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[reubenray]

My wife wants to turn the Traeger into a veggie smoker.  Has anyone done Zucchini and squash?  She has green and gold zucchini.

[Hank D Thoreau]

You can't beat grilling with zucchini. I have done winter squash in a smoker. I was just using extra btu's while cooking other stuff. I never optimized the recipe for a smoker.

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[Bentley]

Does she want to grill them?

[reubenray]

Does she want to grill them?

I am giving her the option to cook them on my Traeger or my Blackstone.  I have no idea being I am a carnivore that eats meat not veggies. 

[GREG-B]

Summer squash is pretty good when caramelized (charred) on a grill.  Gives it a whole different flavor profile.

[BigDave83]

Does she want to grill them?

I am giving her the option to cook them on my Traeger or my Blackstone.  I have no idea being I am a carnivore that eats meat not veggies. 

I have never tried in the smoker or even on the gas grill that I can remember. I would choose the flat top myself. A little butter or ghee and some salt and pepper on sloced squash is great. Even cube some up and cook with some diced up sausage and some onions is really good.

[Canadian John]

 Zucchini: Slice ~ 3/4" thick, oil lightly, seasoning optional, sauce slightly towards the end. We eat all of it: seeds, skin and flesh.

Squash: Winter squash?   IE Butternut - Cut in half lengthways, scoop out seeds, fill cavity ~ 1/2 full of raisins and fill almost full of maple syrup(best done when on the cooking grate as to avert spillage).

 It's done when probed tender. I probe with a stainless steel bicycle spoke with as antler handle that I made.  Cook 325º ish ~ 3/4 HR.  When done scoop out content and mash together. Goes well with a good
 
steak

[ylr]

Summer squash is pretty good sliced thin, dredged in flour, salt, and pepper, and deep fried...

[reubenray]

We have not done this yet, being we are tied up showing our motorhome to a buyer which should be finalized today.  One thing I did not mention is my wife is on a diet so she does not want to mess it up.  We got these veggies from a local stand.  Hopefully we can do these in the next few days before they go bad.

[Kristin Meredith]

I can sympathize with diet.  She can also make zucchini boats using chicken or ground turkey and then adding a bit of what she likes for cheese and other veggies to bind.  Then roast on pit.

[Hank D Thoreau]

I did a stir fry on my Razor griddle last night including: zucchini, carrots, broccoli, cabbage, baby bok choy, onions, green and red peppers, and bean sprouts. We used up the remaining thin sliced beef and pork from our hot pot meal for the holiday (same type of meat that you find at a Mongolian BBQ). I bought the Razor to be able to make good, nutritional, low calorie meals, particularly Mongolian BBQ's at home. I find that a griddle does a better job than a wok unless you are making small quantities. It is easier to grill the vegetables. (When I use a wok I usually end up adding liquids and steaming the vegetables, which is good, but not the same as grilling.) Also, I pre-steam the carrots and broccoli before I put them on the grill. They take a long time to grill if you don't and you could end up over cooking the other vegetables. If you have an Asian market nearby you can upgrade the vegetables. Also, to lower the carbs I pile on shredding cabbage instead of using rice or noodles.

Here are some pictures of past stir fries. This one was done last year with a bottom round roast that I smoked. It would have been better if I had my Dalstrong knife at the time so I could have sliced the beef thinner.

As I write this, I am eating left over stir fry for breakfast.

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[Canadian John]

 That's some good looking eats Hank!

[pmillen]

I did a stir fry on my Razor griddle last night including: zucchini, carrots, broccoli, cabbage, baby bok choy, onions, green and red peppers, and bean sprouts. We used up the remaining thin sliced beef and pork from our hot pot meal for the holiday (same type of meat that you find at a Mongolian BBQ).

I, too, am emulating Mongolian BBQ on my griddle.  Hank, what oil do you use?  Do you have recipes for the various oil flavorings usually found at the Mongolian BBQ restaurants?  I've thought of just walking into one and photographing the recipe board, but that's not my style.

[Hank D Thoreau]

I did a stir fry on my Razor griddle last night including: zucchini, carrots, broccoli, cabbage, baby bok choy, onions, green and red peppers, and bean sprouts. We used up the remaining thin sliced beef and pork from our hot pot meal for the holiday (same type of meat that you find at a Mongolian BBQ).

I, too, am emulating Mongolian BBQ on my griddle.  Hank, what oil do you use?  Do you have recipes for the various oil flavorings usually found at the Mongolian BBQ restaurants?  I've thought of just walking into one and photographing the recipe board, but that's not my style.

I use grape seed oil for all my griddle cooking. I have a collection of ingredients that I get from the local Asian markets to make the sauce, though lately, I have been keeping it simple and just using soy sauce.

This has mainly been as a time saver since this is utility cooking. I go more fancy with the sauce when I have more time, or guests to cook for.

I pop up a sauce recipe on the internet when I need one. I don't have a favorite that I go back to time and again.