Karen
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chefann said:My sister has been making a LOT of carrot and zucchini bread, from the recipe on the Stoneware Loaf Pan use and care. She says the neighborhood kids eat it like candy! I don't remember specifics, but she has modified the recipe a little to use less oil, so it's not as bad for you as many zucchini bread recipes. And she says that the first time she made it, she didn't bother to pull out her PC tools, and had chunky carrots in it, but it was still really good.
Edited to add: I was going to post it, but it's apparently in the More Stoneware Sensations book, so the recipe isn't on CC.
Some easy cucumber and zucchini recipes include cucumber and zucchini salad, grilled zucchini and cucumber skewers, and cucumber and zucchini noodles.
Yes, you can definitely use both cucumbers and zucchini in the same recipe. They pair well together and can add a variety of flavors and textures to a dish.
Zucchini can be prepared by washing and drying it, then cutting off both ends. You can then slice, dice, or spiralize it depending on the recipe you are making.
While cucumbers and zucchini are typically used in savory dishes, they can also be used in dessert recipes. Cucumber sorbet and zucchini bread are popular options.
Yes, both cucumbers and zucchini are low in calories and high in water content, making them a great addition to a healthy diet. They also provide important vitamins and minerals such as vitamin C and potassium.