5 SURPRISING Zucchini Dishes From Around the World 🌎🤯

37 Comments

1. Something one of my best friends does to use up her huge amount of garden zucchini is she'll grate it and make a yogurt sauce similar to cucumber Tzatziki sauce.

   Also, many people from the USA love zucchini chocolate bread. I just recently tried zucchini lemon bread and it was also amazing!

2. I remember the first time I tried zucchini bread; I was hesitant, not a vegetable eater, very 'picky' childhood eater…. Oh my God, I will try this. I will try everything you make in this video.
   Zucchini is AMAZING!

3. It’s really disappointing to hear you use such a broad brush to talk about “American” produce as inferior. I’ve lived in and travelled to Europe and had just as much if not more flavorless produce as I’ve ever had here in the US. But I would never say European vegetables/food is inferior to US food, because that’s my experience. Your own experience isn’t proof of these kinds of broad generalizations, and you’re perpetuating the fearmongering about food in the US that’s all too prevalent these days.

4. Loved that these recipes were all vegetarian friendly!

5. I enjoy the commentary when you are cooking. Otherwise, we think you always always know exactly what you are doing. 😅

6. The tongs used for frying the zucchini! Where can I find them??!😃

7. Never doubt how charming you are. Watching you always brightens my day <3

8. use your gratiung glove with your madoline nd save your fingers

9. Regarding your pie crusts, you need to find a deep dish pie shell.

10. Courgette

11. 🇵🇸❤🇵🇸❤🇵🇸❤ #freepalestine #istandwithpalestine✊🇵🇸

12. In Italy it’s very common to make pies with vegetables. In my zucchini pie I don’t put the mustard, and instead of the shredded cheese I put thin slices of Brie on top.

13. Why don’t you use your chain mesh glove with the mandolin? I use mine with any task at risk of slicing a finger😊

14. Next: carrots!! 🙂

15. Oh my. You changed parsley to Cinlantro/ coriander in a Spanish dish. I am afraid it is no longer a Spanish recipe. 😱

16. 8:35 I think cilantro would actually, be superior to parsley in this dish. (If you like cilantro) I have never noticed that peel on zucchini has a bitter taste.

17. I was stanning your vintage yellow pyrex refrigerator dish! Be kind to the lids. They're harder to find. Looking forward to trying these recipes. Zucchini is my husband's favourite vegetable

18. Another great episode. That first zucchini pie qualifies as a quiche, no? I’m going to have to try spreading mustard on the crust.

19. Am I the only one eating zucchini every week or what’s up with all the hate??? It’s super versatile and cheep!

20. In Chile we have zapallito italiano relleno!!

21. What I love about most of the recipes on this channel is that they are all so accessible, as a person who experiences a lot of depression, cooking and healthy eating is out of my reach alot of the time but these recipes seem attainable and affordable. There have been several times in the past year when I was too unwell to cook and watching your channel inspired me to cook something new and feel connected to others in the world. Beryl I would love to see an episode on what people cook for themselves when they are depressed/low energy. Thank you so much, your videos are truly treasure chests of peace and goodness.

22. Maybe try a premade, unrolled crust to use in your own deeper pie dish next time? I can buy those in Canada.

23. I'm from Poland, currently living in Portugal, and Portuguese zucchinis are very bitter if you don't peel them and take out the seeds from inside, unlike in Poland where we also don't have to peel anything. Don't know what makes the difference

24. This episode made me tear up. ☮️Something I did not expect from a zucchini episode. 😊 But the countries represented (even as it was probably filmed before current events erupted). Culture and and sharing food can bring us together even when the world is in turmoil.

25. Zucchini is my all-time favorite salad ingredient. I love raw zucchini! Sometimes, I just slice it, sprinkle some salt on it and eat it as is. It is delicious. I buy four zucchinis a week when they're small and out of season, but in the late summer, I buy only two because they are huge in season.

26. When I was a child I thought zucchini taste tremendous and I didn't want to eat them.
    Now that I am adult I know children are right😂😂😂 zucchini don't taste so good😂😂😂….

27. In Turkiye, we used to remove seeds too. Without seeds zuccihine is tastier.

28. probably the most prominent zucchini dish where I live in germany is ratatouille which is very much not german in origin, but still very commen just like spagetti bolognese or pizza.

    my favorit way of preparing zucchini though, beside very lazely cutting and panfrying them as a side for a meat dish is spiralised with noodles.
    -with garlic and shrimp,
    -or with chicken and peanut sauce,
    -in a noodle soup bowl,
    -with glass noodles, mint, peanuts and ground beef

    and then of cause I love to "hide" greated zucchini in my over night oats

29. Whips out the cut glove for the grater but not the mandolin 😂

30. I’m in the US and a giant homegrown zucchini will have seeds the size of a watermelon or pumpkin. I would say only get rid of them if the are really big or bother you. Store-bought zucchinis where I live are edible with skins and seeds, I would only trim the ends.

31. Please do a video on how the world eats beans!

32. Your supor is so nice and creative.

33. You don't want to get the frozen Pillsbury's crust. You have to get the refrigerated ones that are rolled up in a red box. They are superior and bake perfectly flaky and you can roll them out to deep dish size.

34. You bake those peels

35. I grew courgettes and
    some grew to be marrow
    Shared my harvest with
    my local cab drivers
    cos why not

36. A stir fry or
    an omelette
    Two easy choices
    for me I do

37. I wonder if I could make the pie without the crust.

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