gad-zukes!

There are 9 comments on the Baltimore Sun story from Jul 23, 2008, titled gad-zukes!. In it, Baltimore Sun reports that:

"Sometimes you miss one," he says. By the time he finally discovers the hidden squash, it may have grown to baseball-bat proportions, far beyond the zucchini's capacity for tenderness and a pleasing, mild ...

Join the discussion below, or Read more at Baltimore Sun.

DukeofZukes-Part 1

Rockville, MD

#1 Jul 23, 2008
We have two easy recipes that we prepare with our fresh zukes.
First, as a dinner sidedish, slice 2 zukes into equal width slices. Then slice a medium size vidalia onion add both to a skillet with some melted butter or heated olive oil and some Salt and Pepper. Cook down to slighlty softened. Add two teaspoons of tarragon and mix. Finish cooking down 'til the zukes and onions are soft then serve. Yummy!!
DukeofZukes-Part 2

Rockville, MD

#2 Jul 23, 2008
Next is an easy and delicious dish that is mostly served at breakfast/brunch but can be delicious and refreshing anytime. Very similar to my previous post in that you want to cook down two zukes and a vidalia (or some chopped green onions) in a skillet with melted butter. Cook down until zukes are slightly softened. Then add 4-6 eggs (just crack them right into the skillet) stir in with the zukes. The eggs and zukes are done when the eggs have a nice scrambled look to them. Serve this with some fresh sliced tomatoes. Yum!! Everyone that tries this LOVES this (and you will too).
zukini

Silver Spring, MD

#3 Jul 23, 2008
Chocolate zucchini cake - you can't taste it at all
and
zucchini pancakes (not for breakfast - for dinner - with plenty of butter
Meghan Murphy

Maryland Heights, MO

#4 Jul 23, 2008
Duke... those are great ideas...

My mother also made them with butter and a splash of milk... don't know why but it was so good!
Lar

Annapolis, MD

#5 Jul 23, 2008
Ratatoulle

zucchini, tomato, eggplant, onion, garlic, optional green pepper, all in about equal parts chopped into big chunks, herbs de provence, salt and pepper, cooked till done. Good hot or cold, left overs taste good in pasta or rice. This was a favorite summertime dish for our children--picked from our garden or the farmers' market. Good with corn on the cob and something from the grill or a hunk of crusty good bread for lunch.
Lar

Annapolis, MD

#6 Jul 23, 2008
Ratatoulle
PS garlic, herbs, salt and pepper to taste!
zucchini, tomato, eggplant, onion, garlic, optional green pepper, all in about equal parts chopped into big chunks, herbs de provence, salt and pepper, cooked till done. Good hot or cold, left overs taste good in pasta or rice. This was a favorite summertime dish for our children--picked from our garden or the farmers' market. Good with corn on the cob and something from the grill or a hunk of crusty good bread for lunch.
paul shykora

Calgary, Canada

#7 Jul 23, 2008
NOW...I's very HUNGRY..,tooooo boot!!Thankyou's All!!GOD Bless!!..Soup-is-good!!The hillbilly farmboy has spoken..now most ..yodeling....eh....
Rosie

Chesterfield, MO

#8 Jul 29, 2008
I recommend spaghetti with zuchini sauted in olive oil and garlic... then tossed with parmesan cheese, salt and pepper. Cut the zuchini lenthwise in chopstick-like strips so it grabs onto the noodles!
Maryland Native

AOL

#9 Jul 31, 2008
alternating layers of yellow squash, zuchinni, red onion and bacon with a bit of butter. Cover and let soften and serve. Fattening but really good.

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