No, I’ve made zucchini bread of course but never zucchini “apple” pie. Do you have a video of yours by chance that shows how to make it? If not. I’ll see if I can find it online. 💚 Val
Looks tasty! I still have giant Zucchini (in a cool room, over a Minnesota winter) from 6 months ago. My husband likes Zucchini Cinnamon Muffins w/ Walnuts. I took the same "Zucchini Bread" recipe substituted in Baking Cocoa, for moist Chocolate Cupcakes! I substitute Finely (that's the key & always Peeled, not really drained either) Shredded Zucchini for the water in Boxed Cake mixes, adding a bit of water as needed. I'd never baked with it until this year. One plant grows all we need!!
So many videos I watched ,they just promoted how to cook zucchini deliciously yet they forgotten about zucchini greens , it is delicious if you can try to cook the leaves of zucchini greens as we do the same goes to bitter melon green, loofah green or papaya leaves , pumpkin leaves are fragrance and delicious , thank you
here it is a way to cook them that I learn from some tartars: you cut slices 20 to 30 cm big (to fit the pan) and fry them until they go brown on both sides (don't fret it will be alright) toss some crushed garlic in the pan. Then serve with cold kefir (or yoghurt, but kefir is better). It is the perfect summer recipe. (enjoyed best outside when temperature is 30+ degrees 🙂 )
Where were you a month ago 😂😂😂 actually we did an awesome job this year, not 1 got over a the "small size" we like !! Super smart on tasting the skin Val ! Totally over the top and looks De-fricken-licious!! Cheers J&C 🌱🤞👍😊
Haha thank you! I’m so behind with my editing. I started this video a year ago, finished it a month ago, and am just now getting it out. Talk about a delay 😅 I’m glad you didn’t need it and got to enjoy plenty of small, tender ones this year
Hopefully, you calmed her down with a good recipe 😄 I leave them sometimes to get enormous just to change the meals up in the summer when there is zucchini overload!
"Mexican Zucchini'' is intended to grow large. It has a mushroom flavor raw and cooked it's like cooked. It doesn't get rubbery. 1 foot or so long is picking time. I use he same recipe for baking. I'd put it in salads raw. People that I gave it to had no idea what to do with it even after I told them. The size just freaked them out.
The size of the giant zucchini are startling to most people, especially when we’re trained that smaller ones are tastier. The variety here I cooked was an Italian type called Romanesco, although it was a mistake since it came from a green zucchini packet! I haven’t tried raw in salads but I will now. Thanks for your recommendation!
my dad sent me a truly massive one, this was super helpful thanks
Glad it helped!
Coucou 👋🏻 👋🏻 👋🏻
Un plaisir de cuisiner ses propres légumes 😊
Merci pour ce partage
A bientôt
Oui, c’est ça ! Merci pour tes commentaires et bonne soirée 😊
@@NowGardening de rien c'est toujours avec plaisir ☺️
The zucchini boats are definitely one of my favorite uses. Have you ever tried to back the zucchini mock apple pie? Enjoyed watching my friend. ❤
No, I’ve made zucchini bread of course but never zucchini “apple” pie. Do you have a video of yours by chance that shows how to make it? If not. I’ll see if I can find it online. 💚 Val
Looks tasty! I still have giant Zucchini (in a cool room, over a Minnesota winter) from 6 months ago.
My husband likes Zucchini Cinnamon Muffins w/ Walnuts. I took the same "Zucchini Bread" recipe substituted in Baking Cocoa, for moist Chocolate Cupcakes!
I substitute Finely (that's the key & always Peeled, not really drained either) Shredded Zucchini for the water in Boxed Cake mixes, adding a bit of water as needed.
I'd never baked with it until this year.
One plant grows all we need!!
Sounds wonderful! Thanks for sharing your baking tips!
I have one and I needed the recipe
So many videos I watched ,they just promoted how to cook zucchini deliciously yet they forgotten about zucchini greens , it is delicious if you can try to cook the leaves of zucchini greens as we do the same goes to bitter melon green, loofah green or papaya leaves , pumpkin leaves are fragrance and delicious , thank you
Aka 'stuffed marrow,' a favorite UK dish.
Thank you❤❤❤
You're welcome 😊
here it is a way to cook them that I learn from some tartars: you cut slices 20 to 30 cm big (to fit the pan) and fry them until they go brown on both sides (don't fret it will be alright) toss some crushed garlic in the pan. Then serve with cold kefir (or yoghurt, but kefir is better). It is the perfect summer recipe. (enjoyed best outside when temperature is 30+ degrees 🙂 )
That’s sounds amazing. I will definitely try it. Thank you for sharing it! 🙏🏻😄
I found one. yesterday. I'm gonna make zucchini boats
Awesome, they’re delicious
cook very delicious vegetables
Thank you
Where were you a month ago 😂😂😂 actually we did an awesome job this year, not 1 got over a the "small size" we like !!
Super smart on tasting the skin Val !
Totally over the top and looks De-fricken-licious!!
Cheers J&C 🌱🤞👍😊
Haha thank you! I’m so behind with my editing. I started this video a year ago, finished it a month ago, and am just now getting it out. Talk about a delay 😅 I’m glad you didn’t need it and got to enjoy plenty of small, tender ones this year
@@NowGardening let's gooooo !!
excellent! stuffed zucchini also known as "gemista" in Greek couzine
I didn’t know that! Such a great dish!
I would make zucchini pancakes with soy dipping sauce and give it to my neighbors co-workers or send it to my son’s friends family.
Delicious! Great idea
I had one just today as big as my whole arm. My mom panicked xD
Hopefully, you calmed her down with a good recipe 😄 I leave them sometimes to get enormous just to change the meals up in the summer when there is zucchini overload!
"Mexican Zucchini'' is intended to grow large. It has a mushroom flavor raw and cooked it's like cooked. It doesn't get rubbery. 1 foot or so long is picking time. I use he same recipe for baking. I'd put it in salads raw.
People that I gave it to had no idea what to do with it even after I told them. The size just freaked them out.
The size of the giant zucchini are startling to most people, especially when we’re trained that smaller ones are tastier. The variety here I cooked was an Italian type called Romanesco, although it was a mistake since it came from a green zucchini packet! I haven’t tried raw in salads but I will now. Thanks for your recommendation!