I just tossed 5 huge zucchini’s into the garden to direct compost. Guess I’ll be running back out there in a minute to bring those puppies back to the kitchen! This was such a helpful and timely video. So glad to know how to cook them, but also to realize I can keep them on the shelf for a good while. Praise the Lord for His bountiful supply.
I always have big Zuccas and I just grate them and freeze two cups in a zip lock bag. Bingo, zucchini bread all year round. I have also fermented the zucchini and it is soooooooo good! :). I did not know that I could keep the big ones like I do my butternut squash!! Will be doing that from now on too! Love you two. You are so darn funny!! :)
My husband, for some unknown reason, loves growing cucumbers, he planted 6 this year, side by side. There’s only 3 of us. 🙄 BUT, everyone he works with love my garlic dill pickles, so I make a lot of them. I’m already sick or cucumbers! However, I wish they could store like zucchini if they get too big bc we miss a lot in the rat’s nest of vines!
NEW RECEIPE---I planted 3 seeds in Feb. kept them under Black Contractors Plastic during winter in Ky. took the plastic off when I knew the Temp would stay around 55-60*, planted them in May and all through the summer harvested them 90 Zucchini from just 3 plants, they even had more blooms. I sliced & shredded, Kids LOVE THAT ZUCCHINI BREAD.***I wasn't aware then zucchini is a veggie that will take up the flavor of other things such as pineapple, it makes great jam and great pineapple upside down cake just add pineapple juice when canning your Zukes***.Can be used with apples as well when making apple pie the zuke taste like apples I never knew BUT I DO NOW Happy picking.
Thank you Lacie for sharing the great recipes, the fermentation information, the wonderful smiles and laughter. You are a blessing to us viewers. Oh, and Mike, I've said it before, you married lucky brother.
Love that you and family are so content with your life. Beautiful, cozy home and beautiful farm. Your family is awesome and your faith shows. You do good videos too. At least you film a subject and give us time to watch. Some you tubers just do fast clips, which is very irritating.
My mother in law used to fry bacon, then break it up and set it aside, then fry zucchini in the bacon grease, season it with lots of garlic, then add the bacon pieces and a bunch of grated cheddar, even my kids ate it. Definitely going to try the salsa! Love seeing you have fun.
Split the big ones and scoop out the seeds. Then we stuff them with a sausage stuffing - make it like you like it, but ours has onion, mushrooms, garlic and tomatoes plus bread crumbs or precooked rice and an egg. Bake the stuffed zucchini until the sausage stuffing is done. Top with cheese at the end and finish when the cheese is melted and toasty. Sliced and served with a tomato sauce or salsa. Yum!
Here's what I do with my extra large zucchinis. Two recipes below. Delicious Mock Apple Crisp Crumble Crust: 1 cup all purpose flour 1 cup old fashioned oats 1 cup packed brown sugar 1/4 tsp salt 1 teaspoon cinnamon 1/2 cup (1 stick) butter, melted Filling: 7 to 8 cups raw zucchini, peeled and cut into bite-sized pieces (seeds and mushy center section removed)* 1/2 cup fresh lemon juice 1 cup sugar 1 Tablespoon flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice Directions Preheat oven to 350 degrees. Grease a 3-qt rectangular baking dish with butter or cooking spray and set aside. In a bowl, mix crumble crust ingredients together until crumbly. Using half the crumble crust, line the bottom of the baking dish. Set the other half aside to use as topping. Place zucchini pieces into a bowl and pour lemon juice on top. Stir to coat all pieces with juice. Mix sugar, flour and spices together in a separate bowl. Combine sugar mixture with zucchini and pour into the baking dish that has been lined with crumble crust. Top zucchini mixture with the remaining crumble crust and bake for 1 hour, until zucchini is tender. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy! *huge zucchini works the best because there is more flesh Lemon Sour Cream Pie Ingredients 2 cups raw zucchini, peeled and diced (seeds and mushy center section removed)* 1 1/3 cups Tropicana Orange Juice (not from concentrate), divided 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/3 cup honey or Agave ½ teaspoon salt 1/3 cup corn starch 1/2 cup sour cream (or non-dairy sour cream) 1 baked pie crust or graham cracker crust Directions Mix cornstarch with 2/3 cup orange juice and set aside. In a blender put remaining orange juice and the zucchini. Blend until smooth. Add lemon juice, lemon zest, honey and salt while still blending. Pour into a saucepan and heat to boiling. Add cornstarch mixture and stir continually until mixture thickens. Remove from heat, and set aside for 30 minutes to cool slightly. Fold in sour cream. Pour into pie crust and cool in the refrigerator overnight or for at least 4 hours. Spread a layer of whipped topping on top and drizzle with a small amount of honey for color. *huge zucchini works the best because there is more flesh
My mum used to do stuffed marrow with savoury minced beef…she wld have peppers and mince and onions all fried in big cast iron skillet and she wld wrap it in foil and bake till ready put cheese on top and grill it…we loved it and my kids loved it…and with the seeds washed and dried we kids wld make bracelets and necklace’s…oh you two had me in hysterics with your ‘inuendos’…..❤
I've always grown Black Beauty zuccini & they are supposed to get big but I like mine small. However I often miss some & they will get huge so I scrape out the seeds & stuff them with chopped chicken in stuffing. Love the cinis!
I laughed so hard at the end of the video I was crying🤣 I haven't eaten zuchini in years and one of my favorite ways to have it is in zuchini bread. All the recipes Lacie made all looked delicious especially the salsa and pickles which I love. Thanks Mike and Lacie for another great video❤
Try putting lemon (or lime) juice on your cutting board, put the flat cut side in the juice. I am extremely sensitive to onion, and this really works for me. No crying!
I love to make zucchini relish and have been making it for about 45 years now! It is waterbath canned but it is just fantastic! I too have kept zuchs for about 6 months and they kept well! I also dehydrate it for other uses all year! In place of pasta for lasgna and grind for flour! I love versatile foods!
I learned a couple of things to do with the Maros. But I have made zucchini boats for years. I am going to try your filling. It looked delicious. I usually take hamburger, onion, sweet pepper and saute it. Add cooked rice and homemade marinara sauce. Fill boats, add cheese and cook till done. I add the water but put a lid on it to steam. I take the lid off, when done, and continue baking for 5 minutes to lightly brown the cheese. Melt in your mouth delicious. People thought I was nuts because they threw them out but I would rescue them and use them. I did not know that they could be cold stored. Never too old to learn new tricks. I definitely got my chuckle for the day.
Love y'alls family. It's so heartwarming to see a family that actually loves and works and plays together, and in everything - y'all put GOD the FATHER SON, and HOLY GHOST 1st! GOD BLESS y'alls.
Guys you dont need "doble entender" pics for your thumbail. Keep it clean and nice like always, my favorite videos of your channel are the ones teaching about gardeningn and preserving food. Love your kids and you guys..May Yahweh continue blessing you!❤
I am really impressed by the mother a fit farmer I can't remember her name but she is so loving with the way she handles the food and cuts up everything she should be admired and praised
I love the idea of using lime. Its my fav as well. I have also made refigerator pickles with zuchini for many years. Cucumbers dont grow well in my area. And the marrow work well as an apple pie ...
🤣🤣LOL...When adult brains slid into the gutter, Y'all had me laughing so hard. I love you guys for being so real, thank you, great video. Peace ~ love and blessings and KEEP LAUGHING 😉🤍
Dickson Family! This is right on time! My neighbor blessed my wife and I with 4 humongous zucchini and I had no Idea what I was going to do with them. Glad to learn that they will actually keep for a while so I have some time. Everything you all did looks so delicious. Thanks for all of the ideas. Can't wait to get in the kitchen! Thank you both.🙏🏿
❤Lacey, if you put a fan so that it blows the fumes away and down from you it helps tremendously. I have a ceiling fan in my kitchen over my workspace and it works great for when I’m chopping onions or peppers. Also we don’t have air conditioning so canning days can be hot even in the mountains so the fan was one of the best decisions I made when we built our kitchen. I ferment lots but haven’t tried zucchini, thanks for the info and the laughs 😂
I just want to say that I you guys are amazing and wonderful people. Thank you for making me laugh when I thought there was nothing for me to laugh about. I love your videos and learning so much from you both and your amazing children. Your love for each other is so inspiring and beautiful. Your faith is inspiring. I hope you all have a wonderful week. God bless each and everyone of you. Your friend Cindy, from a small town in Northern Ontario, Canada 🇨🇦 ❤️❤️❤️🙏🙏🙏
I did not know you could do all of that with zucchinis. I knew about the bread, but I didn’t know about the other stuff that’s just wild. I’d like to see what you can do with pumpkin that would really be interesting. I love watching you guys because you’re such a wonderful family. Good video. And funny too. I watched all the way to the end.😂🤪😂🤣😜💗💗💞
We wound dehydrate then grind into a powder. So amazing this zucchini powder we would add to pizza sauce , spaghetti sauces For this reduces acid . For storage keep in a vaccumed canning jar in a cool dry location Good for at least a year , we never went longer than a year for we use every bit . Like in meatloaf , stews besides breads. Enjoy.
I used shredded zucchini in my wheat bread. We froze lots of zuke, and I'd use about a cup of it, blend it into warm water before making bread. The squash added a wonderful moisture to the wheat bread, and extra nutrition. It wasn't noticeable due to the whole wheat flour, and tasted great. My mother in law would use shredded zucchini to make interesting jams! She added pineapple juice to some for pineapple jam that they liked on ice cream, cherry jello for a cherry jam, etc. Really cool idea!
Thank you Mike and Lacy, I learned a lot about fermenting, I really Enjoy y'all's videos, y'all have such a sweet and loving Family, Hollern atya from West Tennessee
My favorite way to eat zucchini when they are small is steamed with Bragg's liquid aminos and put on toast. Medium sized zucchini I use for zucchini bread, zucchini patties and air fried. The larger ones I make zucchini gummies, steam and puree for soups. I have also tried canning with pineapple juice and dehydrating into chips (which we didn't care for much). I also have canned zucchini salsa which is great. This year I want to try making zucchini flour since the price of flour is so high and I also would like to give your fermenting recipes a try. Maybe the boats too. Thanks for the laugh :)
I have used the large zucchini in many ways. Slices used as noodles in lasagna, or stuffed with Hamburg and rice mixture, or stuffed with bread stuffing or grated and frozen for bread in the winter. I have also used them in place of cucumbers with a dip. I have had them dipped in batter and deep fried. You two might give up homesteading and go on the road as a comedy act. What fun. I laughed so hard.
I love your videos. Full of lots of gardening information! I've used my large zucchini to make a "Mock Apple Pie". After you've halved and peeled and cut off the ends just slice into apple pie slice shapes. I used a sugar / cinnamon mixture to soak the zucchini slices to infuse the flavor into them. Make a couple of pie crusts, fill with the mixture and bake. Looks and tastes just like an apple pie. I think adding a little corn starch to the liquid would help thicken it a little better.
You can also make Zucchini Lasagna! Slice the big zuccas in half, remove seeds, then cut in half again. Then slice about as thick as a lasagna noodle. Then use the Zucchini to make your lasagna instead of lasagna noodles.
That was so fun! Unless I am making dehydrated zucchini chips or a bread and butter type pickle, I let all mine grow large for the very reason you mention....they store. Harvest time is so busy, I can put this part off. Then I start my Christmas baking for the freezer by making them into many varieties of zucchini loaves, crumb cake, zucchini bars, zucchini chocolate cake, Zucchini chocolate chip cookies, and spice cookies. I will also make them into a pickled relish and a zucchini marmalade. I use a lot of it, seeds and pulp included in stir fries. I never thought of making them into ferments though - great idea. Like the salsa idea too. Thanks for sharing. With your seeds, if you wash them, then apply salt and bake in the oven to dry them out, they are just like pumpkin seeds.
I love watching your videos!! Beautiful family! Thank you for sharing more knowledge on more use of zucchini!! Now if only I can stop those darn vine borers so they can grow I’ll be so grateful!! Last summer I got one zucchini and this summer I got two green zucchini! Praise God I was blessed with six yellow squash zucchini!!
Love zucchini. So versatile. One summer of abundance, I made "faux pineapple" zucchini. Chop zucchini, cover with pineapple juice and simmer in crockpot. Great substitute for the real thing in cakes and other baking. My gang could not tell the difference.
Mock apple crisp - I saw this on Alderman Farm TH-cam channel and it was delicious! I made it with my own little adjustments and everyone loved it! I've made it with sugar and another with Splenda both turned out great and everyone thought I used apples! Great dessert!!
I had some for lunch today. Just saute them in some grape seed oil onion and a couple handful of cherry tomatoes. Cooked till it was soft and mushy seasoned with salt and pepper. Served with ziti and topped with Parm. Soo yummy
I used to cook zucchini and tomatoes in my big cast iron skillet with some garlic and onion powder, add a bit of cornstarch slurry or add flour to the juice in the pan, let that thicken a bit then add butter, salt and pepper and serve over pasta. Sometimes I'd add fresh basil. I had a huge garden when I lived in the country. One summer I ate that dish for lunch about 3 times per week. It was good with cheese on it too. Oh man, I'm going to have to go to the farmers market next Saturday now.
Love this video! You guys are so funny! Thanks for the ideas to use Zuccas! I make zucchini relish and pickles and can them, but have never fermented them - gonna try that! Also shred it and freeze for bread and custard type pie, and slice into similar shapes to apple slices to use for a crisp or mock apple pie with apple pie spices. But my current favorite way to use it is to roast it - slice into medallions, sprinkle with oil, salt/pepper to taste, sprinkle with garlic/herb seasoning and top with parmesan cheese - so good!
I love the way you operate as a family I miss my family I raised 3 boys and a girl and a husband and I wantedna tell the mother that I found out too late that that cutting up things is very beneficial it's calm's your nerves down and it makes you feel real good to cut up everything
Zucchini is magical and the fact it can be bland is a good thing because you can take it in so many directions. I have used it in bolognese sauces, curry's and breaded then fried the list is endless. Loved the idea's you shared, never thought of pickling it. Thank you for sharing 🥂
I love Zucchini grilled with olive oil, salt, pepper, garlic salt and served with steak, stuffed mushrooms and favorite toast(mine is thick bread with salted butter, garlic and onion salt lightly sprinkled, pepper and dried oregano, toasted in the oven)
Yes, I did watch to the end and had no idea Zucchini could be so much fun. Fun facts, great uses for them, and a good time laughing with you two trying to be serious. Great video!
🎉I thought it originated in the Mediterranean so thank you for that tidbit. Wonder why it didn't travel upwards into the US before it came from Italy. Growing up I thought I hated zucchini but it turned out it was just the way it was prepared. My mom could be a good cook, but much of the time she was overworked and got into the habit of frequently deciding speed was best and we did have a rule about eating what was served without complaint. To start with, bigger was always better. As far as I know we never once had a small or medium sized zucchini. Mom would get out a couple cast iron frypans, put a glob of lard in it and before the lard melted she would be arranging the 1/4 -1/2" thick slabs the had been dusted in flour. The temp would high since she wanted to get this portion of the meal done quickly. Sometimes they would have burned areas, many times the inside were still firm and the seeds weren't normally removed (just spit them out like you would watermelon seeds). After both sides had been browned enough they were put in the oven to be kept warm while the rest of dinner was cooked. Zucchini was not an often requested food for dinner. She also canned a zucchini relish and mock apple pie but I don't remember any other way. I saw a video this last week where this woman fermented french fries. She cut up some potatoes french fry style and fermented them. After fermenting they look quite "flexible" and I did have my doubts. But after rinsing and drying she deep-fried twice to get them crispy. Her kids said they reminded them of salt and vinegar chips. Makes me wonder if that couldn't be done with zucchini. I would think that before they were dried it would be interesting to roll the fermented zucchini in something like thyme or dill and garlic powder. I won't be experimenting with that until next year but it would be interesting if you tried it out and posted it with your opinions. The big marrows are great for extending the harvest a couple months but then if they could also be fermented and be tasty it could extend the life of them even further. Just a thought. BTW this is my favorite video of you guys in a long time. You were having so much fun with it.
I grew up eating zucchini boats. Mom would use a spoon to scoop some of the flesh out, then chop it up and add beaten egg, milk, cracker crumbs, cooked sausage and whatever veggies sounded good. Then she would bake it and then add shredded cheese on top. It was always so good and usually a little different each time. There were six of us kids so this really stretched the food budget. I love the idea of a fermented relish! I'm going to have to try that as salsa also. That just sounds so good! I'm off to the garden to see if my peppers are producing anything yet. Thanks so much!
Love all these idea! Thanks for sharing! Also, to save yourself the tears from the onions, rinse the onion before cutting. If you still have some tears, you can also sip on water while cutting; it helps a lot! 🤪
LOVE all the ideas !!! We discovered last year that zucchini ( not very huge ones tho, for this), works well in place of cucumbers to make vinegar slicers with it. My husband doesn't like zucchini, and actually also hates vinegar ( any kind, but I mainly use live ACV btw), yet he loves cucumber slicers on occasion as long as the brine isn't 100% vinegar. And, he liked eating zuke slices in their place ok ! I myself most love zucchini in casserole with carrots, Italian seasoning in homemade mayo, a touch extra rosemary if u want ( "poultry seasoning blend is another good flavor for this recipe, depending on what's in yours); a little real, OG soy sauce ( GF for me), salt n pepper, topped with homemade croutons which I do simply by cutting up bread or toast, buttered and sprinkled with seasoning of choice. For this I used more Italian seasoning, & garlic & onion powd. . I also added chopped up onion and maybe peppers and tomatoes to the veggie part of this casserole on occasion. I can't stop eating this once I make it ! I've also used up some, my husband also didn't mind it this way, by stir frying it a bit 1st then added it to a big pasta salad I made (that was more veggies than pasta). Didn't even notice it was there, even tho I put in a fair amount !
A year or two ago, I traded greens for manure with a local chicken farmer. Included was some "big" zucchinis. He said, something like, "my hens aren't going to get these, these are going to feed my family for a week!" All the better, actually!!
11:57 I love zucchini in many ways relish, bread and we take the seeds out of the marrow ones and stuff it with either meatloaf, rice, or stuffing and bake it.
Loved all the things you do with your zucchini. I ferment mine with the red onion, and herbs using the brine. Always the organic and eat a couple T. with each meal. And yes, those red onions are hard on the eyes!!
Growing up we grew lots of zucchini and tomatoes amongst a lot of other vegetables. We canned some zucchini in tomatoes, but it wasn’t our favorite. We loved the big ones and my mom actually used to think picking the small ones was cheating on the yield we could have gotten! What we loved the most was them sliced into rings, breaded and fried. What was left over (which we deliberately fried way more than we needed for dinner) we made up tins of zucchini Parmesan for the freezer with fresh made tomato sauce that we ate during winter. She also made zucchini boats stuffed with pork sausage, grated zucchini, onions, peppers, bread crumbs and topped with Parmesan cheese or cheddar. We grew so much that we also made zucchini bread, fritters and pickled them like cucumbers (which we also made a lot of). Loved your video, never made the relish, I’ll have to give that a try. Think I would like it with some fresh corn in it ( guess that makes it a chutney?) I’d love that in a taco with pulled pork! I slice medium ones lengthwise, marinate them in either Italian dressing or teriyaki sauce and put them on the barbecue grill, delicious. I also love small zucchini sliced with yellow squash and onions and garlic which is easy to cook in the microwave. Add butter and Parmesan cheese and I can call that alone dinner. It’s great mixed with homemade egg drop noodles ( like spaetzel) or stir in scrambled eggs…yum!
When I harvest my onions, I let them cure for a few days and then I chop all of them up outside in the morning shade. No tears when I do it outside. I store them in my meat freezer I canning jars.
Yes! I love relish, Mike! LOL Thank you so much for sharing these ideas on how to use your extra large summer squash! I will definitely be trying the fermented zucchini spears and relish soon! Our squash boats (made with a yellow zucchini hybrid) we also tried on the grill! We sliced in half, scooped seeds, and placed face down on the grill for a few minutes, then pulled them off the grill, filled them with our mixture of cooked ground venison, cooked diced onion, cooked diced carrot(s), lightly cooked english peas, and some seasonings and heated on the grill (or finished in the oven). Also - grated zucchini can be squeezed almost dry (just like for zucchini bread) and dehydrated to add into winter soups or even meatloaf. A friend of mine also made "faux tzatziki" with shredded zucchini (instead of cucumber) that was really good. And thanks for the longer-term storage tips - it's wonderful to have a bountiful harvest but even more wonderful to know you don't have to eat everything or give all the "extra" away when the whole family is "sick of eating" one particular thing.
I make fried zucchini and chocolate chip zucchini cookies & bread & taco boats I also can sweet relish from zucchini too but I need to try fermenting it I know alot of people don’t like when you let them grow but what I didn’t know is that when you do they are shelf stable longer thanks for the info ❤
Oh, WOW you two! Okay let's try this again. Rolling camera take #8 You both are so cute! Children are listening. Thanks for sharing. I enjoyed learning about big Zuhka's I mean Zucchini.
I've had good success with onions if I peel under cold water. Cut in half leaving root end on. Then putting in recycled protein powder jugs in refrigerator. Then after they are cold I will slice or chop them. I do wear glasses so I can see. But I notice difference from prepping room temp onions when helping out at others kitchens. Works for me...now I always use this method. I peel enough for the week or project ahead so I can chill them.
We LOVE zucchini too. Some of our favorite things are : Zucchini Brownies, Zucchini Marmalade, Zucchini Chocolate Cake and Pickles (especially Bread & Butter type with lots of onions and sweet peppers). Recently we were gone from home for 10 days & had some real monster zuccs when we got home. That is Very OK with us.😊
Oh my goodness.....😅😅😅...you need to continue showing the bloopers. Great video but the ending was incredibly funny 🤣. Love your channel. Blessings always from Ohio, USA.
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Just started my first ferment of sour kraut on 7/28. Pickling my sweet banana peppers next. Freezing my tomatoes for a cooler time to can
+ on loopers
Onions in your freezer 20 minutes before cutting up. No tears. It works.❤Nurse Judi in Scottsdale AZ and Eucharistic Minister ❤
You guys made my day….awesome to see you having fun & that I could laugh along❤️
I just tossed 5 huge zucchini’s into the garden to direct compost. Guess I’ll be running back out there in a minute to bring those puppies back to the kitchen! This was such a helpful and timely video. So glad to know how to cook them, but also to realize I can keep them on the shelf for a good while. Praise the Lord for His bountiful supply.
Huge zucchini has lots of seed to be saved if they are dried whole
I always have big Zuccas and I just grate them and freeze two cups in a zip lock bag. Bingo, zucchini bread all year round. I have also fermented the zucchini and it is soooooooo good! :). I did not know that I could keep the big ones like I do my butternut squash!! Will be doing that from now on too! Love you two. You are so darn funny!! :)
I always grate zucchini skin and all, place in 2 cup baggies. Once frozen it's great for bread, pancakes, muffins, or anything you make with zucchini.
I always did this si se the 1970"s
I love the fact that your minds went into the gutter like normal people. So many Christians online won't admit they do things like that! Love it!
To those people I kindly remind them to go re read the song of Solomon!
DO NOT CUT into the root of the onion and you won't have tears! It works! So good to see you making relish and using your vegetables! I love yall!
Lol 😂
I love zucchini, my husband & son don’t! Since zucchini takes on the flavor of whatever it’s with, I sneak it into sauces & soup.
My husband, for some unknown reason, loves growing cucumbers, he planted 6 this year, side by side. There’s only 3 of us. 🙄 BUT, everyone he works with love my garlic dill pickles, so I make a lot of them. I’m already sick or cucumbers! However, I wish they could store like zucchini if they get too big bc we miss a lot in the rat’s nest of vines!
NEW RECEIPE---I planted 3 seeds in Feb. kept them under Black Contractors Plastic during winter in Ky. took the plastic off when I knew the Temp would stay around 55-60*, planted them in May and all through the summer harvested them 90 Zucchini from just 3 plants, they even had more blooms. I sliced & shredded, Kids LOVE THAT ZUCCHINI BREAD.***I wasn't aware then zucchini is a veggie that will take up the flavor of other things such as pineapple, it makes great jam and great pineapple upside down cake just add pineapple juice when canning your Zukes***.Can be used with apples as well when making apple pie the zuke taste like apples I never knew BUT I DO NOW Happy picking.
Wow! I love it.
You are both amazing people, parents and homesteaders. Enjoy watching your content.
I really relished this video Lacey & Mike! Thanks for the knowledge of zucchini’s! ❤ Loved the big talk and the giggles!
Thank you Lacie for sharing the great recipes, the fermentation information, the wonderful smiles and laughter. You are a blessing to us viewers. Oh, and Mike, I've said it before, you married lucky brother.
Love that you and family are so content with your life. Beautiful, cozy home and beautiful farm. Your family is awesome and your faith shows. You do good videos too. At least you film a subject and give us time to watch. Some you tubers just do fast clips, which is very irritating.
My mother in law used to fry bacon, then break it up and set it aside, then fry zucchini in the bacon grease, season it with lots of garlic, then add the bacon pieces and a bunch of grated cheddar, even my kids ate it. Definitely going to try the salsa! Love seeing you have fun.
That sounds delicious.
I usually watch till the end. Sure wasnt disappointed this time!!! You guys are a big zucchine riot!
Thx for leaving that blooper in😂
😂😂😂
Split the big ones and scoop out the seeds. Then we stuff them with a sausage stuffing - make it like you like it, but ours has onion, mushrooms, garlic and tomatoes plus bread crumbs or precooked rice and an egg. Bake the stuffed zucchini until the sausage stuffing is done. Top with cheese at the end and finish when the cheese is melted and toasty. Sliced and served with a tomato sauce or salsa. Yum!
Sounds delish!!
Laughter doeth good like a medicine!!! Y’all are too funny!!!
Here's what I do with my extra large zucchinis. Two recipes below.
Delicious Mock Apple Crisp
Crumble Crust:
1 cup all purpose flour
1 cup old fashioned oats
1 cup packed brown sugar
1/4 tsp salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, melted
Filling:
7 to 8 cups raw zucchini, peeled and cut into bite-sized pieces (seeds and mushy center section removed)*
1/2 cup fresh lemon juice
1 cup sugar
1 Tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Directions
Preheat oven to 350 degrees. Grease a 3-qt rectangular baking dish with butter or cooking spray and set aside.
In a bowl, mix crumble crust ingredients together until crumbly. Using half the crumble crust, line the bottom of the baking dish. Set the other half aside to use as topping.
Place zucchini pieces into a bowl and pour lemon juice on top. Stir to coat all pieces with juice.
Mix sugar, flour and spices together in a separate bowl.
Combine sugar mixture with zucchini and pour into the baking dish that has been lined with crumble crust.
Top zucchini mixture with the remaining crumble crust and bake for 1 hour, until zucchini is tender. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!
*huge zucchini works the best because there is more flesh
Lemon Sour Cream Pie
Ingredients
2 cups raw zucchini, peeled and diced (seeds and mushy center section removed)*
1 1/3 cups Tropicana Orange Juice (not from concentrate), divided
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup honey or Agave
½ teaspoon salt
1/3 cup corn starch
1/2 cup sour cream (or non-dairy sour cream)
1 baked pie crust or graham cracker crust
Directions
Mix cornstarch with 2/3 cup orange juice and set aside.
In a blender put remaining orange juice and the zucchini. Blend until smooth.
Add lemon juice, lemon zest, honey and salt while still blending.
Pour into a saucepan and heat to boiling.
Add cornstarch mixture and stir continually until mixture thickens.
Remove from heat, and set aside for 30 minutes to cool slightly.
Fold in sour cream.
Pour into pie crust and cool in the refrigerator overnight or for at least 4 hours.
Spread a layer of whipped topping on top and drizzle with a small amount of honey for color.
*huge zucchini works the best because there is more flesh
I recently learned that you can make zucchini flour and there was a time in history that it was used because the wheat harvest was struggling.
😲😲😲 now I gotta learn about this flour!
@@SuziesCornerInLove I did not know this either. Am going to have to learn how to do that too. Thank you
Too funny😂😂. I made it worse in my head. 😂
I stuff those big suckers with meatloaf. 😂
I love you guys ❤️
My mum used to do stuffed marrow with savoury minced beef…she wld have peppers and mince and onions all fried in big cast iron skillet and she wld wrap it in foil and bake till ready put cheese on top and grill it…we loved it and my kids loved it…and with the seeds washed and dried we kids wld make bracelets and necklace’s…oh you two had me in hysterics with your ‘inuendos’…..❤
I've always grown Black Beauty zuccini & they are supposed to get big but I like mine small. However I often miss some & they will get huge so I scrape out the seeds & stuff them with chopped chicken in stuffing. Love the cinis!
I laughed so hard at the end of the video I was crying🤣 I haven't eaten zuchini in years and one of my favorite ways to have it is in zuchini bread. All the recipes Lacie made all looked delicious especially the salsa and pickles which I love. Thanks Mike and Lacie for another great video❤
You two together your laughter is contagious . Love it
Be blessed every day. God shall supply your needs!!!
Try putting lemon (or lime) juice on your cutting board, put the flat cut side in the juice. I am extremely sensitive to onion, and this really works for me. No crying!
Hi... Mike Dickson and Lacey thanks you for showing your video homestead 🏡🐔🐓🐣🐤🦃🦢🦆🦮🐐🐈⬛🐄🐝🎥👋 bye 👋 bye 👋 bye 👋👍👍👍
I love to make zucchini relish and have been making it for about 45 years now! It is waterbath canned but it is just fantastic! I too have kept zuchs for about 6 months and they kept well! I also dehydrate it for other uses all year! In place of pasta for lasgna and grind for flour! I love versatile foods!
I learned a couple of things to do with the Maros. But I have made zucchini boats for years. I am going to try your filling. It looked delicious. I usually take hamburger, onion, sweet pepper and saute it. Add cooked rice and homemade marinara sauce. Fill boats, add cheese and cook till done. I add the water but put a lid on it to steam. I take the lid off, when done, and continue baking for 5 minutes to lightly brown the cheese. Melt in your mouth delicious. People thought I was nuts because they threw them out but I would rescue them and use them. I did not know that they could be cold stored. Never too old to learn new tricks. I definitely got my chuckle for the day.
Love y'alls family. It's so heartwarming to see a family that actually loves and works and plays together, and in everything - y'all put GOD the FATHER SON, and HOLY GHOST 1st!
GOD BLESS y'alls.
I learned something tonight. Thanks !
Guys you dont need "doble entender" pics for your thumbail. Keep it clean and nice like always, my favorite videos of your channel are the ones teaching about gardeningn and preserving food. Love your kids and you guys..May Yahweh continue blessing you!❤
I am really impressed by the mother a fit farmer I can't remember her name but she is so loving with the way she handles the food and cuts up everything she should be admired and praised
Thank you! My name is Lacie.
I love the idea of using lime. Its my fav as well. I have also made refigerator pickles with zuchini for many years. Cucumbers dont grow well in my area. And the marrow work well as an apple pie ...
🤣🤣LOL...When adult brains slid into the gutter, Y'all had me laughing so hard. I love you guys for being so real, thank you, great video. Peace ~ love and blessings and KEEP LAUGHING 😉🤍
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Dickson Family! This is right on time! My neighbor blessed my wife and I with 4 humongous zucchini and I had no Idea what I was going to do with them. Glad to learn that they will actually keep for a while so I have some time. Everything you all did looks so delicious. Thanks for all of the ideas. Can't wait to get in the kitchen! Thank you both.🙏🏿
You are so welcome!
❤Lacey, if you put a fan so that it blows the fumes away and down from you it helps tremendously. I have a ceiling fan in my kitchen over my workspace and it works great for when I’m chopping onions or peppers. Also we don’t have air conditioning so canning days can be hot even in the mountains so the fan was one of the best decisions I made when we built our kitchen. I ferment lots but haven’t tried zucchini, thanks for the info and the laughs 😂
I just want to say that I you guys are amazing and wonderful people. Thank you for making me laugh when I thought there was nothing for me to laugh about. I love your videos and learning so much from you both and your amazing children. Your love for each other is so inspiring and beautiful. Your faith is inspiring. I hope you all have a wonderful week. God bless each and everyone of you.
Your friend Cindy, from a small town in Northern Ontario, Canada 🇨🇦
❤️❤️❤️🙏🙏🙏
Our pleasure!
OMG the bloopers had me rolling. My face is sore from laughing and smiling so hard. 🤣🤣🤣🤣🤣
I did not know you could do all of that with zucchinis. I knew about the bread, but I didn’t know about the other stuff that’s just wild. I’d like to see what you can do with pumpkin that would really be interesting. I love watching you guys because you’re such a wonderful family. Good video. And funny too. I watched all the way to the end.😂🤪😂🤣😜💗💗💞
Baby pumpkin tase great fried up like squash
LOL....."Depending on the size'....Your Expression and face is PRICELESS..!!!
ME AND MY GRANDKIDS JUST LOVE WATCHING YOUR VIDEOS WHEN WE ARE NOT LAUGHING WE ARE LEARNING 🥰 GOD BLESS YOUR FAMILY 🥰
We wound dehydrate then grind into a powder. So amazing this zucchini powder we would add to pizza sauce , spaghetti sauces For this reduces acid . For storage keep in a vaccumed canning jar in a cool dry location Good for at least a year , we never went longer than a year for we use every bit . Like in meatloaf , stews besides breads. Enjoy.
I used shredded zucchini in my wheat bread. We froze lots of zuke, and I'd use about a cup of it, blend it into warm water before making bread. The squash added a wonderful moisture to the wheat bread, and extra nutrition. It wasn't noticeable due to the whole wheat flour, and tasted great. My mother in law would use shredded zucchini to make interesting jams! She added pineapple juice to some for pineapple jam that they liked on ice cream, cherry jello for a cherry jam, etc. Really cool idea!
Thank you Mike and Lacy, I learned a lot about fermenting, I really Enjoy y'all's videos, y'all have such a sweet and loving Family, Hollern atya from West Tennessee
My favorite way to eat zucchini when they are small is steamed with Bragg's liquid aminos and put on toast. Medium sized zucchini I use for zucchini bread, zucchini patties and air fried. The larger ones I make zucchini gummies, steam and puree for soups. I have also tried canning with pineapple juice and dehydrating into chips (which we didn't care for much). I also have canned zucchini salsa which is great. This year I want to try making zucchini flour since the price of flour is so high and I also would like to give your fermenting recipes a try. Maybe the boats too. Thanks for the laugh :)
I have used the large zucchini in many ways. Slices used as noodles in lasagna, or stuffed with Hamburg and rice mixture, or stuffed with bread stuffing or grated and frozen for bread in the winter. I have also used them in place of cucumbers with a dip. I have had them dipped in batter and deep fried. You two might give up homesteading and go on the road as a comedy act. What fun. I laughed so hard.
I love your videos. Full of lots of gardening information! I've used my large zucchini to make a "Mock Apple Pie". After you've halved and peeled and cut off the ends just slice into apple pie slice shapes. I used a sugar / cinnamon mixture to soak the zucchini slices to infuse the flavor into them. Make a couple of pie crusts, fill with the mixture and bake. Looks and tastes just like an apple pie. I think adding a little corn starch to the liquid would help thicken it a little better.
You can also make Zucchini Lasagna! Slice the big zuccas in half, remove seeds, then cut in half again. Then slice about as thick as a lasagna noodle. Then use the Zucchini to make your lasagna instead of lasagna noodles.
That was so fun! Unless I am making dehydrated zucchini chips or a bread and butter type pickle, I let all mine grow large for the very reason you mention....they store. Harvest time is so busy, I can put this part off. Then I start my Christmas baking for the freezer by making them into many varieties of zucchini loaves, crumb cake, zucchini bars, zucchini chocolate cake, Zucchini chocolate chip cookies, and spice cookies. I will also make them into a pickled relish and a zucchini marmalade. I use a lot of it, seeds and pulp included in stir fries. I never thought of making them into ferments though - great idea. Like the salsa idea too. Thanks for sharing. With your seeds, if you wash them, then apply salt and bake in the oven to dry them out, they are just like pumpkin seeds.
I love watching your videos!! Beautiful family! Thank you for sharing more knowledge on more use of zucchini!! Now if only I can stop those darn vine borers so they can grow I’ll be so grateful!! Last summer I got one zucchini and this summer I got two green zucchini! Praise God I was blessed with six yellow squash zucchini!!
Love zucchini. So versatile. One summer of abundance, I made "faux pineapple" zucchini. Chop zucchini, cover with pineapple juice and simmer in crockpot. Great substitute for the real thing in cakes and other baking. My gang could not tell the difference.
Mock apple crisp - I saw this on Alderman Farm TH-cam channel and it was delicious! I made it with my own little adjustments and everyone loved it! I've made it with sugar and another with Splenda both turned out great and everyone thought I used apples! Great dessert!!
Great dad joke there Mike.😀
Had NO IDEA you could use the BIG ONES!!! THANK YOU SO MUCH!!❤
Im loving the outakes😂😂
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I had some for lunch today. Just saute them in some grape seed oil onion and a couple handful of cherry tomatoes. Cooked till it was soft and mushy seasoned with salt and pepper. Served with ziti and topped with Parm. Soo yummy
I used to cook zucchini and tomatoes in my big cast iron skillet with some garlic and onion powder, add a bit of cornstarch slurry or add flour to the juice in the pan, let that thicken a bit then add butter, salt and pepper and serve over pasta. Sometimes I'd add fresh basil. I had a huge garden when I lived in the country. One summer I ate that dish for lunch about 3 times per week. It was good with cheese on it too. Oh man, I'm going to have to go to the farmers market next Saturday now.
Love this video! You guys are so funny! Thanks for the ideas to use Zuccas! I make zucchini relish and pickles and can them, but have never fermented them - gonna try that! Also shred it and freeze for bread and custard type pie, and slice into similar shapes to apple slices to use for a crisp or mock apple pie with apple pie spices. But my current favorite way to use it is to roast it - slice into medallions, sprinkle with oil, salt/pepper to taste, sprinkle with garlic/herb seasoning and top with parmesan cheese - so good!
So many ways ❤❤❤
Ive scooped out the seeds then stuffed it with mince, onion and bacon mix then baked it... Zucchini noodles are called zoodles
I regret not planting zucchini this year, thanks for the delicious ideas for next year!!
I love the way you operate as a family I miss my family I raised 3 boys and a girl and a husband and I wantedna tell the mother that I found out too late that that cutting up things is very beneficial it's calm's your nerves down and it makes you feel real good to cut up everything
I love your family❤ y'all are so sweet, and so funny!! Thanks for letting us laugh along with you 😂 and for keeping it real!!
Lacey so glad to see you back in kitchen creating food😊
I enjoy watching you do things on your homestead. You guys are amazing and fun to watch.
Zucchini is magical and the fact it can be bland is a good thing because you can take it in so many directions. I have used it in bolognese sauces, curry's and breaded then fried the list is endless. Loved the idea's you shared, never thought of pickling it. Thank you for sharing 🥂
I love Zucchini grilled with olive oil, salt, pepper, garlic salt and served with steak, stuffed mushrooms and favorite toast(mine is thick bread with salted butter, garlic and onion salt lightly sprinkled, pepper and dried oregano, toasted in the oven)
Yes, I did watch to the end and had no idea Zucchini could be so much fun. Fun facts, great uses for them, and a good time laughing with you two trying to be serious. Great video!
Your daughter is watching you! Give up while you’re ahead. 💙
🎉I thought it originated in the Mediterranean so thank you for that tidbit. Wonder why it didn't travel upwards into the US before it came from Italy.
Growing up I thought I hated zucchini but it turned out it was just the way it was prepared.
My mom could be a good cook, but much of the time she was overworked and got into the habit of frequently deciding speed was best and we did have a rule about eating what was served without complaint.
To start with, bigger was always better. As far as I know we never once had a small or medium sized zucchini.
Mom would get out a couple cast iron frypans, put a glob of lard in it and before the lard melted she would be arranging the 1/4 -1/2" thick slabs the had been dusted in flour. The temp would high since she wanted to get this portion of the meal done quickly. Sometimes they would have burned areas, many times the inside were still firm and the seeds weren't normally removed (just spit them out like you would watermelon seeds). After both sides had been browned enough they were put in the oven to be kept warm while the rest of dinner was cooked. Zucchini was not an often requested food for dinner.
She also canned a zucchini relish and mock apple pie but I don't remember any other way.
I saw a video this last week where this woman fermented french fries. She cut up some potatoes french fry style and fermented them. After fermenting they look quite "flexible" and I did have my doubts. But after rinsing and drying she deep-fried twice to get them crispy. Her kids said they reminded them of salt and vinegar chips.
Makes me wonder if that couldn't be done with zucchini. I would think that before they were dried it would be interesting to roll the fermented zucchini in something like thyme or dill and garlic powder. I won't be experimenting with that until next year but it would be interesting if you tried it out and posted it with your opinions.
The big marrows are great for extending the harvest a couple months but then if they could also be fermented and be tasty it could extend the life of them even further. Just a thought.
BTW this is my favorite video of you guys in a long time. You were having so much fun with it.
I loved this garden to table video. More recipes please
Love to grate it and sauté it in a little olive oil and fresh herbs from the garden- thyme and rosemary are absolutely delicious!!
I grew up eating zucchini boats. Mom would use a spoon to scoop some of the flesh out, then chop it up and add beaten egg, milk, cracker crumbs, cooked sausage and whatever veggies sounded good. Then she would bake it and then add shredded cheese on top. It was always so good and usually a little different each time. There were six of us kids so this really stretched the food budget.
I love the idea of a fermented relish! I'm going to have to try that as salsa also. That just sounds so good! I'm off to the garden to see if my peppers are producing anything yet. Thanks so much!
my heart is STILL laughing at you two.....and the photo-bomber on the sofa just made it even funnier! luv you guys!
Love relish. My mother used to use the green tomatoes at the end of the season to make green tomato relish. She also made cucumber pickles. 😃😃👋👋💖💖
My mom also made green tomato relish😃
Love the bloopers! 28:07 😅😅😅
😂😂😂
29:13 Lacie blowing her air out!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
That ferment looks so good! I’m so grateful for the lesson on marrows, I always wanted to know that other than just stuffing them!
You two have too much fun together! I love it!
Love all these idea! Thanks for sharing!
Also, to save yourself the tears from the onions, rinse the onion before cutting. If you still have some tears, you can also sip on water while cutting; it helps a lot! 🤪
Hello brother Farmer awesome video God Bless you and your family we love you all
LOVE all the ideas !!! We discovered last year that zucchini ( not very huge ones tho, for this), works well in place of cucumbers to make vinegar slicers with it. My husband doesn't like zucchini, and actually also hates vinegar ( any kind, but I mainly use live ACV btw), yet he loves cucumber slicers on occasion as long as the brine isn't 100% vinegar. And, he liked eating zuke slices in their place ok ! I myself most love zucchini in casserole with carrots, Italian seasoning in homemade mayo, a touch extra rosemary if u want ( "poultry seasoning blend is another good flavor for this recipe, depending on what's in yours); a little real, OG soy sauce ( GF for me), salt n pepper, topped with homemade croutons which I do simply by cutting up bread or toast, buttered and sprinkled with seasoning of choice. For this I used more Italian seasoning, & garlic & onion powd. . I also added chopped up onion and maybe peppers and tomatoes to the veggie part of this casserole on occasion. I can't stop eating this once I make it !
I've also used up some, my husband also didn't mind it this way, by stir frying it a bit 1st then added it to a big pasta salad I made (that was more veggies than pasta). Didn't even notice it was there, even tho I put in a fair amount !
A year or two ago, I traded greens for manure with a local chicken farmer. Included was some "big" zucchinis. He said, something like, "my hens aren't going to get these, these are going to feed my family for a week!" All the better, actually!!
11:57 I love zucchini in many ways relish, bread and we take the seeds out of the marrow ones and stuff it with either meatloaf, rice, or stuffing and bake it.
Loved all the things you do with your zucchini. I ferment mine with the red onion, and herbs using the brine. Always the organic and eat a couple T. with each meal. And yes, those red onions are hard on the eyes!!
Contagious laughter!! Thanks!
Nice to have a good laugh with your wife Mike
Well, I needed a good laugh! You two had me cracking up!! Thank you for the recipe ideas.
Growing up we grew lots of zucchini and tomatoes amongst a lot of other vegetables. We canned some zucchini in tomatoes, but it wasn’t our favorite. We loved the big ones and my mom actually used to think picking the small ones was cheating on the yield we could have gotten! What we loved the most was them sliced into rings, breaded and fried. What was left over (which we deliberately fried way more than we needed for dinner) we made up tins of zucchini Parmesan for the freezer with fresh made tomato sauce that we ate during winter. She also made zucchini boats stuffed with pork sausage, grated zucchini, onions, peppers, bread crumbs and topped with Parmesan cheese or cheddar. We grew so much that we also made zucchini bread, fritters and pickled them like cucumbers (which we also made a lot of). Loved your video, never made the relish, I’ll have to give that a try. Think I would like it with some fresh corn in it ( guess that makes it a chutney?) I’d love that in a taco with pulled pork! I slice medium ones lengthwise, marinate them in either Italian dressing or teriyaki sauce and put them on the barbecue grill, delicious. I also love small zucchini sliced with yellow squash and onions and garlic which is easy to cook in the microwave. Add butter and Parmesan cheese and I can call that alone dinner. It’s great mixed with homemade egg drop noodles ( like spaetzel) or stir in scrambled eggs…yum!
I’ve used zucchini in place of cucumbers in relish. It is hard to tell the difference in the end product. We use relish regularly.
Yep, it’s true
When I harvest my onions, I let them cure for a few days and then I chop all of them up outside in the morning shade. No tears when I do it outside. I store them in my meat freezer I canning jars.
Yes! I love relish, Mike! LOL Thank you so much for sharing these ideas on how to use your extra large summer squash! I will definitely be trying the fermented zucchini spears and relish soon! Our squash boats (made with a yellow zucchini hybrid) we also tried on the grill! We sliced in half, scooped seeds, and placed face down on the grill for a few minutes, then pulled them off the grill, filled them with our mixture of cooked ground venison, cooked diced onion, cooked diced carrot(s), lightly cooked english peas, and some seasonings and heated on the grill (or finished in the oven). Also - grated zucchini can be squeezed almost dry (just like for zucchini bread) and dehydrated to add into winter soups or even meatloaf. A friend of mine also made "faux tzatziki" with shredded zucchini (instead of cucumber) that was really good. And thanks for the longer-term storage tips - it's wonderful to have a bountiful harvest but even more wonderful to know you don't have to eat everything or give all the "extra" away when the whole family is "sick of eating" one particular thing.
I make fried zucchini and chocolate chip zucchini cookies & bread & taco boats I also can sweet relish from zucchini too but I need to try fermenting it I know alot of people don’t like when you let them grow but what I didn’t know is that when you do they are shelf stable longer thanks for the info ❤
Oh, WOW you two! Okay let's try this again. Rolling camera take #8 You both are so cute! Children are listening. Thanks for sharing. I enjoyed learning about big Zuhka's I mean Zucchini.
Thank you guys for sharing your recipes. I'm definitely making them all!!!
I've had good success with onions if I peel under cold water. Cut in half leaving root end on. Then putting in recycled protein powder jugs in refrigerator. Then after they are cold I will slice or chop them. I do wear glasses so I can see. But I notice difference from prepping room temp onions when helping out at others kitchens. Works for me...now I always use this method. I peel enough for the week or project ahead so I can chill them.
We LOVE zucchini too. Some of our favorite things are : Zucchini Brownies, Zucchini Marmalade, Zucchini Chocolate Cake and Pickles (especially Bread & Butter type with lots of onions and sweet peppers). Recently we were gone from home for 10 days & had some real monster zuccs when we got home. That is Very OK with us.😊
Hi here in the uk we stuff marrows with various meats and veg they make a great meal my family lovecthem
😂😂😂 the ending was priceless!!! I was crying 😂😂 Thanks for sharing!!! Great video as always!!
We did the zucchini boats with a taco stuffing. They were so good that way😊
Having grown up in the south, Cicada sounds mean summer, are always comforting!
We love zucchini, & everyone LOVED your joke, Mike!!😊❤❤❤❤
Oh my goodness.....😅😅😅...you need to continue showing the bloopers. Great video but the ending was incredibly funny 🤣. Love your channel. Blessings always from Ohio, USA.
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I had a great laugh with y'all 😂😂