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.

I just cook a spaghetti squash it was good and it turn out pretty good for my frist time of trying or every hearing of a spaghetti squash.The way you cook is you cut it open clear the seed's out you wash it and you spread butter on and put cinnamon and brown sugar and bake at 350 until brown.

This is for Mary - Another way to fry the large zucchini out of your garden (the ones you somehow overlook and don't find until they're giant-sized)is to cut the zucchini in rounds, dip the rounds in an egg-milk batter, and then dredge them through fine dry bread crumbs (I like the Italian seasoned ones). Fry them gently in a little olive oil - mmmmmmm! Another thing I like to do with zucchini is halve it lengthwise, cover it with water in a skillet, and cook it until it's tender (about 12-15 minutes). Remove it from the pan, brush the halves with butter, and sprinkle salt, pepper, and dill weed to your taste on it. Wonderful!

I have some frozen zucchini rounds. I may try to butter, garlic and parm cheese recipe but cook them in my toaster over

I'm new at this, can you freeze squash that you have fry

In answer to freezing squash. We have had a large garden for years and I have always had luck with slicing squash, adding chopped onions if desired and steaming in microwave steamer. Let drain, cool and package in quart bags in freezer. One trick I've learned is to take a straw to suck excess air to avoid freezer burn. Be sure to drain after thawing to use in recipe. This year I've fallen in love with roasted veggies done in the oven. Just a little olive oil, onions, garlic, peppers, seasoning or whatever you want to add. Cook at 450 until done. If I'm not going to freeze I add sliced tomatoes and Balsimic vinegar last 15-20 minutes, sprinkle with favorite cheese. This is a good way to use up oversize squash.

To freeze squash I flour, salt, pepper and lay each seperated on cookie sheet lined with wax paper. After they freeze I then put them in a gallon ziplock bags. Then when I want squash I can just grab a hand full, roll in egg batter, flour again and fry.

oops, each slice that is seperated.

looking for a way to clean and cook squash greens(tops) any one know how. i am told this is a sicilian dish.

anyone have a recipe for cleaning and cooking the greens from squash

I have too many crookneck squash.hey are yellow with big bumps on them. They are very difficult to cut and I don't know what to do with them. Many of the gardeners around here have never cooked them. They use them as gourds. Anyone have ideas on preparing this kind of squash?

any one have a good zucchini dill pickle recipe?

for Rosanna 7.26.10 ... i think you're referring to the 'flowers' on the zucchini/squash vines ... my grandmother would take the flowers when they're wide open early in the morning, gently rinse, shake it dry, dust with flour, dip in beatened egg, then in seasoned bread crumbs and fry ... we'd have them for breakfast ... delish!

Our favorite zucchini recipe: Cut squash in slices or chunks, whatever you prefer, put into a casserole dish with a good lid. Sprinkle with a little dill weed & salt, cover & microwave, stirring a time or two for even cooking, until almost done. Let sit covered for a few minutes as it will finish steaming in its own juices. Toss with a little butter if you're not dieting.

Fried zucchini -- you will need 1 egg mix w/1/2 cup buttermilk sourthern fried fish fry mix cut zucchini in thick french fry shape first dip zucchini in egg-buttermilk mix then in fish fry mix deep fry in hot oil til golden brown.. dip in ranch dressing .... yummy !!

for fried Zucchini I first dip in flour shake off excess...then did in egg....then dip in Panko bread crumbs.( Japanese style bread crumb)...then heat Canola oil on med low heat until hot...fry dipped zucchini until crisp on each side. keep oil at even heat. very tasty and crunchy.

I too would like some ideas on using the crookneck yellow squash.

does anyone have ideas on a good meat mixture for making stuffed squash?

Rosanna, my family is sicilian and the greens are called dindaroome. They boil them in water with garlic greens and sugar, serve it on pasta, but it is bitter and stringy. They ate anything durring the great depression. They were able to grow these vines up the fences in Detroit. It was better than starving. They even ate the dandelion greens,called them shigodia, also kind of nasty.

Judy S. I rember them being made just like stuffed green peppers. They let them get kind of big so they could hollow out the seeds. Stuffed then with a meat and rice mixture and baked them in tomatoe juice. These are very good, but I think you could find a good stuffed pepper recipie on this sight and follow it just supstitue the peppers with zuccini, cheers.

SLICE ADD STEWED TOMATOES MUSHROOME MOZZERLA CHEESE MIX AND BAKE FOR ABOUT 45 MIN

My sweet Italian grandmother made a zucchini & egg dish...I was hoping someone had a similar recipe.

I have used the crookneck squash the same as for zucchini, they work well grated for breads, cookies, etc. Also have made bread and butter pickles from them using a regular bread and butter pickle recipe. My understanding is these squash are pretty much inter-changeable with cucumbers.

I make a dish with yellow crooked neck squash called "Posh Squash" You slice up crooked neck inti1/4 " rounds. Cook in small amt. of boiling water until barely tendar. Let cool. Beat up 6 eggs or more depending how much squash you cooked. Add 1/2 to 1 cup of lowfat mayonaise. Add some sliced green onions with some of greens(about 5 of them. Put some dried dill to taste, a little salt and pepper, 1 cup fresh grated parmasen cheese.Mix all together add squash put in baking dish sprayed with pam and bake at 375 for around 45 minutes or less until it starts to firm up. You want it cooked so stick a knife in it to see if done. I have made this for years and everyone loves it!!

when adding zucchini & squash to my pasta sauce, when should I add it,in the beginning,middle,or towards the end of cooking time? (I should say, I slow-cook my sauce for 2 days.)

can you freeze raw zucchini

When the kids were little and we had a garden full of zucchini, I discovered that the only recipe that really used up enough of the squash to matter was zucchini pancakes. I made up the recipe myself, trial & error, based on potato-pancake concepts: shred and lightly salt zucchini, press and drain in colander to get out as much liquid as possible, then measure and add an egg per 3-4 cups of shredded zucchini and enough flour to hold it all together. (The better you get out the liquid, the less flour you'll need. Fry in 1/2 inch of hot oil on both sides till golden brown, drain on paper towels or brown paper bags (remember them?) Serve with sour cream, apple sauce or yogurt, just like potato latkes. We thought of them as health food...and the kids would eat amazing amounts!

Zucchini is fabulous. I appreciate all the new ideas.

zucchini fritters: grate zucchini (1 large or 2 med.), add 1 egg, 1/4 C grated parmesan cheese and enough italian seasoned bread crumbs to form patties. Season to taste (I like salt, fresh ground pepper). Fry in olive oil in skillet. Drain and serve.

a good hotdish type recipe is to take hamburger and brown and drain. Combine in a large bowl with sliced/diced zucchini and summer squash, add homemade salsa or can use the ingredients of, tomatoes, peppers, jalapenos, and tomato sauce/juice, raw rice. Mix and put in oblong casserole baking pan, top with cheese slices and then cover with uncooked bacon slices. Bake at 375 for about an hour. Let cool a little before serving. I really like to use my home canned salsa. You can also bake and freeze this for a great meal in the winter when the zucchini and squash are not plentiful. I am pretty much a "dump" cook so use 1 lb or so of hamburger and 3/4 cup of raw white rice and about a quart of salsa.

One of my favorite ways to eat zucchini is in summer stew. I use a pound of Italian sausage (hot or sweet, depends on your taste preference) with casing removed. I roll sausage into 1 inch balls and brown on all sides in olive oil. Take 1-2 cans It. style stewed tomatoes, put quickly in the blender to smooth tomatoe chunks then add to the sausage balls with 1/2 can of water. Cut up 1 med.onion, 6 cloves of garlic, and 1-2 (depending on size) zucchinni, sliced, 1-2 carrots, sliced and 3-4 med red potatoes, diced, add to tomatoe. Season with garlic powder, salt, pepper, fresh basil, It. seasoning and alittle crushed red pepper (optional). Cover and let simmer for about an hour, checking that all veggies are tender. Add 1 can drained cut green beans and fresh,sliced mushrooms. Simmer an additional 30 min. Serve with asiago grated cheese. (or parmesean, whatever grated cheese your family prefers) Some crusty It bread finishes off this hearty stew!This is delish!

I am looking for the zucchini and summer squash chips res. on the cbs today show on 9/3 any one get that one?

how do i cook zucchini gray

Cube and boil zucchini, apple, and squash - puree in blender, add to almost any soup recipe. My fave: chicken soup with red split lentils, carrots, onion, celery purple potatoes, garlic, basil, pepper, the blended veggies make it so thick and flavorful and add bonus vitamins for my little girl who has no idea they are there! I don't know how much of anything i use, just spice to taste.

Someone mentioned dandelion greens. They are delicious. Pick young, wash, bring water to boil; put greens in and boil 10 min; pour off water; cover with fresh water and boil again. Repeat 1 or 2 more times. 3X will work for most dandelion greens, but if older leaves, might pour off again and add fresh water and boil till tender. This gets rid of the bitter taste and all the extra salt in the dandelions greens naturally. You can season with pepper or pepper and cooked bacon if you wish. I eat mine just as they finish cooking. Cant wait for rain and Spring Dandelion greens! guyanne

me again. Dandelion roots are nice dried and ground for a tasty hot drink. The flowers make a freshening astringent brought to a boil and refrigerated. Will last for a week in frig. Dandelion wine is nice, however, I failed to detect the taste of the flower under the orange slices used in the making of the wine. Good, but lke citrus wine. guyanne