Do you like fried squash?

[Horticattleman]

I'm Cajun, so of course I'd eat dirt if it was fried. Love squash, zuch, okra, you name it.

by the way, what the hecks hoe cake? That sounds redneck as he77

[Caustic Burno]

Just wondering how many folks eat it this way as I have it coming out my ears now. Am also interested in other ways ideas on cooking it. Teriaki stir fry is neck and neck with squash casserole.

Love it , wife also grates it up with cheddar cheese in equal parts some onions an egg enough flour to bind it and she makes hushpuppies out of them. These are good.

[Lammie]

I'm Cajun, so of course I'd eat dirt if it was fried. Love squash, zuch, okra, you name it.

by the way, what the hecks hoe cake? That sounds redneck as he77

Or possible ghetto.

I like to fry my lengthways. It is hard to slice that way, but you can get really thing slices.

[3waycross]

The two best ways to eat Zuchinni are sliced on the bias, brushed with olive oil and grilled or cut in 1/4 in slices and cooked in a Frittata.

[Jogeephus]

Pardon my ignorance but my culture only runs as deep as a frying pan. What's a frittata?

[Bullbuyer]

That Frittata thing sounds like something to get you hurt...

[3waycross]

Pardon my ignorance but my culture only runs as deep as a frying pan. What's a frittata?

It's an Omlet that is about an inch thick and not turned. You put the base ingrediants,usually zuchinni or any squash and maybe some already cooked potatoes, in a skillet and fry them in butter and olive oil until they are al dente . Then pour 6 to 8 scrambled eggs over them. Instead of turning it you just lift the edges and a few spots around the middle with a fork and let the mixture run underneath. Use low heat so it doesn't burn. When all you have left that is not cooked is a "thin" layer on top you put it under the broiler for a few minutes until it looks mostly cooked. Then pull it out and sprinkle with grated or shredded Parmesean cheese and then arrange strips of mozerella and or provolone cheese on top. Then return to the oven long enough to melt the cheese. Cut in wedges like a pizza and eat. The neat thing about a Frittata is in addition to the base ingrediant it can contain anything you like or have left over.

[Lammie]

For some reason the fried squash made me think of the fried eggplant we have on occassion. Both are great!!!. I was assuming that Jogee was talking yellow gooseneck squash?

When I hear the word "squash", I assume that means yellow crooked neck squash unless someone corrects me. It all fries, though.

[Jogeephus]

That frittata sounds good - I'mma going make some of that. Yellow crookneck is mostly what I grow. Have experimented with zucchini but my dad grew a bunch of it one year and we ate it every meal for what seemed like years. I tried fried dill pickles today. Thought they were zuch's but they weren't. These were good.

[CKC1586]

Favorite Zuchinni recipe:

Brown some bacon (cut in small pieces) in a large frying pan (wok type works great)
add fresh garlic to taste
add chopped onion
add fresh green pepper - red- yellow or all three
then add sliced zuchinni
then add fresh tomatoes

serve over spaghetti and top with parmeson cheese

[3waycross]

Favorite Zuchinni recipe:

Brown some bacon (cut in small pieces) in a large frying pan (wok type works great)
add fresh garlic to taste
add chopped onion
add fresh green pepper - red- yellow or all three
then add sliced zuchinni
then add fresh tomatoes

serve over spaghetti and top with parmeson cheese

Sounds great. You sure you're not Italian???????

[1982vett]

Favorite Zuchinni recipe:

Brown some bacon (cut in small pieces) in a large frying pan (wok type works great)
add fresh garlic to taste
add chopped onion
add fresh green pepper - red- yellow or all three
then add sliced zuchinni
then add fresh tomatoes

serve over spaghetti and top with parmeson cheese

Sounds great. You sure you're not Italian???????

Would an Italian leave out the basil or olive oil? I don't think so.

[3waycross]

[

Would an Italian leave out the basil or olive oil? I don't think so. [/quote]

My Northern Italian cousins don't eat either one. With them it's Butter and lots of it. When I try her recipe I'll substitute Pancetta or Prosciutto, for the bacon and use olive oil and also a little real butterThis almost sounds like it would be good with a little fresh Oregano and the Basil.

I'm curious Vett are you a closet epicure or just raised by eyetalians.

[CKC1586]

[

Would an Italian leave out the basil or olive oil? I don't think so.

My Northern Italian cousins don't eat either one. With them it's Butter and lots of it. When I try her recipe I'll substitute Pancetta or Prosciutto, for the bacon and use olive oil and also a little real butterThis almost sounds like it would be good with a little fresh Oregano and the Basil.

I'm curious Vett are you a closet epicure or just raised by eyetalians.

[/quote]
Well, I did leave out the seasonings didn't I?! Opps! I do ad a bit of oregano and basil along with salt and pepper. I don't season until the tomatoes go in. I don't use olive oil with the bacon, it gives you plenty of oil. Have made it with ham but we like it with the bacon better. Tried it with chicken breast (browned in olive oil) which was good but still like the bacon better.
I don't think there is any Italian in the background....mostly German and English.

[1982vett]

[

Would an Italian leave out the basil or olive oil? I don't think so.

My Northern Italian cousins don't eat either one. With them it's Butter and lots of it. When I try her recipe I'll substitute Pancetta or Prosciutto, for the bacon and use olive oil and also a little real butterThis almost sounds like it would be good with a little fresh Oregano and the Basil.

I'm curious Vett are you a closet epicure or just raised by eyetalians.

[/quote]

Nicht. Nicht. Squarehead German all the way. Greatgrandpa was born in Germany around 1833 and came the the US around 1854, settled and farmed in Austin County.

Forgot about oregano, maybe for an Italian their is no need to include basil, olive oil, and oregano in a recipe. Kind of like salt and pepper. Closet epicure, well lets just say I'm not going to go hungry.