Deleted
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Joined: January 1970
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Post by Deleted on Jul 23, 2011 22:01:04 GMT -5
Both types of zucs doing well with the warmer summer. 76° yesterday, hot day for here. Picture of today's picking. I smell zucchini bread. Stuffed zucchini soon.:
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Post by gulfcoastguy on Jul 23, 2011 22:21:58 GMT -5
It is good simply sauteed with onion and maybe cayeene and oregano.
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littleminnie
Pro Member
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Gardening should be fun.
Posts: 264
Joined: February 2011
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Post by littleminnie on Jul 27, 2011 20:31:26 GMT -5
The beer made me laugh. ;D
The 8 balls are great as soup cups. Make soup out of the center and serve it in the hallowed out bowl! It looks very good for company.
Here is my recipe: Amazing Zucchini Bisque! butter cooking spray in med-large pot 1 large yellow onion, chopped, cooked on medium with 1T butter or margarine til translucent. add 1 garlic clove chopped and cook another minute add about 3c vegetable broth (I used 3/4 of a container) let this boil for 5 minutes (turn up heat) add a medium zucchini with skin, chopped, and a good pinch of salt and some pepper (about a 10 inch long zuc- not real big) cook 5 minutes add 1/2 can or a little more lite coconut milk and 2 sprigs of chopped mint (do not leave out mint!) cook for just a few minutes to thicken, then puree with a hand blender or carefully put into a blender. Blend well. Serve inside a hollowed out eight ball zuc or patty pan squash if desired.
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Deleted
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Joined: January 1970
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Post by Deleted on Jul 28, 2011 0:41:57 GMT -5
I made spaghetti sauce, then mixed in the zucchini center (diced up) Steamed the zucs ,then filled the zucs with e sauce, topped with cheese. olives & mine had jalepenoes & baked for 20 minutes. MMMMMMM-good. picking them smaller (3 - 4") for stuffing is better. I sliced some of the regular zucs & steamed & stuffed them too to have enough for left overs.
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