Nancy - Posted - 09/20/2011:  13:44:43

Over at the church luncheon, a lady rancher gave me this idea that she likes.

Fry some chopped bacon in a skillet, and while that is cooking, chop up a zucchini and add that tp the bacon. Add chopped onion to that mixture. When it's done soft, add shredded cheddar cheese. Serve hot.

   Happy about that. I was given a big bag of fresh veggies...all manner of things, so I am set to make this for supper. (for only me...he hates veggies).

   It sounds good.

Nancy

    I made it like she said. He took one look and thumbs down. I tried the recipe when done.

   IT WENT INTO THE TRASH. NOT FOR ME, THIS STUFF. I FAILED AT THIS.

 What was my supper? Peanut butter on that berry bread. He looked at that and wanted a peanut butter and strawberry jam sandwich and ate about a quarter of a cherry cake. Me? No cake.

    Oh hum. You can't win them all. Give me an "F" on this stuff. Blah.

Nancy

Edited by - Nancy on 09/21/2011 06:45:34

Micki - Posted - 09/20/2011:  17:25:45

quote: HI  Nancy, I add squah and green & red  bell peppers to mine. It is good.  Micki

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Originally posted by Nancy

Over at the church luncheon, a lady rancher gave me this idea that she likes.

Fry some chopped bacon in a skillet, and while that is cooking, chop up a zucchini and add that tp the bacon. Add chopped onion to that mixture. When it's done soft, add shredded cheddar cheese. Serve hot.

   Happy about that. I was given a big bag of fresh veggies...all manner of things, so I am set to make this for supper. (for only me...he hates veggies).

   It sounds good.

Nancy

 

 She said she once in awhile adds a chopped fresh tomato to that.

  

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Brian T - Posted - 09/20/2011:  21:17:31

No offense, but can you explain to me why people grow and eat zucchini?
With all the other hundreds of other good things to eat, why?
Is it like eggplant to soak up the oil? I'd rather plant more sage and mint.

tinkersdam - Posted - 09/20/2011:  22:48:48

Saute'd onion and bacon goes wonderfully with fresh spinach or swiss chard... tossed into the pan with the onion and bacon for a light steaming.... but I've never tried zucchini that way.... Didn't sound too appetizing to me either.

Best way I like zucchini is to pick 'em when they're no more than about 7-8" long, slice them lengthwise, brush with olive oil, sprinkle with a little italian seasonings, and toss 'em on a hot grill for just a minute or two on each side. Brushed with some garlic butter is great too. If you have 'em, do the same to a couple fresh green or red peppers too...but they take a bit longer to get 'al dente' on the grill.

If I have a big zucchini given to me, I find the best way to use them is 1.) peel, seed, then cut up in a casserole dish with sliced onions, tomatoes, diced pepper, sprinkled with some oregano & a little basil....bake covered until tender... serve with a sprinkle of parmesan cheese. ..or 2.) make chocolate zucchini cake or zucchini bread

bubbalouie - Posted - 09/21/2011:  05:58:45

I'm with you Brian. You have to put food on it to make it edible.

Nancy - Posted - 09/21/2011:  06:41:35

Okay. I confess. I was the famous "Zucchini Phantom". Me. Just me.

  I can explain. I raised that plant...several of them one year. They started growing like crazy and were producing so very fast, I could not handle that many nor find homes for them. Some grew so big like watermelons long size. Had to have two arms to carry one. Nothing seemed to deter their terrible growth. Nothing. I left them everywhere.

   At store counters, at public places piled high, and ran out of places. I became desperate.

  I would watch carefully, and when people left home, I would hurry over and leave an armload on their doorsteps.

 Nobody ever knew it was me....the FAMOUS ZUCCHINI PHANTOM. It became known far and wide that *somebody* was leaving those crazy fast growing plants, but nobody ever thought about yours truly.

  I got carried away. Left some in parked cars that had the windows down. Whatever it took to find homes for those thangs. The Post office parking was a good place to place some of them.

  Gossip was that it was a ZUCCHINI GANG. Hard core zuccini leave and run people.

 To this day, nobody ever figured out my crime of leaving those horrid green thangs.

 Sequal: I pulled up every plant and NEVER RAISED THEM AGAIN, AND NEVER WILL.

Nancy

Mopick - Posted - 09/21/2011:  07:07:30

I like zucchini marinated in a little olive oil, kosher salt, Italian dressing (be creative).  I cut it in lengths, marinate and grill.  When it is done (tender) with nice grill marks then sprinkle with some Parmesan cheese to add a little umami.    I also like to eat the marinated squash raw or on a salad.

JoeDownes - Posted - 09/21/2011:  07:09:42

They taste lovely when they are just 4-5 (!) inches long. Fried in olive oil with some garlic and some parsley on top. Good stuff. They get lose their nice flavor and texture when you let them grow too big, but that's hardly the zucchini's fault.

Brian T - Posted - 09/21/2011:  08:08:44

When you get a craving to eat a green thing 4-5" long, may I suggest any one of a number of varieties of cucumber?

My neighbors claim that very large zucchini at 200 yards with a .30-'06 are most satisfying.

 

Edited by - Brian T on 09/21/2011 08:09:12

Mopick - Posted - 09/21/2011:  08:18:24

quote:

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Originally posted by Brian T

When you get a craving to eat a green thing 4-5" long, may I suggest any one of a number of varieties of cucumber?

My neighbors claim that very large zucchini at 200 yards with a .30-'06 are most satisfying.

 

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 Grandma Lola Mae's cucumber and onions.

Peeled and sliced cucumbers.

Sliced white onions, separate the rings.

Equal parts water, white vinegar, sugar  (enough to cover the amount of cukes you have).

Debbie likes me to make a big batch, and it gets better as a couple of days go by  and the cucumbers get pickled and crispy.  I usually use 4  large cucumbers.  1 large white onion sliced into rings.  I start with 2 cups water.  2 cups vinegar and 2 cups of sugar.  If I need more I add 1 cup, 1 cup and 1 cup.  Keep up with 1:1:1 ratio until you have enough to cover the cucumbers.  I try to make it at least the night before so it will have time to pickle a little.

Edited by - Mopick on 09/21/2011 08:19:45

pandjlocke - Posted - 09/21/2011:  08:23:58

Zucchini bread is a wonderful thing. Use the big ones for that. The small squashes are good fried. The medium sized fruits are good in soup. The flowers are good for stuffing with a nice Italian sausage and rice mixture. 

Nancy - Posted - 09/21/2011:  08:46:58

quote:

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Originally posted by pandjlocke

Zucchini bread is a wonderful thing. Use the big ones for that. The small squashes are good fried. The medium sized fruits are good in soup. The flowers are good for stuffing with a nice Italian sausage and rice mixture. 

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 Right on. I love the small ones fried. Have used the bigger in soups and on salads.

The way I do the big ones is to take out the seeds, fill with sausage and cheese and bake till done.

 I just got an over abundance of them all at once and could not keep them picked.

Nancy

Brian T - Posted - 09/21/2011:  09:18:13

Randy, that's amazing. Exactly the same as Granny Anita's day pickles! Ready in a day.

OTOH, core a long cucumber, stuff with crab & cream cheese + seasoning, refrig overnight and slice.

dat - Posted - 09/21/2011:  10:01:50

slice the squash, light layer of olive oil, sprinkle with garlic salt then grill, easy and tasty

Brian T - Posted - 09/21/2011:  10:56:45

Time to thaw out some bison burger, I feel a case of moussaka coming on.

pandjlocke - Posted - 09/21/2011:  11:03:33

quote:

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Originally posted by Brian T

Time to thaw out some bison burger, I feel a case of moussaka coming on.

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Only one cure for a case of moussaka. Take a large dose of saganaki served with a generous portion of Ouzo.

Brian T - Posted - 09/21/2011:  14:24:35

Saganaki? 'Scuse my culinary turpitude. I must not be eating enough Miracle Whip. That's all fine but no Ouzo. No. Not. Where oh where did you get that idea? Ugh. I try it every 10 years just to reassure myself that it really is _ _ _ _ _ (aka 'bad'). It's in the same food group as Campari, Birds' Nest soup and grass jelly drink. One glass of Retsina every 10 years is enough, too.

I did notice just the other day that the local grocery store had nice looking eggplant (as the stock guy juggled a few for our amusement.)

I estimate that by midafternoon tomorrow, I will have all my ditzy painting projects off the lid of the freezer so I can go diving for the bison burger. If I swim past some more porterhouse steaks, I may have to change my mind.