no its not potol its called dhundul a vegitable rarely found in menu now days
The temperatures might not be suitable for pollination (too hot or too cold) or the soil may be too rich - particularly in nitrogen, so all the energy goes into producing leaves. Sometimes seed saved from hybrid varieties will not produce fruit.
yes, they taste different because pickels(it depend s what kind u like. personally i like the extraaaaaaa sour and sweet kinds) cucumbers are plain ad ppickles r just a little sour. they will taaste very delicious. eowwwwwwwwwwwwwwwwwww yummy i love pickles
The cells in the zucchini shrink because they lose their water.
I see them in many sizes. An average in my eyes would be about 300 gm.
"Zucchini" in Spanish is "calabacín". It is pronounced "ka-la-ba-SEEN". Please see this site for confirmation of the translation: http://www.answers.com/library/Translations
While the traditional teaching is no, all canning with perhaps the canning of meat products can be done in a water bath canner. It is important that you maintain the highest possible temperature for fifteen to twenty minutes. It may be necessary to keep extra water boiling to keep the canner water level high enough though.
Since zucchini is a low acid food the National Center for Home Food Preservation (NCHFP) does not recommend canning zucchini in either a hot water bath or a pressure bath. Not only is zucchini a low acid food but when prepared for canning (cooked) it compresses down quite a bit and becomes dense. There is not adequate approved research that documents the amount of time necessary to process zucchini in either the hot water bath or pressure bath method. Personally, I would freeze it. The NCHFP has a terrific website for all methods of canning and preserving (including freezing and drying) fruits, vegetables, and meats.
The bird might be eating aphids or other bugs on the zucchini leaves?
this could be 1 of 2 things
1. blossum end rot(cause by water stressed plant.
2. to much nitrogen or not enough fertizer
note: stressed chili pepper plants will produce hotter peppers
Yes a zucchini does have seeds. If you let a zucchini grow large there will be seeds in it. So technically a zucchini is a fruit. A fruit is the part of the plant that has the seeds.
When used for food, zucchini (courgette) are usually picked when the seeds are still soft and immature. Mature zucchini grow to be as large as a baseball bat and are fibrous inside with developed seeds. The seeds are a similar size and appearance to other squash and pumpkin seeds.
A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavour.
Zucchini, like all squash, were developed from squashes that originally came from the Americas. The "zucchini" was developed in Italy hence its Italian name. In France it is called courgette and is this name used in other countries including the United Kingdom, Ireland, New Zealand, the Netherlands and South Africa.
A zucchini is the fruit of a vegetable plant and by definition has seeds in it. So do the fruit of all squash varieties and other vegetables and plants. That is they way most plants normally propagate. The exception to this is fruits that have been developed by artificial selection to be 'seedless'. Seedless fruits and vegetables (such as watermelon (a member of the squash family) have much less seeds than normal and/or there may under developed seeds. Sometime there no seeds at all. The seedless plants are propagated by other means such as cuttings.
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
I wouldn't , the water content in zucchini is pretty high and its not as firm as eggplant so it may go a bit mushy.
There is a recipe for it though , here;
See related link
Give it a try.
Here's one recipe for making Zucchini Bread. Its called Cheddar Zucchini Bread Recipe.
The ingredients would be: one cup of chopped onions, one-fourth cup of butter, two and a half cup of Bisquick, one tablespoon of chopped fresh parsley, half a teaspoon of thyme, half a teaspoon of basil, three eggs, one-fourth cup of milk, one cup of grated cheese, and one and a half cups to two cups of shredded zucchini.
Start by sauting the onions in butter and give in few minutes for it to cool off before you add the rest of the ingredient. Pour in the mixture into a baking pan then bake for 40 minutes at 400 degrees Fahrenheit.
Hope this helps.
Vitamin K1 is found chiefly in leafy green vegetables such as spinach, Swiss chard, and Brassica (e.g. cabbage, kale, cauliflower, broccoli, and brussels sprouts); some fruits such as avocado and kiwifruit are also high in vitamin K.
I'd have to see the recipe to consider the other ingredients but, generally speaking, yes. Substitute weight for weight. The taste will be a little different - insipid with the white flour, more earthy and rustic with the rye. The absorbency of the flours may be different withe the rye absorbing less liquid so you might add a little more flour or an extra egg (if the recipe calls for eggs).
You could also substitute a portion of the white flour with rye.
"Sauteed Zucchini"
1 zucchini: 33 cal
1 yellow squash: 18 cal
2 tbsp olive oil: 119 cal
1 Cup Sliced Onion: 46 cal
2 tbsp Italian Seasoning: 0 cal
Total: 216 cal
One Serving: 54 cal
Sauteed Zucchini
1 zucchini: 33 cal
2 tbsp olive oil: 119 cal
2 tbsp seasoning: 0 cal
Total: 152 cal
Applesauce makes a great substitute for oiland its fat free.