It is that time of year, when the zucchini plants needs to get checked every couple of days or you end up with some giant baseball bats in no time. I have unfortunately not followed my own advice, and ignored my plant for 2 weeks straight, only to be confronted with vegetable mayhem. But, in need of some inspiration, I have turned to social media to find out what you all are doing with your big zucchini and here is a round up of the brilliant ideas:
shredding all the zucchini in 2 cup measurements and freezing it. I make zucchini tots and bread in the winter! Also made a zucchini pie with corn and mushrooms, one for the freezer, one now.
Bread, cookies, zucchini noodles
I just made zucchini chocolate chip bread
Zucchini pizza crust: There’s recipes online but also in the old-school Moosewood cookbook: grate and salt zuke, wring it out, mix with eggs, a small amount of flour, parmesan and mozzarella, bake, dress with toppings and bake again. I’m still tweaking things to make the crust more crusty and less soggy, but it’s really tasty.
Bread or baked stuffed zucchini .
Roasted in tomatoes, garlic scapes and butter. Finish with fresh goat cheese
Among my favorites: grated into fresh spaghetti sauce, roasted w/ olive oil as a side veg, zucchini relish using my Mom’s recipe!
Walk around Shaw’s and Hannaford’s parking lots and put some in every vehicle with its windows down. 😂 That’s what my grandfather used to do.
Zucchini lemon bread with apple juice from how to cook everything- Mark Bittman ( fruit and veg bread)-
Smitten kitchen zucchini fritters!
obviously you could install an engine into that big guy. take it for a spin.
Thanks for all the suggestions! Here are the two I am making this week:
Chocolate zucchini bread from King Arthur and the zucchini fritters from Smitten Kitchen.