I’ve been experimenting with my Anova Sous Vide on vegetable recipes for over a year. One of my favorite dishes using the sous vide technique are zucchini medallions.
Zucchini so Good, Even School Kids Like It!
A few weeks ago, I had my nephew and niece (10 and 8 years old) over for dinner. Saying these kids are not fond of vegetables would be an understatement – the only vegetables they claimed to like were broccoli and potatoes.
I asked them if they had zucchini before.
Their answer was unanimous, “yeah, we had zucchini; but we don’t like that. Dad slices them and cooks them on the grill. They’re all mushy on the inside and crunchy on the outside like broccoli. The crunchy part on the outside is okay, but the squishy is gross.”
I made a case for them to try my style of zucchini, “I make zucchini a special way. They’re cut to look like coins and they’ll be firm like broccoli from edge to edge.” And tried them they did. Two helpings each!
Although this is a simple recipe, it will wow all lovers of zucchini. It’s unfortunate the squash is limited to spring and summer months.
Sous Vide Zucchini Medallions
- Sous Vide Precision Cooker
- Air Tight bag for cooking in water bath
- 2 medium-size Zucchini
- 2 tbsp butter
- Salt and Pepper (to taste)
- Pre-heat sous vide bath water to 185F.
- Wash and slice zucchini into 1/8 inch medallions.
- Toss zucchini in bowl with salt and pepper.
- Add zucchini and butter to cooking bag. Once water reaches 185F, immerse bag (may need to weighted down so its below waterline).
- Cook for 20-30 minutes. Serve