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Thread: Need Suggestions for too big zuchinni

  1. #1
    JeanineAlyse Guest

    Default Need Suggestions for too big zuchinni

    I've been enjoying this year's garden so far, and have enjoyed eating
    steamed crookneck squash for five nights in a row. I'm still on
    tomato worm watch for the three grape tomato plants that have set only
    three wee, pea size fruits, and I've kept careful watch on the two
    finger size zuchinni to be ready for puicking. Hah!

    This morning when I was through with worm checking, I saw two
    (different) zukes that are now in my refer to wait for decision on how
    to cook them stuffed. My only idea so far is to precook a well
    seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    well, and stuff each half with the rice to foil wrap and bake.

    Any other additions or different suggestions will be appreciated,
    thanks.
    ....PickyOnBetterSquashWatchNow

  2. #2
    Paul M. Cook Guest

    Default Re: Need Suggestions for too big zuchinni


    "JeanineAlyse" <[email protected]> wrote in message
    news:[email protected]...
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.


    Trim the stem end. Cut lengthwise in half. Sprinkle with kosher salt. Let
    sit for 2 hours. Drain off the water. Scoop out seeds and enough meat to
    make a deep well. Chop the zuke meat and sauté with onions and garlic.
    Make a filling with ground beef, ground pork, sautéed garlic and onion
    mixture, basil and oregano, salt, bread crumbs and parmesan cheese. Stuff
    the zuke halves to overflowing and cook in a baking dish filled with pasta
    sauce.

    Paul



  3. #3
    graham Guest

    Default Re: Need Suggestions for too big zuchinni


    "JeanineAlyse" <[email protected]> wrote in message
    news:[email protected]...
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.
    > ...PickyOnBetterSquashWatchNow
    >

    Big zucchini - aka marrow.
    Try this:
    http://www.cottagesmallholder.com/fa...rum-recipe-492
    Graham



  4. #4
    ImStillMags Guest

    Default Re: Need Suggestions for too big zuchinni

    On Jul 24, 3:34*pm, JeanineAlyse <Picky...@msn.com> wrote:
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. *I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. *Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. *My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.
    > ...PickyOnBetterSquashWatchNow


    How about zucchini fritters? They are deeelicious and easy.

    http://hizzoners.com/recipes/vegetab...chini-fritters




  5. #5
    Rusty Guest

    Default Re: Need Suggestions for too big zuchinni

    On 7/24/2011 6:34 PM, JeanineAlyse wrote:
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.
    > ...PickyOnBetterSquashWatchNow



    I have been baking zucchini bread. In fact I have about 36 loaves in
    the freezer now. Here is the recipe I use. It is the best and real easy.


    Zucchini Bread - Best One

    3 eggs
    1 cup vegetable oil
    2 cups sugar
    2 cups zucchini -- grated
    2 teaspoons vanilla extract
    1/2 cup chopped walnuts
    1 teaspoon salt
    1/4 teaspoon baking powder
    3 cups all-purpose flour
    3 teaspoons ground cinnamon
    1 teaspoon baking soda

    Grease and flour two 8x4" loaf pans. In a large bowl, beat eggs until
    light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
    Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into
    the egg mixture. Divide batter into prepared pans. Bake at 350F for 60
    to 70 minutes, or until done.

    "This is the best zucchini bread I have made! I have other recipes, but
    this is the best! Original recipe yield: 2 - 8x4" loaves.





  6. #6
    Paul M. Cook Guest

    Default Re: Need Suggestions for too big zuchinni


    "JeanineAlyse" <[email protected]> wrote in message
    news:[email protected]...
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.
    > ...PickyOnBetterSquashWatchNow


    What's better than zuke fries? Slice to length, salt, drain, dredge in
    seasoned flour then egg, then seasoned bread crumbs and deep fry in clean
    oil. I eat them with blue cheese dressing as a dip.

    Paul



  7. #7
    Jim Elbrecht Guest

    Default Re: Need Suggestions for too big zuchinni

    JeanineAlyse <[email protected]> wrote:

    -snip-
    >Any other additions or different suggestions will be appreciated,
    >thanks.


    Along the same line as fritters- but this is a recipe that I have done
    a dozen times over a couple years & haven't varied a bit-- right down
    to how to get the most moisture out of the shredded squash; [I use a
    cotton towel rather than paper.]
    http://utica-mohawkvalley.ynn.com/co...d-red-peppers/

    Same url- 'tinied';
    http://tinyurl.com/3z5enh9

    The video is worth watching- Dan Eaton simplifies things nicely.

    Once cooked they freeze well, so we've done some real jumbos, frozen
    the extras and just re-heated them up in the toaster oven and added
    the cheese and peppers.

    Jim

  8. #8
    Janet Bostwick Guest

    Default Re: Need Suggestions for too big zuchinni

    On Sun, 24 Jul 2011 15:41:14 -0700, "Paul M. Cook" <[email protected]>
    wrote:

    >
    >"JeanineAlyse" <[email protected]> wrote in message
    >news:[email protected]...
    >> I've been enjoying this year's garden so far, and have enjoyed eating
    >> steamed crookneck squash for five nights in a row. I'm still on
    >> tomato worm watch for the three grape tomato plants that have set only
    >> three wee, pea size fruits, and I've kept careful watch on the two
    >> finger size zuchinni to be ready for puicking. Hah!
    >>
    >> This morning when I was through with worm checking, I saw two
    >> (different) zukes that are now in my refer to wait for decision on how
    >> to cook them stuffed. My only idea so far is to precook a well
    >> seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    >> well, and stuff each half with the rice to foil wrap and bake.
    >>
    >> Any other additions or different suggestions will be appreciated,
    >> thanks.

    >
    >Trim the stem end. Cut lengthwise in half. Sprinkle with kosher salt. Let
    >sit for 2 hours. Drain off the water. Scoop out seeds and enough meat to
    >make a deep well. Chop the zuke meat and sauté with onions and garlic.
    >Make a filling with ground beef, ground pork, sautéed garlic and onion
    >mixture, basil and oregano, salt, bread crumbs and parmesan cheese. Stuff
    >the zuke halves to overflowing and cook in a baking dish filled with pasta
    >sauce.
    >
    >Paul
    >


    I agree with Paul except I never baked them in pasta sauce.
    Janet US

  9. #9
    Janet Bostwick Guest

    Default Re: Need Suggestions for too big zuchinni

    On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), JeanineAlyse
    <[email protected]> wrote:

    >I've been enjoying this year's garden so far, and have enjoyed eating
    >steamed crookneck squash for five nights in a row. I'm still on
    >tomato worm watch for the three grape tomato plants that have set only
    >three wee, pea size fruits, and I've kept careful watch on the two
    >finger size zuchinni to be ready for puicking. Hah!
    >
    >This morning when I was through with worm checking, I saw two
    >(different) zukes that are now in my refer to wait for decision on how
    >to cook them stuffed. My only idea so far is to precook a well
    >seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    >well, and stuff each half with the rice to foil wrap and bake.
    >
    >Any other additions or different suggestions will be appreciated,
    >thanks.
    >...PickyOnBetterSquashWatchNow


    Use your favorite stuffed pepper recipe or make it up as you go along.
    Don't wrap them in foil. It isn't necessary.
    Janet US

  10. #10
    Brooklyn1 Guest

    Default Re: Need Suggestions for too big zuchinni


    "JeanineAlyse" <[email protected]> wrote:
    >
    > I've been enjoying this year's garden so far, and have enjoyed eating
    > steamed crookneck squash for five nights in a row. I'm still on
    > tomato worm watch for the three grape tomato plants that have set only
    > three wee, pea size fruits, and I've kept careful watch on the two
    > finger size zuchinni to be ready for puicking. Hah!
    >
    > This morning when I was through with worm checking, I saw two
    > (different) zukes that are now in my refer to wait for decision on how
    > to cook them stuffed. My only idea so far is to precook a well
    > seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    > well, and stuff each half with the rice to foil wrap and bake.
    >
    > Any other additions or different suggestions will be appreciated,
    > thanks.
    > ...PickyOnBetterSquashWatchNow


    http://www.epicurious.com/recipes/fo...i-Kugel-241904

    http://kosherfood.about.com/od/sided...gel_potzuc.htm

    http://www.jewishfood-list.com/recip...ellatke01.html

  11. #11
    Paul M. Cook Guest

    Default Re: Need Suggestions for too big zuchinni


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 24 Jul 2011 15:41:14 -0700, "Paul M. Cook" <[email protected]>
    > wrote:
    >
    >>
    >>"JeanineAlyse" <[email protected]> wrote in message
    >>news:[email protected]...
    >>> I've been enjoying this year's garden so far, and have enjoyed eating
    >>> steamed crookneck squash for five nights in a row. I'm still on
    >>> tomato worm watch for the three grape tomato plants that have set only
    >>> three wee, pea size fruits, and I've kept careful watch on the two
    >>> finger size zuchinni to be ready for puicking. Hah!
    >>>
    >>> This morning when I was through with worm checking, I saw two
    >>> (different) zukes that are now in my refer to wait for decision on how
    >>> to cook them stuffed. My only idea so far is to precook a well
    >>> seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    >>> well, and stuff each half with the rice to foil wrap and bake.
    >>>
    >>> Any other additions or different suggestions will be appreciated,
    >>> thanks.

    >>
    >>Trim the stem end. Cut lengthwise in half. Sprinkle with kosher salt.
    >>Let
    >>sit for 2 hours. Drain off the water. Scoop out seeds and enough meat to
    >>make a deep well. Chop the zuke meat and sauté with onions and garlic.
    >>Make a filling with ground beef, ground pork, sautéed garlic and onion
    >>mixture, basil and oregano, salt, bread crumbs and parmesan cheese. Stuff
    >>the zuke halves to overflowing and cook in a baking dish filled with pasta
    >>sauce.
    >>
    >>Paul
    >>

    >
    > I agree with Paul except I never baked them in pasta sauce.
    > Janet US



    Sometimes I don't either. I add some sauce to the meat mixture. I've never
    found the need to parboil the zukes.

    Paul



  12. #12
    Sqwertz Guest

    Default Re: Need Suggestions for too big zuchinni

    On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), JeanineAlyse wrote:

    > Any other additions or different suggestions will be appreciated,
    > thanks.


    A big one works just as good as a small one. It how you use it that
    matters.

    -sw

  13. #13
    Melba's Jammin' Guest

    Default Re: Need Suggestions for too big zuchinni

    In article <j0i9ei$66v$[email protected]>,
    Rusty <[email protected]> wrote:

    > Zucchini Bread - Best One
    >
    > 3 eggs
    > 1 cup vegetable oil
    > 2 cups sugar
    > 2 cups zucchini -- grated


    What are you using to grate the zucchini, Rusty? A box grater with the
    grater bumps or a shredder? I don't think I've ever seen a recipe that
    asked for grated zucchini ‹ I'm curious about it.
    --
    Barb,
    http://web.me.com/barbschaller July 19, 2011 - Pickled Boiled Dirt Chunks

  14. #14
    Janet Bostwick Guest

    Default Re: Need Suggestions for too big zuchinni

    On Sun, 24 Jul 2011 17:41:51 -0700, "Paul M. Cook" <[email protected]>
    wrote:

    >
    >"Janet Bostwick" <[email protected]> wrote in message

    snip
    >>
    >> I agree with Paul except I never baked them in pasta sauce.
    >> Janet US

    >
    >
    >Sometimes I don't either. I add some sauce to the meat mixture. I've never
    >found the need to parboil the zukes.
    >
    >Paul
    >


    I generally add diced, peeled tomatoes to the stuffing mixture.
    (Because tomatoes are something else that needs to be used up at that
    time of the summer)
    Janet US

  15. #15
    Janet Bostwick Guest

    Default Re: Need Suggestions for too big zuchinni

    On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), JeanineAlyse
    <[email protected]> wrote:

    >I've been enjoying this year's garden so far, and have enjoyed eating
    >steamed crookneck squash for five nights in a row. I'm still on
    >tomato worm watch for the three grape tomato plants that have set only
    >three wee, pea size fruits, and I've kept careful watch on the two
    >finger size zuchinni to be ready for puicking. Hah!
    >
    >This morning when I was through with worm checking, I saw two
    >(different) zukes that are now in my refer to wait for decision on how
    >to cook them stuffed. My only idea so far is to precook a well
    >seasoned brown rice mix and halve a zuke, scrape a bit out to make a
    >well, and stuff each half with the rice to foil wrap and bake.
    >
    >Any other additions or different suggestions will be appreciated,
    >thanks.
    >...PickyOnBetterSquashWatchNow


    Almost every recipe that you find for baked goods using zucchini will
    call for 2 cups of shredded zucchini. Shred all your spare zucchini
    or extra large zucchini, portion out 2 cups and freeze in zip lock
    bags. Save some as 1 cup portions. Then you are set for all winter
    long.

    I have so many zucchini recipes but the Zucchini Chocolate Cake with
    Cream Cheese Frosting is really worth a try. I have another Zucchini
    Chocolate Cake recipe, but I prefer this one.

    ZUCCHINI CHOCOLATE CAKE
    4 ounces unsweetened chocolate
    1/2 cup vegetable oil
    1/2 cup butter, at room temperature
    2 cups sugar
    3 eggs, beaten
    1 tablespoon vanilla extract
    2 cups sifted all-purpose unbleached flour
    1/3 cup cocoa
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon salt
    1/3 cup buttermilk or sour cream
    3 cups coarsely grated zucchini or summer squash
    1/2 cup chopped nuts

    Preheat the oven to 350F.

    Melt the chocolate and oil in a small saucepan over very low heat.

    Cream the butter until light; add the sugar, eggs and vanilla. Beat
    well. Add the melted chocolate and mix well.

    Sift together the dry ingredients and stir them into the batter with
    the buttermilk. Mix the zucchini and nuts into the batter.

    Grease and flour two 8-inch cake pans. Divide the batter between the
    pans. Bake on the middle shelf of the oven for 40 minutes or until a
    toothpick inserted into the center of the cake comes out clean.

    Cool the cake completely before frosting .

    CREAM CHEESE FROSTING
    3 cups, enough to frost an 8 or 9-inch layer cake, 9x14 -inch cake, or
    24 cupcakes

    6 tablespoons butter, at room temperature
    1 8-ounce package cream cheese, softened
    1 teaspoon vanilla extract
    4 cups (1 pound) confectioners' sugar
    1 cup chopped nuts (optional)
    2 to 4 tablespoons milk to make frosting spreadable

    Combine the butter, cream cheese and vanilla in a medium-sized bowl
    and beat them together until they're light and fluffy. Add the sugar
    gradually, beating well. Stir in the nuts, then beat in the milk a
    little at a time, until the frosting is spreadable.

    Janet US

  16. #16
    JeanineAlyse Guest

    Default Re: Need Suggestions for too big zuchinni

    > On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), JeanineAlyse
    > Show quoted text...Too many to show!

    Wow! What great responces! I have printed and saved links like
    crazy, but....

    A friend's husband came over to wash my car and I often cook for
    them. He also cooks, and I told him the whole funny story of my
    surprise at finding the two monster zuchinni this morning. He asked
    to see them and went off on just what he would do with them. He was
    actually excited so I offered to share them with him, one for each of
    us. He talked me out of both zukes, with a promise to bring me back a
    serving of what he makes with them for dinner tomorrow for his family.

    Now I will be sure and let some of the zuchinni "over-grow" so as to
    make some of the recipes y'all have shared, and I'll also gratre and
    freeze any that may come up to size when my palate may need a rest
    from them.

    Again thank you all, Picky

  17. #17
    Giusi Guest

    Default Re: Need Suggestions for too big zuchinni


    "Melba's Jammin'" <[email protected]> ha scritto nel messaggio > In
    article <j0i9ei$66v$[email protected]>,
    > Rusty <[email protected]> wrote:
    >
    >> Zucchini Bread - Best One
    >>
    >> 3 eggs
    >> 1 cup vegetable oil
    >> 2 cups sugar
    >> 2 cups zucchini -- grated

    >
    > What are you using to grate the zucchini, Rusty? A box grater with the
    > grater bumps or a shredder? I don't think I've ever seen a recipe that
    > asked for grated zucchini < I'm curious about it.


    Really? I don't recall one that didn't say to grate the squash.



  18. #18
    Julie Bove Guest

    Default Re: Need Suggestions for too big zuchinni


    "Giusi" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Melba's Jammin'" <[email protected]> ha scritto nel messaggio >
    > In article <j0i9ei$66v$[email protected]>,
    >> Rusty <[email protected]> wrote:
    >>
    >>> Zucchini Bread - Best One
    >>>
    >>> 3 eggs
    >>> 1 cup vegetable oil
    >>> 2 cups sugar
    >>> 2 cups zucchini -- grated

    >>
    >> What are you using to grate the zucchini, Rusty? A box grater with the
    >> grater bumps or a shredder? I don't think I've ever seen a recipe that
    >> asked for grated zucchini < I'm curious about it.

    >
    > Really? I don't recall one that didn't say to grate the squash.


    I shred mine in the food processor. I think some people make a distinction
    between grating and shredding. I think grating is more fine.



  19. #19
    Rusty Guest

    Default Re: Need Suggestions for too big zuchinni

    On 7/24/2011 10:11 PM, Melba's Jammin' wrote:
    > In article<j0i9ei$66v$[email protected]>,
    > Rusty<[email protected]> wrote:
    >
    >> Zucchini Bread - Best One
    >>
    >> 3 eggs
    >> 1 cup vegetable oil
    >> 2 cups sugar
    >> 2 cups zucchini -- grated

    >
    > What are you using to grate the zucchini, Rusty? A box grater with the
    > grater bumps or a shredder? I don't think I've ever seen a recipe that
    > asked for grated zucchini ‹ I'm curious about it.



    I know there is a difference but I use grate and shred interchangeably.
    I 'shred' the zucchini in the food processor. I then put them in a
    colander with a weight on the shredded zucchini to extract the juice. I
    package them in 2 cup portions and save them in the refrigerator for a
    few days or until I have the time to bake some loaves. I usually use
    the 'baseball bat' size of zucchinis that get lost in the garden and
    they turn out great.

    Rusty in MD

  20. #20
    Janet Bostwick Guest

    Default Re: Need Suggestions for too big zuchinni

    On Mon, 25 Jul 2011 09:23:53 -0400, Rusty <[email protected]> wrote:

    >On 7/24/2011 10:11 PM, Melba's Jammin' wrote:
    >> In article<j0i9ei$66v$[email protected]>,
    >> Rusty<[email protected]> wrote:
    >>
    >>> Zucchini Bread - Best One
    >>>
    >>> 3 eggs
    >>> 1 cup vegetable oil
    >>> 2 cups sugar
    >>> 2 cups zucchini -- grated

    >>
    >> What are you using to grate the zucchini, Rusty? A box grater with the
    >> grater bumps or a shredder? I don't think I've ever seen a recipe that
    >> asked for grated zucchini ‹ I'm curious about it.

    >
    >
    >I know there is a difference but I use grate and shred interchangeably.
    > I 'shred' the zucchini in the food processor. I then put them in a
    >colander with a weight on the shredded zucchini to extract the juice. I
    >package them in 2 cup portions and save them in the refrigerator for a
    >few days or until I have the time to bake some loaves. I usually use
    >the 'baseball bat' size of zucchinis that get lost in the garden and
    >they turn out great.
    >
    >Rusty in MD


    I've never drained the zucchini after grating when using them for
    baking. No recipe I have used has called for it and I figured that
    the zucchini juice was part of the recipe liquid. I have never had a
    problem using them this way. I have a couple of grow it, cook it
    cookbooks and none of them mentions doing the draining step.
    Janet US

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