My neighbor grows zucchinis and gave me a huge one.?

Question

What could I make with it ?

Answer 1

You mean huge, like about two feet long and bigger around than your arm? I would go for stuffed zucchini. You can search the net for a recipe.
Here is what i would do off the top of my head, means I am making this up as I go.
Cut it length wise. Scope out the inside. Cut into 1" cubes.
Brown some sausage, maybe a pound.
In a bowl mix the squash, sausage, 1/2 half inch french bread cubes, a couple eggs and season with salt, pepper, oregano, basil or anything you like. Put the mix back into the zucchini shells, cover with grated cheese. Bake in a 350 degree oven till the shell is soft. Maybe an hour. Put on a platter, slice and serve.
Like I said this is an ad-lib on my part. It is all based on what I remember of things my mom did.

Answer 2

The large ones usually have large seeds inside which I don't like. Cut it in half and scoop out the seeds then cut into small cubes, sprinkle with lemon/pepper seasoning and saute in about a tablespoon of butter on medium high heat for about 4-5 minutes. Tastes great. You can also use the yellow squash for this. I agree with some of the other responses too...you have to make zucchini bread.

Answer 3

6 medium zucchini
3 eggs
5 to 6 tablespoons dry breadcrumbs
3 tablespoons freshly grated Parmesan
1 tablespoon butter, melted
6 ounces Prosciutto, cut into strips
Salt and pepper
2 tablespoons olive oil

Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose.

Preheat oven to 350 degrees F.

In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper.

Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.


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Answer 4

1) Cut it in long slices and cook it on the grill until just tender.
2) Stuffed zucchini--if you can use your oven this time of year.
Cut it in half. CAREFULLY scoop out the majority of the inside. (I take a paring knife down along the inside edges, and down about three-quarters of the way, then carefully scoop out in segments with a spoon. You want to keep the "body" in two full pieces.
Par-boiled the bodies.
With a smidge of (olive) oil, cook down the insides with chopped onion, garlic and minced ham or bacon. (A little shredded cheese, especially parmesan, is good, too.) Add seasoned breadcrumbs to soak up the fluids. (If you like curry, add a little without the cheese.)
CAREFULLY remove the bodies in order to keep them in one piece and let drain.
Add the filling and bake until heated through.
3) Zucchini pancakes as a savory instead of sweet pancake, with butter or sour cream. Check out some recipes online. I follow (somewhat) Bert Greene's recipe.

Answer 5

INGREDIENTS:
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
cheese
salt to taste
2 tablespoons vegetable oil

DIRECTIONS:
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

INGREDIENTS:
6 zucchini of the same size, weighing about 1 3/4 pounds (800 g) in all
A medium onion
2 ounces (50 g) Emmenthal cheese (substitute Swiss if need be)
A stale roll
12 thin slices smoked pancetta (substitute regular pancetta if need be)
Grated Parmigiano
An egg
1 clove garlic
2 tablespoons minced parsley
1/2 a bullion cube
3 tablespoons tomato sauce
Olive oil
Oregano
Salt & Pepper

PREPARATION:

Moisten the bread in some water, and gently squeeze it dry. Trim the ends of the zucchini, wash them, pat them dry, and core them, extracting the pulp from them so as to produce tubes. Mince the pulp with the onion, garlic, and parsley.

Sauté the minced pulp in three tablespoons of olive oil, peppering it to taste and crumbling the bullion into the mixture. Transfer the mixture to a bowl. Gently squeeze the bread to remove the excess moisture and combine it with the sautéed vegetables, adding the egg, a pinch of salt, and 5 tablespoons of grated Parmigiano. Mix well.

While you are preparing the filling, bring a pot of lightly salted water to a boil and boil the zucchini tubes for five minutes, then remove them and let them cool upright so they drain.

Preheat your oven to 440 F (220 C). Stuff the zucchini with the filling and wrap each with two of the pancetta slices, then lay them in a lightly oiled oven-proof dish. Sprinkle them with 2 tablespoons of oil and bake them for 15 minutes. In the meantime, shred the Emmenthal. When 15 minutes are up sprinkle the shredded cheese and the tomato sauce over the zucchini, dust everything with a healthy pinch of oregano, and bake for another 15 minutes. Serve hot.

The wine? zesty red, for example a Bardolino.

Cake:
Ingredients
2 1/2 cups grated, peeled, fresh zuchini
2 ripe bananas, mashed well
1 cup canola oil
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
1 cups ground walnuts
1 cups semi-sweet chocolate chips


Directions
In medium sized mixing bowl, combine zuchini, bananas, oil, and vanilla. Stir well or beat with electric mixer if you want to be fancy. In large bowl, combine all remaining ingredients except chocolate. Add wet mixture to dry, mix well and add chocolate chips. Pour into lightly greased and floured bundt pan. Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting. Enjoy!

Answer 6

Of course the first thing that you want to make is zucchini bread. Make it in a loaf pan or double the recipe and make in a bundt pan. I believe it has cinnamon in it and even kids like it. It is more of a cake rather than a bread. You will love it. I use to make them and freeze them. They are so good!

Answer 7

You can slice it up with some summer squash and boil them. You can add it to a lasagna.

Or you can cut it up with some eggplant, onion, and red pepper, saute it with some olive oil, then add a can of artichoke hearts (drained) and a can of tomatoes (partially drained). Add some dill, rosemary, basil, and garlic powder. Then simmer on medium heat for about 20-30 mins.

Answer 8

In addition to all the above, you can cube it & add to potatoes that you are cooking to be whipped. Don't add any more than a third as much as potatoes.
Theyu help the potatoes whip up really fluffy, and give a little nutritional kick. You can't taste them, so don't tell the kids!

Answer 9

Zucchini chocolate cake! Just Google or search on allrecipes.com. They turn out really moist and good.

Or... you can cut into slices lengthwise, brush with oil and your favorite steak spice, and grill, or fry. Even my picky friend who hates vegetables thinks this is fantastic!

Answer 10

You can grill it, slice it like a cucumber and add it to salad, or grate it and make zucchini bread, a sweet bread like banana bread or pumpkin bread--yum! (It keeps in the freezer once it's grated, too.)