Separate names with a comma.
Discussion in 'Cooking Forum' started by Peregrine, Jul 28, 2006.
Can't beat them fried
you can slice and cut the seeds out
make veal parmesian except use the zuk in place of veal
you can also make an apple pie with no apples
All the recipes sound great we take em slice em up with a bunch of onions and cook them down slow. With the big ones take a couple of lbs of hamburger season well and brown, take several of the large deseed if real big and cook down add healthy amount of rotel tomato for 8/10 mins then add the ground meat to the mix. If to much liquid drain as need then place mixture into large baking dish cover with grated cheese and bake till cheese melts into the mix remove and add additonal layer of cheese. Great meal. If you want to fire it up add peppers as needed.
I like to slice mine in half and then in 1/2 cubes. Fry one strip of bacon, remove. Keep grease in pan and add zucchini. I like mine cooked soft yet not mushy. Before done add salt and pepper to taste and about 1 tablespoon of sugar for every 4 zuchinnis. Crumble bacon and serve.
Another favorite is canned Zucchini Relish....yum with hot dogs, tuna sandwiches or anywhere pickle relish is liked.
We use them in a dish called calabacitas ("little squashes").
Two or three squashes, diced.
Two or three ears of corn, kernals sliced off.
One onion, diced.
Two or more New Mexico Green Chiles, prefered roasted but fresh is okay. (other chiles can be used). Depending on eaters palate.
Salt and pepper to taste.
Start with sauteing the corn. Once the corn starts to cook well. Add everything else and cook until the onions have sweated well. Use as a side dish for about anything.
Cut zucchini and yellow squash into 1/2" slices. Coat the bottom of a casserole dish with a little olive oil, then put a layer of z/ys. Salt and pepper, then pour 1/3 c. cream over the z/ys. Then add a layer of romano, parmesan and mozzarella cheese. Cover that with a layer of breadcrumbs. Repeat with up to two more layers of z/ys, s&p, cream, cheese and breadcrumbs.
Bake at 375° for 45 minutes or until the top is a nice golden brown.
I make something similar with browned ground meat layers mixed in.
Slice the whole zuk lengthwise making long, thin, flat strips. Then make a lasagne(sp?) replacing the zuks for the noodles.
let em get BIIIG
cut in half lengthwise
cut in half to fit in the pot
par boil skin side down to soften the guts
remove the strings and seed .. discard
scoop out some of the meat and place in a strainer
brown 1lb italian sausage " venison preferred" and remove the grease
place in a large pot
in the browning pan add 1 diced onoin 2 dice cloves garlic and 3 tbl spoons of
worchester and oregeno
about this time if sausage did'nt make you hungry and the onions dont... go blow your nose !
saute and add to the sausage
meanwhile in another pot make 1 cup brown rice ( dont cook it all the way )
add to the sausage
add 1 big can tomatoe sauce
1 big can diced tomatoe ( or 2 small cans rotell " 1 w/ chilis 1 w/ chipolte )
Take your zuccinni add some of the sausage/rice, layer on some zuccinni meat, cover with parmesian and top with some mozzarella
wrap in tin foil tightly... freeze or
bake at 350 for 40 min open the foil and brown the cheese
remove from the oven and you may have to adjust some chees ooooz, let it stand till the cheese sets ...slice and serve
goes great with elderberry wine !!!
should be good for 2 -3 whole zuucs about 15-17 inches long each
Dip 'em in egg, roll 'em in flour and fry 'em. I love to dip 'em in horseradish sauce.