Can You Make Zucchini Climb?

[Liz]

Dick, I guess I shouldn't talk; I, for one, get quite enough of cauliflower after 1 serving, and for two, plenty brussels sprouts after just looking at them. To each their own! ;-)

aloha, Liz

"The best things in life aren't things."

[DickWilson]

Guess that's why everyone's garden looks a little different. I experiment with veggies and learn something new with each one. Like NEVER,NEVER, plant horseradish in your garden. Took 5 years to get it all cleared out. Live and learn and keep trying new veggies, They'll be some you love and some ya hate. The zucchini I trained up the chain link did fine, and didn't suffer from water starvation thru the stems but that was only about 3' high fence. Have fun and good growing.[8D]

dick wilson

[StillHope]

The answer is - yes.The best results reported from the control freaks)):
(Just recalled Carey's post on avocado control).

[mella l]

My cousin had a zucchini once planted next to the yellow crook neck squash, and guess what they cross bred and produced the yummy mutant squash!

Love zucchini bread and butter pickles!

Recipe for grated zucchini, use the big ones, scoop out the seedy centers, grate skin and all. Very yummy also!

Grate 6 cups of zucchini and 1/2 of an onion. Sauté in 2 TBS olive oil for five minutes. Beat 2 eggs until mixed and pour over the cooked zucchini add 1 cup Pepperidge Farms seasoned bread crumbs and mix together. Remove from heat and add 1 cup grated mild cheddar cheese mixing thoroughly. Place in a buttered baker and bake for 15 minutes at 350 degrees to form a golden brown crust. Yum comfort food.

Also one more recipe I haven't tried yet but intend to.

Zucchini with Tchermila Sauce (Morocco)

In this dish, the herbed vegetables are steamed in a traditional lemon and olive oil marinade for an unusual and lavishly flavoured alliance.
Ingredients:

• 1 pound zucchini, cut lengthwise into 6 or 8 slender wedges
• 1/4 cup minced parsley
• 1/4 cup minced cilantro
• juice of 1 lemon
• tchermila sauce (see below)

Preparation:

Combine the sauce ingredients

Place the zucchini or squash in a frying pan and pour on the sauce. Simmer, covered, for 10 minutes, tossing occasionally. Remove the cover and increase the heat, until the vegetables are tender and the sauce has reduced.

Toss in the remaining ingredients and serve, warm or at room temperature.

Tchermila Sauce (Morocco)
This sauce or marinade is usually used to season fish, for additional flavour before cooking or later for garnish.

Ingredients

• 1/2 small onion, grated
• 1 clove garlic, minced
• 3 tbsp. olive oil
• 3 tbsp. water
• 1 tbsp. fresh cilantro, chopped
• 1 tbsp. fresh parsley, chopped
• 1/2 tsp. cumin
• 1/4 tsp. sweet paprika
• 1/4 tsp. Aleppo pepper / red pepper flakes
• black pepper
• salt)

Preparation
In a mortar or small food processor, crush the garlic, onion, cilantro and parsley with a little salt.
While stirring, add the other ingredients. Cook over low hear for 5 minutes, without boiling.




mella l

[kani-lehua]

you can also grate the zucchini and add it to meatloaf.

malia paha o lohe aku

perhaps they will hear

[mella l]

kani-lehua, meatloaf and grated zuchini sounds good to me also! Thanks

mella l

[Mitzi M]

Here's another idea if you're heading for a ginormous bumper crop of zucchini. Pick the flowers in the morning after they open but before they wilt. If you want the squash too then only pick the male flowers, which will die anyway. You can tell the female flowers by the little "proto-squash" at the bottom where they attach to the plant. If you've had enough squash already, pick the females as well. You can store them in the fridge, wrapped loosely in a slightly moist paper towel or rag, for lunch or dinner that same day.

When you're ready to use them, remove the hard center parts and either add the whole flowers to soup at the end, braise them with any kind of stock or seasoned water until they're wilted and tender or....Here is my very favorite: stuff them with a mixture of sauteed minced onion & garlic, finely chopped mushrooms, parsley, lemon thyme and cheese (goat cheese really rocks but blended tofu would work too). Twist the petal ends together to keep the filling inside and then batter and fry them. I like using an egg wash then dredging them in cornmeal with a little flour or cornstarch mixed in - but any batter will work. Fry them fast in a big pan with enough oil to let them float a little, turning once until they're starting to turn golden. Drain them on paper and serve right away with any highly flavored sauce. I like to blend up and reduce roasted tomatoes, garlic and chipotles then serve it warm on the side.
Buen provecho!

Aloha,
Mitzi

[Liz]

Oh, all these recipes sound sooo yummy! :-)
Mitzi, I've never tried squash blossoms except in soup. If I can get squash to work next time round, I'll give this one a try.

Anyone know if this is a good time of year for starting squash seeds? Does it matter when you start 'em in this climate?
(Though I've gardened 'forever', I'm still learning all over again!)

aloha, Liz

"The best things in life aren't things."

[kani-lehua]

mitzi: that recipe sounds delicious!

mella: the zucchini in the meatloaf is terrific, too!

"chaos reigns within.
reflect, repent and reboot.
order shall return."

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