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Post by grannyg on Jun 20, 2018 15:15:51 GMT
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Posts: 0
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Post by Deleted on Jun 20, 2018 17:47:37 GMT
Zucchini fritters. A lot like the squash patties but add onion and equal amount cornmeal to flour, also like it with fresh cut corn. Also make a hamburger/zucchini casserole with onion and mushroom soup. Top with tater tots and bake. Also good with fresh cut corn....James
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Post by Skandi on Jun 20, 2018 18:24:15 GMT
Thanks for that, we're going to have a mountain of the things this year!
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Post by feather on Jul 25, 2018 18:34:40 GMT
This is a simple zucchini recipe we eat on occasion. I made it and DH came downstairs, he said the smell reminded him of garlic bread.
One thin skinned, tender skinned zucchini. Cored, and cubed. Put that in a parchment lined 9x13 inch pan. Preheat oven to 350 degrees F.
Add 1 T chopped fresh garlic (I keep some in the freezer ready to use.) 2 T olive oil 2 T soy sauce Then toss with your hands (yeah they will linger with garlic smell)
Top with 1 cup of parmesan, sprinkled over the top. Bake for 40 minutes, the zucchini will be tender and crisp, the cheese starting to brown and melt.
We both liked it and it is similar to zucchini I made as a child. We talked about changing up the cheese, using mozzarella or provolone, then topping it with parmesan or romano.
This has been the only zucchini DH has eaten if it isn't hidden in zucchini bread, so we are making healthy progress here!
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Post by grannyg on Aug 7, 2021 16:32:25 GMT
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Post by mogal on Aug 7, 2021 21:51:22 GMT
Thanks for that, we're going to have a mountain of the things this year! Thanks for the link, grannyg. Like Skandi, we have the potential for a mountain of them this year. I couldn't find my Golden Zucchini seed so planted some Black Zucchini. They are all in bloom right now. When I did find the Golden zuke seed, I planted EIGHT hills figuring that buts would get a few. Last year, I had 11 plants and bugs got them all before we got many fruits. In the past, I planted them in the spring but found an article about squash bugs and cucumber beetles saying they weren't so bad later in the season. I planted the Black Zucchini in early July and the Golden a couple of weeks later. So far, so good. I've also planted the Black ones within the chickens' run, protected by wire rings. I wondered if the chicken surround might keep bugs at bay.
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Post by grannyg on Aug 8, 2021 3:48:09 GMT
The grasshoppers are giving us fits...eating and chomping away....they are so bad this year....I have loved making zoodles with one of those little machines....<3
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Post by grannyg on Aug 12, 2021 16:34:16 GMT
Zucchini Cobbler--9x13 size. By Karen DeVore Zucchini Cobbler --taste like apple pie 4 cups chopped seeded peeled zucchini (about 3 pounds)- 3 med or 6 small will work 1/3 cup lemon juice 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg CRUST:2 cups flour 1 cups sugar 3/4 cups cold butter, cubed 1/2 teaspoon ground cinnamon In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 9x13 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35 minutes or until golden and bubbly. so peel and chunk zucchini and freeze for later for this if you want you can double recipe and put in a 15-in. x 10-in. x 1-in. baking pan (jelly roll pan) for larger crowds extend you r baking time by 10 to 15 min just check after 35
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Post by grannyg on Aug 20, 2021 15:42:43 GMT
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Post by grannyg on Aug 20, 2021 15:53:21 GMT
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Post by dw on Aug 20, 2021 21:35:56 GMT
I LOVE the picture!!!
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Post by mogal on Sept 7, 2021 19:07:26 GMT
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