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

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


There was a recent discussion in rec.food.cooking about giant zucchini;
about a week ago I think. You should be able to find it.

If you peel it and seed it and cut it up right, they make a pretty good
mock apple pie (I believe Ma made a green pumpkin pie once in one of
those Laura Ingalls Wilder _Little House_ books)

They also make OK relish or pickle chunks.

Bob

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

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

George Shirley wrote:
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


George's recipe is one I have tried too, and it was good. The filling
was a sort of drier chili (ground meat, tomato sauce and spices). It
was a big dish all told, serving six.We also like cleaning it as above,
cutting in 1/2X1/2X1/8 pieces ad saute' with salt, pepper, garlic,
various herbs from garden chopped finely and lemon. The lemons (four
lemons for such a large one I suggest) impart tartness to the
otherwise bland thing. Nice side dish.

My 2 recent recipes have been:

- stir-fry zucchini, garlic, beet greens (all 3 of these from the
garden, greens leftover from beets the night before), cauliflower,
onion; add a splash of worcestershire; serve over stir-fired rice noodles.

- sauté zucchini, onion, bell pepper, halved cherry and yellow pear
tomatoes in tomato puree and a curry spice mixture; serve with steamed
brown rice


You can also look back in the archives for this group in google groups
for the thread "Why did I plant zucchini..." from July 5, 2005. There
are several more ideas there.

Andrew

Alternatively you can let the zukes get really big, harvest them and
allow to sun dry then build a new garden shed with them. You may have to
split some for the roof shingles but you can just nail the other
together for the walls. VBG

George

Andrew Ward wrote:
My 2 recent recipes have been:

- stir-fry zucchini, garlic, beet greens (all 3 of these from the
garden, greens leftover from beets the night before), cauliflower,
onion; add a splash of worcestershire; serve over stir-fired rice noodles.

- sauté zucchini, onion, bell pepper, halved cherry and yellow pear
tomatoes in tomato puree and a curry spice mixture; serve with steamed
brown rice


You can also look back in the archives for this group in google groups
for the thread "Why did I plant zucchini..." from July 5, 2005. There
are several more ideas there.

Andrew

I'm intrigued with your insightful suggestion, George, BUT the zucchini
is on a steep hillside, not Moselle steep but steep enough. I fear that
if some malevolent force (say, my psycho, garden-cidal dogs) were to
dislodge the green behemouth, there would be heck to pay. (Did I mention
that the zucchini is UP-HILL from the house?:-)

Andrew, I looked for the archives, with no luck at Google.

Keep those ideas coming because tonight (Fri.) is either zuch, or pizza
night, depending. A zuched pizza isn't really an option. I have to live
here, ya' know.
- Bill

In article ,
George Shirley wrote:

Alternatively you can let the zukes get really big, harvest them and
allow to sun dry then build a new garden shed with them. You may have to
split some for the roof shingles but you can just nail the other
together for the walls. VBG

George

Andrew Ward wrote:
My 2 recent recipes have been:

- stir-fry zucchini, garlic, beet greens (all 3 of these from the
garden, greens leftover from beets the night before), cauliflower,
onion; add a splash of worcestershire; serve over stir-fired rice noodles.

- sauté zucchini, onion, bell pepper, halved cherry and yellow pear
tomatoes in tomato puree and a curry spice mixture; serve with steamed
brown rice


You can also look back in the archives for this group in google groups
for the thread "Why did I plant zucchini..." from July 5, 2005. There
are several more ideas there.

Andrew