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PostPosted: Wed Jul 15, 2009 2:58 pm 
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Location: Tacoma, WA
I have it in my garden and coming from my farm share - any good ideas?

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PostPosted: Wed Jul 15, 2009 6:28 pm 
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Location: So. Florida
I like to make stuffed zucchini.

Cut them in quarters if they are big or in half lengthwise if they are smaller.

I boil them in a pot of water to cover for just a few minutes until tender but not soft.

Drain, scoop out the insides and put in a bowl. In your baking dish, add about a teaspoon of EVOO just enough to coat the bottom on the baking dish and then put in your zucchini skins.

In the bowl with the zucchini insides, add parmesan, ground turkey, diced onion and green pepper, season to taste. Mix all together then fill the zucchini skins with this mixture. If you want, you can add some tomato sauce on top and then sprinkle with some parmesan cheese.

Bake at 350 degrees for about 35 - 40 minutes.

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PostPosted: Wed Jul 15, 2009 7:34 pm 
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Location: Nebraska
Do you think you could use that recipe for summer squash...aka crookneck squash or yellow squash?

My DD, Katie has that squash coming out of her ears right now.

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exercise is NOT AN OPTION

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PostPosted: Thu Jul 16, 2009 5:33 am 
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I don't see why not. Yellow squash cooks about the same as zucchini. Oh and this recipe freezes very well too.

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Carrie


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PostPosted: Thu Jul 16, 2009 5:58 am 
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Location: Nebraska
Thanks

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Patty

exercise is NOT AN OPTION

"Muscle is hard to get and easy to lose.
Fat is easy to get and hard to lose."

F54 5'4" 163/150/130


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PostPosted: Thu Jul 16, 2009 7:17 am 
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I like to cut it half and then slice. I put it in a pan with some butter and sautee it till tender crisp along with some onion and garlci. I often add other veggies, depending on what is around. After it sautees to tender crisp I seaon it with celery salt and then sprinkle with parmasean cheese. It's one of our favorite veggie recipes.

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PostPosted: Thu Jul 16, 2009 8:54 am 
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Location: Central Coastal CA
We love zucchini O'brien - just cut it into small cubes (take out the seedy parts - they water down the dish) and fry up in some bacon fat along with diced onion and red bell pepper. Season with garlic salt and whatever else you like - we love the Cavender's Greek seasoning in this - and fry over moderately high heat, turning frequently, until it's browning up nicely.

Also zucchini fries. Preheat oven to 425*, line a baking sheet with foil. Slice the zucchinis into "french fry" shapes. Beat up an eggwhite til frothy, and I always add some Frank's Red Hot sauce to it, about 2 parts eggwhite to 1 part hot sauce. Put the fries into a big baggie, pour in the beaten eggwhite/hot sauce, and seal, smush around a bit til all are coated. Put in a single layer on the foil-lined pan and sprinkle with some green-can Parm cheese. Bake til browning and crisping up. Serve with LC ketchup or Ranch dressing for dipping.

Look too for my "Mock Apple Crisp" recipe on here - it uses zucchini in place of apple and you'd never know the difference!

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