|
Post by gale w on Jul 25, 2016 23:31:10 GMT
DH's cousin brought over some goodies from his garden tonight. I love the guy and appreciate the goodies but he thinks zucchini should be picked when it's about 5 or 6" across (not long, wide). I am not exaggerating. The seeds alone are HUGE. What do you do with giant zucchini like this? Remove all the seeds? Shred for bread/cake? It won't even fit in my sink to wash it.
|
|
|
Post by littlemama on Jul 25, 2016 23:32:35 GMT
I would slice it lengthwise and scoop out the seeds, then do whatever I would normally do with it.
|
|
|
Post by padresfan619 on Jul 25, 2016 23:33:23 GMT
Fried zucchini sticks Shred it for a cake Zucchini fritters
|
|
|
Post by myshelly on Jul 25, 2016 23:34:34 GMT
I just came in her to see if anyone's inner 12 yr old had posted a response yet.
|
|
|
Post by dewryce on Jul 25, 2016 23:34:43 GMT
Would it be any good if you could take out spthe seeds and then flash freeze it? Not all of it, just what you aren't able to use? Love the idea of zucchini bread, and I'd be adding it to stir-fry.
|
|
|
Post by dewryce on Jul 25, 2016 23:35:50 GMT
I just came in her to see if anyone's inner 12 yr old had posted a response yet. She really, really wanted to but I talked her out of it. And she was a late bloomer in self uh-hm care so she's actually 16.
|
|
|
Post by 950nancy on Jul 25, 2016 23:36:06 GMT
Zucchini bread.
|
|
|
Post by gale w on Jul 25, 2016 23:36:53 GMT
Is it still good for sauteing/roasting when it's this big? I've always only shredded it but never took the seeds out so the bread or cake would be full of zucchini seeds. lol. I never wanted to try cooking it any other way because I thought it wouldn't taste as good as small ones.
|
|
purplebee
Drama Llama
Posts: 6,732
Jun 27, 2014 20:37:34 GMT
|
Post by purplebee on Jul 25, 2016 23:42:37 GMT
Grate some for bread or cake, (remove the seeds). I had a large zucchini and grated it and made zucchini fritters with some grated onion, seasonings, flour, egg and cornmeal. They were pretty tasty. I don't peel them when I grate them. Dh made some foil wrapped veggie packets on the grill and added zucchini chunks.
|
|
Deleted
Posts: 0
May 17, 2024 23:15:16 GMT
|
Post by Deleted on Jul 25, 2016 23:43:19 GMT
I just came in her to see if anyone's inner 12 yr old had posted a response yet. I'm here for the same party.
|
|
|
Post by dulcemama on Jul 25, 2016 23:50:02 GMT
I just came in her to see if anyone's inner 12 yr old had posted a response yet. She really, really wanted to but I talked her out of it. And she was a late bloomer in self uh-hm care so she's actually 16. Likewise.
|
|
|
Post by cadoodlebug on Jul 25, 2016 23:58:46 GMT
I shred the good parts and freeze to make zucchini bread later.
|
|
|
Post by Delta Dawn on Jul 26, 2016 0:03:22 GMT
Zucchini pizzas. Cut circles, dry with paper towel, put on tomato sauce, a piece of pepperoni or ham and shredded cheese.
|
|
Deleted
Posts: 0
May 17, 2024 23:15:16 GMT
|
Post by Deleted on Jul 26, 2016 0:05:51 GMT
Zucchini "apple" and "pumpkin" pie.
|
|
carhoch
Pearl Clutcher
Be yourself everybody else is already taken
Posts: 2,991
Location: We’re RV’s so It change all the time .
Jun 28, 2014 21:46:39 GMT
|
Post by carhoch on Jul 26, 2016 0:10:43 GMT
Zucchini this size are not tasty I would put it in the compost pile.
|
|
GiantsFan
Prolific Pea
Posts: 8,294
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Jul 26, 2016 0:17:21 GMT
I'd toss it down the hill and forget about it.
|
|
Deleted
Posts: 0
May 17, 2024 23:15:16 GMT
|
Post by Deleted on Jul 26, 2016 0:20:23 GMT
I cut the big ones into slices, remove the seeds if I'm going to shred it, and usually use the big ones for baking. I've also just cut slices, about 1/2" thick or so and grilled them. Bigger zucchinis allow for easier grilling.
But mostly shredding. Bread, brownies, and muffins.
|
|
|
Post by cindosha on Jul 26, 2016 0:51:20 GMT
That title made me laugh...... Seriously...you don't want to know!! StephD? ? Cindy
|
|
|
Post by christine58 on Jul 26, 2016 0:52:09 GMT
DH's cousin brought over some goodies from his garden tonight. I love the guy and appreciate the goodies but he thinks zucchini should be picked when it's about 5 or 6" across (not long, wide). I am not exaggerating. The seeds alone are HUGE. What do you do with giant zucchini like this? Remove all the seeds? Shred for bread/cake? It won't even fit in my sink to wash it. Shred it, freeze for muffins/breads etc.
|
|
|
Post by Dori~Mama~Bear on Jul 26, 2016 1:15:03 GMT
I would peel it, slice it open long ways remove the seeds, then shred it. I then would take fresh romano and parm cheese shred them mix with zucchini then add a little flour an egg and season to taste and make zucchini patties out of it.
|
|
|
Post by patin on Jul 26, 2016 1:38:13 GMT
I would remove seeds & bake a bit then stuff with some sort of meat & tomato mixture .( enchilada type mixture is our favorite.)Bake & sprinkle with cheese.
|
|
Deleted
Posts: 0
May 17, 2024 23:15:16 GMT
|
Post by Deleted on Jul 26, 2016 1:55:03 GMT
Deep fried zuke rings. I slice it all first , then take the middles out. Cut it sticks and tempura it. Find a recipe for okomiyaki ( omg yum! ) with garlic ginger sauce. Make zuke relish Vegetable lasagna. One of the fancy vegetable terrines
Make my chickens day by giving it to them.
|
|
YooHoot
Pearl Clutcher
Posts: 3,417
Jun 26, 2014 3:11:50 GMT
|
Post by YooHoot on Jul 26, 2016 2:12:54 GMT
I just came in her to see if anyone's inner 12 yr old had posted a response yet. Damn it. I wanted to sneak something funny in and bolt.
|
|
|
Post by ktdoesntscrap on Jul 26, 2016 3:02:36 GMT
When I lived in England they called it a marrow. From Wikipedia A marrow is a vegetable, the mature fruit of certain Cucurbita pepo cultivars. The immature fruit of the same cultivars[1] is called courgette (in the British Isles, the Netherlands and New Zealand) or zucchini (in North America, Australia, Germany and Austria). Like courgettes, marrows are oblong, green squash, but marrows have a firm rind and a neutral flavour ("overgrown when picked and insipid when cooked..."[1]), making them useful as edible casings for mincemeat and other stuffings.[2] They can be stored for several weeks[3] after harvest (like pumpkins and other winter squash), to be processed for food when required. They are a popular vegetable in Great Britain and areas with significant British influence, though their popularity is waning in favor of immature summer squash like courgette.[1]
I would stuff it.
SERVES 4 as a main course INGREDIENTS 2 large marrows or 4 medium courgettes Olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tsp ground cinnamon 2 tsp allspice berries, ground 2 tsp coriander seeds, ground ¼ nutmeg, grated 50g/2oz pine nuts 600g/1¼lb lamb mince 2 tomatoes, roughly chopped A handful each of mint, parsley and dill, rough chopped, plus extra to serve A squeeze of lemon Tahini sauce 3 tbsp tahini Juice of ½ lemon 1 tbsp olive oil Turkish chilli flakes, to serve METHOD Preheat the oven to 180C/350F/gas 4. Cut the marrows in half lengthways and run a line with a knife 5mm from the edge. Scoop out the flesh and roughly chop – put to one side. Place the hollowed-out marrow skins in a baking tray and season. Place a large saucepan over a medium heat and add a splash of oil, followed by the onions, garlic and a pinch of salt. Cook until the onions are softened, about 8 minutes, then stir in the spices and pine nuts and gently fry until they begin to smell fragrant. Turn the heat up to medium-high and add the mince along with some salt and pepper. Fry until the lamb is just beginning to colour and is cooked through, then add the chopped marrow, cook for a further minute, then take off the heat and stir through the tomatoes and herbs. Add a squeeze of lemon, check the seasoning, then spoon into the marrow shells. Place in the oven, covered in foil for 30 minutes, removing the foil for the last 10 minutes. You should be able to easily insert a knife into the marrow. Meanwhile, place the tahini in a bowl and squeeze in the lemon juice, stirring. It’ll thicken dramatically! Stir in the oil, followed by 50ml water, and stir until you have a smooth sauce. Season with salt and pepper. Spoon the tahini sauce over the marrows and sprinkle over a few extra herbs and some Turkish chilli
|
|
|
Post by arielsmom on Jul 26, 2016 3:05:26 GMT
When they are that big, they are watery and pithy. Chop it up and add it to the compost pile.
|
|
|
Post by internetmama on Jul 26, 2016 4:07:07 GMT
See also the "Let's talk about sex" thread pages 9, 10 and 11.
|
|
freebird
Drama Llama
'cause I'm free as a bird now
Posts: 6,927
Jun 25, 2014 20:06:48 GMT
|
Post by freebird on Jul 26, 2016 4:09:59 GMT
I'll bite. Brownchickenbrowncow
|
|
|
Post by anniefb on Jul 26, 2016 5:18:36 GMT
I would remove seeds & bake a bit then stuff with some sort of meat & tomato mixture .( enchilada type mixture is our favorite.)Bake & sprinkle with cheese. That's what I'd do as well.
|
|
|
Post by pjaye on Jul 26, 2016 5:25:53 GMT
I'd take the seeds out first too, then I'd make this: Zucchini and sweet potato slice
Made it a few times and it's good both hot and cold. I don't usually make the tomato & rocket topping though, I just make my own salad or hot vegetable sides.
|
|
|
Post by SweetiePie Pea on Jul 26, 2016 7:39:23 GMT
The last one I had came when I also had a fresh turkey (last summer) and a new kitchen aid meat grinder. Best turkey burgers of my life!!
I used the fine shred on the food processor after I removed the seeds from zucchini and added it to the ground turkey along with garlic olive oil and pink salt. Super moist burgers. We're doing it again this year!
|
|