Does anyone know how to cook a giant zucchini?

Question

I have a 4.5 lb zucchini. I want to cook it in only one or two recipes, but I don't know how. I don't really want to make bread or pancakes.

Answer 1

Just add grated zucchini to your regular pancake batter.

I love to saute diced zucchini in some olive oil with garlic and mushrooms

or

make yummy zucchini bread!

Granted you'll have to be the judge of the meat as too if its is to "woody" to use or not.  

Wow. That last sentence sounds dirty.  But you know when they get so big sometimes you don't know what to do with them

Wow, I just keep going, don't I? Mind in the gutter, I tell ya.

Answer 2

Stuck with a giant zucchini? Stuff it!

Yesterday afternoon, I was talking to my mom on the phone as she wandered around her vegetable garden. As we chatted, she discovered a hidden zucchini, tucked behind a pumpkin leaf, that had grown to the size of an adult cat. We quickly decided that this was a stuffer, not a steamer.

Since I live so far away from my parents, I won't be able to get a taste of that stuffed zucchini. However, I do have the next best thing, which is my mom's recipe for it, which she has fine-tuned over the years as a delicious and sure-fire way of utilizing giant zucchini. Full instructions, after the jump.

1 giant or 2 moderately large zucchini, steamed until tender but not limp

1 lb. ground turkey or beef

1 small chopped onion

2 cloves garlic, minced or pressed

1 large tomato, diced (you want at least a cup)

1 cup chopped mushrooms

1/2 cup raisins

insides of steamed zucchini, chopped

1 cup of cooked rice or quinoa or couscous

salt, pepper, cumin and fresh cilantro or parsley

1 cup grated cheese (whatever you've got)

Cut the zucchini in half and steam. You can do it on a pot of water on the stove or in a baking pan in the oven. If you go the oven method, line the zucchini cut side down in about an inch of water and cover with foil. Bake at 350 degrees until it is tender. When they are cool enough to handle, scoop out the insides of the zucchini, leaving a sturdy inner wall and saving the scooped out insides.

In a large pan, saute the meat, onions and garlic together. If you are using a fatty grind of beef, you might want to cook it separately so that you can pour off some of the fat. Reversely, if you are using ground turkey breast, you may need to add a little stock or other liquid, because it can get pretty dry. If you want to skip the meat altogether, feel free to substitute crumbled tofu, TVP or Quorn grounds.

When the meat is cooked, add in the mushrooms and tomatoes. Give them a minute to cook and then add in the raisins, grain and scooped out zucchini insides. Season to taste and make any adjustments that suite you. If you don't like cumin, feel free to replace it with oregano, rosemary or some other spice that is more to your liking.

Fill the hollowed out zucchini with the mixture and bake at 350 degrees for 10 to 15 minutes. In the last few minutes of baking time, pull out pan out and top the stuffed zucchini with the grated cheese. Return to oven long enough for cheese to melt.  

Answer 3

that is a big zucchini!!!!  I like to cut it in half lengthwise, and remove the seeds.  Then slice it into a greased casserole dish layered with sliced  onions, fresh tomatoes, salt and pepper. bake it at 350 for about 3/4 of an hour.  Pour off any liquid that has accumulated, sprinkle with parmesan, and return to oven until cheese melts.

Answer 4

You can also slice it up into pieces about the size of french fries and stir fry it with other veggies.

Answer 5

I would slice it and marinade it.  The thing is that they get tough and weird tasting when they get that large.  They are meant to be eaten when they are 7-8 inches long.

Answer 6

Cheesy Zucchini Casserole -- I guess you could use like the whole thing, LOL Or some of it.

"Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish."



INGREDIENTS

5 medium zucchini, diced

2 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

4 eggs, lightly beaten

1 (4 ounce) can chopped green chilies

4 cups shredded Colby-Monterey Jack cheese

1/2 cup dry bread crumbs

2 tablespoons butter or margarine, melted

DIRECTIONS

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

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Zucchini 'Noodles' --

"A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix."



INGREDIENTS

6 zucchini

2 teaspoons salt

3 tablespoons margarine

1 clove garlic, minced (optional)

salt and black pepper to taste

1/4 cup grated Parmesan cheese

DIRECTIONS

Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

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Corn and Zucchini Melody --

"Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!"

INGREDIENTS

4 slices bacon

2 cups chopped zucchini

1 1/2 cups fresh corn kernels

1 small onion, chopped

1 pinch pepper

1/4 cup shredded Monterey Jack cheese

  

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

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Zucchini Herb Casserole --

"I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day."



INGREDIENTS

1/3 cup uncooked long grain white rice

2/3 cup water

2 tablespoons vegetable oil

1 1/2 pounds zucchini, cubed

1 cup sliced green onions

1 clove garlic, minced

1 1/4 teaspoons garlic salt

1/2 teaspoon basil

1/2 teaspoon sweet paprika

1/2 teaspoon dried oregano

1 1/2 cups seeded, chopped tomatoes

2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Answer 7

Cut it up and taste it raw, to be sure it isn't bitter.  Sometmes when they grow that big, they aren't fit to eat.  Try it w/ and w/o the skin.

If good, then try one of these recipes:

Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in 1/2 and sliced (3 large)

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.   Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

--The Barefoot Contessa Cookbook

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Zucchini Custard Bake

4 tablespoons (1/2 stick) butter, melted

2 pounds zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 tablespoons fine dry bread crumbs

1/2 cup onion, diced

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

Preheat oven to 350 degrees F.

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.

Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with cooled zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

--Paula Dean