Joy, that is a good way to save something that is good but not seasoned to your liking.  I happen to like a little (or sometimes a lot of) spice.  I had several jars of pickled cucumbers in the fridge so when my neighbor brought over a huge bag of zucchini and yellow squash I decided to make a "savory" pickle with them.  Reduced the sugar in the brine and added whole peppercorns, a little salt,  and a pinch of red pepper flakes.  They are very good and they do leave a nice,  little "tingle" on the tongue.  Happy to find this easy way of keeping squash for a couple of months.  It goes soft so quickly and I get really tired of buttered steamed squash or squash casserole.

Phyllis,  Have you ever tried making "Squash Patties" to be able to use up the squash.   I grate up the yellow squash or you can use zucchini, also, and keep it in the freezer.  I don't know off hand just what you add, but you can look up a recipe on-line.  I think you just mix some onion, seasonings and maybe some bread crumbs or a little flour, and then doesn't take long for them to fry. Really good added side dish for any meal.

Edit:  Here is the recipe that I used for Squash Fritters:
Squash Fritters

2 cups of yellow squash cut finely
1 onion cut finely
1 tsp salt
1 tsp pepper
1/2 cup + 1 tbls. flour
1 egg beaten

Mix everything together.  Heat oil in frying pan.  Spoon mixture into hot oil and cook about 3 min. on each side.  Drain on paper towels.
I grated the squash on the grater and then I used a little butter to brown them in.


Joy

Phyllis or Joy, you can also cut up squash or zucchini, into French fry shape, roll them in panko and oven roast them.

There are many ways to use both vegetables, in salads, stir fries,ratatouille, with fish, tacos, patties and even loaves of bread, cupcakes and ice cream just to name a few.

I keep my fresh cucumber pickles in the refrigerator most all summer,   adding a bit of vinegar, sugar and/or water depending of what it seems to need.    Also as I go along I add some salt and pepper to taste.  My mother used to do cucumbers this way for the table but she prepared them as she used them.   I like having them sit in that brine for a day or so before we eat them.     Friends of mine did the same with cucumbers and onions but used a sour cream mixture.   I'm not sure of the mix but I'm pretty sure the cream was lightened up with vinegar and water.     These folks were of German descent so perhaps it was a family recipe passed along.

I  like the idea of using a zucchini this way.   In fact I have the first one of this season sitting in the ref. and think I will slice it up with the cucumbers and onions.

Sue.
Great idea on grinding up to make relish
I am going to make more of the pickles today but will use up some Zucchini. Wth a onion.
Grind a little up.
Now I didn't use that mix of salt, pepper,garlic after the first ones I made . Was to mich pepper.
Also changed the water to vinegar ratio.
Don't think would like the sour cream. Germans do use a lot of it. Think instead of mayo like in the US? I don't ever use it. Not used in UK much either. In every salad here in US it seems.

Patricia.   I like that idea of roasting the "fries" in the oven.  However, the zucchini still gets mushy.

We got to a local restaurant where they have an appetizer of "fried zuchinni"  with the panko crumbs, but the zucchini itself is not soft and mushy. It holds it shape real well.  They serve a dipping sauce with it.   I just would like to know how to keep the zucchini from getting so mushy.

Oh, as I was writing, I thought that maybe if you would soak the sliced zucchini in ice water first, if that would help???

Joy

Joy, here is where I found my recipe when the farm gave me an armful last year! These do not use oil.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

These fries are amazingly crisp-tender and healthy. And no one would ever believe that these are actually baked!

Ingredients

1 cup Panko*
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves
Instructions

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine Panko, Parmesan, and Italian seasoning; season with salt and pepper, to taste. Set aside.
Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
Serve immediately, garnished with parsley, if desired.
Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Try slicing the zucchini about 1/4 " and let sand in a cullinder for 15 min. Covered with paper. Pat dry in towel. Dip egg white then panko . Fry or bake. They have more water than even cukes have. Don't use salt as that makes them mushy. Salt after fixed if you have to. Im trying not to use salt

Patricia,  thanks a lot for the recipe.  I am thinking that putting them on a rack is the secret for making them crispy.   I  plan on getting some zucchini when I go to the store and I will certainly try these.  I use the Panko crumbs all the time now.

Thanks again.

Joy

Joy, I think at the restaurant they deep fry the zucchini that has been dredged in Panko crumbs.  It browns them quickly but the zucchini doesn't cook through enough to get mushy.  I really prefer the squash to have a little crunch left in it and though I will steam or even fix it in the microwave I don't like it as much as when it is al dente or "to the tooth" as Italians would say.

We ate out last night at a new so-called French restaurant close to me.  Some of you may have heard of it, La Madeleine.  I probably won't eat there again.  I didn't know until we go there that it is cafeteria style and with a cane I am not able to carry a tray securely enough and there was no offer to carry it to the table for me so my son had to make two trips back and forth to the table.  I had quiche and the crust was tough...not flaky as a good quiche should be...and skimpy on the egg and cheese filling.  The bowl of  fresh fruit was charged extra and was cut in such huge chunks I had to re-cut it myself and the fruit was unripe.  David, my son, had a Croque Monsieur with ham and cheese.  He said it tasted good but it was so drippy because the ham they used had so much water in it.  We probably won't eat there again.  It was disappointing because it had good reviews and because I really enjoy good French-style food.  This was not good.  Besides that, the prices were too high for the quality of food and the variety of choice that they offered.

Phyllis,  there is a Madeleine's restaurant in Columbia, Md, which is about 45 min. from where I live.  It is in a shopping center where there is a HUGE JoAnn's Fabrics. Several years ago my son had to go pick up a car near there, and he took me and dropped me off at JoAnn's and when he came back, we went to Madeleine's.  It seems it must be a chain restaurant.  I was also surprised to see that it was a cafeteria-style.  I  had been really so anxious to go there, and I, too, was disappointed.  I don't remember what I had, but I know we had a time getting a table.  I , also use a walker, and I had to have my son and daughter-in-law help. I do remember all the delicious looking baked goods.  That was the first and last time I was there.  I had no idea that it was a chain.

However, you know when you go to any restaurant, it can be a good or bad experience.   You can read good reviews and when you go, it is very disappointing.   When you are disappointed, then you just don't go back anymore.  Although, I have been back to a place and found it was changed since the last time I was there.   Just the chance you take.   I know I like to keep going back to places that I really like and enjoy the food, but then, again, it is also nice to try someplace new.  I guess we all have ha similar experiences.

Also, you are probably right about places deep frying the zucchini.  I, too, like a little bit of the crunchiness.  When I go to the place where they have the fried zucchini appetizer,  I am usually the one who will keep on eating when everybody else stops.   They give you  a really nice big plate of them.   And, the dipping sauce is good, also. 

Joy

In the recipe I use and that I posted,not using oil is healthier and they have never been mushy. They come out very crisp.

There have been restaurants that I have cringed at prices, the food or the lack of cleanliness. The ones I see many people enjoying are the diners and Mom's type of places. When I have gone, it seems as if the food is tough and swimming in grease.

I even had to leave once in Kentucky when I asked for an over easy egg, and it came scrambled. The waitress came over, picked it up in her palm and left. I was 22 and pregnant and left immediately after her.

Patricia,  Oh, I agree with you about not using the oil.  I don't think I have ever deep-fried anything before. First of all,  I just can't justify  spending all that money for the amount of oil you have to use.  I had made that decision long before all the talk about healthier eating without oil.  I do still pan-fry some fish once in a while.  I also will fry a few  other things, but not really a lot. 

I just was commenting on the fact that probably in restaurants they do mostly deep-fry things.  Faster. 

I am going to the store this evening and I plan on getting some zucchini and trying your way . 

Joy

Thanks, Joy. I think you will enjoy them. The experiences I'm having in restaurants these days is that so much comes prepackaged, and they just add water or recombine and reheat.

So many chemicals used now and perhaps I'm more aware as I am physically affected by them, but it is a chore to avoid these chemicals. I probably come off to the servers as irritating, but I need to know as hospital visits are very expensive, and my health is often affected by the food I eat!

Saturday I had a lunch of apple slices with raisins and peanut butter. Within hours I was very ill. A retired nurse stopped by and gave me a quick unauthorized exam. She told me to stop having raisins and to wash all raw unpeeled fruit in a vinegar and water rinse to rid the fruit of chemicals. This type of illness, allergy, what have you is becoming very common now.

We have so many restaurants around here that people think are so great. They think that they have people cooking the food. Such as the "Italian Gardens" Most that are a franchise do not cook most of what they serve. You go by them about 1 pm in the morning and will see big Refrigerator trucks unloading
I don't care to eat out but when I do have one Steak House that been here for 40 years. Now they cook.  Most the Mexican and Chinese do also  but not the big Fancy ones. Same with the Food Courts at the Malls. It comes in on Trucks. From where. G-D knows.

I'm sorry to her about yet another chain restaurant! (Madeleine's) Seems that most are chains now, and the food is all pre-cooked or prepared somewhere else and brought in.  My granddaughter has worked at Panera, and says that everything is brought in frozen, except for the salads.  They take your order at the counter, and then take the item (already prepared) out of the freezer, and microwave it to the exact specs marked on the container. People seem to be crazy about that place, but I don't care for it at all, except for the fresh loaves of bread in front. 

It isn't good when you know too much about a restaurant.    My daughter worked at Red Lobster, years ago.  There are no actual cooks there, nor are there any cooks at Outback or Olive Garden . . . just workers who prepare your pre-frozen or already prepared food.  The kitchens consist of refrigerators, freezers, microwaves and warming ovens!
The salads are made fresh at all of the above, but of course the salad ingredients are brought in in huge batches.

Patricia,   Sorry that you were sick from the raisins and I have read lots of articles about washing your raw fruit and veggies with the vinegar water.  I am lucky that I can pretty much eat anything.

I have a friend who used to be a neighbor years ago.    She moved to Florida about 10 years ago after getting divorced.  She had been getting sick for a long time and nobody could figure out what was causing it.  After many rounds of different kinds of doctors, they discovered she had mercury poisoning. She had grown up on the water and lived on the water when she first got married. They think it came from her eating fish and seafood that had been contaminated with mercury.  She had all the mercury fillings taken out of her teeth.  After she moved to Florida, she found a holistic doctor who put her on a very strict vitamin diet.  She had set her up with this vitamin plan.... like 25 different vitamins 2 or 3 times a day. And, she had to buy them from her.  She guaranteed her that she would be cured in about 6 months.  Well, that didn't happen.  She saw several other doctors who treated her with other types of food diets.  Several years ago, she found a Chiropractor that also specialized in Nutrition and also had had the mercury poisoning.  I don't remember all what he treated her with, but she is on a very strict diet.  She cannot eat anything with SOY.  And, since she told me that,  I do look at ingredients now. And, almost everything has soy in it. Things you wouldn't think about.  She can eat chicken, rice, makes her own bread with flax seed, not any other kind of baked goods or regular bread,  almond milk, no other kind of dairy,  some fruits, makes her own mayonnaise, and lots of other things she makes her own.  I have been out to eat with her and she, too, has to ask what is in everything that she orders.  I can't remember some of the  other things that she can eat. But it is a big problem eating out.  The chiropractor would test a stand of hair, to determine how  much mercury was still in her body.  He would also get her to stop eating most everything and start introducing certain foods and then eliminating certain foods.  Just recently, she has gotten somewhat better, but she will probably never be able to eat normal meals again.  But, she can tell she is better because her nervous system is different from before........ she can handle situations differently. Doesn't get as upset over things like she was...... Her memory is better.....  She is more active than she was..... Can concentrate more .......She started taking a writing course and is beginning to be able to write short stories....  She would like to write a book all about her health problems.  She still sees the doctor periodically.  However, if she does eat something that she shouldn't, she gets very sick.  She went on a cruise about a year ago, and she met with the main person who plans the meals and went over all what she can't eat, and they were able to provide foods that she didn't have a problem with.  I feel real bad for her as she can't gain any weight because she can't eat the kind of food that would put on weight.  She is nothing but skin and bones.  But, she feels so much better.  She swims and walks everyday and she can tell a difference in how she feels when she doesn't exercise. She would just love to be able to go to McDonalds and have a hamburger and French fries. I know that isn't the most healthy food, but just the fact that it would be something different from what she can eat.  It is really a strange condition.  A lot of people who  know about her problems think it is all in her head and just can't understand all what she is going through.  She has learned over the years,  just not to pay attention to the negativity that she gets sometimes. 

I know it is a lot to read, but think that her story is very interesting.  Especially for people who can eat most anything they want to. 

Joy

I'm sorry to hear about those restaurants that really don't cook.  I often try to get salads or sandwiches when I eat out.  I've only been to Panera's because they aren't close, but I've had their broccoli cheese soup which I liked.  Obviously, it was frozen before being heated for me.

Today we ate at a nearby sports bar and I had Fish and Chips.  Regardless of its origin, the fish was hot.  There were two nice sized pieces and I brought one home plus most of the potatoes.  I will not eat most of the potatoes because I don't eat many fries or fried foods.  I know the fish was deep-fat fried but it was still good.  Another time, I'm likely to order a sandwich or salad.

Mary Ann

MaryAnn, you snuck in on me while I was writing my  "novel message".   I, too, am surprised to hear about different restaurants not really doing all the cooking of things.  I am sure we all would be very surprised if we knew all that does go on in the kitchen of most restaurants.

My husband was a salesman for H.J. Heinz, and he used to say if you could see what goes on in the back rooms of the different stores,  you wouldn't  eat anything from the stores.  He used to run into all kinds of things you wouldn't want to think about being there.

Your fish and chips sound good.  I feel this way.....   things like that are ok in moderation.  Life is too short to forego something that you really enjoy.

Joy

Joy, I won't make a habit of ordering Fish and Chips when I go to that restaurant, but I will order it again.  We don't usually eat at the same place every week, but this is such a novel thing.  Also there is a man-made lake beside the beach and of course, it's only available in good weather.  Next time I'll probably order a sandwich, soup and sandwich, soup and salad, or only a salad.  Especially the sandwiches, they're easier for me to eat because I'm short and the tables are too high for me.

Mary Ann

Angel. I love rasins...eat them a lot..I have a squash casserole recipe that's good if anyone wants it..yellow squash...CC

I was told that over 90% of stress is concentrated in your gut which makes sense to me. In my opinion, I believe people may have certain weak areas and have illness within those same areas. I know that is true in my family and with some friends. One might have issues in the neck and face, one in the lungs or lower body or like me in my family, in the abdomen.

I have had two benign tumors, one in my abdomen, and one growing over the mouth of my kidneys. I had colon cancer in 2000. I have IBS, chemical food allergies and am very lactose intolerant. The only illness otherwise is my arthritis and my psoriasis which are autoimmune

Joy, when I was very ill back in 2006, that was when they pricked me in the back with numerous substances to see what was causing it. Finally, they had me go thirty days with absolutely no dairy, no carbonated drinks, no caffeine and nothing greasy. As this was December 4th,
I wasn't too happy at missing all those goodies but persevered. I felt great after about a week. After the thirty days, they began to reintroduce those types of foods back into my system.

I remember everything was fine until the carbonated liquid which made me very gassy. Then it was a small piece of pumpkin cheesecake and boy, within the hour, the headache, nausea, diarrhea and all were back with a vengeance.

Then in early fall of 2013, I had a Hormel microwavable spaghetti dinner for lunch at work. Something I'd eaten for years. Within minutes, my skin turned fire engine red, and I wanted to rip it off and throw it away, it itched so bad! I was nauseous, and my throat was closing up so I couldn't breathe. Over $4000. 00 at the Emergency room and another fun adaptation.

I was told the amount of chemicals we ingest or are exposed to are becoming a real medical problem, especially with the elderly, babies or toddlers and those with immune system issues. We have over medicated and over chemical, ourselves, our animals and our planet and they say it is too late to go back.

Cotton Candy, the issue is what was sprayed or added to those raisins. I would enjoy seeing your squash recipe!

Blackened Zucchini Taos!

http://www.wellplated.com/zucchini-tacos/   

Patricia,  sounds like you are very familiar with dealing with all kinds of different food "problems". It is really strange how food does affect our bodies.  I am sure a lot of people deal with all kinds of stomach problems,  thinking it is just "something I ate",  when something really strange is causing the problems. 

I consider myself fortunate that I can pretty much eat most anything, but I certainly do understand the problems a lot of people have dealing with all the different kinds of food "allergies".   

I did get to the store last evening and got some zucchini.  I am planning on fixing the baked zucchini  "fries" for dinner tonight. 

I just went to the regular grocery store and made out good.  I just cannot go to the big Super Walmart and walk that whole big store anymore.  The local grocery store is more expensive than Walmart, but I will just have to make the best of that.  The produce is so much better and they do have a lot of good specials.  The produce at Walmart is just terrible compared to our local store. Of course, it is always nice to be able to get to a produce stand along the road, where the produce is so much fresher.  But, I can't get there on my own, so I am grateful when my DIL will bring me a few things that she picks up at a stand on her way home from work.

I am up early,, so need to think about some breakfast right now.

Joy

Many, many years ago, I had the 100-patch allergy test and found I was allergic to corn and melons.  Corn at the time was in many things, such as the stickum on the backs of stamps, in the lining of milk cartons, such places.  I was given an 8x10 sheet of paper with everything that contained corn.  I love sweet corn and I like popcorn, but I have those so seldom I ignore that allergy.  I've never been fond of any melons, so that is not a problem; I just don't eat any except watermelon occasionally.

I remember at work a woman had a reaction to cantaloupe.  She had been eating it for years and it finally caught up with her.  She didn't eat it after that episode and I'm not sure she ate any melons.  I don't eat an excess of anything.  Moderation.  I mean I may like a certain food, but I don't eat the same thing day after day.

I do sympathize with those who have food allergies.

Mary Ann

Squash casserole.......1 pkg cornbread mix..cook and set aside...cook 2 cups yellow squash..drain well..mash,sauté onion,celery,bell pepper and butter to taste..add to 1 can cream chicken soup..add 2 cups milk to soup....mix squash and all other ingredients....crumble cornbread mix in. Cook 350 till done.  About  30 min......CC

That is interesting about the food being brought in frozen for reheating.  However, we have eaten several times at Carrabba's and the food is cooked in an open area.  They might bring in their own sauces frozen but I can't see a problem with that.

  We ate at an Italian restaurant recently where the chef is also the owner.  I had a veal chop, roasted potatoes and asparagus that was soooooo delicious, but more expensive than a chain would have been.  But we don't often eat out.

Jean
Those restaurants are the only ones I will use, No Franchise for me. True they are more expensive but, like you, I don't eat out that much.. One doesn't see Veal on a menu often.  I like calfs liver but never can find it. Butcher shops don't get in now. I asked one the other day and he says no long a Calves killed.
Now isn't Veal meat from a baby calf also? He made my feel bad just for asking

Coffee shop chain restaurants, like Denny's and IHOP, still have cooks and a full kitchen. I've always liked breakfast at Denny's . . . The Grand Slam, was great! I don't know if it's still featured on the menu, but I could no longer eat that huge serving anyway.

Good Morning, everyone! CC I copied and pasted your recipe in my recipe files, thank you.

Joy, there are so many foods I miss such as cheese, potato or macaroni salad, deviled eggs, anything with mayonnaise along with pizza, fudge, and some sauces. But I feel fantastic and have lost over seventy pounds, not dieting, just eating clean.

I use a particular food that doesn't contain lactose in place of mayo and the yogurt I use still has live culture but no lactose. Yogurt can be used in place of mayo for almost all recipes anyway. It's healthier, fewer calories and still tastes just as good or better I am probably healthier and happier than I ever was eating those fast or chemically enhanced food. It is also cheaper as you purchase smaller quantities and spend less.

I do post recipes here calling for foods I cannot eat, but I use my substitutions that you "regular" folks don't have to use. 

I picked up two books at the library bookmobile yesterday and was surprised by one called, "Muffin Tin Meals" inspired by an earlier discussion from here. It was fun to read and the young mother and food blogger, Melanie LaDue, had things in there I would never have thought about in a million years! It was a fantastic and entertaining read.  The other, "Better Homes & Gardening's Dinner in a Bowl is one I might order and use.