On Tue, 18 Jul 2017 23:50:59 -0500, Sqwertz >
wrote:

>On Tue, 18 Jul 2017 21:36:00 -0400, jmcquown wrote:
>
>> On 7/17/2017 6:48 PM, Sqwertz wrote:
>>> On Mon, 17 Jul 2017 08:23:25 -0700, Taxed and Spent wrote:
>>>
>>>> On 7/17/2017 8:00 AM, wrote:
>>>>
>>>>> Zucchini is so bland may as well say it's flavorless, it's more about
>>>>> texture and how seasoned. Most people over cook zukes until they are
>>>>> a slimey mush.
>>>>
>>>> I find that scraping out the seeds before cooking solves much of the
>>>> mushiness problem.
>>>
>>> I cut them about almost an inch thick and sear them hot and fast so
>>> they're juicy and still crisp, but don't have that raw taste.
>>>
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>> That looks pretty.
>>
>>> And I exclusively use yellow squash.
>>>
>> IHO, the texture of zucchini and yellow squash is basically the same.
>
>They are identical is taste in texture when cooked the same. One just
>tastes more green more than yellow.
>
>-sw

IMO, not identical but close enough to not matter. I think crookneck
squash has more body and less water. I notice this when I use
crookneck to make zucchini chocolate cake. Shredded, unpeeled
zucchini completely disappears in the baking process and crookneck
leaves some visible bits. The visibility part doesn't bother us in
the cake. The fact that it doesn't disappear is an advantage when
making vegetable soup as it doesn't become too soft and mushy in the
soup but retains the coin shape and yellow of the skin.
Janet US