7 lb zucchini?

Question

Okay so I have a 7 lb zucchini and I'm not sure what to do with it. Don't they get all seedy and bitter the bigger they get? Any feedback please.

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

Nothing like a big stuffed zucchini.

Slice it long ways and scoop out the seeds. Then layer it with yummy fillings, like ground meat and veggies. Sort of like an edible casarole dish.
I'm sure you can find some good recipies on-line. I always just play it by ear (or tongue).

Answer 3

Take the seeds out and shred it for bread,cake etc
Zucchini pancakes are really good...
1zucchini grated
1 egg,beaten
2 T parmesan cheese
mix together and fry in lightly greased pan.

Answer 4

Do anything it wants - I thought I had a big cucumber when it weight 1.5 lbs.!

Answer 5

my 3 fav zucchini recipes:

Marinated Zucchini in the Style of Naples: Zucchine Marinate

1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
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Crispy Zucchini Sticks with Olive Dip
1 1/2 cups all-purpose flour
1 cup beer, plus more as needed for thinning
1 cup mayonnaise
1/2 cup chopped pitted kalamata olives
1 tablespoon fresh lemon juice
2 medium zucchini, about 1 pound, washed
Vegetable oil, for frying
Kosher salt and freshly ground black pepper

Whisk 1 cup of the flour with the beer in a large bowl until smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying, if necessary. It should be the consistency of pancake batter.
Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin with 1 to 2 tablespoons water, if you like. Keep covered in the refrigerator until ready to serve the zucchini. Makes about 1 1 4/ cup.
Cut the zucchini into sticks that measure 3/4-inch wide and 4 inches long. Heat 3 to 4 inches of oil in a large deep saucepan until a deep-fat frying thermometer reaches 360 degrees F. Combine the remaining 1/2 cup flour with salt and pepper in a shallow bowl or pie plate. Add the zucchini and toss to cover in flour. Transfer to a sieve and shake to remove excess flour. Working in batches, dip in the batter, letting the excess drip off. Fry until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 5 minutes
Yield: 4 appetizer servings
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Greek Zucchini Cakes

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 24 cakes