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Cooked cukes tastes like squash Toplef10Cooked cukes tastes like squash 1zd3ho10

Hello Guest!
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There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Cooked cukes tastes like squash I22gcj10Cooked cukes tastes like squash 14dhcg10

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Cooked cukes tastes like squash

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CapeCoddess
FeedMeSeeMore
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Cooked cukes tastes like squash Empty Cooked cukes tastes like squash

Post  FeedMeSeeMore 7/14/2014, 11:06 am

Maybe this is old news to some of you, but I had never heard of this.
That said, I've been eying open car windows in my neighborhood and 10 quarts of canned dill and bread/butter pickles is enough.
My first reaction to cooking cucumbers like squash was, blechhhh!
So, DH, just did it himself on the suggestion of a co-worker.
Well, it's really good and since our first few zuke and squash plants got destroyed, I felt vindicated because we have plenty and then some cucumber "squash".

How we did it.

1. Cut into desired shape.
2. Saute in olive oil or butter or both until well done or crisp tender; whatever you like.
3. Add whatever you normally like on squash.

We added: Garlic, onion, parmesan cheese, salt and pepper and a little pesto sitting in the fridge.

YUM! Squash/zucchini alternative, until the new batch of squash plants produce.

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Post  CapeCoddess 7/14/2014, 12:12 pm

Please, please, dear Powers That Be, let me have this problem this year! Rolling Eyes

Thanks for the info, FMSM...I didn't know they could be cooked.

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Post  sanderson 7/14/2014, 1:03 pm

Clever use!  Very Happy 
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Post  southern gardener 7/14/2014, 7:38 pm

nice!! I wish we liked pickles more...we have tons of squash and cucumbers!! The neighbors are starting to hide!  LOL!
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Post  Nonna.PapaVino 7/14/2014, 9:13 pm

FeedMeSeeMore, A couple of years ago I posted a favorite old German recipe for cooked cucumbers.  You'll find it in the SFG Recipes section, titled "Rare, delicious cucumber recipe." 
The original recipe came from a cookbook published by the winery Chateau Ste. Michelle in 1986, called "Tastes of Liberty: a Celebration of Our Great Ethnic Cooking."  We've used regular salad cucumbers, over-large picklers and the fascinating Indian cucumber called Sikkim, all work equally well.  The recipe (in German: Gurken in Tomatenosse) is delicious and a special treat to serve to our German relatives and friends.  Enjoy.  Nonna
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Post  Marc Iverson 7/15/2014, 1:40 am

Well you've sure got me curious! I'd never heard of cooking cucumbers, and I know some Germans to bounce recipes off of to see how they like them.
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Post  Nonna.PapaVino 7/15/2014, 11:49 am

Marc, I think you'll like it, but hey, anything with bacon is good.  We have an overabundance of cottontails this summer, wonder how gurken in tomatenosse would be as a side dish to hasenpfeffer.  Nonna
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Post  Marc Iverson 7/15/2014, 7:21 pm

You're right about bacon.

Couldn't find your recipe, and I searched back through every page. :*(
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Post  Nonna.PapaVino 7/15/2014, 8:52 pm

Here's the recipe originally posted under Recipes -- Veggies and side Dishes:  

Gurken in Tomatensosse (Cucumbers in Tomato Sauce)
from Tastes of Liberty, a book sponsored by Chateau St. Michelle, a Washington winery

4 to 6 servings

4 medium cucumbers (about 2 lbs.)
1 tsp. salt
4 slices bacon, minced
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
2 Tblsp. tomato paste
2 Tblsp chopped parsley
1/8 tsp. freshly ground white pepper
2 Tblsp. grated Gruyere or Swiss cheese

Pare cucumbers, cut lengthwise into halves and remove seeds. Slice crosswise into 1” pieces and place in large bowl. Sprinkle with salt and cover with heavy plate. Let stand 30 minutes. Drain and pat dry with paper towels.

Fry bacon in large skillet over high heat until soft, stirring to separate pieces, about 2 minutes. Add cucumbers and sauté, stirring frequently until light brown on all sides, 10 to 12 minutes. Remove cucumbers and bacon from skillet with slotted spoon and reserve. Add onion to pan drippings and cook until soft, about 3 minutes. Stir in tomatoes, tomato paste, 1 Tblsp. of the parsley and pepper. Reduce heat to low and simmer, uncovered, until tomatoes are soft, about 10 minutes. Return cucumbers to skillet and cook until heated through, 3 to 5 minutes longer. Stir in cheese and cook 1 minute longer. Transfer to heated serving bowl and sprinkle with remaining parsley. Serve hot.

Bon Appetit from Nonna
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Post  Marc Iverson 7/15/2014, 9:08 pm

Thanks Nonna. Sure seems like an unusual recipe. I'll have to try it at least once.
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Post  FeedMeSeeMore 7/19/2014, 12:35 pm

@Nonna.PapaVino wrote:FeedMeSeeMore, A couple of years ago I posted a favorite old German recipe for cooked cucumbers.  You'll find it in the SFG Recipes section, titled "Rare, delicious cucumber recipe." 
The original recipe came from a cookbook published by the winery Chateau Ste. Michelle in 1986, called "Tastes of Liberty: a Celebration of Our Great Ethnic Cooking."  We've used regular salad cucumbers, over-large picklers and the fascinating Indian cucumber called Sikkim, all work equally well.  The recipe (in German: Gurken in Tomatenosse) is delicious and a special treat to serve to our German relatives and friends.  Enjoy.  Nonna

Thanks for including the recipe below. I agree, bacon makes anything taste good.
Will try for sure.
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