What to do with a 3 pound zucchini?

abetterluke

No seriously...a gardener friend of mine grew some huge zucchini's this year and gave me one. I'm guessing it weighs in the 3 lbs range. It's about 15 inches long or so.

Curious what to do with it? I don't want to make zucchini bread...

bethlaf

peel - de seed , GRILL lightly brush with OO and garlic - delish!!!!

Loulady

Make a simple zucchini gratin as a side for dinner, and then put the leftovers in a quiche.

I used this recipe (minus the potatoes and squash) several times this summer when I was overrun with zucchini: http://www.foodnetwork.com/recipes/food-network-kitchens/provencal-summer-squash-and-potato-gratin-recipe/index.html

KaltieEm

Perfect for stuffed zucchini! Cut length-wise, remove seeds. Scoop out until about 1/4 inch thick. Saute onions with garlic and scooped zucchini flesh, can add mushrooms or bell pepper. In separate pan brown ground beef or turkey. Mix all stuffing together, can add some cheese and egg too. Stuff zucchinis. Place in pyrex dish filled with a little bit of broth to cover the bottom, cover with foil, bake in 375 about 40 min. Can add some more cheese on top and bake for another 5 or 10 min by the end. You can also add al dente cooked fine pasta or some rice to the inside if you like.

Mainebikerchick

I'll get a strike if I tell you what I REALLY think! :bigsmile:

UsedToBeHusky

I'll get a strike if I tell you what I REALLY think! :bigsmile:

You and me both sister! 15 inches!!!

I_Will_End_You

Stuffed & grilled. For sure.

YoBecca

Kind of a personal question, if you ask me.

TribeHokie

Julienne it or slice into super thin rounds and put it in spaghetti. That's one of the few ways I'll eat it.

ehorn625

I can't tell you my first idea (:blushing: ) but my second idea is no noodle lasagna. You can google the recipe or find it on
the website allrecipes.com. The zucchini takes the place of the noodles!

MizTerry

Put some olive oil in a pan and brown up some onions, then cut up the zucchini and cover and cook until softened. We love the stuff.

I like to add a touch of garlic to mine.

BlueBombers

Grill on the BBQ.....yum!

mommabenefield

mini pizzas!! sliced, I think baked with marinara and mozzarella sprinkled on each slice.....


Honestly reading the title i thought this thread was in fun n games forum lol

ECTexan

I made this zucchini ziti recently and everyone loved it.

http://skinnyms.com/slow-cooker-zucchini-ziti/

stephysd

Julienne it or slice into super thin rounds and put it in spaghetti. That's one of the few ways I'll eat it.

This is what I am doing with all my zucchini and summer squash that have gotten too big. Sautee them in olive oil until they are tender crisp and then throw your sauce on top. It is absolutely delish! I have been slicing them and they putting them in ziploc bags and freezing to use later.

abetterluke

Here's a pic of it...seriously this thing is ridiculous. The craziest thing is that this was the smallest one he had!

cassi9879

Use what you want now. Slice/shred the rest and freeze it for later. Store it in quantities you'd use for the recipes you like.

RivenV

I'll get a strike if I tell you what I REALLY think! :bigsmile:

You and me both sister! 15 inches!!!

dward59

Look up a recipe for Calabacitas. Incredible way to save that large a zucchini.

http://www.eatingwell.com/recipes/calabacitas.html

Leave out the cilantro is my recommendation, but most people like that stuff.

shelleymcdaniel

Slice it thin and roast the slices in the oven until tender. Make lasagne using the zucchini slices instead of lasagna noodles.

MrsFowler1069

Perfect for stuffed zucchini! Cut length-wise, remove seeds. Scoop out until about 1/4 inch thick. Saute onions with garlic and scooped zucchini flesh, can add mushrooms or bell pepper. In separate pan brown ground beef or turkey. Mix all stuffing together, can add some cheese and egg too. Stuff zucchinis. Place in pyrex dish filled with a little bit of broth to cover the bottom, cover with foil, bake in 375 about 40 min. Can add some more cheese on top and bake for another 5 or 10 min by the end. You can also add al dente cooked fine pasta or some rice to the inside if you like.

Good with Italian sausage, too! I am going to try one filled with other roasted veggies and lentils, I think.

MrsFowler1069

Shred and use 1:1 or to taste with potatoes for hash browns. I like to add onions, too.

Use in veggie omelets.

Great in soup - I just add it near the end so it isn't too soggy.

Stuffed zucchini.

Lovely in pasta sauces - or in place of pasta for dishes like not-lasagna.

Marinate and grill or roast.

And when you can't do it anymore, it freezes great. You can slice, dice, or shred it and then just stick it in a freezer bags. My friend loves the potato/zucchini hash browns and he is going to try freezing them already pre-shredded and mixed in portions.

BostonStrong617

Zucchini lasagna is super yummy.

Makes 1 - 9x13 inch baking dish

2 large zucchini

1 tablespoon salt

1 pound ground beef (I used meatloaf mix)

1 1/2 teaspoons ground black pepper

1 small green bell pepper, diced

1 onion, diced

1 cup tomato paste

1 (16 ounce) can tomato sauce

1/4 cup red wine

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

hot water as needed

1 egg

1 (15 ounce) container low-fat ricotta cheese ( I used Ricotta cos it's better IMO)

2 tablespoons chopped fresh parsley

1 (16 ounce) package frozen chopped spinach, thawed and drained

1 pound fresh mushrooms, sliced

8 ounces shredded mozzarella cheese

8 ounces grated Parmesan cheese
Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

http://allrecipes.com/recipe/no-noodle-zucchini-lasagna/

Mgregory723

MINI ZUCCHINI CHEESY BITES

Ingredients
◾2 cups grated zucchini ( about 1 medium)
◾1 egg
◾1/2 cup grated Parmesan Cheese
◾optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges. 

Nutrition Info

Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g

The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside. 

Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have more or even make them larger then mini.

MsTeaka

slice it up and make a zuch lasagna :-) I made a whole bunch of lasagna in individual containers and froze....tasted amazing....but because zuch can be watery, the only thin I would do differently is add some bread crumbs --Panko--(into each of the layers) to help absorb some of the moisture from zuch

WisiPls

Make a simple zucchini gratin as a side for dinner, and then put the leftovers in a quiche.

I used this recipe (minus the potatoes and squash) several times this summer when I was overrun with zucchini: http://www.foodnetwork.com/recipes/food-network-kitchens/provencal-summer-squash-and-potato-gratin-recipe/index.html

Those hotdogs tho

vtmoon

I'll get a strike if I tell you what I REALLY think! :bigsmile:

You and me both sister! 15 inches!!!

I'm glad I wasn't the first perv to think it.

whitney_simpson

Zucchini Casserole with hollandaise sauce

1. Grate zuccnini on a cheese grater.
2. Add salt and let sit 10 minutes.
3. Press out liquid.
4. Repeat steps 2 & 3, 2 more times.
5. Season
6. Preheat oven to 350 and grease a glass casserole dish.
7. Press Zucchini into dish and create 6 small indents in the zucchini.
8. Crack one egg in each indent and put in oven.
9. Bake until eggs are cooked through.
10. Serve and top with a lemon hollandaise sauce.

I got this "recipe" from my great grandmother. Seriously delicious.

ruba4

try this

http://www.skinnytaste.com/2009/02/zucchini-lasagna.html

highervibes

Lol there is something wrong with me

Alliwan

i just made zucchinin salsa, its awsome! we had so many zucchinin this year, they got that big if we didnt pick them early enough to had to find a way tto use all the zucchini we had.