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Old 07-07-2016, 03:59 PM
 
Location: Middle Tennessee
187,012 posts, read 76,918,736 times
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Large summer squash of any kind will turn hard not to mush. I prefer crispy coatings but not sure one would stick to any squash unless maybe dipped in butter milk??? The larger the more I'd tend to make the sweet zucchini bread. The again Large is a relative thing. Zucchini can get a large as a tball bat. Very useable up to a foot long if grown fast. I've used larger but they were still young. Zucchini is like a yellow straight neck only green. with batter and fried it would take some keen taste buds to know the diff. You can even throw in some seasonings in the batter as in maybe a pork rub for doing pulled pork. Imagination goes a long way.
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Old 07-07-2016, 04:09 PM
 
Location: Middle America
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Quote:
Originally Posted by Katsmeeyow View Post
I am accustomed to Yellow "crook neck" squash - love it raw with dip, fried, casserole etc.... we just never use the zucchini. It is really a big one - makes me think it will be mushy inside if i try to slice it cross wise? Whatcha think? ALSO - would it be good if i treated like I do my crook neck squash - slice it cross wise, dust with corn meal and fry?
You can generally sub in zucchini for yellow crookneck squash (or yellow squash with a straight neck). Very comparable.

I tend to not let either get very big, though. The texture suffers (more get tough or spongey than mushy) and they're too seedy.

Large zucchini are best suited for grating for baked goods, IMO. Smaller and more tender ones for cooking savory dishes.
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Old 07-07-2016, 04:19 PM
 
Location: South GA
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Thanks guys! I may re-gift the squash!
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Old 07-07-2016, 05:03 PM
 
Location: Middle Tennessee
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Send the squash by overnight and it will not see another night. I love the crooknecks too. It is a favorite but not the production of a zucchini. The truth be told it is the bacon and onion that make them all really good. The new cupcake summer squash is a real game changer. Come next year, another state, another garden, and a lot more recipes.
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Old 07-07-2016, 06:31 PM
 
Location: Mid-Atlantic
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Cut it in half and scrape out the seeds. I'd shred it, too.

These are good: Zucchini Fritters - Damn Delicious
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Old 07-07-2016, 08:09 PM
 
Location: South GA
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Old 07-07-2016, 08:45 PM
 
Location: South Bay Native
13,395 posts, read 21,953,184 times
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Quote:
Originally Posted by Nomadicus View Post
Send the squash by overnight and it will not see another night. I love the crooknecks too. It is a favorite but not the production of a zucchini. The truth be told it is the bacon and onion that make them all really good. The new cupcake summer squash is a real game changer. Come next year, another state, another garden, and a lot more recipes.
I had to google your name drop - cupcake summer squash - and lo and behold:

Squash, Summer, Cupcake Hybrid - Squash at Burpee.com

A cross between a patty-pan and a zucchini. Must try this next summer. Did you get a seedling in pot from a store, or plant from a packet of seeds?

Too much going on this summer to do my usual summer gardening, but will definitely try to get these into my squash patch next summer!
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Old 07-07-2016, 09:28 PM
 
Location: Richardson, TX
11,085 posts, read 17,562,206 times
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Quote:
Originally Posted by Katsmeeyow View Post
Thanks guys! I may re-gift the squash!
This is a good idea. It has happened to me, care of DH, by "winning" it at the State Fair. It won't happen twice, I'm not a "huge" zuke fan.

I like mine quite young,grated in a salad, or deep-fried by professionals and served up with fresh buttermilk ranch.

Quote:
Originally Posted by Nomadicus View Post
Send the squash by overnight and it will not see another night. I love the crooknecks too. It is a favorite but not the production of a zucchini. The truth be told it is the bacon and onion that make them all really good. The new cupcake summer squash is a real game changer. Come next year, another state, another garden, and a lot more recipes.
I don't know what state you are moving to Noma, but I just can't make it happen here in North Texas. Other people do, but I'm too much of a delicate flower to get out there enough in the heat to take care of a veg garden. I wish you the best of luck though, I'm an armchair vegetable gardener for the moment, with a pot of basil in the porch.
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Old 07-08-2016, 05:05 AM
 
Location: Bella Vista, Ark
71,975 posts, read 83,656,005 times
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Quote:
Originally Posted by Nomadicus View Post
The time is drawing nigh for a lot of people who will mysteriously find baskets of zucchini on the steps or porch. I started growing them in the early 70's when Burpee introduced a bush variety. While we ate a lot of them battered and deep fried I knew there was another way to enjoy them.

1st after a thorough washing to remove any sand or dirt slice them on a mandolin or electric slicer for a uniform thickness. I can't do it with a knife.

In an iron skillet (my preference for flavor) cook 2-3 strips of bacon crispy done. Remove the bacon and crumble and reserve.

Save 2-3 TBS of the bacon drippings to stir fry the zucchini in along with a medium size pungent cooking type of onion. Sweet onions are to watery for my tastes and have no real flavor cooked. Once the zucchini is tender add to a glass baking dish of appropriate size for the amount of zucchini that you prepared.

Add one or two 4 OZ cans of slice mushrooms to suit (or fresh is you would prefer), the crumbled bacon, cover with a thick layer of shredded mozzarella cheese. For an options and decor you can dot it with button mushrooms on top of the cheese. Bake until the cheese melts like it was on a pizza at 300.

I've made variations of this even using a little shredded cabbage along with the zucchini & onions. Also for the brave at heart I used whole fresh cayenne peppers during the stir frying stage but removed them before baking. A tad of cayenne would add a little kick if you like hot and spicy.
This is very flexible and can be altered to suit your own tastes. Now I season with lower sodium MSG an use ground white pepper. Garlic powder is also an option. Hope you can enjoy zucchini this summer. I need to make a run to the field and see if I can still get a 5 gallon bucket for $5.
will give this one a try for sure: It is hard to find good zucchini recipes, because the squash is usually so watery, but I do love it. I made a good one a few weeks ago; still think I will give yours a shot.
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Old 07-08-2016, 03:31 PM
 
Location: Coastal Georgia
37,134 posts, read 45,653,323 times
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Quote:
Originally Posted by Katsmeeyow View Post
I am accustomed to Yellow "crook neck" squash - love it raw with dip, fried, casserole etc.... we just never use the zucchini. It is really a big one - makes me think it will be mushy inside if i try to slice it cross wise? Whatcha think? ALSO - would it be good if i treated like I do my crook neck squash - slice it cross wise, dust with corn meal and fry?
Oh, no, you can use zucchini like yellow squash. Think "Summer Squash" of which zucchini is one, and Winter Squash, like Butternut and Acorn. Just pick summer squash before it gets too big.
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