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

"JeanineAlyse" > wrote in message
...
> 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

"JeanineAlyse" > wrote in message
...
> 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

On Jul 24, 3:34*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

How about zucchini fritters? They are deeelicious and easy.

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

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.

"JeanineAlyse" > wrote in message
...
> 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

JeanineAlyse > 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

On Sun, 24 Jul 2011 15:41:14 -0700, "Paul M. Cook" >
wrote:

>
>"JeanineAlyse" > wrote in message
...
>> 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

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

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

"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

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

"Janet Bostwick" > wrote in message
...
> On Sun, 24 Jul 2011 15:41:14 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"JeanineAlyse" > wrote in message
...
>>> 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

In article >,
Rusty > 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

On Sun, 24 Jul 2011 17:41:51 -0700, "Paul M. Cook" >
wrote:

>
>"Janet Bostwick" > 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

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

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

> 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

"Melba's Jammin'" > ha scritto nel messaggio > In
article >,
> Rusty > 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.

"Giusi" > wrote in message
...
>
> "Melba's Jammin'" > ha scritto nel messaggio >
> In article >,
>> Rusty > 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.

On 7/24/2011 10:11 PM, Melba's Jammin' wrote:
> In >,
> > 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

On Mon, 25 Jul 2011 09:23:53 -0400, Rusty > wrote:

>On 7/24/2011 10:11 PM, Melba's Jammin' wrote:
>> In >,
>> > 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

On 7/24/2011 10:48 PM, Janet Bostwick wrote:
> On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), 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
>
> 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.
>

Janet,

I do the same thing - save them in zip lock sandwich bags, but only a
few days in the refrigerator. I have never put them in the freezer. I
thought the shredded zucchini would change it's texture and possibly get
mushy. Does it turn out OK after freezing? Do you use it from the
frozen state or do you thaw them before using them for baking?

Rusty in MD

On Mon, 25 Jul 2011 09:33:54 -0400, Rusty > wrote:

>On 7/24/2011 10:48 PM, Janet Bostwick wrote:
snip
>>
>> 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.
>>
>
>Janet,
>
>I do the same thing - save them in zip lock sandwich bags, but only a
>few days in the refrigerator. I have never put them in the freezer. I
>thought the shredded zucchini would change it's texture and possibly get
>mushy. Does it turn out OK after freezing? Do you use it from the
>frozen state or do you thaw them before using them for baking?
>
>Rusty in MD

I use the frozen stuff in baked goods recipes. It begins to thaw
quickly and I put it in when still slushy. . .I wouldn't put it in
fully frozen. It doesn't make any difference if the texture changes
through freezing-- fresh or frozen the shredded zucchini pretty much
disappears in the bread, cake or muffin. The zucchini adds moistness
to baked goods much like carrot in carrot cake. I freeze the zucchini
because I have it and because the price can go up to $1.50 a pound
during the winter. I don't freeze zucchini for casseroles, where I
would want something that could be identified as zucchini.
Janet US