I'm not to fond of raw Zucchini, but sure like it sauted in olive oil, with garlic, dill weed, onions and some Toni's creole seasoning. I once tried to make a zucchini pie, it was not very good. I'm also trying some Collard Greens this year, I guess they need to freeze first to get sweeter. We'll see.

I sometimes shred zucchini and add it to spaghetti sauce, make zucchini bread, or put in meatloaf.

I just add sliced Zucchini to my spaghetti sauce, Love it in stir fries too. I haven't tried it in meat loaf, but will have to give that a shot. I like to harvest them and crock neck squash small, Slice them in half length wise, brush them with olive oil and sprinkle them with garlic powder, finely chopped onions and peppers, and parmesan cheese. I put them on a sheet an put them under the broiler until they are done crunchy. Make nice appetizers or snacks. Healty too.

OH MY GOSH!!! Ok everyone, over to Tom's house NOW!!! Start cooking Tom, I am sooo hungry and want some of that crunchy snack!

Now that I would like! Crunchy! Part of the reason that I don't like the zucchini things is that they're always put on my plate limp. Don't like it!!

Yum

So the sensor hose is called the scarecrow? I will have to look for that asap, before the figs are ripe. I do not have one fig tree so the yellow jacket nest won't work. Mine, for some odd reason, grow as a little forest of stalks. But boy do they produce! And this year, after a wet winter, I look to have a bumper crop. Thousands of green figs that will ripen by late August.

And all this talk of cooking zucchini is making me hungry!

If you travel by covered wagon there might be enough by then to make some for everyone.
Mary Ann, that's why I use a saute` pan, and olive oil. You can get the oil quit hot, and brown the outside of the zucs but have the inside a bit crunchy. Love it that way. Also many people let them get way to big before they harvest them. They are best when very young and tender. If they get too big, I give them to the chickens. They love them. Tonight I'm having my favorite grilled tomato sandwiches. I get a nice slice of crunchy bread. Put on a layer of farmer cheese (or what ever kind I have) and put it under the grill till it melts some, then take it out and add thin slices of garden ripe tomatoes, topped with garlic powder, parmesan cheese, Seasoned salt, pepper, and fresh basel cut up finely. Put that back under the broiler and let the tomatoes bake a bit. Best summer sandwich in the world. If you don't have fresh basel dried works, or use italian seasoning.

Tom you are making me drool again. Yummy!

With my hatred of mushrooms, I guess you could say that I'm not a "fun-gui".

From another not a "fun-gui" do substitute zucchini for cukes in a relish recipe. Makes great relish!

Yay! More anti-fungal league members!

Talk about groaners!!!! Well, I like Fun-gui, But then I like just about everything, except liver!

Liver is good if prepared properly. Most people cook it until it's dried out -- yech!! It's especially good if cooked in bacon grease with little bits of bacon!!

And yes -- groannnnnnnnnnnnnn................

Bacon is another on my do not touch list.

Oh come one, the joke wasn't that bad.

I didn't have enough apples for an apple crisp one day. I used the apples I had plus 2 smallish zucchini from the garden. With all spices and some lemon juice I couldn't detect the squash at all and I had enough "fruit" for the pan size.

I don't *do* bacon either, Rob -- except for cooking liver.

There is a commercial for dog treats that gives you a good idea of me around bacon.

I like bacon, just don't eat it any more.

Me too, Tom, but......I don't eat it any less, either ................Arlyn

Debra --