yes ya can
I usually add slices of zucchini to vegetable soup, when I make it. I don't know if zucchini is related to cucumber, or not.
You can blend the zucchini peel and all for bread, but on an older zucchini the peel can add some unwanted bitterness. And if the peel is used, the vegetable should be first washed in warm, soapy water to remove any wax or other substances. For peeling, a fruit/vegetable peeler works just fine if you press a little hard to get a deep enough cut to remove all of the rind.
Karela or bitter gourd. Definitely an acquired taste, but if you sautee it well and then add salt and honey, it's quite good.
because vegetable is good for health
Stir fries are fairly versatile and you can incorporate any types of vegetables into your stir fry such as red peppers, zucchini, and/or tomatoes. Regardless of what type of vegetable(s) you add to your recipe, you can consume at least one complete serving, if not more, of the vegetable, thus fulfilling one out of the 5 recommended serving amounts of fruits and/ or vegetables a day.
In baking, I have replaced grated zucchini with grated carrots, applesauce, or pineapple.
Most people add nothing to red wine. However, especially during holidays, some people serve mulled wine: warm alcohol infused with spices.
yes!
Nothing says summer like a crop of bright green zucchini. This summer squash is one of the most popular vegetables grown in American gardens, and you have a bumper crop this year, finding new ways to use this prolific vegetable can be challenging. Zucchini is a wonderful addition to a casserole and even makes a nice pizza vegetable, but where it really shines is as a vessel for a mouthwatering mixture of bacon, cheese and tomato sauce. Our stuffed zucchini recipe is a winner because it works on so many levels. The smoky bacon and gooey cheese complement the delicate taste and texture of the zucchini to perfection. This dish is great for family, but it's also a nice option when you're expecting guests.Stuffed Zucchini RecipeIngredients2 zucchini (approx. 6 to 8 inches long) 3 tbsp. butter 1/4 cup chopped onion 1 large Roma tomato, seeded and chopped 1 garlic clove, minced fine 1 tsp. parsley 4 bacon slices, cooked and crumbled 2/3 cup Monterey jack cheese 1/4 Parmesan cheese 1/3 cup Italian bread crumbsDirectionsWash and stem zucchini. Slice each zucchini in half lengthwise and remove seeds and pulp, rough chopping the pulp in the process. This should leave four narrow-walled zucchini shells. Note: Shells should be about a 1/4 inch thick. Place shells in a greased 9" x 13" baking pan and set aside. In a medium sized skillet, melt butter and add chopped zucchini pulp and onion. Sauté for three to four minutes. Add tomato, garlic, parsley and bacon. Cook for an additional three minutes. Add cheeses and toss to incorporate. Stuff cheese and bacon mixture into zucchini shells and sprinkle breadcrumbs on top. Bake in a 350 degree Fahrenheit oven for 25 minutes.Recipe serves 4
Ingredients1 1/4 c Water or chicken broth2 tb Butter1 c CouscousSalt Freshly ground pepper 1 c Canned garbanzo beansdrained 2 sm Zucchini; thinly slicedBRING THE WATER TO THE BOIL. Add the butter, couscous, salt and pepper, garbanzo beans and zucchini. Stir. Cover. Remove it from the heat and allow to stand 5 minutes. Stir with a fork to fluff up.
Merlo - it's a dark red wine and suits whiskey in moderation.
Ingredients1 1/4 c Water or chicken broth2 tb Butter1 c CouscousSalt Freshly ground pepper 1 c Canned garbanzo beansdrained 2 sm Zucchini; thinly slicedBRING THE WATER TO THE BOIL. Add the butter, couscous, salt and pepper, garbanzo beans and zucchini. Stir. Cover. Remove it from the heat and allow to stand 5 minutes. Stir with a fork to fluff up.