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Zucchini and Crook Neck

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Marc St Louis:
In the Summer we slice them up in strips or 1" across and toss with olive oil and a mix of garlic and herbs then BBQ till tender.  In the Winter it's the same but in the oven.  We quite often mix them up with red peppers, mushrooms and onions

I used to love parsnips Chris.  Can't seem to tolerate them anymore.

Your breakfast menu sounds good Will, minus the cheese.

JW_Halverson:
You plant one zucchini and it dies.  You plant two and you have too many.  It's the law.

And you know how if you decide late one afternoon to let that ONE zucchini go another day it, is as big as an Airstream camper the next morning?  Roll that big, green monster onto a wheelbarrow and take it up to the house.  Slice it in half lengthwise and scoop out the seedy middle.  Now stuff both sides with pork sausage or some other forcemeat kinda stuffing, put it back together and pin it with toothpicks to hold together. 

Roast this in the oven until a meat thermometer pushed to the center reads 165 degrees.  Pull from the oven and let rest about 10 to 15 minutes while the table is set and the rest of the meal is laid out.  Slice and gnosh!

I grew up in a small town.  We all locked our cars at night, not because of fear of someone stealing something, oh no!  It was to keep our neighbors from foisting off their extra zucchini on us!

nclonghunter:
Wash them and slice cross ways into medallions and pile up in the skillet with sliced onions. Cook with butter until tender and eat it all.

JoJoDapyro:
Luckily I have 180 coworkers at my zucchini disposal! Someone could leave a decaying duck on the lunchroom counter and someone would take it home!

bubby:
I like my squash small, 3-4 ' long, just slice them in half length wise, coat them in Italian dressing and throw them on the grill till I get char marks and eat'em

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