The ubiquitous and handy Zucchini can be handled a ton of ways. Here’s a packet cooked variation:
thin sliced onion
thick sliced mushrooms
couple of rings of red or orange bell pepper
chopped sweet basil and/or any other herbs you like
blop of olive oil and/or butter
salt, pepper, and other spices you like
bit of bread crumbs dusted over
ice cube – a useful trick in packet cooking – provides steam, but easier to handle than just water
Cut zukes into bite size pieces, place on a square of heavy duty foil. Layer on the other veggies: onion, bell pepper, mushrooms, butter/oil, herbs, spices, ice cube last. Dust well with bread crumbs. That’s optional – come to think of it, everything’s optional in this thing. Wrap it up tight. 450° oven for 30 minutes OR a medium hot grill for 15.
For a far-eastern whang, use some teriyaki sauce or hoisin sauce. For a Vietnamese flavor, add a sprinkle of 5-spice powder, serve over rice with Nuoc Mum sauce. If straight Nuoc Mum is too stout for your taste buds (and/or nose), try adding a bit of fresh squeezed lime juice. The stuff does smell, but damn, it’s good.
Needless to say, nothing fixed in stone on this one. Throw in a bit of ground ham or whatever.
You do know to use true Oriental type rice, not the instant junk, don’t you?