Big zukes are similar to what the Brits call "vegetable marrow." Very
large squash with a whitish flesh, slice lengthwise, scoop out the seeds
and connective tissue, fill with a meat/veggie dressing, bake until
tender and dressing is done. Eat the whole thing excepting the skin.

I've done it a time or two with oversized zucchini and it isn't bad at
all. Probably some recipes on the web.

George

leesaj wrote:
I grate up those big Zukes and freeze in 1 cup packages. When making
chocolate or carrot cake I mix in one cup. It adds moistness, and some
nutricional value ; ). Makes a mix cake taste more 'made from
scratch'. No one will know that there is zuke in there.

Another recipe is to slice zukes and tomatoes, layer in a baking dish,
sprinkle with mozzarella cheese, oregano and drizzle with oil (Olive
oil). Bake for about 30 minutes at 350 F. Smells like pizza and
taste very good.

Leesa

William L. Rose wrote:

Remember me? I couldn't get my zucchini started. Eventually, I got a
half dozen proper size zucchinis and then the diabolical plant stopped
producing, or so I thought. I am now the proud owner of a 18" long x 4"
diameter zucchini. I know there is a perfectly good recipe forum (where
I have posted) but I know that you people have already have had to deal
with this problem. I know I can make bread. Any other ideas?
Don't know why I'm so surprised, again,
- Bill