| Thread Number: 41716
Summer Veggies - Making Stuffed Zucchini |
[Down to Last] |  |
Post# 615406 8/7/2012 at 15:15 (284 days old) by kevin313  (Detroit, Michigan) |
||
  I don't know how things are in your part of the world, but even with the hot temps and lack of rain, the summer produce is pouring in to the markets. I noticed the corn is a little smaller this year, but just as sweet. And of course, there is zucchini galore. Here's what we made to put some of these fresh summer veggies to good use.
CLICK HERE TO GO TO kevin313's LINK | ||
|
|
| Post# 615412 , Reply# 1 8/7/2012 at 15:41 (284 days old) by LordKenmore (WA) | ||
 | ||
| Post# 615413 , Reply# 2 8/7/2012 at 15:41 (284 days old) by LordKenmore (WA) | ||
|
There usually is. As I recall from when my father had a vegetable garden, all you have to do is wave a SEALED pack of seeds over the garden, and you get enough zucchini to feed a couple of armies. Make the mistake of actually planting a seed, and you get even more.
I have bitter memories of zucchini in one form or another 3 meals a day... | ||
|
Post# 615483 , Reply# 3 8/7/2012 at 20:53 (283 days old) by petek (Sarnia Ontario) |
||
 Those really look delish. I just may give them a try. The only zuchinni dish I ever make is soup. It's quite simple and you can adjust the ingredients any which way to taste and even serve cold. Basically you sautee a chopped medium onion and chopped or sliced zucinni about 3 cups worth, in butter till softened.
Toss it all in a blender with a couple of chicken bouillon cubes, roughly 1/4 teaspoon curry powder, two TBSP of lemon juice and enough water to fill the jar about 3/4. Pulse on Low to a finely chopped consistency, then pour into a saucepan and cook till boiling.. Add salt to taste... Can be served hot or cold.
For that matter you could add mushrooms etc like in your recipe. | ||
|
Post# 615498 , Reply# 4 8/7/2012 at 22:32 (283 days old) by danemodsandy (West Lanford) |
||
 I made the mistake of planting zucchini once, just once, years ago.
Zucchini soup, zucchini bread, stuffed zucchini, fried zucchini blossoms, zucchini sliced paper-thin lengthways to create zucchini "noodles" for veggie lasagna, zucchini given to anyone and everyone who would slow down long enough to have it thrust at them.... AND IT JUST KEPT COMING. Zucchini is the Octomom of the garden. That was back in the '70s, and it's only in recent years I've got a taste for zucchini again. I'll have to try this stuffed zucchini recipe sometime. But I ain't a-plantin' No. More. ;-) | ||
|
Post# 615517 , Reply# 5 8/8/2012 at 00:34 (283 days old) by westingman123 (st louis,mo) |
||
 | ||
|
|
Comes to the Rescue!
|
