What do I do with this zucchini?

… I’m sorry, all I can think of are bad jokes.

I googled it for you.

Fried Zucchini.

http://basic-recipes.com/veget/zucchini.htm

Ummm….too easy.

Make ratatouille.
Mmmmmmmm.

Make zucchini bread! It’s delicious and full of vitamins and best of all, doesn’t taste like zucchini.

Recipezaar.com has some great ones: search ‘chocolate zucchini’.

Alternatively, just make zucchini bread and add chocolate chips.

For the ultimate in decadence, replace some/all of the fat called for in the recipe with peanut butter AND add peanut butter chips. Delicious.

(Also makes great muffins.)

If you need a basic recipe, I can type up my BH&G recipe for you.

You can make zucchini bread. The recipe I use makes two loaves, so you can freeze one for later. You can also make lots of muffins, freeze them, and thaw as needed.

Zucchini Bread

3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
½ cup applesauce
½ cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 tsp vanilla extract
3 cups grated zucchini

Heat oven to 325 degrees. Grease and flour two 8X4 inch loaf pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. In a second bowl, beat the eggs, applesauce, oil, vanilla, and sugars. Add the flour mixture to the egg mixture and beat well. Stir in the zucchini.

Pour batter into prepared pans. Bake for 50–60 minutes or until a tester inserted into the center of the loaf comes out clean. Cool for 15 minutes, remove from loaf pans, and cool completely. If you make this into muffins, they’d probably take about 15–20 minutes to bake. You can add blueberries to the batter as well, which tastes great.

Or, you can try this recipe that my grandma just sent to me. I haven’t made it yet, but she says it is really good.

Chocolate Zucchini Cake

3 cups grated zucchini
4 eggs
3 cups flour
3 cups sugar
1 tsp salt
1 tsp baking soda
1½ tsp baking powder
1 tsp cinnamon
1½ cups canola oil I’d imagine you can sub half of this with applesauce for less fat
1 cup nuts
2 squares baking chocolate, melted and cooled

Heat oven to 350 degrees.

Sift together dry ingredients and set aside.
Blend eggs, sugar and oil until light in color.
Blend in chocolate.
Add zucchini.
Stir in dry ingredients and add nuts, if using.
Grease and flour pan(s). Bake for 1 hour in bundt pan or 45 minutes in loaf pans. The recipe doesn’t say what size loaf pans or how many. Looking at the ingredients, I’d guess two medium-sized loaf pans. Cool for 10–15 minutes before removing from pan.

I can tell you from experience that the first recipe is super good. Very moist and yummy. I don’t know about the second one, other than what my grandma says. It would be interesting to make the chocolate zucchini cake and see if anyone notices the zucchini.

Look up recipes for zucchini boats. You can make them with seafood, cheese, and all sorts of yummy things and use them as a snack, appetizer, side dish, or main dish.

What are its dimensions? If it’s something less than a baseball bat, I can give you a great stuffed zucchini recipe.

It won’t be terribly flavorful if it’s that big. I’d suggest a fruit shoot.

Fried zucchini and zucchini bread were my immediate thoughts, too. Both are delicious!

Chocolate Zucchini Bread, works best if you are feeding it to a kid, can’t even tell it has a vegetable in it. Also very delicious.

If you have a wide bladed vegetable peeler ( the kind shaped likeca U) you can make long lengthwise slices and do Zuchini Rollatini.

Just Goog it.

Battered and fried and sprinkled with some salt is sooo good. It’s like sex for the mouth. Except with a zucchini. Er… you know what I mean.

Same problem I dealt with today. First recipe, took the pulp out and small cubed it and added lemon zest juice, salt pepper let sit for half an hour. I cooke a half pound of chick peas, added leftover corn sliced from the cob, half an onion, 3 crushed garlics, then added a great Mideastern Mediteranian dressing. I also added left over chopped cilantro and purple cinnamin basil from my garden. My wife gobbled down two bowls-it worked.
Tomorrow, the monster 20 inch yellow that has already been hollowed and steamed; I plan on stuffing it with beef, onion, rice bran, cumin, onion, garlic and some kind of cheese then bake it.

I love zucchini prepared in any manner but if it is very large, I’m with @Jeruba and @Garebo…stuff the sucker. And rather than baking it, you might consider boiling it in a water/tomato sauce/olive oil/scooped out zucchini parts mixture. It keeps everything moist and is more flavorful than baked in my opinion. And add some cut up hot italian sausage to the beef/rice/etc mix to spice it up a bit. Let me know if you need any help consuming that baby, no matter which way you decide to prepare it. Enjoy! See ya…Gary/wtf

Here’s the way we do it with a big one, the one found hiding under the leaves late in the season. We section it crosswise into chunks a couple of inches deep and scoop out the innards, then parboil, and stand the sections up like open-bottomed cups in a baking dish with a little bit of water in it. The sauce is a basic tomato sauce with meat and other ingredients, seasoning, and the zucchini pulp, topped with mozzarella and baked. It doesn’t dry out. It’s a great way to use an overgrown zuch that won’t work quite so well with the usual treatments.

@whatthefluther: ah yes, itallian sausage, I mean flavorful Italian sausage with fennel and basil and not too porkee tasting. That would be my first choice too.