What to do with a 3 pound zucchini?

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

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

Stuffed & grilled. For sure.

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

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.

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

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.

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.

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.

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.

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/

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

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.

try this

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

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.