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When zucchini/squash gets too large it gets tough and loses flavor. These vegetables are harvested before they get too large and it is not unusual to find about the same size zucchini/squash in the produce section of the store. For the sake of this recipe I would assume this is the size they are referring to. I would also probably use both zucchini and yellow squash for the recipe.
Right you are! We are not proposing that you use the giant zucchini that sometimes come out of the garden. The large squash you find in the produce section that are about 8 inches long will suffice.
Is there a way to combine this recipe with cornbread so you would have zucchini sausage cornbread squares?
Oh yum! We bet you could make your favorite cornbread recipe and add some shredded zucchini (perhaps 1/2 cup) and some cooked sausages (perhaps cook some links and then slice them into pieces) and it would be delicious. Experiment and let us know how it goes!
Great suggestion. I'll get back to you when I try it. Thanks loads.
How many cups of Zucchini do 2 large zucchini equal? Are we talking thigh sized large or fore arm size large?
I was going to ask the same question. Currently, I have 2 zucchini in my fridge the size of a large man's arm (elbow to hand).
I may pass on printing out this recipe unless I have an accurate amount to measure into it. Although, I could use ~2 cups, which is a usual amount.
Baking with zucchini can sometimes be difficult because of the water content. I found the best way to measure it is by weight, using a standard of 1 cup of zucchini equals 5 oz.
Unfortunately, this doesn't answer the original question of how much grated zucchini to use in this recipe. It calls for "2 large". The question is, how large is large? One pound, 2, 3 or elephantine? Very subjective. It would be much more helpful if the ingredient list gave a measurement such as 1,2 or 3 cups of grated zuke. I, personally, wouldn't use more than 2 cups as it might make the dish too wet as there is no added flour. IMHO.
There ought to be a law (or at least a strong moral convention) that recipes would provide either a weight or cup measure for produce - because a "large" zucchini in rural Indiana is very different from what a city dweller may find. For a long time, I believed a rightful zucchini was about 6" in diameter and 2' long... so that wouldn't work in this recipe, right? But I'm educated now, and smaller zucchini are tender and delicious... and mostly seedless.
I have a recipe for Zucchini Pizza Casserole that is fabulous; it's in a 11x17 pan, calls for 4 cups shredded unpeeled zucchini. YOU PUT THE ZUCCHINI IN A COLANDER AND SPRINKLE IT WITH 1/2 TSP OF SALT AND LET IT STAND (THEY SAY FOR 10 MINUTES, BUT I DO IT FIRST WHILE I COOK THE MEAT SO IT SITS ABOUT HALF AN HOUR). This will bring a lot of the liquid out of the zucchini. I try to keep my salt down, so I rinse it and squeeze it out lightly. This keeps the casserole from being too wet. This is how I'm going to make this recipe, because it looks really yummy. How can you go wrong with zucchini and sausage and cheese????
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