Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

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Actually they can live years and keep laying pretty well.
Depends on the breed line you have. Some people only see theirs live till 2. Hoping mine live long, but I’ll need to have a retirement aviary for them. Lots of line breeding happens if you only buy from one breeder. I have 3 different breeders offspring right now. I don’t want to breed genetic defects.
 
I know I am super late to supper but......things I do with zucchini.....

stuff with spanish rice and bake
zucchini brownies (more like a really moist chocolate cake)
Oh! Thanks for the reminder.
For those avoiding typical flours I make a zucchini chocolate cake (sans icing for me) using zukes, eggs, and a mix of coconut flour, almond flour, and ground flaxseed. Not bad when you need a healthy chocolate fix.
 
What am I supposed to do with zucchini... I don’t like it. That’s why I didn’t plant it. Guess they packed the wrong seeds 😭
Grate it, parboil it and make pie. Tastes just like pumpkin!
 
Sometimes I purposely let them get big because they are a little drier inside. Good for grilling that way or using as rounds under another kind of food. Or, what I do the most of....dehydrate it. Than I have zucchini all year long.
Yep, birds love them. And bonus...often I'll get zucchini growing in the chicken yard the following year. :D

I like to use them when they are still smaller than my arm from wrist to elbow. My favorite recipe is one called Monterey Sunday Supper. Slice and parboil three zucchini. Slice three large tomatoes. In a bowl mix a 16-oz container of sour cream with 1 tsp each garlic salt, oregano, chopped green onions and canned green chilis. In a casserole dish, place two cups cooked brown rice. Cover with 1/2 c grated lb monterey jack cheese, the zucchini, tomato and sour cream mixture. Add another 1/2 lb monterey jack cheese and sprinkle liberally with parsley. Bake 40 min. at 350. This dish travels well and is great for potlucks.
 
I like to use them when they are still smaller than my arm from wrist to elbow. My favorite recipe is one called Monterey Sunday Supper. Slice and parboil three zucchini. Slice three large tomatoes. In a bowl mix a 16-oz container of sour cream with 1 tsp each garlic salt, oregano, chopped green onions and canned green chilis. In a casserole dish, place two cups cooked brown rice. Cover with 1/2 c grated lb monterey jack cheese, the zucchini, tomato and sour cream mixture. Add another 1/2 lb monterey jack cheese and sprinkle liberally with parsley. Bake 40 min. at 350. This dish travels well and is great for potlucks.
That sounds super yummy!!
 
I like to use them when they are still smaller than my arm from wrist to elbow. My favorite recipe is one called Monterey Sunday Supper. Slice and parboil three zucchini. Slice three large tomatoes. In a bowl mix a 16-oz container of sour cream with 1 tsp each garlic salt, oregano, chopped green onions and canned green chilis. In a casserole dish, place two cups cooked brown rice. Cover with 1/2 c grated lb monterey jack cheese, the zucchini, tomato and sour cream mixture. Add another 1/2 lb monterey jack cheese and sprinkle liberally with parsley. Bake 40 min. at 350. This dish travels well and is great for potlucks.

That sounds delicious, I'll have to try it. I have a similar rice, zucchini and nut casserole, but always room for more casseroles!
 
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