History of Squash
Squashes are one of the oldest known crops--10,000 years by some estimates of
sites in Mexico. Since squashes are gourds, they most likely served as
containers or utensils because of their hard shells. The seeds and flesh later
became an important part of the pre-Columbian Indian diet in both South and
North America. De Soto, Coronado, and Cartier all saw “melons” (probably squash)
in the Americas.
Northeastern Native American tribes grew pumpkins, yellow crooknecks, patty
pans, Boston marrows (perhaps the oldest squash in America still sold), and
turbans. Southern tribes raised winter crooknecks, cushaws, and green and white
striped sweet potato squashes. Native Americans roasted or boiled the squashes
and pumpkins and preserved the flesh as conserves in syrup. They also ate the
young shoots, leaves, flowers, and seeds.
Virginia and New England settlers were not very impressed by the Indians’
squash until they had to survive the harsh winter, at which point they adopted
squash and pumpkins as staples. Squashes were baked, cut and moistened with
animal fat, maple syrup, and honey.
Source: USDA
Recipe Index
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printed out.
My favorite zucchini recipes
Zucchini Cobbler
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon
Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon
juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and
nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse
crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a
greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust
mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes
or until bubbly.
Zucchini Lasagna
2 med. zucchini
2 c. fresh sliced mushrooms
1 pkg. sliced Mozzarella cheese
2 eggs, beaten
1 to 2 lbs. hamburger
1 onion, chopped
2 cans tomato sauce
Salt & pepper to taste
Wash zucchini and slice 1/4 inch thick. Dip in egg and roll
in flour. Brown in skillet with oil until all zucchini is browned. Brown
hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then
onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of
zucchini and add Mozzarella to the top. Cook on low until cheese melts. About
250 degrees for 20 minutes or so. Eggplant may be substituted for zucchini.
Cheese Zucchini Crisps
1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter
Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini
strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake
375F for 10 minutes or til crisp. 4 servings.
Zucchini Boats
2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. red hot pepper sauce
1 egg
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided
Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving
a boat. Cook meat, drain, add zucchini from inside of zucchini and all other
ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350
degrees approximately 45 minutes or until zucchini boat is tender. Easy to
increase recipe from 4 to 40 boats. You can't make a bad one. Serves 2 to 4.
More Tried and Tested TNT Zucchini Recipes
