Home Forums Hunting & Shooting Hunter's Campfire Zucchini

A few years back I saw a shortening "substitute" on the shelves in the grocery store. It was supposed to provide the moisture and texture of shortening without the bad stuff. I don't know how it worked because I never tried it. I don't recall seeing it recently; maybe it didn't sell well.

I've also had people tell me that in some recipes applesauce can be substituted for shortening. It might be worth a try to see how it would work in this recipe. The flavor certainly would be compatible...

Penny

Don't people discuss everything sitting around a campfire? It seems to me that all topics are appropriate, just as long as the subject clearly indicates what they are... and those who aren't interested don't have to read.

Just my thoughts... not meant to be a flame.

Penny

You want zucchini? I've got LOTS of it...about 1.5 acres of it. Do you have any concept how many boxcars of zucchini you get off 1.5 acres of plants?

I work for a seed company doing research. Zucchini is one of the things we do here, along with watermelons and pumpkins. We have a field of breeding and trial plants. We hand pollinated alot of them, but we only need those particular fruits. The rest just pile up as waste. And do I mean PILE UP.

Mature zukes make fairly good targets with larger bullets. Last year I turned loose my 300 WSM on a bunch of them that were attacking me from about 300 yds out. A 180 gr Speer will knock a large chunk out of the back, but they don't explode like a watermelon. They're full of air and the rind is brittle so it just kind of shatters on the back. You can get several hits before they fall apart. With a 22-250, though, it's hard to tell if you even hit it at that range. If it doesn't fall over, you can't tell at all without taking a hike. The tiny entrance hole won't show up without a high power scope.

A watermelon, now, is a 1 shot deal. Any size of bullet will completely blow it apart. There's nothing left but goosh.

Dick

I could lie and say (or suggest) that I have a secret recipe for the batter, but I won't. Use a beer batter, use a buttermilk pancake batter, use a batter for onion rings -- sweetheart, it's kind of like using what's available, old or not. Now I'll suggest this for emphasis, however. Zucchini, being mild in flavor, just might be a bit zingier with a barely perceptable, totally outrageous influence...

I've read and done the applesauce thing to widely differing results. My read on that is add a little fat and I'll likely be a lot better off.

Something else to consider... I suppose if a poll were taken as to who just might be the better bakers, men might lean one way and women the other. But I wouldn't pay that a bit of attention.

Pat, I just now caught your post. I accept your point, but zucchini being the focus of this initial post probably makes it the exception to your rule.

Just about EVERYONE is trying to figure out what to do with it. It wouldn't surprise me a bit if someone from the least frequented area of this site, while maybe doing the math on trajectory and such, is still truly bothered with: "Just what in the hell am I gonna do with all this zucchini???""

Maybe to you it isn't a nightmare (thank your lucky stars, friend) but be considerate of others, please. You're a good guy -- I know you can do it.

Everyone who raises zucchini asks what they can do with it. I've never yet heard the correct answer...pull up the plants.

Dick

We split the small zucchini (about 8 " size) lenghtwise and run the knife down the center to form a channel, put butter, salt,
and parmesan cheese on top and broil until the cheese has melted and browned, cut into bite size, as a veggie.
I also had some relish made from it this past week very good. We are getting that recipe.

one of my ideas as what to do with Zucchini <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

You can tell when the zucchini is ripe because that's when everyone starts locking their cars.

I often tell friends and neighbors they're welcome to some tomatoes from the garden-with the condition they have to take zucchini too!

Funny post, when we were down south we decided to plant some zucchini. I think we only planted a few, but darned if they don't produce more than you can use.

My wife has a pretty good recipe for a zuke "pizza" really more of a quiche that is pretty tasty.

Elf, For all those who have disparaging remarks about the culinary delights of Zucchina, I'm with ya.

Zucchina bread is great..your recipe is a good one..

You can slice & dice the zukes and freeze them in baggies and eat it all thru the winter.

I like molasses with mine..and a few walnuts ..like banana bread.
I also enjoy it fresh, sliced, steamed with good butter and a dash of garlic powder, salt & pepper as a side...but not quote as much of a favorite as butternut or crook-neck squash..

Good on bamboo skewers on the grill with tomatoes, peppers, meat, red taters, mushrooms...and a dash of Cajun spice..

I've heard tell some folks use zukes for nefarious purposes..

( not sure about yer Mr Potato Head pic) but they are good food..particularly if you grow them yourself..jim

for those who lack family history or recipes, her's a starter limk.:
http://allrecipes.com/zucchini.asp

Mom heated a cast iron frying pan with crisco, cut the zuc. in 1/4" slices, dredged them in flour and fryed to golden brown, flipped 'em, and did the same to the other side.
Just need a little salt and pepper and you're ready for some good eats! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> also works for green tomatoes. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Virgil B.

Get to them before they are large Slice them down the middle and hollow out the seeds and Stuff it like you would a pepper or a tomato Hamburger (venison) and brown rice
YUMMMMMM salt and pepper, cheese if you wish and bake until its fork tender. I always brown the meat first before mixing it with the rice. You can spice up your rice with onions celery green peppers chop it fine. Oven 350 degrees cover with alum foil take it off after 30 minutes so you don't get too juicy. My favorite zukes are the "8 Ball" small and round
But I still like the elongated type for grinding and freezing for the middle of the winter zuc bread.
HG cooking is like making love take your time and learn as you go.

ADK