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Hello Guest!
Welcome to the official Square Foot Gardening Forum.
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.

Fried zucchino (zucchini) I22gcj10Fried zucchino (zucchini) 14dhcg10

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Fried zucchino (zucchini)

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Fried zucchino (zucchini) Empty Fried zucchino (zucchini)

Post  Megan 8/1/2010, 7:42 pm

This is zucchino rampicante (c. moschata), not your typical zucchini. I have picked it smaller than this, and I have one on the vine that's even bigger. This one is about 30" long and 5-6 pounds.

Fried zucchino (zucchini) Photo%202-767410

The neck has no seeds. (Bad focus, sorry!)

Fried zucchino (zucchini) Photo%201-762149

I picked this about 9 days ago, and still it weeps fluid at the slightest scrape. (And the cut stem end continued to do so for at least 2 more hours, until I covered it over.)
Fried zucchino (zucchini) Photo%203-766183

Fried zucchino (zucchini) Photo%204-763343

Fried zucchino (zucchini) Photo-790370

Fried zucchino (zucchini) Photo%205-764803

This fried up well; the flesh is tender, mild, a little sweetish. I need to figure out how to spice it up more, maybe just add more of what I was already using. I didn't want to overdo it this first time as I was curious to see what the base flavor was like. My not-so-keen-on-veggies husband approved, though!

Megan
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Post  Retired Member 1 8/1/2010, 8:12 pm

Wow! Really nice. Where did you get the seeds?
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Post  Megan 8/1/2010, 8:48 pm

I got the seed from Baker Creek. I sprouted three, gave two away. There can be.. ONLY ONE!!! (deep voice a la Highlander!) Seriously... unless you have a family of 10 or so, you need only one of these plants. I think I've got at least 50 feet of vine on this crazy thing, and that's after pinching off some branches. (A few got away from me.)
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Post  chocolatepop 8/1/2010, 11:25 pm

just for you megan
https://www.youtube.com/watch?v=sgpylExfL0c&feature=related

and that DOES look yummy, are you going to try to save seeds? Or do you have other pollinators nearby?

what is in your breading?
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Post  Chopper 8/1/2010, 11:54 pm

That looks so good! I can't wait to get back to my garden. My son's does not have the variety I was getting spoiled by. (or: "by which I was getting spoiled" for the grammarians in the group Fried zucchino (zucchini) Icon_smile )
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Post  Megan 8/2/2010, 8:02 pm

@ Chocolatepop:

I am going to try to save seeds, yes, though I still have a few left.

The breading is nothing fancy. I dipped the slices in beaten eggs first, then half and half AP flour and cornmeal, with a little seasoning. I did add a very small amount of baking powder, just to see if it would get me anywhere, but apparently it did not. Embarassed
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Post  chocolatepop 8/2/2010, 10:40 pm

yeah. I getcha. Try doing a little salt and pepper in the egg or on the squash first, then dip and batter. What spices did you use? I stand my paparika, garlic, onion, pepper, sometimes chili powder, sometimes old bay or laurys(sp)
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Post  sceleste54 8/2/2010, 11:12 pm

Wow !! That looks sooo yummy !!
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Post  Megan 8/2/2010, 11:18 pm

chocolatepop wrote:yeah. I getcha. Try doing a little salt and pepper in the egg or on the squash first, then dip and batter. What spices did you use? I stand my paparika, garlic, onion, pepper, sometimes chili powder, sometimes old bay or laurys(sp)

I used Penzey's Cajun seasoning, then after frying hit them with more salt and pepper. Honestly, I think what I may wanting is in the oil. I used canola because I was afraid the cornmeal might burn up in olive oil (and indeed, what came off during frying, even though I tapped it first, was a very dark brown by the last batch)... next time I might try shortening.

And thank you, sceleste54! Smile
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Post  chocolatepop 8/2/2010, 11:21 pm

yeah, I dont think olive oil would taste good and its smoking point is too low (ask me how I know, opps)

let me know how the shortening or regular veggie oil works! But it does look yummy, how does it taste compared to other squash?
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Post  Megan 8/2/2010, 11:50 pm

Actually, I think the olive oil would be fantastic -- it is what I usually cook with -- just need to be watched carefully. I will have to experiment.

The squash itself is tender, and I think it is mild -- not bland, but faintly sweet. It is good enough to me to eat raw. I have chronic allergies, though, and on top of that my sense of smell is, I think, slightly damaged. I would love to hear from someone else on their opinion of the taste of zucchino.
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Post  chocolatepop 8/3/2010, 12:04 am

Sounds so yummy.

I dont do much frying in OO though, I saute and such, just not much true frying because I like high temp frying.

Whats the average size that they should be picked before seedy?
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Post  Megan 8/3/2010, 1:02 am

chocolatepop wrote:Whats the average size that they should be picked before seedy?

Well, the seed packet suggests they get at least 15" long, and honestly, that or a little bigger is the size where you turn around and suddenly realize you've got another fruit on the vine. They can get much bigger than that, though! If the vine is on the ground, the fruit curls up. If it's on the trellis, the weight makes it grow pretty straight.

The neck doesn't contain any seeds. I haven't cracked open one of the bulbs yet to see how the seediness factor is. Should know in the next day or so, will let you know.
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