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best10buddy
Posts: 94
Registered: ‎03-12-2010

Recipe question

‎11-20-2013 01:19 PM

I have made zucchini recipes for years and I have always only used the skin-- I never used the pulp as it always seemed so watery... But, recently I have been reading recipes and they do not specify skin only.. So I am asking the experts... Thanks

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