The Case of the Giant Zucchini....

[KimKelly]

Ok.... so I go out to harvest my zucchini and obviously I have not been diligent in my work as today I found one that is so big my 5 year old boy could hardly carry it! (Well... that may be a slight exageration, but man was it big!:eek: ) Anyway I am wondering is if this is any good to use? My dad said that it would be too tough to be any good, but do you think that I could make zucchini bread out of it? (or maybe 10 zucchini breads out of it?)

Thanks for any advice!

Kim

[AndreaU]

You might as well try... my sister in law always manages to grow bumper crops of giant zucchini, many of which end up in the bread form. I also use shredded zucchini in enchiladas in place of meat.

[goldilocks]

I am not a zucchini expert by any means, but I do hate wasting food. So, if it were me, I would make some zucchini bread and the Zucchini Lemon Muffins (see recipe below). Since it is so big, you may be able to stuff it and bake. You can hollow out the zucchini and chop up. Then saute the chopped zucchini with garlic, onions, mushrooms, spinach, whatever you like. Then add some bread crumbs for binding it together (I am not sure if this is even necessary) and some cheese. Then stuff back into the zucchini and bake. Here is the muffin recipe:


Zucchini-Lemon Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini -- coarsely shredded
3/4 cup skim milk
3 tablespoons vegetable oil
1 egg
Vegetable cooking spray

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

[suziking]

I have used them in bread and the bread tastes just fine! I am goign away for a week and I think that I will be making some zucchini braed when I get back with the large zucchini that I will have when I get back.

Kim - did you planty any of those grape tomatoes? I did and they are sure yummi!! The first tomatoes I have grown that are sweet.

Suzi

[suziking]

Thanks Goldilocks - I can never turn doewn a muffin recipe!!!

Suzi

[SusanT]

How about making stuffed zucchini?

[Wendy w]

Zucchini lasagne is good too!

[joyous]

I like zucchini diced and stir-fried with a hoisin/soy sauce combo, and served with rice. I would guess that if you cut it small enough, toughness might not be a big concern.

On the other hand, a 3-ton zucchini would make a LOT of stir-fry.

[Melman]

Yes, you can use a super-sized zucchini in bread...and lots of other things!! When my brother came back from vacation and started clearing out his "super-producing" garden, he brought me the monster!! This thing was so huge, it was actually comical!!!

First, I cut off a huge hunk at one end and made zucchini bread with it. I made the CL Complete recipe. I didn't have time to do anything else with the massive amount of leftover (still intact) zucchini that evening, so I actually stuck a piece of plastic wrap over the cut end and used a rubberband to keep it in place!! HA..I thought that was pretty creative. The leftover monster went from the back wall of my fridge all the way to the front!!!

It worked. Several days later, I nuked some zucchini and regular yellow squash in the microwave with some tomato sauce. EXCELLENT! There was absolutely nothing wrong with it!!

I still have probably almost half of it left in the fridge. I know I need to use it very soon. One of the reasons I logged on tonight was to look around and see what recipes sound interesting. I think I remember seeing a yummy-looking stuffed zucchini recipe not too long ago.

[Stephanie]

I usually throw those big zukes in the compost pile because I know there will be plenty of little ones to follow. But let us know if you use it for zucchini bread and how it turns out. Maybe I shouldn't be throwing those big ones out!

[Beth]

The super sized zucchini may not be as good for sauteeing, but I would feel fine using them in anything where they are grated, including breads, cookies, casseroles and pancakes.

Here's a good recipe for zucchini fritters. I'll try to remember to post one for a zucchini-corn casserole when I can get it typed up.


* Exported from MasterCook *

Zucchini Fritters

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups zucchini -- grated
5 1/2 teaspoons salt -- divided
1 cup flour
1 teaspoon baking powder
1/2 teaspoon dried oregano -- (or 1 1/2 tsp fresh)
1/2 cup cheddar cheese -- grated
3 eggs
1/2 cup salsa or picante sauce
1/2 cup onion -- chopped
1/4 cup chopped green chilies or other peppers, to
taste

Mix zucchini and salt in colander and weight with a heavy plate or bowl. Let drain for 30 min. Squeeze out any additional moisture by hand.

In a large bowl, stir together flour, baking powder, remaining 1 tsp salt. Mix in oregano and cheese.

In a second bowl, beat the eggs. Add the zucchini, salsa onions and peppers. Add the egg mixture to the flour mixture, stirring just enough to mix thouroughly.

Drop batter onto a heated non-stick skillet or griddle. (you may want to use cooking spray, but the oil for frying in the original recipe isn't necessary).

Serve hot with additional salsa and non-fat plain yogurt or light sour cream.

Yield:
"10 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 246 Calories; 9g Fat (31.0% calories from fat); 13g Protein; 30g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 3187mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[KimKelly]

Wow! Thanks you guys. I will give the giant an attempt in some bread tomorrow. I hate to thow it away. Here is a recipe for a chocolate zucchini bread that I posted last year - it has always been a hit in our house. My 5 year old son saw me grating zucchini in it and said no way would he eat anything with that yucky stuff in it, but when it was done he ate more than his share. Hope you all enjoy it as well as we do. Thanks again for all the recipes and advice!

Kim
* Exported from MasterCook *


Chocolate Wave Zucchini Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 teaspoon vanilla
1 2/3 Cups ALL-Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice -- or ground cinnamon and cloves
1/3 cup chopped nuts
3 tablespoons cocoa
1/3 cup miniature chocolate chip

Preheat oven to 350 degrees (175 C.) Grease on 9x5 inch loaf pan.
In a large bowl cream shortening and sugar. Mix in eggs. Add zucchini, water and vanilla. Stir. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts.
Divide batter in half. Add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean - about 1 hour. Cool 10 minutes and remove from pan. Store in refrigerator.


Description:
"Moist and chocolaty with a neat layered look."
Source:
"Bread Recipe.com"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 3175 Calories (kcal); 126g Total Fat; (34% calories from fat); 48g Protein; 490g Carbohydrate; 374mg Cholesterol; 2621mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 23 Fat; 20 1/2 Other Carbohydrates

NOTES : I used plain chocolate chips in place of mini's.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Ed]

Hi,

As I mentioned in a post recently, while the BB was very difficult to get onto, we were busy cooking here at the house and that when I had the chance I would post a recipe or two that we liked.

Well it happens that there is a recent recipe or two that we like that are Zucchini recipes. They aren't for giant Zucchini though, just Zucchini. Ill post one here, if you like Zucchini in a recipe I'm sure you'll like it.

BTW I got this recipe from a Magazine my Mom has, I changed it a little to be something Sharon and I would like a little better.



* Exported from MasterCook *

Zucchini Pasta

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Thin Spaghetti, or angel hair pasta
1 pound Small Zucchini -- sliced 1/4" thick use at least 2 small zucchini minimum
3 cloves Garlic -- minced
3 Tablespoons Olive oil
1 can (16 oz) diced Tomatoes -- Undrained
1/4 cup fresh Parsley -- Minced
1 teaspoon dried Oregano
1/8 teaspoon crushed red pepper -- 1/2 teaspoon O.K. too
1 1/2 Pounds beef, chicken, or pork depending on
preference -- cut into strips
1 medium onion -- diced

Fry up the meat and set aside.

Cook pasta until el dante.

meanwhile in a skillet saute, Zucchini, Garlic, and Onion until Zucchini is crisp - tender.

Add the Tomatoes, Parsley, Oregano, and crushed red pepper flakes and meat; heat through.

Drain Pasta and put onto a platter, top off with the Zucchini and meat mixture.

Description:
"Zucchini & Meat Pasta Dish"
Yield:
"3 servings"

- - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 14g Total Fat; (77% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : 1. Onion may be omitted if desired, or onion powder may be used; about 1teaspoon
2. for beef cut in 1/4 inch strips and sice about 1 to 1 1/2 inches long, for pork or chicken, cut into 3/4 inch cubes.
3. I suggest to lightly peel the Zucchini, in my opinion it gives the sliced Zucchini a pleasant look in the sauce.


Here is another Zucchini recipe that I think I adapted from a post from CL BB at least a year ago. It is just great and easy to do.




* Exported from MasterCook *

Zucchini & Mushroom Saute

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons Olive Oil -- light variety
4 small Zucchini, trimmed and cut into 2 inch
pieces -- cut into 1/4" julienne
3 cups Mushrooms -- Sliced
4 teaspoons Fresh Basil, Chopped -- Dried is O.K. too.
1/2 teaspoon Sea Salt
1/2 teaspoon freshly ground Black pepper; (Poivre Noir) -- Watkins black pepper is O.K.

In a non-stick skillet, heat oil over high heat.

Add Zucchini and saute for 2 minutes.

Add Mushrooms and basil and saute just until the vegetables have softened, about 1 minute more.

Season with salt and pepper.

Description:
"Quick Vegetable dish"
Start to Finish Time:
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 53 Calories (kcal); 5g Total Fat; (75% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Good with any meat type main dish



I hope if you try these recipes you will enjoy them.

Ed

[Vanessa]

Hi. I went to search for zucchini in my garden last night but none yet. When life gives you giant zucchinis make bread. I find the texture is not that great for other things. Also when I cut it if the inside is not sturdy I cut it leaving the flesh that is sturdier for shredding. You can make muffins, breads and even cookies. Enjoy!

[Heidi]

Let me second the vote for the Chocolate Wave Zucchini bread! I made this last summer when KimKelly posted the recipe, and loved it! You could make a whole lot of it with that monster zuke...

[Anne]

I freeze chunks of zucchini for use in winter soups, stews, and quick breads. The texture is lost but that doesn't matter if you are going to mush it up anyway. I particularly like to add it to chili and to split pea soup (chunked if fresh or blenderized if frozen). You can also make pickles out of it - if the rind is tough or the seeds are large you might need to peel and seed before using. I think it works particularly well with a sweet pickle recipe.

[Susan]

Seeing that I have 6 zukes in my frig at the moment from our CSA farm, I truly needed these recipes! Thanks folks! I made a scrumptious zucchini bread earlier in the week that was so moist. My mother found it in the Family Fun magazine. My two little ones adore it! Just holler if anyone would like me to post the recipe.

Question re: freezing zucchini...what is the best form to freeze it in for later use (shredded, grated, chunks) in breads? TIA!

[goldilocks]

Susan, please post your bread recipe. I haven't found one that I really like yet.

[lorilei]

If you're looking to freeze some of your zucchini, you might think about grating it and freezing it in small quantities (just the right size for a zucchini bread recipe). I do this often and find that it's nice to open my fridge in December and find a bit of summer still there. ;)

[Anne]

I freeze my in raw chunks. I think it might keep better that way but the shredded then frozen method would definitely be easier to deal with when you pull it out of the freezer.

[Susan]

Thank you ladies for the freezing advice.

goldilocks~ I will find the recipe and post it within the next day or so.

[Susan]

Originally posted by goldilocks
Susan, please post your bread recipe. I haven't found one that I really like yet.

Here you go! Enjoy!

~Susan~


Zucchini Bread

recipe by Amy Hamel, FamilyFun recipe tester
printed in the June/July 2001 issue of FamilyFun magazine

3 eggs
1 cup vegetable oil
1 cup sugar
2 cups grated unpeeled zucchini
1 cup chopped walnuts (optional)
2 cups all-purpose flour
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Heat oven to 350 degrees and grease a 9x5" loaf pan. Combine the eggs, oil, and sugar in a large bowl and whisk until well combined. Stir in the zucchini and walnuts, if desired, with a rubber spatula.

In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg and stir well. Pour the dry ingredients over the zucchini mixture and stir until well combined. Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Makes 1 loaf.

[goldilocks]

Thanks Susan for posting this recipe. I will probably try this one and the chocolate one posted above.

Question regarding the Chocolate Wave bread, I normally don't cook with shortening and so I don't keep in on hand and would like to avoid buying it if possible. Is there a substitution? Could I just use the same amount of oil?

[Pat]

I want to post this recipe from a cookbook entitled Bluegrass Winners which is a collection of favorite horse farm recipes from the Kentucky Bluegrass where all the great racehorses are foaled. Hope you like it as much as we do!

* Exported from MasterCook *

Zucchini Bread

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
2 cups zucchini -- finely chopped, unpeeled
3 eggs -- beaten
1 cup vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup chopped nuts

Combine sugar zucchini and eggs; add oil and beat. Blend in dry ingredients; stir in vanilla and nuts. Pour batter into 2 loaf pans. Bake at 350 for 1 hour.

Source:
"Bluegrass Winner cookbook"
Yield:
"2 loaves"