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Post by meatburner on Aug 1, 2015 17:25:10 GMT -5
This zuc (huge-over 12") was hidden and I found it today. What, if anything is this good for? It may be perfectly usable, I just don't know. Thanks for any suggestions. . Attachment Deleted
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Post by desertwoman on Aug 1, 2015 17:49:54 GMT -5
I stuff those really huge ones. Slice it lengthwise, scoop out the seeds, stuff with filling of choice. I'm a vegetarian so I stuff with a mix of sautéed onions and garlic, maybe a bell pepper, or corn kernels , some spices (maybe cumin , coriander, chile powder) some beans and brown rice or quinoa. I just sort of throw in whatever I have.
You could stuff with meat too. Maybe cubed chicken pieces with some veggies lightly sauteed first, or ground meat with flavorings.
Then bake in the oven til the zuke is tender 350 degrees for ? 20-30 minutes?
If you need a stronger recipe I'm sure you can find recipes with an online search. But stuffed is great way to use those giants.
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Post by meatburner on Aug 1, 2015 17:59:46 GMT -5
Thanks DW. I love grilling zucs and eggplants but not ones that size. It is amazing how a vegetable that big can hide. Thanks again.
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Post by desertwoman on Aug 1, 2015 18:04:27 GMT -5
Let me know how it turns out for you!
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Post by meatburner on Aug 1, 2015 18:08:23 GMT -5
Will do DW. Tks again.
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Post by James on Aug 1, 2015 18:23:45 GMT -5
Zucchini Bread
3 eggs
½ cup oil
½ cup applesauce (my mother's homemade applesauce for best flavor)
2 1/4 cup sugar (put it all in there)
2 cups shredded zucchini (drain it, don't pack it with your fists in the measuring cup)
1 tablespoon(real) vanilla extract
Mix all that together in your mixer. Just mix it, don't beat it to death.
Now you mix the dry ingrediants together in bowl:
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon of baking soda
1 teaspoon of baking powder
Mix all that together in a separate bowl. Mix it up real good. The baking powder and and baking soda like to hit one spot in a bread and just lay there, So mix the dry stuff up real good.
Now set your oven to 350º .
Next you have to butter or spray your 2...... 8" loaf pans and then dust them with flour and tap all the flour out of the pan that did not stick. You don't need that extra flour in the pan. (ain't this fun?)
Now we are going to mix the dry stuff into the wet batter you just made. Put some in, mix, put some in, mix, put the rest in and mix it up.
Now it is ready to go in the 2 loaf pans. Put it in them. Put some in the first one, then the second, then go back to the first one, add a little more, till you have them even, ya know? Get every last drop out of that bowl.(hey, just telling you how I do it)
Now that your pans are filled, they go in that preheated oven 350º for one hour. It will take the whole hour if your oven is right on! If your oven is hotter than the dial, you have to check it after 50 minutes. Test with a toothpick. Toothpick should come out clean near the center.
Let them cool completely before you take them out of the loaf pans, then wrap with glad wrap, saran wrap, whatever brand you like.
And share with the family member that means the most to you!
Or give it to an enemy to make friends with!
And I want pics!
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Post by meatburner on Aug 1, 2015 18:29:42 GMT -5
Thanks a bunch James. I love these recipes from real caring people here. This may happen after church tomorrow afternoon. Thank you for such detailed instructions. That is so helpful.
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Post by James on Aug 1, 2015 19:03:30 GMT -5
Zucchini Milk:
Peel, slice lengthwise and take out the seeds, now cut it up a bit and put it into a blender, high speed for about 15 seconds, you now have Zucchini Milk.
This milk can be used as a substitute (all or part) for the liquids in cake, cookies, breads and soups.
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Post by meatburner on Aug 1, 2015 19:08:57 GMT -5
Amazing, who would have thunk doing that. Very interesting. Thanks James.
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Post by restless on Aug 1, 2015 19:28:58 GMT -5
You can grate it and sautee it with butter or oil with garlic and herbs. Take the seeds out with a spoon before grating.
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Post by brownrexx on Aug 1, 2015 19:41:48 GMT -5
Or you could grate it and make zucchini fritters or zucchini pancakes (not the breakfast kind but dinner pancakes)
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Post by meatburner on Aug 1, 2015 20:02:38 GMT -5
I love you guys!
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Post by Tomato Z on Aug 1, 2015 20:33:18 GMT -5
Or Calabacitas: 6 medium zucchini, peeled and diced 1 can sweet corn, drained 1 medium onion, chopped 1 can Rotel Tomatoes (diced) 2 cloves garlic, finely chopped 4 tablespoons olive oil 1⁄2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)
Place oil and chopped garlic in a large skillet, over medium heat. Add zucchini and onion, cooking until onion is tender. Add corn and tomatoes. Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally. When mixture is well heated, add cheese, mix and serve.
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Post by meatburner on Aug 1, 2015 20:43:42 GMT -5
These are not medium zucs. That is why I posted the thread.
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Post by Mumsey on Aug 2, 2015 3:43:56 GMT -5
I rather like the bigger ones, after removing the pulp and seeds they do not cook down to nothing like the smaller ones and actually have a flavor, IMO.
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