wyo_rose

Ok, now that produce is rolling in from the garden....does anybody have some good squash recipes?

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OLChemist

Saute squash, corn and green chiles in olive oil/butter with a clove of garlic and salt and pepper.

rez_hopper

Make it a centerpiece until it turns to mush.....Oh, wait, somebody already did that.....

wyo_rose

I have that one started! Don't know how long it will take.

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WocusWoman

Oh man, you know whats goot. Zuchini relish. I made some the year before last, and it was just outstanding...

wyo_rose

zucchini relish???? Got a recipe? Can it be canned?

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wyo_rose

I sliced up my big summer squash yesterday and dipped it in egg wash, then crushed seasoned pork rinds (can't do bread crumbs) and fried them up in a skillet!

BIG HIT!!

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SheTurtle

Zucchini Bread

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350 degrees.

Grease and flour two 8×4 inch loaf pans. (Grease liberally. See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

chirapachegurl

Zucchini recipe:

Serves 2

-1 zucchini (sliced)
-corn kernels (i buy my corn frozen in a bag so add as many to your liking)
-sliced onion
-diced tomato (not from the can)
-1 clove of garlic, minced
-mozzerella cheese
-1 tbs butter
-salt
-pepper

turn stove on to a low setting. in a small pot add 1 1/2 cup of water, 1 tbs butter, minced garlic and zucchini slices. bring to a simmer, and cover pot. let it simmer for 3 minutes but don't let the zucchini get too tender. add corn kernels, onion slices, and diced tomatoes. cover again and let simmer for 5 minutes. because oven settings may vary simmer until vegetables are tender. add salt and pepper to your liking, sprinkle cheese to your preference and cover again until cheese is melted.

if you're in a big rush:

-1 can of stew tomatoes (original recipe)
-1 sliced zucchini
-salt & pepper
-mozzerella cheese

in a small pot add 1 cup of water, and zucchini. bring to a simmer and cover for 5 minutes. drain water out and add stew tomatoes, and salt and pepper to taste. bring to a boil. add cheese and cover for 1 minute or until cheese is melted.

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