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Location: Van, Tx
Posted: Aug/04/2008 2:10 PM PST
10. Your neighbor finds them every morning in his mailbox.
9. You are eating it for breakfast, lunch, and dinner, snacks too. (now, that's not so funny!)
8. You have a flute made out of a Zucchini. (It's actually been done!)
7. The stores pay you to take some off their shelves.
6. Even the field mice stop eating it.
5. You till under the Zucchini plants, but still have more today than you had yesterday.
4. Nightmares about a giant Zucchini wakes you in the night.
3. Your kids are using it for building blocks.
2. You spray your zucchini plants with sugar water to attract insects. But, they won't bite.
And, the number one sign that you have too much Zucchini..
1. The President of the U.S. declares Zucchini growers to be terrorists.
Location: NE Ohio, deck chuckin' fool
Posted: Aug/04/2008 6:35 PM PST
haha ! My neighbor gave me one today and said that's the only thing in her garden the deer didn't eat!!!! I'll have to send this to her.
Location: zone 3b, backwoods Laurentian mnts.
Posted: Mar/22/2009 6:27 AM PST
Here's a few more to add to the list of "How you can tell when you have too much zucchini":
- your kids threaten to run away from home if you serve zucchini one more time in any format.
-You are making zucchini marmalade, zucchini quiche,zucchini bread, zucchini pickles etc.
-Your friends cross the street when they see you coming.
-You ignore the zucchini plants until they grow to the size of monster watermelons.
Been there, done all that! If any of you want any of the above mentioned recipes, just holler!
Location: Miami, FL
Posted: Mar/22/2009 6:51 AM PST
"zucchini quiche" just reminded me of one of my favorite recipes.. Mediterrenean quiche! It is AMAZINGLY good. I personally have never made the pie crust. I just buy the pre-made ones at the grocery store(freezer section) and prepare the filling. Here is the recipe:
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 30 min Inactive Prep Time: 1 min Cook Time: 1 hr 0 min Level:
6 servings Ingredients
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.
Yield: 1 crust
I cannot stress enough how good the above recipe is! Enjoy!
Posted: Mar/22/2009 9:34 AM PST
We sliced some into chips last year and stuck them in the dehydrator, then kept them in freezer bags. They were really good for adding to rice dishes, vegetable stews etc this winter.