It makes a colorful side dish that will add interest to your plate as well as fiber. Debi Mazar and Gabriele Corcos make a vegan version, Zucchini Carpaccio. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Potatoes: This ground beef and potatoes skillet can be made with either leftover cooked potatoes or freshly boiled potatoes. Meatless Monday calls for Zucchini Meatballs, made with zucchini, breadcrumbs, grated Pecorino and smoked scamorza, which is a cow’s milk cheese similar in texture and flavor to mozzarella. Stewed zucchini is an excellent substitute for starchy or fatty side dishes if you're watching your weight. Carpaccio is usually an Italian dish of very thinly sliced raw meat or fish. Stuff the meatball mixture into the zucchini. ; If you cook the potatoes, cook them in their skin, drain and let cool until cool enough to handle. Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. Simply sizzle your zucchini and squash in a large skillet, and toss in your tomatoes and garlic during the last few minutes of cooking. INGREDIENTS FOR ZUCCHINI BEEF SKILLET Zucchini: You will need 2-3 zucchini, depending on size, about 450 g/ 1lb. Out come the veggies, and in goes the steak, which only needs 2-3 minutes per side in a piping hot pan for perfect medium rare.