M
MiniMe
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Civilman & I are being taken over by yellow crookneck squash & zucchini. I love them both, but have run out of ideas on cooking them. Anyone got some recipes?
bbqbull
Hero Member
Zuchinni bread and cake is outstanding.
Im sure Google could guide you to some great ideas.
Im sure Google could guide you to some great ideas.
K
Kentucky Kache
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Zucchini bread.
Slice and put brown sugar and butter on it and bake.
Pan stew with butter.
And my fav., roll in flour and skillet fry.
Oh yeah, it's not too bad raw (Yellow).
Slice and put brown sugar and butter on it and bake.
Pan stew with butter.
And my fav., roll in flour and skillet fry.
Oh yeah, it's not too bad raw (Yellow).
cntrydncr1
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chocolate zucchini cake is excellent. I'm sure if you google it you will find one easily, if not...pm me
Split the larger zucchini in half lengthwise, scoop out the seeds , sprinkle some olive oil & season
with your favorite Italian seasonings, fill with lightly browned Italian hot or mild sausage or ground
beef sauteed with onions & garlic. Top with your favorite Italian spaghetti sauce & sprinkle with a
good parmesan or romano cheese. Bake at 350 till tender. Top with mozzarela cheese & brown
if desired.
with your favorite Italian seasonings, fill with lightly browned Italian hot or mild sausage or ground
beef sauteed with onions & garlic. Top with your favorite Italian spaghetti sauce & sprinkle with a
good parmesan or romano cheese. Bake at 350 till tender. Top with mozzarela cheese & brown
if desired.
OP
OP
MiniMe
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Thanks all. Tube that sounds really good.
S
stefen
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MiniMe said:
Try BBQ...great, especially butternut and spagetti squash...
Mix with eggplant, onions and bell peppers...
Produce Guy
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Find your local foodbank and give then some or members of your church. 
Mini,
These are great! and sooooooooo easy
REFRIGERATOR PICKLES
6 c. sliced zuchini (or cukes)
1 c. slice onion
1 c. green pepper
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
How I do them...
I fill my biggest glass bowl with zuchini, onion and green pepper.
In small bowl I mix the vinegar (white) with the sugar , salt and celery seed; then pour over the veggies. Then I mix it all together with my hands
I cover it with a heavy plate and refridgerate . Next day...sweet juicy pickles get jarred and back in fridge.
The pickles will be ready in 24 hours and will keep up to 1 year.
These are great! and sooooooooo easy
REFRIGERATOR PICKLES
6 c. sliced zuchini (or cukes)
1 c. slice onion
1 c. green pepper
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
How I do them...
I fill my biggest glass bowl with zuchini, onion and green pepper.
In small bowl I mix the vinegar (white) with the sugar , salt and celery seed; then pour over the veggies. Then I mix it all together with my hands
I cover it with a heavy plate and refridgerate . Next day...sweet juicy pickles get jarred and back in fridge. The pickles will be ready in 24 hours and will keep up to 1 year.
LabradorBob (Missouri)
Full Member
Cajunsmoker’s Stuffed Zucchini
6 small Zucchini (sliced lengthwise flesh scooped out and saved)
1 chopped onion
3 hot Italian sausages (browned)
3 Sweet Italian sausages (browned)
½ cup grated Parmesan cheese
1 cup Italian seasoned bread crumbs
Cook zucchini flesh and add chopped onion and any other veggies you
wish such as celery, peppers etc..
Add the reserved vegetables to the browned sausage and cook down till
the onions are clear.
Add parmesan cheese and bread crumbs, stir till moisture is absorbed
and remove from heat
Stuff zucchini shells with the mixture when it cools enough to work with,
then cover with cheese of your choice and then put them on the smoker
for about 2 hours at 275 degrees.
6 small Zucchini (sliced lengthwise flesh scooped out and saved)
1 chopped onion
3 hot Italian sausages (browned)
3 Sweet Italian sausages (browned)
½ cup grated Parmesan cheese
1 cup Italian seasoned bread crumbs
Cook zucchini flesh and add chopped onion and any other veggies you
wish such as celery, peppers etc..
Add the reserved vegetables to the browned sausage and cook down till
the onions are clear.
Add parmesan cheese and bread crumbs, stir till moisture is absorbed
and remove from heat
Stuff zucchini shells with the mixture when it cools enough to work with,
then cover with cheese of your choice and then put them on the smoker
for about 2 hours at 275 degrees.
OP
OP
MiniMe
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- #11
All sounds so good. Thanks Never thought about pickling them, great idea.
extractor
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Pickling them; great idea 
MiniMe said:
Mini,
You can use yellow squash, cukes or zuchini; they all work. Sometimes I use them all in the same batch. Don't forget the green pepper! Also, when you mix the sugar/vinegar mixture will be/feel dry-ish.
Not to worry, next day they'll be full of juice
My husband REALLY loves the onions
mamabear
Silver Member
This is my fave squash recipe. Hope you like it.
3 med zucc penny sliced
1 small sliced sweet onion
10 to 15 button 'shrooms quartered
2 cloves garlic chopped fine
1 can italian stewed tomato w/ basil, & onion
about 2 T olive oil
salt & pepper to taste
don't use cast iron for this one. heat (med hi) olive oil in skillet add all ingredients except tomato. When tender crisp add tomato & stir. Turn down heat, cover & simmer til vegies are to your liking. I personaly don't like it cooked to long, don't like mushy vegies. This dish is better the next day so I tend to make lots. I serve either alone or over pasta, then I add parm. cheese.
I like this dish cuz the vegies create a heavenly broth that is perfect for dipping a good crispy french bread in.
3 med zucc penny sliced
1 small sliced sweet onion
10 to 15 button 'shrooms quartered
2 cloves garlic chopped fine
1 can italian stewed tomato w/ basil, & onion
about 2 T olive oil
salt & pepper to taste
don't use cast iron for this one. heat (med hi) olive oil in skillet add all ingredients except tomato. When tender crisp add tomato & stir. Turn down heat, cover & simmer til vegies are to your liking. I personaly don't like it cooked to long, don't like mushy vegies. This dish is better the next day so I tend to make lots. I serve either alone or over pasta, then I add parm. cheese.
I like this dish cuz the vegies create a heavenly broth that is perfect for dipping a good crispy french bread in.
ivan salis
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- Feb 5, 2007
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--try Ivans ---zucchini lasagna * --
need zucchini --meat sauce --good bit of shreaded cheese
make up some italian meat sauce to your liking (a bit on the thick side)--or just brown up some hamburger & add store bought spaghetti type sauce ---
put a bit of sauce in the pan t cover it lightly --the cut the ends of the zuc's --then cut the zuc's long ways making lasagna type strips --layering it in the pan --then sauce then a layer of cheese--the next layer change the direction of the layers so the each later is + crossing one upon the other -- end by topping with cheese --bake at about 325 -350 for about 45 min or 1 hour -- or till cheese is good and browned -- take out let cool a bit to set up properly then cut and enjoy goes good with garlic bread and a light fruit salad for dessert.
need zucchini --meat sauce --good bit of shreaded cheese
make up some italian meat sauce to your liking (a bit on the thick side)--or just brown up some hamburger & add store bought spaghetti type sauce ---
put a bit of sauce in the pan t cover it lightly --the cut the ends of the zuc's --then cut the zuc's long ways making lasagna type strips --layering it in the pan --then sauce then a layer of cheese--the next layer change the direction of the layers so the each later is + crossing one upon the other -- end by topping with cheese --bake at about 325 -350 for about 45 min or 1 hour -- or till cheese is good and browned -- take out let cool a bit to set up properly then cut and enjoy goes good with garlic bread and a light fruit salad for dessert.
Libralabsoldier
Hero Member
I second the Ratatouille suggestion. It is good solid provencal food.
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