The age-old overgrown zucchini problem

[Joan.of.the.Arch]

I was disappointed with the single zucchini plant we have for producing so little. But I should have known: no matter how hard you look there are always going to be giant squashes HIDDEN and finally making their presence known after they are too big to even fit in the refrigerator.

We picked two such behemoths yesterday. I picked one up and held it like a newborn baby-- warmed by the sun, it felt oddly like a newborn, too. And let me say my human newborn was just an ounce shy of nine pounds, so this zucchini is quite an armful. I have yet to weigh this little guy, but I am wondering why anyone thinks babies come from the cabbage patch rather than from the zucchini patch. I punctured it with my fingernails to see how tough the skin had become and found it still tender, which bodes well for its insides.

Husband plans to make zucchini curry stew with it. I think we need to have a dinner party based on it, or we will be eating zucchini curry stew for a long time.

Anyhow, husband plans to use a purchased curry paste and onions. I am of the opinion that we should make it even simpler, sticking with just the curry paste and zucchini, with maybe a dash of coconut milk if anyone wants to go to the store, as that is not something we normally keep on hand. On my own plate I might add a sprinkle of fresh lemon thyme because its flavor reminds me of the citrusy kaffir leaves I've had in other curries.

What are some of you favorite recipes for zucchini, especially the overgrown, possible getting tough ones?

[simpleyme]

I signed my kids up for school and there was a big box of zucchini with a sign on it saying "free, help yourself"
I asked my daughter (age 12) if she would be embarrassed if I took one , I was surprised when she said it would not bother her as long as I did not make her eat it ;-)

it was about the size of my arm from the elbow down

I have sliced it and fried some in olive oil and few onions and mixed it with top ramen noodles

put slices on pizza
fed a few bits to my rabbits
I still have half left ;-)

i think I will cut it to strips bread it and fry it up

[Broken Arrow]

Big problems call for Big solutions.

(Interesting side note: Notice in the caption that 8 of them are sold to North Korea for meat.)

Seriously though, I don't know, but that's pretty neat to read about anyways.

[Joan.of.the.Arch]

Wow, I'd like to see one of those giant grey rabbits hopping around, maybe running. But I do NOT need them in my garden. I have trouble enough with rabbits, squirrels, and birds. Oh well, and nasty cats, too, but they don't eat anything except the catmint.

Hubby's zucchini curry turned out fantastic. We had it for lunch and will make some fresh for supper, this time with yogurt on it. He used a different curry than I thought he was going to use. It was a Vindaloo (sp?) paste.

[kork13]

is that rabbit for real?? if so, all i can say is .... wow....

[PauletteGoddard]

Zucchini recipes from Seattle/Vancouver:

Garlic, onion, tomatoes, eggplant and zucchini are frequent partners in these recipes: you have been warned.

Slice 12 oz. unpeeled eggplant into 1/2-inch slices. Place on a baking sheet. Brush both sides of eggplant with olive oil

Broil in oven until golden brown. Repeat on other side. Cut into bite-size pieces. Place in bowl.

In large, havy frying pan, place a thin layer of olive oil. Saute 1 slivered medium onion until slightly softened, adding 1 minched large clove garlic at the end. Place in bowl with eggplant

Add more oil to skillet, if needed. Quickly saute zucchini, then mix it with other vegetables.

Quickly saute 12 oz - 16 oz salmon, cut into 1-inch pieces, for a minute or two. Then add to bowl.

Add a little oil to skillet. Cook 3/4 lb. roma or San Marzano tomatoes, coursely chopped, 1/4 cup fresh parsley and 1 Tbsp. fresh chopped basil until tomatoes are soft.

Add other ingredients to tomatoes. Simmer gently for 6-8 minutes. Season with seat and pepper.

Serve over pasta.
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Zucchini with Eggs (from More with Less Cookbook)

Prepare 4 small zucchini, unpeeled.
Cut squash in half, then split each half into 4 pieces. Heat in skillet: 2 T. butter, 2 T. oil

Flour squash lightly and fry until brown. Sprinkle with salt and pepper. Arrange zucchini evenly in skillet. Combine and pour over top:

2 eggs, lightly beaten
1 T. milk

Cook slowly until set. Sprinkle with:
grated Parmesan cheese

Option: Saute onion with zucchini and season with garlic, salt, parsley and oregano.

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Zucchini Skillet supper

4 cups zucchini, thinly sliced
1 onion, sliced

Add:
2 cups canned tomatoes with juice
3/4 canned mushrooms, drained (optional, no problem with using fresh if it's on hand)
salt, pepper and oregano to taste
cubes of cooked chicken, beef, ham, or browned ground beef

Simmer just until heated through. Serve in soup bowls and sprinkle with Pa
rmesan cheese.

Options:
Use fresh tomatoes in season. Add tomato juice for liquid.
Eat over noodles or rice.
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One of the few vegan dishes I prepare:

Spaghetti w/Zucchini sauce

1/4 cup oil
1 medium onion, sliced
2 medium zucchini, sliced (about 6 cups)
3 c. diced fresh tomatoes
1/2 t. salt
1 bay leaf
1/4 t. pepper
1/4 t. basil leaves
1/4 t. oregano leaves
Simmer covered for 5 minutes, uncover, simmer 10 minutes. Discard bay leaf. Cook according to package directions:
8 oz. spaghetti

Serve spaghetti topped with zucchini sauce and grated Parmesan cheese.

[PauletteGoddard]

Spaghetti Caponata
(my kid begged for more of this! Very rare!)

Sauce:
1/4 cup olive oil
2 Tbsp. butter
2 large ripe tomatoes, chopped
1 small onion, chopped
1/2 cup zucchini, diced
1/2 cup eggplant, diced
1 medium red or green pepper, sliced
2 cloves garlic, finely chopped
1/2 cup tomato sauce

salt and freshly ground pepper to taste (I use Veg-It)

Put water in large pot to boil for pasta. Saute tomatoes, onion, zucchini, eggplant, pepper and garlic in oil and butter in a large skillet on medium heat for 8-10 minutes until vegetables are tender.

Drop 1 lb. spaghetti into pot. To the skillet with vegetables, add tomato sauce and simmer on medium heat for 8-10 minutes. Season with salt and pepper.

Add drained, cooked spaghetti to tomatoes, onion, zucchini, eggplant, pepper, garlic, and tomato sauce. Toss and heat.

Put spaghetti into a warm serving bowl or on warm plates. Sprinkle with Parmesan cheese and serve.

[Lylic]

After burning out on giant zucchini, we came up with a new recipe that pleases...

Cut zucchini in long thick strips (triangle-shaped or flat)
Marinate in BBQ sauce
Grill

Yum!