[Sca-cooks] OOP-OT Squash
sclemenger at msn.com
Mon Jul 14 05:23:59 PDT 2008
Zuke bread, as someone else has mentioned.
It's good grated and stir-fried with garlic and olive oil.
It's good in smallish chunks, sauteed with fresh tomato chunks,
chunks/strips of bell pepper, and pieces of green onion (watch for a
surprising amount of juice/water, though); after sauteing, top with freshly
grated parmesan and salt/pepper to taste (my mom used to call that one
"Zucchini Melange," and it's definitely best if all the veggies come fresh
from the garden)
I used to have a recipe (long since lost) that used zuke, shredded, to make
a kind of pickle, like sweet pickle relish
You can eat the flowers, I'm told....
The small ones, cut small, would probably be good in a variety of egg dishes
I've got a cookbook ("Enchanted Broccoli Forest") which has a recipe for a
Savory Cheesecake that contains grated zucchini in addition to other veggies
You can stuff the larger ones and bake them
The giant ones are good for blowing up with leftover firecrackers, or for
one's father to place on a fence post and use for target practice....
----- Original Message -----
From: <chawkswrth at aol.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Sunday, July 13, 2008 10:50 PM
Subject: [Sca-cooks] OOP-OT Squash
> I managed to get a garden planted this year. It is small, but proving to
> be somewhat productive-especially, the squash. Oh, boy, is it productive.
> I thought I was getting all Yellow Crook Neck. I accidentally got a
> Zuccini. It is being typical.... Shoot, all of the Squash is being
> I have already blanched and frozen a goodly bit, and more comes in, every
> I have a nice cheesy casserole recipe and we have developed a fried
> squash, with onion and butter.
> But what else can one do with it?
> Especially when it has rained to the point where one cannot get to the
> plants?for a week. One can only describe the Zuc as...log-like.
> I am willing to listen/read/experiment with any recipe for either variety
> of Squash....Thank you!
> As to the casserole I mentioned, so as to not be labeled a spoon tease ;-)
> 2 cups of cooked squash, steamed with 1 cup of finely diced onion.
> 3/4 of a stick of butter or margarine
> 1 cup of evaporated milk
> 2 eggs, beaten
> 1?teaspoon of salt
> 1/2 teaspoon of ground black pepper
> 1 cup of grated cheese-preferably a medium cheddar
> Mix together and pour into a well-greased 9x12 pan (I use PAM)
> Top with Soda Crackers
> Bake at 375 for 40 to 45 minutes. (Your oven may do better then mine at
> 350-We have units that work when they want to)
> This casserole works great with those who?dislike the taste of squash.
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