounds of potatoes vid & now i’m binge watching all the others. great source of inspiration, especially since i always have zucchinis & onions at home! looking forward to switching things up a bit with all these recipes 🤤🤤
Love this series!!
These videos are great. They are very helpful in finding some new and fresh ideas.
I love this channel because you’re trying things that I actually want to try as well
I think this is a good series to prepare foods I might not like typically in a different way ! I hope you continue this !
absolutely love this series. Taking common, otherwise unappealing vegetables and turning them into flavorful dishes is genius!
Casseroles are out of style, but my favorite zucchini dish growing up was my mom’s zucchini casserole. As an adult, I have a better appreciation for the vegetable itself, but that cheesy casserole was wonderful as a child!
Peeps: what did you do yesterday?
Me: i judged a _zuccini_
My aunt learned how to make those zuccini fritters --what we called "Zuccini cakes"-- from her mother in law who is Italian. We live in a unique sort of region in Ontario, Canada where there's been a lot of intermingling of portuguese, italian, polish, and greek communities because of the Catholic background and an influx of immigration from those countries all at the same time in the sixties. So it's always fun trying to parse out... what is really from one heritage or other, and what has sort of been popped over and shared over time. All I know is it's one heckin' delicious good time.
I’m so glad you made this video! As someone who grows zucchini in a garden our family tends to be overrun with zucchini.
I honestly love these ingredient speedruns with 'basic' food items that you often can buy in bulk. Lots of versatility even with so many easy to recreate recipes! Definitely bookmarking a bunch of these, haha
i really like your videos, please keep going with this theme of better understanding vegetables, it's really cool
If you haven't had fried zucchini blossoms
they are unbelievably good.
stuffed with a soft cheese and some prosciutto
highly recommend lil mint in your batter
Just watch out for bees
Good one. I always see this channel. Awesome......!!! Lot of variety cooking techniques. Keep it up.
I love the calm energy of this.
I love andrews chill attitude and very aesthetic videos 💙
I recently started a keto-like diet and this was super inspiring to come up with some fun dishes for zucchini, perfect timing on this video. The recipes that call for flour can be subbed for a almond flour instead and have similar results
Really like this series, keep it up!
this has become my favorite series!
zucchini is my fav vegetable after gailan, so naturally now i must make all these dishes in succession. amazing addition to the series as usual!
One of my favorite series!
I found a recipe to use up a large amount of zucchini I had and instantly fell in love. It was definitely very rich and would pair well with something that had a more bright/light flavor. Creamed Zucchini with garlic and basil! Absolutely delicious!
So good to see Andrew cooking and presenting again!
Thank you i love zucchini. I remember back in the day i was researching a good recipe and i added too much salt when taking the water out, it tasted like the ocean. I was downtrodden so im happy you gave such nice instructions. I really want to try that zucchini tuna salad.
Zucchini bread is a VERY common dish in my household and I'm glad to see it represented here and that you enjoyed it!
Kolokithokeftedos is also a popular dish with different name and small preparation differences in neighbouring countries to Greece such as Turkey.
Mücver in turkey
This is brilliant ! How to diversify simplicity ! I am impatient to cook some of these amazing recipes 😋😚
I love frying zucchini in a crust of corn flour. I cut the zucchini in thin round shapes, put them into a bowl and add salt to them and let them sit for 10-15 minutes to get all the moisture out. Meanwhile I mix corn flour with salt, pepper and garlic powder , heat some sunflower oil in a pan. Then I take the zucchini and dip it in the flour ( because they have been in a bowl together they are still wet but not on the inside, that makes the flour stick to it) and fry them on both sides on medium heat until the crust is golden. They become like zucchini chips really. I make them at least twice a week.
You can also fry them the same way but with eggs and white flour. Just dip them in the flour first, then in the eggs (add some salt and pepper ) and they are amazing. The secret is to not cut them too thick. 🌷
truly amazing series