Zucchini

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?

nutritiondata.com says 180g

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 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