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My wife went a little overboard with the zucchini and we had 3 plants per 3x4 bed (2 beds total) and has more zucchini than we could give away or freeze.
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Zucchini is a great 'hidden' ingredient in relishes, chow-chows, salsa and other canned goods.
It really does not have a 'flavor' that is identifiable. Grind it up and it adds volume and carries flavor to the palate.
It's a fragile plant, and stinkbugs can kill a plant overnight, but ... when you get tired of it fresh, fried, or grilled... grind/shred and use it in place of cabbage or other plants, as a filler in your favorite canned recipe.
Also, if you buy the proper julienne slicer, you can make a pretty damn easy 'spaghetti' from it. Lower calories, all the flavor of a wheat based noodle.
TRg