Odd cooking question about zucchini

[kristenk]

I really need to get more veggies in DD's diet and was reading about the amazing flexibility of zucchini in different recipes. I already have a zucchini bread recipe that I really like, but I'm having a problem with zucchini itself.

The last several times I've made steamed zucchini, it's been bitter. After the first couple of times, I tried to make sure I was selecting the smaller zucchinis in the produce department, but the smaller ones were bitter as well. I know it's not my imagination b/c my husband tasted the bitterness, too, and I know that it can be a problem with cucumbers and zucchini. My question is whether or not there's something I can do about it.

If I unknowingly use zucchini that's bitter in a recipe, will I ruin the whole thing? Does cooking mellow the zucchini? Any tips on selecting non-bitter zucchini? I've been getting yellow squash instead of zucchini b/c I'm just tired of dealing with it, but I'd really like to have zucchini again! Can anyone help or is this post just too weird? :)

[knaidel]

I don't think you question is weird at all. I find zucchini to be a bitter vegetable, that's all. When I lived in Israel, there were 2 type of squash to be found: butternut and zuchhini. That's it. I cooked with it qquite a bit, and learned to live with the fact that zuchinini is bitter. Honestly, now I barely cook with it unless it's in a soup, or will be in some sort of sauce that will cover up the bitterness. I love making zuchini in marinara with mushrooms....yummy!

HTH

[brittone2]

I've never tried it myself, but I know that there is a "procedure" of sorts for soaking eggplant in salt water I think to eliminate a lot of the bitterness. I'll google it and see if I can come up with anything :)

ETA: obviously eggplant isn't a squash but I wonder if the salt would help eliminate some of the bitterness in the same way?
http://www.taunton.com/finecooking/pages/c00161.asp
This recipe suggestes salting to remove bitterness:
http://www.basic-recipes.com/veget/zucchinipan.htm

Several sites say if you ever come across a very bitter one you shouldn't eat it.
http://www.nzfsa.govt.nz/consumers/food-safety-topics/chemicals-in-food/natural-toxins/

DH hates zucchini...I don't love it steamed, but can eat it that way. I do however love it brushed with olive oil seasoned and grilled. Not the best time of year for grilling I guess but that's my preferred way of cooking it :) Oh yeah, and zucchini bread of course LOL ;)

[SummerBaby]

I'm not sure where you live, but here in the Northeast, zucchini out of season just isn't very good, and IMO, not worth buying. Ok, so that's not the helpful answer you were looking for. Anyway, once in a while I do buy winter zucchini and if you use it in a recipe that has several other ingredients, i.e. zucchini bread, it should be ok. I make zucchini quiche and you can't taste the bitterness, but it's not nearly as tasty as it is in the summer when I use really fresh zucchini, KWIM? But I wouldn't just sautee it for a side dish this time of year.

Sorry for babbling, I need to go to bed!

Val
Mom to Madeline
7/28/04

[mudder17]

When it's in season, zucchini isn't bitter at all (at least not that I can taste). It's not in season right now, though, which is why it's probably been bitter. I find the bitter taste is more prevalent when you just steam it. If you saute it with garlic and olive oil with a bit of soy sauce, it does help quite a bit.

And I'm thinking that if you use it in baking (like zucchini bread), it won't be too noticeable, although I've never made zucchini bread out of season.

But I LOVE zucchini, so maybe I'm the wrong person to ask. ;)

Eileen

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[kristenk]

I'm in Texas, and our zucchini season is pretty long. I finally gave up using zucchini when I selected relatively small zucchinis in the middle of the summer when zucchini was everywhere and they were still bitter!!! Aaaarrrgghh! I gave up after that. LOL

[mudder17]

Ah, that's the problem--you're using Texas Zucchini's! ;) (jk)

Heck, if yellow squash will work better, then you should use that! I use them fairly interchangeably anyway.


Eileen

http://www.mothering.com/discussions/images/smilies/candle.gif for Leah
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http://tickers.baby-gaga.com/t/catcatcvi20040222_4_Kaya+is.png
Kaya's a cousin! 10/1/05, 5lb13oz

[CiderLogan]

Maybe it's a time-of-year thing and you'll have better luck in summer?

In any case, I wanted to share my favorite easy zucchini recipe: slice a few zucc's lengthwise and place in a glass baking dish. Cover with a can or two of chopped tomatoes, juice and all. Then sprinkle a little cheese on top (parmesan is usually what we use, but you could also do mozzarella or whatever). Bake at some medium level of heat until the zucchini are tender and the cheese and sauce are bubbling. It's good served with pasta.

Jenny
Mom to Julia, 8/03
...and another one due 5/29/06!

[kristenk]

That recipe sounds great and super easy! I'll have to give it a try (next summer) when I overcome my bitter zucchini phobia! :)

[kristenk]

Thanks for the salt water soak idea. I'm definitely willing to give it a try - it can't hurt!