What do you do with a 11 pound zucchini?

Question

How would you cook an 11 pound zucchini? It's 2 feet long and the skin seems pretty tough, though I'm not sure.

Answer 1

ZUCCHINI BREAD:
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups coarsely grated zucchini (loosely packed)
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts - chopped
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine flour, baking soda, salt, baking powder and nuts; stir into the egg mixture. Divide batter into 2 prepared loaf (8x4 inch) pans. Bake at 350 degrees for 60 minutes, or until done. Cool for 10 minutes in pan and then cool completely on wire rack.

Zucchini-Oatmeal Muffins
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, lightly beaten
3/4 cup vegetable oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans
In a bowl, mix first six ingredients. Combine eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20 to 25 minutes. Yield: 1-1/2 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=801

Zucchini Cake
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional
In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7189

Frosted Zucchini Cookies
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cloves, optional
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts

FROSTING:
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts, Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks.
In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies. Yield: about 5 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11158

OLGA's SUMMER SQUASH CASSEROLE:
6 cups (2 pounds) yellow squash or zucchini - sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots (grated fine)
1 (8 ounce) package seasoned herb stuffing
1/2 cup butter - melted
In saucepan, bring water to boil and cook sliced squash and chopped onion for 5 minutes and drain. Combine in large bowl, cream of chicken soup and sour cream. Stir in shredded carrot. Fold in squash and onion. Melt butter in large skillet and mix with herb stuffing. In casserole dish spread half of the stuffing mix on the bottom. Spoon squash mixture on top. Sprinkle remaining stuffing over squash mixture. Bake at 350 degrees for 25 to 30 minutes until heated through.

Deep-Fried Zucchini
1-1/2 cups all-purpose flour, divided
2 tablespoons cornstarch
3/4 teaspoon lemon pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup milk
1 egg
1 pound fresh zucchini (about 3 medium)
Butter Flavor CRISCO for frying
Grated Parmesan cheese
In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.
http://www.crisco.com/scripts/display_recipe.asp?recipe_nbr=29030

Zucchini Pizza
3 cups grated zucchini
3 eggs, well beaten
1/2 cup flour
salt to taste
2 1/2 cups shredded mozzarella cheese
1/2 cup chopped black olives
1/2 cup finely chopped green onions
1/2 cup finely chopped Italian pickled peppers or chopped marinated artichoke hearts
jalapeno pepper rings, as desired
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil
3 to 4 small tomatoes, thinly sliced
salt and pepper, to taste
Generously butter a 9x13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colandar and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine ripe olives, onion, and chopped pickled peppers. Spread over cheese. Arrange jalapeno pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes. Serves 4 to 6.
http://southernfood.about.com/od/zucchinirecipes/r/bl90814l.htm

Zesty Italian Zucchini Dip
3 c Zucchini; Shredded
2 ea Eggs; Large
1/4 c Parmesan Cheese; Grated
2 ts Dried Parsley; Crushed
1/2 ts Oregano; Dried
2 tb Fresh Parsley; Minced, OR
1 c Cream Cheese; Softened
1/4 c Romano Cheese; Grated
1/2 c Yellow Onion
1/2 ts Salt
2 tb Milk
Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage 8 servings
http://recipes.epicurean.com/recipe/16163/zesty-italian-zucchini-dip.html

Minestrone Soup Recipe
http://recipes.epicurean.com/recipe/16431/minestrone-soup.html

Make-Ahead Squash Soup
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12393&pmcode=AutoReply&e=0

Refrigerator Pickled Zucchini Ribbons
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lenfgwise)
1 cup onions, thinly sliced
Combine first nine ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer uncovered 15 minutes. Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables. Cover and let stand at room temperature for 3 hours. Refrigerate for a minumum of 8 hours before using. Store covered in refrigerator for up to 4 weeks.
http://www.recipezaar.com/136605

Freeze it....directions for Freezing squash
http://www.pickyourown.org/freezing_summer_squash.htm

Shred or grate it and freeze for future use. Just place 2-cup portions in freezer bags. When you thaw out the packages, squeeze extra moisture out before using in a recipe. This way you can have zucchini bread anytime!

Zucchini recipes
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=zucchini
http://www.thatsmyhome.com/farmers/zucchini-recipes.htm
http://www.basic-recipes.com/veget/zucchini.htm
http://www.recipezaar.com/recipes.php?q=zucchini
http://allrecipes.com/zucchini.asp
http://italianfood.about.com/od/zucchinirecipes/index_a.htm

Answer 2

Compost it or feed it to the cows. An 11 pound zucchini is probably going to taste like dirt or fodder.

If you are going to cook it, peel it, slice it, and briefly cook it in boiling water or microwave it. Cook until the slices can just be pierced by a fork. (Try a bite before you waste your time doing the whole thing. If it's bitter, no amount of cooking is going to change that.) Freeze the slices one or two cup portions in freezer bags and use as in any other zucchini recipe.

But I'm still betting on the taste and/or texture being awful!
;-)

Answer 3

You could wash it, cut it lengthwise, and scoop out the innards.

chop some onions, green, red and yellow bell peppers, and sautee all the veggies together.

Add some ground Italian sasauge and a half package of 4 Cheese Italian blend to the mix.

Put it all back into the zucchini shells and bake at about 350 untill its browned on top.

That would make for a very tasty dinner!

And shame on all of you who came up with tawdry, purient, vulgar responses!

In the right conditions those squash can indeed grow that big!

Answer 4

Wouldnt a zucchini that large be tough inside and not very tasty? Maybe the best thing to do with it is take a picture of it so you can remember this mammoth gourd that got too big to eat.

Answer 5

That's pretty over grown. I used to let a few of my zucchini get large then slice and fry them. I would peel and grate yours and make zucchini bread using the recipe on my website, it's wonderful.

Answer 6

Cook?? From my experience, a zucchini that size makes a great bat. Maybe not "great", but it works well..for a little while. You might try a whiffle ball (wiffle?) first, though.
Softballs do make a bigger mess. I almost forgot - little green apples are a plus to use rather than real balls.
A fun game of fruit against vegetable - no pun intended.

Answer 7

Purina one is a low high quality foodstuff. indexed right here are the climate in the hen and Rice formula (on account which you probably did no longer specify which formula you feed, yet they are all particularly plenty the comparable): hen (organic source of glucosamine), brewers rice, corn gluten meal, entire grain corn, chicken by way of-product meal (organic source of glucosamine), entire grain wheat, animal fats preserved with mixed-tocopherols (type of nutrition E), animal digest, calcium phosphate, salt, potassium chloride, caramel colour, calcium carbonate, L-Lysine monohydrochloride, choline chloride, zinc sulfate, nutrition E complement, ferrous sulfate, manganese sulfate, niacin, nutrition A complement, calcium pantothenate, thiamine mononitrate, copper sulfate, riboflavin complement, nutrition B-12 complement, pyridoxine hydrochloride, garlic oil, folic acid, nutrition D-3 complement, calcium iodate, biotin, menadione sodium bisulfite complicated (source of nutrition ok interest), sodium selenite. this is tremendous to be certain genuine hen because of the fact the foremost component, yet after the water is removed from the beef, to make it right into a dry kibble, the hen will weigh eighty% under what it did, so it is going to quite be plenty farther down the component checklist. the genuine considerable aspects in this foodstuff are rice and corn. Brewer's rice is a rice byproduct, which isn't a high quality grain. Corn could reason digestive issues and allergic reactions in dogs, and is an rather detrimental source of protein. chicken by way of-product meal is a detrimental meat source, because of the fact this is a non particular animal, and this is a byproduct. there are various tremendous ingredients on the marketplace that are plenty greater suitable high quality than what you're feeding. once you feed your puppy a high quality kibble, there is quite no could desire to characteristic in the different aspects except your dogs has a ailment that would require added foodstuff. Merrick, style of the Wild, Orijen, Innova, California Naturals, instinct, wellbeing, and Fromm all make tremendous severe high quality ingredients.

Answer 8

wow, good size...but u could dice some up along with some sliced onions & sliced tomatoes, sprinkled with pepper & ricotta cheese. makes a nice dish. also if u like, zucchini relish comes to mind. goes a long way

Answer 9

When they get that big they are a little tough so i would slice it length-wise and scoop out the seeds and fill it with meat and sauce(like for pizza) and top w/ cheese and bake it till it is bubbly and cheese is golden brown.

Answer 10

Slice it up and mix with some sliced onions and other veggies and freeze in zip lock bags and use as a veggie stir fry to accompany other dishes. Or mix in with your favorite spaghetti sauce and make another nice dish.

Answer 11

Wow, you could grill this bad boy like a giant steak! Slice into thick pieces, like a steak would be cut. Rub a little oil on the sides to be grilled and add a little seasoning if you like, like you would meat, then slap it on the grill. Try to experiment w/ different seasonings to see which you prefer.