what to do with too much squash

[3goodeggs]

Quote:
KD, I hope you see this, because when you vouch for the zucchini candy...
would it be worth trying the one with the pineapple juice as a substitute for candied pineapple come fruit cake season?
I am making the cherry flavored now, and my mental gears are spinning. I need to figure out what flavor would be okay green, lemon maybe... Would they make attractive enough substitutes for the glazed fruit do you think?
oh, what about ginger? suddenly, I do not have enough zucchini.

 

[deanawo]

I shred/freeze & give to my chickens for treats in Winter.

 

[saddina]

also ratatoulle (which is a veggis soup), and eggplant pharm can both be made with squash instead of eggplants.

 

[SarahBeth9394]

I'm gonna make zucchini parmesan this week. But I remember once growing up my mom make bread and butter pickles using zucchini instead of cucumber and they were fantastic. I might not have enough this year for that. I'd love to make some zucchini relish but all the recipes I've seen make way more than I would want to. As a side dish on it's own we either pan saute with olive oil, salt and pepper or grill it.

 

[jcatblum]

I slice the zucchini on a mandolin & use it in ace of lasagna noodles. Zucchini relish is something I can not live without. If I run out of jars that I can before summer I pout about it until next harvest!

I make what my family calls garden chicken. Sauté up some chicken breast then toss in everything from the garden. Onions, peppers, zucchini, squash, tomatoes, and anything else i pick that day season as desired. We eat it a few times a month during the summer. I also will do fried rice with squash & zucchini in it

On my list to try is zucchini pineapple. --- don't have the recipe right now but think it is thin sliced zucchini canned in pinneapple juice.

I need a good breakfast casseole that uses veggies & eggs of course. Not a quiche something that uses hashbrowns or bread of some sort.

 

[3goodeggs]

when you get the zucchini pineapple recipe will you post it please? Thanks.

 

[jcatblum]

http://www.food.com/recipe/zucchini-pineapple-9531

That is the link to the recipe I am going to try & use for pineapple zucchini.

 

[3goodeggs]

THAT"S SO COOL!

I am excited to try that!
who knew zucchini could have such options!
I'll never leave it hanging on random door knobs again.

 

[Sore Thumb Suburbanite]

Nobody has mentioned italian sausage-stuffed zuccini (so pretty and fancy looking)...that is the first thing I made with my zuccinis this year, its a wonderful lite lunch or dinner side. I got my recipe out of some crazy old cook book-I'll have to locate which one it was and edit this later.

The zuccini candy still has my mind spinning-I think I would have to try it before committing. today i just found out my ducks and goose love fresh zuccini, so weird-I never thought to give them some until today-I have been sending them in with my husband to work to give away and to my relatives nearby...

I am really enjoying this thread and I really appreciate all these suggestions...I just wish I had grown up with more of these recipes.

As a side note: --my zuccinis have been producing strong since last month this time...and there is no sign of stopping-also I went out of town for 4 days and when I got back it was like that 50s movie about atomic energy used for growing fruit I think it was called attack of the giant grasshoppers...I just think my plant likes duck poop water.

How long do these plants produce-will it ever end???

Ok: Sausage Stuffed Zucchini boats:
4 medium zucchini cut in half lengthwise (about 1&1/2 lbs)
8 oz sweet or hot italian sausage casings removed
1 medium yellow onion chopped finely
3 tbsp minced parsley
2 tbsp minced basil or 2 tsp dried & crumbled basil
1/4 tsp dried marjoram or thyme crumbled
1/4 Cup fine dry breadcrumbs
1/4 Cup parmesan cheese
1/4 tsp each salt and black pepper
1 egg

1. Place zucchini halves in large saucepan and weigh down with large plate, cover with boiling water. Over moderately low heat simmer for 6-8 minutes or until squash is almost tender-remove from pan.
2. With spoon, scoop pulp from center of zucchini halves leaving a 1/4 inch boarder; chop pulp coarsley transfer to sieve and press excess water from pulp, dump drained pulp onto paper towel to drain
3. preheat the oven to 350
4. With sausage casing removed, break up the meat and saute in 10" skillet over medium heat for 5 minutes. Add onion, pulp, parsley, basil, & marjoram cook 5 more minutes. Remove from heat, add bread crumbs and 2 tbsp parmesan cheese, salt and pepper and then the egg.
5. Place zucchini halves in 2x9x13" baking dish, fill with stuffing, top with extra parmesan; bake uncovered for 35-45 minutes. Seve while hot (recipe book says to serve with potatoes, tomato and onion gratin, personally I like to serve with tomato or onion soup).

This is from the 1995 edition of reader's digest "cook now, serve later" recipe book.... this thing is FULL of recipes, like 3 or 4 a page and has a top of pictures and tips...YAY for Garage Sales!

 

[3goodeggs]

My son loves stuffed zucchini. I just mix sausage with whatever is around, rice, oatmeal,bread crumbs and then onion, celery, shredded carrots...It is a clean out the hydrator and cupboard type of meal. It never occurred to me that there was a recipe. I will try yours when you find it.
The candy was worth the effort. I made cherry to substitute for the candied cherries in baking for Christmas, but they are gone now. They didn't make it to Christmas. they didn't make it to July.