Zucchini and Summer Squash

Great ways with zucchini!!!! Thanks for the great ways to fix this wonderful veggie. Thelbern

I have dehydrated zuks (zucchinis)and ground them to save in a sealed jar for using later to flavor soups!!! Works wonderfully.

Make a good fish soup and add loads of zuks for a wonderful, healthy meal.

Last summer I made canned pickles with zuks instead of cukes (cucumbers). I followed the same recipe but I added a pickled jalapeño pepper to my jar. OMG!! Heavenly!!

not sure if this will help me or not.... but i need a recipe for "fried zucchini" PLEASE HELP...

My fried zuck rec - cut zuk in 1/4 in rounds - salt/pepper dredge in flour dredge in beaten egg dredge in panko deep fried til golden brown

This is for Mary about the "FRIED ZUCCHINI" I have done them two ways, You can dust with flour and salt and pepper and fry them with a little olive oil, or you can skip the flour and fry them with a pinch of salt and pepper in olive oil Good Luck

This was the first summer I've ever had the opportunity to have my own garden and I was so surprised at how many zucchini I ended up with! Thanks for all the great recipes and tips- I've come up with many creative dishes on my own and now I have even more ideas to work with :) My family epically loved the fried blossoms and 'apple' cobbler (although I made it as a pie). Thanks!

I just had gastric bypass surgery three weeks ago and can't yet enjoy my harvest of squash and green beans. Does anybody have any tips on how to dehydrate them so I can use them later? I sure appreciate any help you can give me. Thanks, Jackie

I need suggestions on how to freeze summer squash and zucchini. Please help before I loose all of this bounty! Thanks a lot.

I add celery salt to flour, pepper, dip Zucchini in egg (with a bit of water) then into flour mix. fry till brown and when hot sprinkle with parmesan cheese

Hi, I'm new as of today. I was looking for some mustard pickles receipes and came across this site. Here is another way to do fried zucchini. Shopping List includes, zucchini, bread crumbs (Japanese style panko is best), buttermilk, cucumber, yellow onion and anything else on the receipe you don't have. : ) Batter: yeilds 2 cups Eggs - 3 Buttermilk - 3/4 cup All purpose flour - 2 cups Worcestershire sauce - 3/4 tsp Salt - 2 tsp White pepper - 3 tsp (we didn't use) and Granulated Garlic - 1 1/2 tsp (we use garlic powder and only used about 1/2 tsp. Whip eggs and buttermilk together. Continue to mix while adding the flour. Add remaining ingredients and mix for 3 minutes. Pour into container and cover any left over if you don't use it all. This receipe will cover 48 pieces of zucchini or more. When we dipped the pieces into the batte and because it is pretty thick and we didn't want that thick of pieces we took some of the batter off before dipping into the Panko, then fried them in 1 quart of oil in a large fry pan. (We saved the oil afterwards - after straining - it as we planned on more in a few days and saved the left over batter too) These turn out so crunchy outside and tender inside! Yumo as Rachel Ray says. Now for the dip!!!! 1 cup packed grated cucumber 1/4 cup grated yellow onion 1 tsp worcestershire sauce 1 dash tobassco sauce (we don't use) 2/3 cups mayonnaise 1/3 cup sour cream 3/4 tsp salt 1/2 tsp white vinegar 1/2 tsp granulated garlic (we used a litte garlic powder) 1 1/2 tsp sugar (we Did Not Use) Dash of white pepper (again we did not use) Mix all ingredients together using a mixer on low speed for 10 minutes (seems long to me...) put in covered container and refridgerate for 8 hours prior to serving. We made ours in the morning to use for dinner that night. Now... this is the receipe from a well known west coast "eatery" but what we did was.... Used a package of Uncle Dans ranch dip, mixed it with a cup of mayonnaise and carton of sour cream. Added one cup of grated cucumber, one quarter of a cup grated onion then added the worcestershire -one tsp- and then about a quarter or less tsp of garlic powder and that is all. Just mix by hand. There is salt already in the Uncle Dans and you don't want it too salty so we do not add salt to the mixture. Boy is it good. If it seems too thick as some sour creams are thicker, you can add a little buttermilk to thin it down some. Don't make it runny! : ) I hope you like this receipe. We order it whenever we go have steak at our favorit steak place. They had their receipe on line for a while, but we can't find it now, so that is why I'm sharing it with you all! Please enjoy! Dayle

Answer my question. Do you drain the juice from the zucchini or keep it?

I have never had any luck freezing yellow squash--it turns out mushy and gummy. Any suggestions.

mmm good great zucchini recipes to build our recipe files with

I just scrape the yellow or zucchini squash and slice and bag in the amounts I want and freeze. I also grate these squash and bag and freezr for bars muffins or breads and label the recipe on the bag or the amount of shredded zucchini that is in the bag. It works well for me that way for frying the zucchini or yellow squash slices and also for baking.

To: Claire Don't drain. that is your moisture for the recipe.