zucchini

[medako]

All of the years that I've been eating zucchini, I don't think I've ever had it raw. Well, I picked the first one from the garden today and I also picked a bunch of leaf lettuce. So, I was thinking I could just dice up some of the squash and make a big salad for dinner. Right? It's not too bitter raw, is it?

 

[Mama Mangia]

zucchini tastes better cooked (to me) but I have heard of it being grated and used in green salads - you can "sweeten" up your salad with a sweet-type salad dressing

it can't be any more bitter than frizzelle!

A citrus-based dressing or a dressing with a bit of sugar would be good on it.

 

[medako]

hmm...I might chop a fer pieces and see what I think of it raw. If it's not so good, I'll steam it.

 

[Mrs. Chipotle]

Grate it and make muffins!

 

[medako]

I tried it raw when I was slicing it for oven chips - not too bad...not too bad at all.

 

[Mrs. Chipotle]

Maybe if you peel it, it won't be bitter. I've noticed many veggie skins are the bitter part (I always peel cucumbers, for example).

 

[medako]

IT'S EVERYWHERE!!

My fridge is full of squash and it's time to start freezing some. Do I need to do anything to it before I cut it up and freeze it? Also, would slices be okay to freeze or should I just do cube/chunks?

 

[Mama Mangia]

Summer Squash and Zucchini

Preparation:
Wash; cut off blossom and stem ends. Slice in 1-inch pieces.
Blanching Time:
Blanch in boiling water for 3 minutes.
Pack:
Leave 1/2 inch headspace.


SOUND SIMPLE ENOUGH??

 

[medako]

simple enough