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Country Discussion Topics
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Zuchini Squash
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MichelleH    Posted 07-27-2003 at 13:38:13       [Reply]  [Send Email]
Howdy Folks,

Anyone know how to store zuchini squash for extended periods of time? Neighbor gave me a BUNCH of it, can't eat it all before it goes bad. Hate to freeze it all and it turn out bad when I get them out to cook. Never heard of anyone canning them. Any suggestions would be welcome!

Thanks all,

MichelleH


MichelleH    Posted 07-27-2003 at 20:27:56       [Reply]  [Send Email]
Howdy folks,

Just wanted to say thanks for all the advice and recipes! Never knew there were so many ways to cook zuchini! LOL

Take care all,

MichelleH


Nancy    Posted 07-27-2003 at 19:10:50       [Reply]  [No Email]
I just found this board, I'm in rural Alabama.
I have another way of fixing zucchini, actually two.

Zucchini with pork.

1 lbs pork loin, cut up.in 1inch.pieces
3-4 cloves garlic diced
1 lg onion chopped
1-16oz can diced tomatoes.
oil for browning
6 med size zucchini, sliced or diced
splash or to taste of soy sauce.

Brown the pork in oil with garlic, onion, salt & pepper.Add tomatoes, zucchini, soy sauce and enough water to cover the squash. Bring to a boil cover and let simmer till squash is tender. Serve over rice .

another way is to split the zucchini lengthwise, scoop out the seeds, and fill with a mixture like you would for stuffed peppers,cover with tomato sauce and bake till zucchini are tender.

Hope you enjoy!



~Lenore    Posted 07-27-2003 at 20:08:51       [Reply]  [No Email]
The stuffed zucchini sounds great.
I love zucchini, I have a zucchini bread recipe that is great and easy.

Zucchini Bread

2 C grated zucchini
3 1/2 C all purpose flour
2 C sugar
4 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 C chopped nuts
1 C coconut
4 eggs
1 C oil
1 1/2 tsp vanilla.

Sift dry ingredients together in a large bowl.
Add zucchini, nuts & coconut and mix.

In a seperate bowl mix oil, eggs, and vanilla.
Add moist mixture to dry ingredients.
Mix with a spoon to moisten flour;
pour into a Bundt pan sprayed with Pam.
(or two sprayed loaf pans)
Bake at 350 for 60 mins.

Glaze:
1 C powdered sugar
3 Tbs water
Drizzle over bread after removing from pan.



Old Sarge    Posted 07-27-2003 at 15:57:53       [Reply]  [Send Email]
My favorite canned zuccini:
Zuccini stew Take surplus (you always have that) clean out all seeds don't peel, dice it up bite size. Get crook neck squash slice bite size, dice up onions, snap green beans, peeled tomatoes, maybe a red bell pepper to sweeten it up. Cook it in a large pot then cold pack in pints. Makes an excellent quick microwave meal when SWMBO is off doing something.

You can add other fresh veggies out of the garden, even okra.


TB    Posted 07-27-2003 at 15:11:19       [Reply]  [No Email]
Zucchini relish is excellent. I am sure you can find a recipe on the net if not maybe someone here can supply a recipe.


TimV    Posted 07-27-2003 at 14:47:46       [Reply]  [No Email]
Michelle: Can't say from personal experience, but my mother shreds it (raw) and freezes it in zip-lock bags. Handy for zuchini bread or cooking during the winter.


Ivey    Posted 07-28-2003 at 10:18:46       [Reply]  [No Email]
On the USDA site for canning is a recipe for diced zuc canned in pineapple juice. Processed in boiling water bath. Tastes like pineapple when you're done. Try it.


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