Zucchini

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 dont know, why would you ask me?

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.

There is 10 calories in half a cup of chopped zucchini.

70 calories per 100 grams

Blanch broccoli for 3 minutes (or blanch with steam for 5 minutes) before freezing. Freeze in small amounts is better that freezing in a big lump.

Zucchini • 1 medium (5 to 6 ounces) = 1 cup loosely packed, grated, depending on freshness. From University of Missouri Extension, Food Yields

Depends how fat the zucchini is. I currently have 3, two are about an inch diameter, the other is much fatter. - Do you see the pitfalls of this kind of question.

Ducks have no teeth so it would be difficult for them to chew it. I'd go with some nice iceberg lettuce.

There aren't a lot of vegetables that you can grill but these are a few of my favorites.

Corn on the cob- grill in the husk until light browning of the husk, check inside often to avoid drying out.

Potatos whole with skin- wrap in foil and set in coals or on rack at least 30 minutes before starting meat, when you can push in on the outside and it feels soft it is done.

Potatos cut up with skin or without- make pan out of foil or use a foil pan and add potatos, butter, seasoning ( I use paprika, grilling salt, and garlic ) cover and grill for about an hour, check periodically, soft is done. For the home made pan use more foil and seal the edges and curl upward so butter does not leak out into grill. Butter is there for flavor and to prevent sticking, you can use non stick spray.

Shish-ka-bob- get skewers cut meat into large cubes as well as red, green, yellow peppers, large onions and whatever veggie you like and alternate on the skewer stacking meat then veggies. The meat will help keep veggies moist until meat is done.

Just for a kicker I'll throw in my recipe for authentic salsa.

Taught to me by an old Mexican man.

Get tomatoes, tomatillas ( little green tomatoes with a brown outer skin ), white onions, chiles, jelapenos.

Start out with a few of the chiles and jelapenos and build up the hotness as you go.

On the grill with high flame ( rub half onion on the grill ) scorch the skin of the veggies except for the onion, just a quick blackening, you want to cook the skin but not the inside. Then while still hot take the skins off. ( that was the whole purpose for the grilling) the skins will easily slide off now and put all into a bowl. Dice onion up very small and using the bottom of an empty beer bottle smash everything together until liquidy ( no large pieces should remain )

Enjoy

I grill all sorts of veggies. Grilled mushrooms are awesome. Wrap them in foil with butter and set them on your grill out of the way while you cook your steaks, burgers, ect.. The mushrooms will be done when the other foods are. I grill squash whole, onions whole, and turnips whole and they are great, but the best on the grill is stuffed zuchinni. Get a large green zuchinni, take a pearing knife or fillet knife and hollow out the zuchinni removing all seeds. Stuff with browned taco meet and shredded cheese or boudan. Place on grill until zuchinni begins to get soft on the outside. Slice into half inch round discs and serve.JN

dicot

It's not absolutely necessary, but it keeps longer (up to four days) if you store it in a plastic bag in the refrigerator.

This is tricky, because a cup measures volume not weight. Figure one medium sliced zucchini (6 oz) equals one cup.

Actually, once it has turned dark green, you can pick it at any time. Some people like them very small and cook them up almost whole. Or let them grow as big as you want! The longer they grow, the bigger the chance of it being attacked by animals and insects.

no , she did not eat she eat grass,clover and forbs

yes

if its on the stalk, it might be a fungus.

There are various ways to cook zucchini. Put canola oil in a pan,put sliced zucchini in the pan and cook until the zucchini is softened. When cooking vegatables you want to look for softness because if it's still crunchy then it's not cooked all the way through. Allrecipes.com has plenty recipes that can show you delicious ways to cook your veggies.

If you have the recipe you can go to caloriecount.about.com and enter the recipe. It will give you all the nutritional information for the recipe.

zucchini

Two or three days. Then it starts to get soft. I refrigerate mine.