Do you have a favourite zucchini recipe to share?

I use mine (spiralised) instead of spaghetti (courgetti?) and diced in bol
type sauces etc.

Here are some recipes in BBC Good Food

http://www.bbcgoodfood.com/recipes/c...454_2015_08_05

It would be good to get some new recipes, I have rather a lot of zucchini
atm <g>

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in
:

> Do you have a favourite zucchini recipe to share?
>
> I use mine (spiralised) instead of spaghetti (courgetti?) and diced
> in bol type sauces etc.
>
> Here are some recipes in BBC Good Food
>
> http://www.bbcgoodfood.com/recipes/c...m_mmc=ExactTar
> get-_-email-_-Good-food-newsletter-454_2015_08_05-_-email&utm_medium=Em
> ail&utm_source=ExactTarget&utm_campaign=Good-food-newsletter-454_2015_0
> 8_05
>
> It would be good to get some new recipes, I have rather a lot of
> zucchini atm <g>
>

I make a crustless quiche/casserole/whatever that I really like.
Unfortunately, I've been making it for so long that I now just eyeball it,
so I can't give you exact measurements, but the ingredients and extimates
are :

1 large or 2 medium zucchini, grated
a handful (precise, eh?) grated mushrooms
1 chopped onion
1 cup shredded cheese (I use cheddar)
minced or powdered garlic
Italian spices to taste
1 cup bisquik
1 egg
1/4 cup oil

Mix it all together. It should have the consistency of a thick mush.
Place the mixture into an oven proof baking dish sprayed with cooking spray
and bake at 350 for about half an hour. The center may still be a little
lose, so either bake a little longer, checking often, or let it set up a
bit more as it cools.

As a variation, I've also added a pound of browned pork sausage to make it
a main dish.

"Alan Holbrook" > wrote in message
. 130...
> "Ophelia" > wrote in
> :
>
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced
>> in bol type sauces etc.
>>
>> Here are some recipes in BBC Good Food
>>
>> http://www.bbcgoodfood.com/recipes/c...m_mmc=ExactTar
>> get-_-email-_-Good-food-newsletter-454_2015_08_05-_-email&utm_medium=Em
>> ail&utm_source=ExactTarget&utm_campaign=Good-food-newsletter-454_2015_0
>> 8_05
>>
>> It would be good to get some new recipes, I have rather a lot of
>> zucchini atm <g>
>>
>
> I make a crustless quiche/casserole/whatever that I really like.
> Unfortunately, I've been making it for so long that I now just eyeball it,
> so I can't give you exact measurements, but the ingredients and extimates
> are :
>
> 1 large or 2 medium zucchini, grated
> a handful (precise, eh?) grated mushrooms
> 1 chopped onion
> 1 cup shredded cheese (I use cheddar)
> minced or powdered garlic
> Italian spices to taste
> 1 cup bisquik
> 1 egg
> 1/4 cup oil
>
> Mix it all together. It should have the consistency of a thick mush.
> Place the mixture into an oven proof baking dish sprayed with cooking
> spray
> and bake at 350 for about half an hour. The center may still be a little
> lose, so either bake a little longer, checking often, or let it set up a
> bit more as it cools.
>
> As a variation, I've also added a pound of browned pork sausage to make it
> a main dish.

That sounds really good! Thanks very much, Alan <saved> I am low
carbing atm so I might use eggs instead. Do you think that will work ok?

No problem about 'eyeballing' that is my usual method for non cake stuff)


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> Do you have a favourite zucchini recipe to share?
>
> I use mine (spiralised) instead of spaghetti (courgetti?)

On a similar note I'll sometimes substiture zucchini (sliced
lengthwise) for the pasta in lasagna.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?)
>
> On a similar note I'll sometimes substiture zucchini (sliced
> lengthwise) for the pasta in lasagna.

Good idea! Thanks, Gary


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
> Do you have a favourite zucchini recipe to share?
>
> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
> bol type sauces etc.
>
> Here are some recipes in BBC Good Food
>
> http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>
> It would be good to get some new recipes, I have rather a lot of zucchini
> atm <g>
>
> --
> http://www.helpforheroes.org.uk/shop/

I sometimes make zucchini bread. Sorry, no recipe. Mainly I just add it to
stuff. Like meatloaf or soups. Or I quickly fry it in a little olive oil
with baby carrots, strips of various colored bell peppers, some red onion
and a lot of black pepper.

My SIL stuffs it. Cuts it in half lengthwise, scoops out the middle and
makes a rice and meat filling like you would for stuffed peppers. Baked
with tomato sauce.

"Ophelia" > wrote in message
...
>
>
> "Alan Holbrook" > wrote in message
> . 130...
>> "Ophelia" > wrote in
>> :
>>
>>> Do you have a favourite zucchini recipe to share?
>>>
>>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced
>>> in bol type sauces etc.
>>>
>>> Here are some recipes in BBC Good Food
>>>
>>> http://www.bbcgoodfood.com/recipes/c...m_mmc=ExactTar
>>> get-_-email-_-Good-food-newsletter-454_2015_08_05-_-email&utm_medium=Em
>>> ail&utm_source=ExactTarget&utm_campaign=Good-food-newsletter-454_2015_0
>>> 8_05
>>>
>>> It would be good to get some new recipes, I have rather a lot of
>>> zucchini atm <g>
>>>
>>
>> I make a crustless quiche/casserole/whatever that I really like.
>> Unfortunately, I've been making it for so long that I now just eyeball
>> it,
>> so I can't give you exact measurements, but the ingredients and extimates
>> are :
>>
>> 1 large or 2 medium zucchini, grated
>> a handful (precise, eh?) grated mushrooms
>> 1 chopped onion
>> 1 cup shredded cheese (I use cheddar)
>> minced or powdered garlic
>> Italian spices to taste
>> 1 cup bisquik
>> 1 egg
>> 1/4 cup oil
>>
>> Mix it all together. It should have the consistency of a thick mush.
>> Place the mixture into an oven proof baking dish sprayed with cooking
>> spray
>> and bake at 350 for about half an hour. The center may still be a little
>> lose, so either bake a little longer, checking often, or let it set up a
>> bit more as it cools.
>>
>> As a variation, I've also added a pound of browned pork sausage to make
>> it
>> a main dish.
>
> That sounds really good! Thanks very much, Alan <saved> I am low
> carbing atm so I might use eggs instead. Do you think that will work ok?
>
> No problem about 'eyeballing' that is my usual method for non cake
> stuff)

I have made that with no crust. No meat in mine and I use slices instead of
grated. It works fine.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?)
>
> On a similar note I'll sometimes substiture zucchini (sliced
> lengthwise) for the pasta in lasagna.

I've used it as a layer but I also use some pasta. I slice it in circles
though and sauté it first to cook some liquid off.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
>> bol type sauces etc.
>>
>> Here are some recipes in BBC Good Food
>>
>> http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>>
>> It would be good to get some new recipes, I have rather a lot of zucchini
>> atm <g>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I sometimes make zucchini bread. Sorry, no recipe. Mainly I just add it
> to stuff. Like meatloaf or soups. Or I quickly fry it in a little olive
> oil with baby carrots, strips of various colored bell peppers, some red
> onion and a lot of black pepper.
>
> My SIL stuffs it. Cuts it in half lengthwise, scoops out the middle and
> makes a rice and meat filling like you would for stuffed peppers. Baked
> with tomato sauce.

Thanks, Julie

>

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Alan Holbrook" > wrote in message
>> . 130...
>>> "Ophelia" > wrote in
>>> :
>>>
>>>> Do you have a favourite zucchini recipe to share?
>>>>
>>>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced
>>>> in bol type sauces etc.
>>>>
>>>> Here are some recipes in BBC Good Food
>>>>
>>>> http://www.bbcgoodfood.com/recipes/c...m_mmc=ExactTar
>>>> get-_-email-_-Good-food-newsletter-454_2015_08_05-_-email&utm_medium=Em
>>>> ail&utm_source=ExactTarget&utm_campaign=Good-food-newsletter-454_2015_0
>>>> 8_05
>>>>
>>>> It would be good to get some new recipes, I have rather a lot of
>>>> zucchini atm <g>
>>>>
>>>
>>> I make a crustless quiche/casserole/whatever that I really like.
>>> Unfortunately, I've been making it for so long that I now just eyeball
>>> it,
>>> so I can't give you exact measurements, but the ingredients and
>>> extimates
>>> are :
>>>
>>> 1 large or 2 medium zucchini, grated
>>> a handful (precise, eh?) grated mushrooms
>>> 1 chopped onion
>>> 1 cup shredded cheese (I use cheddar)
>>> minced or powdered garlic
>>> Italian spices to taste
>>> 1 cup bisquik
>>> 1 egg
>>> 1/4 cup oil
>>>
>>> Mix it all together. It should have the consistency of a thick mush.
>>> Place the mixture into an oven proof baking dish sprayed with cooking
>>> spray
>>> and bake at 350 for about half an hour. The center may still be a
>>> little
>>> lose, so either bake a little longer, checking often, or let it set up a
>>> bit more as it cools.
>>>
>>> As a variation, I've also added a pound of browned pork sausage to make
>>> it
>>> a main dish.
>>
>> That sounds really good! Thanks very much, Alan <saved> I am low
>> carbing atm so I might use eggs instead. Do you think that will work ok?
>>
>> No problem about 'eyeballing' that is my usual method for non cake
>> stuff)
>
> I have made that with no crust. No meat in mine and I use slices instead
> of grated. It works fine.

I wasn't very clear. I meant to use eggs instead of Bisquik.



--
http://www.helpforheroes.org.uk/shop/

I make zucchini pancakes. Same way as potato pancakes.

"Thomas" > wrote in message
...
> I make zucchini pancakes. Same way as potato pancakes.

Ahhh!!! That is a very good idea!! Thank you))



--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Thomas" > wrote in message
> ...
> > I make zucchini pancakes. Same way as potato pancakes.
>
> Ahhh!!! That is a very good idea!! Thank you))

When we went up to upstate NY to visit my inlaws at the end of the
summer in 1979, they had so much corn that we had it at every meal.
Every breakfast was corn pancakes too.

They couldn't give away the excess corn either as all of their
neighbors had too much also.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Thomas" > wrote in message
>> ...
>> > I make zucchini pancakes. Same way as potato pancakes.
>>
>> Ahhh!!! That is a very good idea!! Thank you))
>
> When we went up to upstate NY to visit my inlaws at the end of the
> summer in 1979, they had so much corn that we had it at every meal.
> Every breakfast was corn pancakes too.
>
> They couldn't give away the excess corn either as all of their
> neighbors had too much also.

Oh dear Well if I had that many zucchini I would give them away or
compost them. There are only so many we can eat. It is good to have new
ways of cooking them and more will get used up.


--
http://www.helpforheroes.org.uk/shop/

On Wed, 5 Aug 2015 09:26:59 +0100, "Ophelia" >
wrote:

>Do you have a favourite zucchini recipe to share?
>
>I use mine (spiralised) instead of spaghetti (courgetti?) and diced in bol
>type sauces etc.
>
>Here are some recipes in BBC Good Food
>
>http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>
>It would be good to get some new recipes, I have rather a lot of zucchini
>atm <g>

When I have a glut of zukes my favorote way to use them up is to slice
each in half lengthwise, brush with olive oil, season with Italian
herbs and grill over medium heat... they'll shink by at least half...
they can be eaten as they come off the grill or can be used for
layered caseroles. For monster zukes that you've missed slice into
round slabs and grill the same way, good on a burger

On Wed, 5 Aug 2015 16:01:01 +0100, "Ophelia" >
wrote:

>
>
>"Gary" > wrote in message ...
>> Ophelia wrote:
>>>
>>> "Thomas" > wrote in message
>>> ...
>>> > I make zucchini pancakes. Same way as potato pancakes.
>>>
>>> Ahhh!!! That is a very good idea!! Thank you))
>>
>> When we went up to upstate NY to visit my inlaws at the end of the
>> summer in 1979, they had so much corn that we had it at every meal.
>> Every breakfast was corn pancakes too.
>>
>> They couldn't give away the excess corn either as all of their
>> neighbors had too much also.
>
>Oh dear Well if I had that many zucchini I would give them away or
>compost them. There are only so many we can eat. It is good to have new
>ways of cooking them and more will get used up.

A big tank of summer squash stewp will use lots, cleans out your
fridge, freezes well too... no need to add liquid:
http://i61.tinypic.com/15hju38.jpg

"Brooklyn1" > wrote in message
...
> On Wed, 5 Aug 2015 16:01:01 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Gary" > wrote in message
...
>>> Ophelia wrote:
>>>>
>>>> "Thomas" > wrote in message
>>>> ...
>>>> > I make zucchini pancakes. Same way as potato pancakes.
>>>>
>>>> Ahhh!!! That is a very good idea!! Thank you))
>>>
>>> When we went up to upstate NY to visit my inlaws at the end of the
>>> summer in 1979, they had so much corn that we had it at every meal.
>>> Every breakfast was corn pancakes too.
>>>
>>> They couldn't give away the excess corn either as all of their
>>> neighbors had too much also.
>>
>>Oh dear Well if I had that many zucchini I would give them away or
>>compost them. There are only so many we can eat. It is good to have new
>>ways of cooking them and more will get used up.
>
> A big tank of summer squash stewp will use lots, cleans out your
> fridge, freezes well too... no need to add liquid:
> http://i61.tinypic.com/15hju38.jpg

Looks good.

--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Wed, 5 Aug 2015 09:26:59 +0100, "Ophelia" >
> wrote:
>
>>Do you have a favourite zucchini recipe to share?
>>
>>I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
>>bol
>>type sauces etc.
>>
>>Here are some recipes in BBC Good Food
>>
>>http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>>
>>It would be good to get some new recipes, I have rather a lot of zucchini
>>atm <g>
>
> When I have a glut of zukes my favorote way to use them up is to slice
> each in half lengthwise, brush with olive oil, season with Italian
> herbs and grill over medium heat... they'll shink by at least half...
> they can be eaten as they come off the grill or can be used for
> layered caseroles. For monster zukes that you've missed slice into
> round slabs and grill the same way, good on a burger

Thanks. I never allow them to get big. I like them with no seeds.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
> Do you have a favourite zucchini recipe to share?
>
> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
> bol type sauces etc.
>
> Here are some recipes in BBC Good Food
>
> http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>
> It would be good to get some new recipes, I have rather a lot of zucchini
> atm <g>
>

Stuff them. Cut in half lengthwise, parboil, scoop out insides, mix insides
with onion, seasonings, Italian sausage, cheese, egg, heap into zucchini
shells
and bake. Good hot or cold.

On 08/05/2015 04:21 AM, Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> That sounds really good! Thanks very much, Alan <saved> I am low
>>> carbing atm so I might use eggs instead. Do you think that will work ok?
>>>
>>> No problem about 'eyeballing' that is my usual method for non cake
>>> stuff)
>>
>> I have made that with no crust. No meat in mine and I use slices
>> instead of grated. It works fine.
>
> I wasn't very clear. I meant to use eggs instead of Bisquik.
>

Whenever I see Bisquik in a casserole recipe such as this, I think of
"Impossible Pie." Somehow, during baking, the Bisquik settles out of the
mixture and automatically forms a crust. Substituting egg instead would
no doubt give a lovely quiche, but it would have a different texture
entirely.

Constructive comments welcome.

On 8/5/2015 12:49 PM, taxed and spent wrote:
> Stuff them. Cut in half lengthwise, parboil, scoop out insides, mix insides
> with onion, seasonings, Italian sausage, cheese, egg, heap into zucchini
> shells
> and bake. Good hot or cold.
>


Works for those songbird killing cats too!

"taxed and spent" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
>> bol type sauces etc.
>>
>> Here are some recipes in BBC Good Food
>>
>> http://www.bbcgoodfood.com/recipes/c...454_2015_08_05
>>
>> It would be good to get some new recipes, I have rather a lot of zucchini
>> atm <g>
>>
>
> Stuff them. Cut in half lengthwise, parboil, scoop out insides, mix
> insides
> with onion, seasonings, Italian sausage, cheese, egg, heap into zucchini
> shells
> and bake. Good hot or cold.

Thank you


--
http://www.helpforheroes.org.uk/shop/

"Whirled Peas" > wrote in message
...
> On 08/05/2015 04:21 AM, Ophelia wrote:
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> That sounds really good! Thanks very much, Alan <saved> I am low
>>>> carbing atm so I might use eggs instead. Do you think that will work
>>>> ok?
>>>>
>>>> No problem about 'eyeballing' that is my usual method for non cake
>>>> stuff)
>>>
>>> I have made that with no crust. No meat in mine and I use slices
>>> instead of grated. It works fine.
>>
>> I wasn't very clear. I meant to use eggs instead of Bisquik.
>>
>
> Whenever I see Bisquik in a casserole recipe such as this, I think of
> "Impossible Pie." Somehow, during baking, the Bisquik settles out of the
> mixture and automatically forms a crust. Substituting egg instead would no
> doubt give a lovely quiche, but it would have a different texture
> entirely.
>
> Constructive comments welcome.

Alan's said his is crustless ... "I make a crustless
quiche/casserole/whatever that I really like."

Have a look at the recipe he posted.


--
http://www.helpforheroes.org.uk/shop/

On 8/6/2015 4:18 AM, TRS wrote:
Barbara J. Llorente - A FRAUD!
Get the **** out of here, you FAT FRAUD biotch troll!




Get out - stalker!


....dump!

____.-.____
[__Barbara__]
[_J.Llorente _]
(d|||TROLL|||b)
`|||ENABLER|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//

On 8/6/2015 4:52 AM, Whirled Peas wrote:
Running for the White House, Jeb Bush portrays himself as a man who has
"worked his tail off" to get ahead in life. But in his business
dealings—which involved such diverse fields as real estate, credit card
services, and water pumps—the candidate seemed to benefit from his
father's political power and worked with people who turned out to be
criminals, the Washington Post reports. Bush's business outlook in his
early years was "a little bit of damn the torpedoes, full speed ahead,"
says a professor who wrote about him. "His judgment on who to associate
with is lacking." Unlike his father and brother George, who each made
fortunes as young men, Jeb jumped from one business venture to another,
at times with unsavory characters.

On 8/6/2015 5:13 AM, Ophelia wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/5/2015 9:17 PM, Julie Bove wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/6/2015 4:58 AM, Japhy Ryder wrote:
Barbara J. Llorente - A FRAUD!
Get the **** out of here, you FAT FRAUD biotch troll!




Get out - stalker!


....dump!

____.-.____
[__Barbara__]
[_J.Llorente _]
(d|||TROLL|||b)
`|||ENABLER|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//

On 8/5/2015 6:41 PM, Alan Holbrook wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

"Ophelia" > wrote in message
...
> Do you have a favourite zucchini recipe to share?
>
> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
> bol type sauces etc.
>
> Here are some recipes in BBC Good Food



Try this zucchini hummus if you like it.



4 cups peeled & chopped raw zucchini

3/4 cup tahini (sesame paste)

1/2 cup fresh lemon juice

1/4 cup olive oil

4 cloves of garlic, peeled

2 teaspoons kosher salt (or to taste)

1 TBS ground cumin


Combine all ingredients in a blender and puree until thick and smooth.
Taste and adjust seasonings to your preference. Pour into a shallow bowl
and garnish with parsley, paprika and a drizzle of olive oil if desired.
Enjoy! Approximately 2.5 g net carbs per 2 Tablespoon serving

Whirled Peas > wrote in
:

> On 08/05/2015 04:21 AM, Ophelia wrote:
>>
>>
>>
>> I wasn't very clear. I meant to use eggs instead of Bisquik.
>>
>
> Whenever I see Bisquik in a casserole recipe such as this, I think of
> "Impossible Pie." Somehow, during baking, the Bisquik settles out of
> the mixture and automatically forms a crust. Substituting egg instead
> would no doubt give a lovely quiche, but it would have a different
> texture entirely.
>
> Constructive comments welcome.
>
This one actually started life as a Betty Crocker Impossible Pie years ago,
good catch. And I agree, I think the bisquik is necessary for the
consistency and the texture. Ophelia, you might try one of the low carb
flour substitutes, but remeber that bisquik also contains shortening, salt,
and baking powder.

"Ophelia" > wrote in
>> Constructive comments welcome.
>
> Alan's said his is crustless ... "I make a crustless
> quiche/casserole/whatever that I really like."
>
> Have a look at the recipe he posted.
>
>

Yes, I call it crustless even though it's an "Impossible Pie". My
experience is that the bisquick soesn't setle out to make a crust, it just
acts as a biner.

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Do you have a favourite zucchini recipe to share?
>>
>> I use mine (spiralised) instead of spaghetti (courgetti?) and diced in
>> bol type sauces etc.
>>
>> Here are some recipes in BBC Good Food
>
>
>
> Try this zucchini hummus if you like it.
>
>
>
> 4 cups peeled & chopped raw zucchini
>
> 3/4 cup tahini (sesame paste)
>
> 1/2 cup fresh lemon juice
>
> 1/4 cup olive oil
>
> 4 cloves of garlic, peeled
>
> 2 teaspoons kosher salt (or to taste)
>
> 1 TBS ground cumin
>
>
> Combine all ingredients in a blender and puree until thick and smooth.
> Taste and adjust seasonings to your preference. Pour into a shallow bowl
> and garnish with parsley, paprika and a drizzle of olive oil if desired.
> Enjoy! Approximately 2.5 g net carbs per 2 Tablespoon serving



Thank, Cheri
--
http://www.helpforheroes.org.uk/shop/

"Alan Holbrook" > wrote in message
. 130...
> Whirled Peas > wrote in
> :
>
>> On 08/05/2015 04:21 AM, Ophelia wrote:
>>>
>>>
>>>
>>> I wasn't very clear. I meant to use eggs instead of Bisquik.
>>>
>>
>> Whenever I see Bisquik in a casserole recipe such as this, I think of
>> "Impossible Pie." Somehow, during baking, the Bisquik settles out of
>> the mixture and automatically forms a crust. Substituting egg instead
>> would no doubt give a lovely quiche, but it would have a different
>> texture entirely.
>>
>> Constructive comments welcome.
>>
> This one actually started life as a Betty Crocker Impossible Pie years
> ago,
> good catch. And I agree, I think the bisquik is necessary for the
> consistency and the texture. Ophelia, you might try one of the low carb
> flour substitutes, but remeber that bisquik also contains shortening,
> salt,
> and baking powder.

Thanks, Alan. I'll have a look at that. I can see that the shortening,
salt and baking powder would have an effect.

As for flour substitute ...



--
http://www.helpforheroes.org.uk/shop/

"Alan Holbrook" > wrote in message
. 130...
> "Ophelia" > wrote in
>>> Constructive comments welcome.
>>
>> Alan's said his is crustless ... "I make a crustless
>> quiche/casserole/whatever that I really like."
>>
>> Have a look at the recipe he posted.
>>
>>
>
> Yes, I call it crustless even though it's an "Impossible Pie". My
> experience is that the bisquick soesn't setle out to make a crust, it just
> acts as a biner.

Yes I can see it is necessary for your recipe. Do you have any idea what I
can use as a substitute for flour?

--
http://www.helpforheroes.org.uk/shop/

On Thu, 6 Aug 2015 08:31:03 +0100, "Ophelia" >
wrote:

>
>
> "Alan Holbrook" > wrote in message
> . 130...
> > "Ophelia" > wrote in
> >>> Constructive comments welcome.
> >>
> >> Alan's said his is crustless ... "I make a crustless
> >> quiche/casserole/whatever that I really like."
> >>
> >> Have a look at the recipe he posted.
> >>
> >>
> >
> > Yes, I call it crustless even though it's an "Impossible Pie". My
> > experience is that the bisquick soesn't setle out to make a crust, it just
> > acts as a biner.
>
> Yes I can see it is necessary for your recipe. Do you have any idea what I
> can use as a substitute for flour?

You're low carbing, not no carbing Ophelia. Figure out the carb count
in a slice (it can't be very bad) and eat the size that fits into your
carb limit for the day. If you want to cut back on carbs in that
impossible pie recipe, cut the Bisquick back to half a cup or make it
a quarter cup for an even thinner crust. It's not an important part
of the recipe, it rises to the top and forms a top crust. This one is
spinach, but you'll get the idea.
http://whatdidyoueat.typepad.com/pho...d/img_4881.jpg

A true crustless quiche doesn't need flour. If you still want a top
crust and don't want to buy or make Bisquick - add a little plain
flour. It's the same principal as making a pudding cake. The
thickness of the cake layer depends on how much flour you use.
Period. There's no need to substitute anything, just eliminate it
entirely for fewer carbs. True crustless quiche is just that. A
quiche filling baked without a bottom crust, with nothing crust-like
floating on top. Take any quiche recipe you like, eliminate the crust
and voilà: crustless quiche.

2 lbs zucchini, shredded (try squeezing it out, like spinach)
2 cups shredded cheese
2 eggs (beaten)
1 1/2 cup milk
salt and pepper

When I make quiche, I fill the pan with solids and use enough egg/milk
mixture to fill in the cracks. Bake until a knife comes out clean.

--

sf

"sf" > wrote in message
...
> On Thu, 6 Aug 2015 08:31:03 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Alan Holbrook" > wrote in message
>> . 130...
>> > "Ophelia" > wrote in
>> >>> Constructive comments welcome.
>> >>
>> >> Alan's said his is crustless ... "I make a crustless
>> >> quiche/casserole/whatever that I really like."
>> >>
>> >> Have a look at the recipe he posted.
>> >>
>> >>
>> >
>> > Yes, I call it crustless even though it's an "Impossible Pie". My
>> > experience is that the bisquick soesn't setle out to make a crust, it
>> > just
>> > acts as a biner.
>>
>> Yes I can see it is necessary for your recipe. Do you have any idea what
>> I
>> can use as a substitute for flour?
>
> You're low carbing, not no carbing Ophelia. Figure out the carb count
> in a slice (it can't be very bad) and eat the size that fits into your
> carb limit for the day. If you want to cut back on carbs in that
> impossible pie recipe, cut the Bisquick back to half a cup or make it
> a quarter cup for an even thinner crust. It's not an important part
> of the recipe, it rises to the top and forms a top crust. This one is
> spinach, but you'll get the idea.
> http://whatdidyoueat.typepad.com/pho...d/img_4881.jpg
>
> A true crustless quiche doesn't need flour. If you still want a top
> crust and don't want to buy or make Bisquick - add a little plain
> flour. It's the same principal as making a pudding cake. The
> thickness of the cake layer depends on how much flour you use.
> Period. There's no need to substitute anything, just eliminate it
> entirely for fewer carbs. True crustless quiche is just that. A
> quiche filling baked without a bottom crust, with nothing crust-like
> floating on top. Take any quiche recipe you like, eliminate the crust
> and voilà: crustless quiche.
>
> 2 lbs zucchini, shredded (try squeezing it out, like spinach)
> 2 cups shredded cheese
> 2 eggs (beaten)
> 1 1/2 cup milk
> salt and pepper
>
> When I make quiche, I fill the pan with solids and use enough egg/milk
> mixture to fill in the cracks. Bake until a knife comes out clean.
>
> --
>
> sf

Yes, I make all my quiches crustless. Very good that way IMO.

Cheri

"Cheri" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Thu, 6 Aug 2015 08:31:03 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Alan Holbrook" > wrote in message
>>> . 130...
>>> > "Ophelia" > wrote in
>>> >>> Constructive comments welcome.
>>> >>
>>> >> Alan's said his is crustless ... "I make a crustless
>>> >> quiche/casserole/whatever that I really like."
>>> >>
>>> >> Have a look at the recipe he posted.
>>> >>
>>> >>
>>> >
>>> > Yes, I call it crustless even though it's an "Impossible Pie". My
>>> > experience is that the bisquick soesn't setle out to make a crust, it
>>> > just
>>> > acts as a biner.
>>>
>>> Yes I can see it is necessary for your recipe. Do you have any idea what
>>> I
>>> can use as a substitute for flour?
>>
>> You're low carbing, not no carbing Ophelia. Figure out the carb count
>> in a slice (it can't be very bad) and eat the size that fits into your
>> carb limit for the day. If you want to cut back on carbs in that
>> impossible pie recipe, cut the Bisquick back to half a cup or make it
>> a quarter cup for an even thinner crust. It's not an important part
>> of the recipe, it rises to the top and forms a top crust. This one is
>> spinach, but you'll get the idea.
>> http://whatdidyoueat.typepad.com/pho...d/img_4881.jpg
>>
>> A true crustless quiche doesn't need flour. If you still want a top
>> crust and don't want to buy or make Bisquick - add a little plain
>> flour. It's the same principal as making a pudding cake. The
>> thickness of the cake layer depends on how much flour you use.
>> Period. There's no need to substitute anything, just eliminate it
>> entirely for fewer carbs. True crustless quiche is just that. A
>> quiche filling baked without a bottom crust, with nothing crust-like
>> floating on top. Take any quiche recipe you like, eliminate the crust
>> and voilà: crustless quiche.
>>
>> 2 lbs zucchini, shredded (try squeezing it out, like spinach)
>> 2 cups shredded cheese
>> 2 eggs (beaten)
>> 1 1/2 cup milk
>> salt and pepper
>>
>> When I make quiche, I fill the pan with solids and use enough egg/milk
>> mixture to fill in the cracks. Bake until a knife comes out clean.
>>
>> --
>>
>> sf
>
> Yes, I make all my quiches crustless. Very good that way IMO.
>

I make my quiche the same way as you and sf, but Alan says his recipe
doesn't produce a crust.


--
http://www.helpforheroes.org.uk/shop/

On 8/6/2015 1:18 PM, Cheri wrote:
>
>I have, on at least three prior occasions, written posts that delve into the “alleged” lurid past of one of our former presidents, George Herbert Walker Bush (GHWB), the current but ailing patriarch of the Bush Family Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly not in terms of endearment – but rather more like the Mafia Godfather who prepares his sons to take over the family business upon his death. This particular post references an article by Stew Webb, a contributor of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/6/2015 5:08 PM, Alan Holbrook wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.