Corgette/zucchini meal ideas please

Bonny132

My colleague gave me this whopper, and I don't want to waste it. Any good recipes out there?

canadjineh

Too big/mature to eat just sliced up and stirfried, but it works great grated into high fat yogourt along with an equal portion of grated/shredded cucumber, and fresh (or dried if you have to) mint, a bit of salt & pepper for a really refreshing raita. We eat that alongside Mediterranean burgers (chili powder, cinnamon, oregano). My hubby is NOT a fan of zucchini, but this is an easy way to hide it. You can also grate or finely chop it into a pasta sauce (Explore Asian is my fave low carb high protein pasta brand) to make it nice and thick along with your ground/minced meat of choice.
Make sure you take out the core with the seeds as it is too mature and nasty textured. You may also have to peel it if you are cutting it into chunks as the peel will be tough too. No need to peel if grating.

Midnightgypsy0

Peel, remove the seeds, cut into chunks and boil until tender. Mash it up and serve with butter, salt and pepper. Grated cheese if you like....

Bonny132

Thank you for some great ideas, I can see I will be doing some cooking in the next couple of days. My colleague turned up with 7 of these homegrown giants at work today that she picked yesterday evening in her allotment.

redimock

Here's one of my favorites:

https://smittenkitchen.com/2007/08/my-favorite-side-dish/

Also, do you have a spiralizer? Zucchini noodles are always the first thing that come to mind!

kpk54

I have canned zucchini relish (same taste and almost same texture as pickle relish) when I have an overstock of zucchini from the garden.

Bonny132

@kpk54 how do you can Zucchini? That sounds interesting. I love pickle relish

@redimock I got a spiralizer, so some will be spiralized and some frozen down for sure.

kpk54

@Bonny132: Same as canning other relishes. I'm not positive (didn't save recipe) but this may be the one I used. If not this one, I'm sure it was similar. There are several on line. I have a little garden so make small batches of canned things. I didn't make any this year but would have subbed sugar with an artificial sweetener. I tend to use Granulated Splenda (the kind that measures like sugar).

http://www.food.com/recipe/sweet-and-snappy-zucchini-relish-small-batch-228330

2016 was the year of the cucumber for me. I've canned bread and butter pickles, made freezer pickles (sweet) and have had an ongoing supply of Salt Water Crock Pickles.

Bonny132

Thank you, will try and see how it comes out. I love trying out new stuff, and my zucchini is a good 4lbs, so I need various ways to ensure I do not waste it.

MyriiStorm

My favorite way to eat zucchini:
Slice it about 1/4" thick. Spread slices with garlic butter and put on a baking sheet in a single layer. Slice some feta (a little thinner than 1/4") and place on top of the zucchini. Sprinkle with oregano or salt & pepper or parmesan cheese - whatever you like. Bake at 350F for about 15 minutes until the feta starts to brown at the edges.