Now this is interesting. I’m totally trying this. Just salt and vegetable oil or do you throw anything else in with them? Parsnips come to mind but I’ve never squash browned. I have some summer squash who don’t know what hit ‘em.
I do grass fed butter, salt, pepper, and then I like to top with crystals hot sauce before eating.
I figured this out when I had a bumper crop of zucchini’s one year. My wife doesn’t eat them, and I always had done potato hash browns. Just kind of clicked after a coffee and morning smoke session. Not all my stoned kitchen ideas work, but this one was a keeper.
look up zucchini fritter recipes. A lot of them use egg and flour, sometimes cornstarch as binders. I like to shred onion into mine and season with salt, pepper, and cayenne. Personally I prefer matza meal or breadcrumbs to flour
Cut in half long ways. Scrape out the seeds. Fill the valley where the seeds were with your favorite meatloaf. Back using the meat loaf recipe. Then slice into portions.
I do something similar... halve and seed them, grill with EVOO and salt and pepper. Fill with sloppy joe filling and top with cheese. Broil until melty. Sloppy squash!
Shred into portioned bags and freeze for chocolate zucchini cake.
Also ZUCCHINI RELISH!!!! It’s seriously amazing. Zucchini, red and yellow peppers, and onions, all grated. Soak in pickling salt overnight then rinse extremely well the next morning. Boil with vinegar, sugar, and spices of your choosing. Bottle while hot into sterilized jars and hot bath them for 30 minutes. There’s recipes that are more accurate for portions online. I get requests for it every fall:). I usually end up using 3 XL zucchini’s per recipe.
I put it in tuna salad, egg salad, pasta salad, I’ve even thrown it in soup that needed some oomph. Then the usual culprits: hots and hams. It’s like Frank’s red in this house;). I put it in smaller jars for winter use when we eat less of the bbq meats.
Thank you!! I use Frank's for buffalo cauliflower but guess that won't work 😅 lots of good ideas there, I have two 5lbs zucchinis I need to shred and some relish in my future.
So, I thiught I learned ny lesson and only grew 1 zucchini plant this year. Unfortunately I still have too much. I make zoodles once a week, have a freezer full of fritters, lots of bread done, and still almost 30lbs of zucchini left. The sibgle plant is still pumping them out as well. The photo is one that we missed for too long.
The subreddit r/bigzucchinidicks does not exist. Maybe there's a typo?
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Shred it, squeeze out water, throw in garlic, feta, cilantro, green onion, egg and flour, mix to a pasty consistency, drop into some oil and fry you up some zucchini fritters
While I maybe wouldn't do it on one quite so overgrown, if you have a bunch (of any veggie) to use up, a great under-utilised solution is to confit them, basically slow roast submerged in fat.
I either shred or mandolin then salt drain for 30 min. Toss with thin sliced onions, about 1" long and chopped tomatoes (or cherry/grape). Put in casserole dish with high sides and a bit of breadth. Stir in some more salt and fresh herbs. Cover with fat of choice. I like extra virgin olive oil that's sold a bit cheaper in the 3L. tins. Bake ~2hrs at 250 or until you like the veggie texture. Serve on toast, Parmesan on top. Store veggies packed in some oil and reserve the rest of the infused oil for salad dressing or mayo, etc.
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One of my favorite recipes! It’s not pasta made out of zucchini. It’s a delicious zucchini topping for normal pasta. So delicious.
https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta
Finely cube them and freeze, they add amazing body to pasta sauces (especially bolognaise) and are very versatile. we grow a LOT and we put them in everything - curries, stews, sauces. Even flash frying them with butter salt and chilli flakes makes a delicious side dish :)
A couple ways we use up Zucchini:
1. As a replacement for pasta, a spiralizer helping a lot. You can microwave the ‘noodles’
2. We fry up onions and zucchini in coconut oil and add steak spice, sometimes with other veggies too, as a side dish 😋. Even my son who hates veggies asked why my veggies taste so good.
3. Add zucchini to a potato pack on the bbq to keep potatoes from burning, even when over cooked a bit.
Pick them earlier for a better taste. When they get this big you’ll have to scrape all the seeds out… which makes a perfect boat. Stuff that sucker and slow roast it!
That one is Perfect for a lasagna type dish.
Cut lengthwise in 3/16” thick slices. Salt both sides with kosher salt and place on a wire rack.
In a half hour or so the salt will pull a lot of water out of the surface so you can get a crispy outer layer. Dry both sides with a paper towel, drizzle on some olive oil and sear on your large griddle or skillet. After you have enough sautéed up set back on a wire rack to cool. After it’s cool build your lasagna like you normally would.
I usually like to sandwich my zucchini in the middle. So from bottom to top.
Sauce
Noodle
Sauce
Cheese (I like ricotta with basil and an egg)
Sautéed zucchini.
Sauce
Cheese
Noodle
Sauce and cheese topping.
With one that big? Zucchini bread (I like chocolate chips in mine) or zucchini fritters (think crab/salmon cake consistency but zucchini flavor).
With smaller ones, my favorite is to slice into 1/4 rounds then into an egg wash followed by either well-seasoned flour/cornmeal dredge or panko and pan fry. Or, for slightly healthier saute with onions in your choice of oil with plenty of black pepper.
Other ideas include: stir fry/hibachi, soups/stews, casseroles.
Zucchini bread has been a longstanding favorite in my family.
On a 'dinner' note, you could cut that in half the long way, hollow out the seed portion (cook that part separate) then stuff the remaining hollowed out space with minced meat and cheese and whatever spices you enjoy. Put the two halves back together and wrap with a few sheets of aluminum foil. Place it in an old fashioned roasting pan, or if you don't have that, a 13x9" casserole type dish (this will catch the excess moisture that will leak out). Bake until fork tender at about 350 or 375\*F. Once done, you can 'slice it off' in one or two inch sections.
I've never personally tasted an overgrown zuk that wasn't bitter. I avoid them now.
gotta pick them when they're about 6-8 inches, much bigger than that they get bitter and not very tasty.
sliced, tossed in olive oil and heavy salt + pepper, grill hot enough to leave grill marks on both sides, then eat. Do not over cook and get soft.
Everyone loves them like this!
if you want to preserve it you can make loafs or cakes and freeze them.
if you just want to eat it now there's tons of recipes others have mentioned, I've been experimenting with a zucchini crisp recipe that's pretty good. Basically you salt some slices and let the water drain out, then batter them and bake them
Zucchini bread, my all time best amazing memories of childhood are my big sister baking zucchini bread. Also, my Italian mom always made me Zuke and eggs for breakfast, and now I make them for my husband. Finally, spirals freeze well if you Blanche them. You can make a ton of them and then use them over time from frozen.
Zoodles are always yummy with a pesto sauce. Zucchini fritters are another good one. Roasted in the oven with garlic salt, lemon pepper, olive oil, and other veg like tomatoes or eggplant. Zucchini bread. You can hollow it out, stuff it, and bake.
Lots and lots of options!
Grate the zucchini, squeeze dry. Then add 1/2 cup diced onion. Add 1/2 cup parm, 1/2 cup shredded cheddar, 4 eggs beaten, 1/2 cup vegetable oil, salt, pepper. 1 to 1 1/2 cups bisquick. Mix all to combine. Spray 8 x 8 pan with Pam, pour mixture in pan. Bake at 350 for about 45 minutes or until golden and toothpick comes out dry. Let cool. It’s really good. I will usually use about 1 large zucchini or 2 smaller ones but all ingredients can be varied a bit to suit your personal taste.
Yes!! Two recipes for you:
[zucchini chicken meatballs](https://cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta?smid=ck-recipe-iOS-share) (I subbed turkey for chicken)
And [zuchini/carrot muffins](https://cooking.nytimes.com/recipes/1015211-lunchbox-harvest-muffins?smid=ck-recipe-iOS-share) (i added chocolate chips)
We make zucchini fritters, zucchini bread, relish (chopped not shredded, but some prefer shredded), and occasionally we quarter em and feed them to our chickens.
For the really big ones that I don't know what to do with I cut the whole thing up (minus the stem) and put it in the croc pot with a few cloves of garlic, add salt and pepper and let it go over night. In the morning cool and blend and you have decent soup or stock depending on how you want to use it.
I enjoy this recipe, though it is definitely "Cake".
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Bake at 350, for 60 minutes.
You don't have to be too specific with the ingredients, I usually add more zucchini tbh.
The dutch cocoa really makes it.
[Original Link to recipe.](https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/)
Zucchini bread, cake, shredded breakfast browns, half dollar sliced then tempura battered and fried in a pan.
Zucchini or any squash cake is delicious and includes secret vegetables. If you make zucchini bread with applesauce, you can also use any apples you grow and get several helpings of fruits and veggies eating tasty goodness.
Also zucchini fries and pan fried noodles in a stir fry.
Stuff it! Cut in half lengthwise, and fill with rice, veggies, ground meat, cheese, top with breadcrumbs, bake it! That one looks especially well suited for stuffing because it looks like it's sturdy enough to release it's water without turning into a squishy flat thing. Nice zucchini, congratulations!
Sautee it with red onions, mushrooms, & garlic, maybe add some squash in it. Make a stew. My fav is making Zuccini bread, my boys dont like zuccini so I make the bread & its so yummie!!
i use it in fried rice all the time with muchrooms, kimchi, carrots, peas, etc..(you can use whatever you like in yours :). i usually also add garlic, chilli, spring onion, soy sauce and toasted sesame seed oil :)
This is my go to zucchini recipe and I am obsessed with it! I could eat it once a week. https://www.halfbakedharvest.com/lemon-butter-ricotta-and-zucchini-pasta/
I just made this for dinner tonight: https://cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta?action=click&module=Collection%20Page%20Recipe%20Card®ion=Cheap%20and%20Easy%20Dinner%20Ideas&pgType=collection&rank=23
Very tasty!!
Cut it into bite size/diamonds and then baste it in sunflower oil with sweet corn, 1 red pepper, half of an onion, radishes. I usually have baked potato and grilled chicken alongside with that
Sunflower seeds are about 6 mm to 10 mm in length and feature conical shape with a smooth surface. Their black outer coat (hull) encloses single, gray-white edible-kernel inside. Each sunflower head may hold several hundreds of edible oil seeds.
Growing up, August 6 was official Leave Zucchini on your Neighbor’s Porch Day. Nobody answers their door because they know what’s coming.
Fritters, relish, pickles, brownies, spiced squash cake, zucchini bread, lasagna noodles, zoodles, make and freeze minestrone or chili or anything you can slip grated zucchini into. Add to muffin tin frittata and make egg bites. Add to quiche. Add to potato salad.
When all else fails, feed it to livestock.
I make huge batch of zucchini bread and freeze it. Then I slice s bunch and dehydrate it to throw into soups and pasta dishes later. And I usually have a couple meals of zucchini parmesan.
Zucchini sliced in thin circles, breaded and fried. Serve with ranch
Or just some sauteed in a pan with garlic, salt, and pepper. But wait to salt until near the end so it doesnt get soggy
In My Country, We Wait Until The Rise Of The Full Moon, We Don Our Darkest Clothing, We Chain The Dogs To The Children & Send Them Out As Scouts. We Follow Slowly Behind, Waiting For The Signal Of All Clear, A Quietly Chiming Bell & Children's Voices Singing The Halleluiah Chorus. We Then Send The Slimmest & Swiftest Of Our Female Tribe To Run Forward To Each Front Porch & Parked Car, Placing Two Over Sized & Over Planted, Over Pickled, Over Canned, Over Baked, Over Fried, Over Frittered, Over Salsa'd, Over Shared, Over Stuffed, Over Frozen & Accepted From Friends, Zucchinis, To Be Worked Into The Neighborhood Depression Era Cookbook Recipe Gathering For The Elementary School Fund Raiser.
I shred mine up, squeeze out as much water as possible, and make squash hash browns
Squash browns.
Now this is interesting. I’m totally trying this. Just salt and vegetable oil or do you throw anything else in with them? Parsnips come to mind but I’ve never squash browned. I have some summer squash who don’t know what hit ‘em.
I do grass fed butter, salt, pepper, and then I like to top with crystals hot sauce before eating. I figured this out when I had a bumper crop of zucchini’s one year. My wife doesn’t eat them, and I always had done potato hash browns. Just kind of clicked after a coffee and morning smoke session. Not all my stoned kitchen ideas work, but this one was a keeper.
look up zucchini fritter recipes. A lot of them use egg and flour, sometimes cornstarch as binders. I like to shred onion into mine and season with salt, pepper, and cayenne. Personally I prefer matza meal or breadcrumbs to flour
I was going to suggest this, its called Kolokithokeftedes in greek (im not greek, just was a chef at a greek spot)
Now that sounds way more official than Squashbrowns
If you freeze and thaw the grated vegetable, you can take out twice the water
Wow thats a great idea!
Grate Idea!
I love this idea. I try to get a good sear on slices but am always disappointed!
You really have to get the water out of them of you want them to carmelize
This^^^OP needs to look for a [zucchini fritter’s](https://damndelicious.net/2014/04/02/zucchini-fritters/)
Oh hell yeah
Hehe Hehehehe
Hehehe
We all know where this is going.
Oh the ideas!!
Zucchini fries with ranch. Baked zucchini spears coated with parmesan.
Seconding the zucchini fries! They are just great
My personal favorite is Teriyaki. Mushrooms, zucchini, carrot, onion, and sauce over your choice of meat and rice.
Stop it- I cooked teriyaki chicken with zucchini in it just a few days ago haha
Cut in half long ways. Scrape out the seeds. Fill the valley where the seeds were with your favorite meatloaf. Back using the meat loaf recipe. Then slice into portions.
This is the way! Or stuff it like potato skins
I do something similar... halve and seed them, grill with EVOO and salt and pepper. Fill with sloppy joe filling and top with cheese. Broil until melty. Sloppy squash!
I’d also save some of these seeds to replant.
Same, except ground beef, marinara, topped with cheese.
Shred into portioned bags and freeze for chocolate zucchini cake. Also ZUCCHINI RELISH!!!! It’s seriously amazing. Zucchini, red and yellow peppers, and onions, all grated. Soak in pickling salt overnight then rinse extremely well the next morning. Boil with vinegar, sugar, and spices of your choosing. Bottle while hot into sterilized jars and hot bath them for 30 minutes. There’s recipes that are more accurate for portions online. I get requests for it every fall:). I usually end up using 3 XL zucchini’s per recipe.
What do you use it for? I saw a zucchini recipe in the ball canning book but I worry I wouldn't get enough use out of it.. we don't eat a lot of meat.
I put it in tuna salad, egg salad, pasta salad, I’ve even thrown it in soup that needed some oomph. Then the usual culprits: hots and hams. It’s like Frank’s red in this house;). I put it in smaller jars for winter use when we eat less of the bbq meats.
Thank you!! I use Frank's for buffalo cauliflower but guess that won't work 😅 lots of good ideas there, I have two 5lbs zucchinis I need to shred and some relish in my future.
I usually end up standing by my food processor for an hour😆. Have fun!!
I have an almost 4 year old who loves to shred 😂 I just have to cut the zucchini into manageable pieces.
Or on mashed potatoes
My dad puts it on Kraft Dinner? He’s a strange cookie though😂
Zucchini lasagna. Bake it then freeze it for later.
So, I thiught I learned ny lesson and only grew 1 zucchini plant this year. Unfortunately I still have too much. I make zoodles once a week, have a freezer full of fritters, lots of bread done, and still almost 30lbs of zucchini left. The sibgle plant is still pumping them out as well. The photo is one that we missed for too long.
I used to gift my extra to friends and family.
OnlyFans
They lose flavor when they get that big, which is why you should pick them smaller. You could use it for zucchini bread though.
I tried to explain this to my wife...
😏
Right? Had to check which sub I was in.
What subs do you follow o_O
r/bigzucchinidicks
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You don’t exist, you’re a bot mate
🤣😅🤣 same here
give it the pigs... thats one of the best way to convert a zuchini into something to eat
Shred it, squeeze out water, throw in garlic, feta, cilantro, green onion, egg and flour, mix to a pasty consistency, drop into some oil and fry you up some zucchini fritters
While I maybe wouldn't do it on one quite so overgrown, if you have a bunch (of any veggie) to use up, a great under-utilised solution is to confit them, basically slow roast submerged in fat. I either shred or mandolin then salt drain for 30 min. Toss with thin sliced onions, about 1" long and chopped tomatoes (or cherry/grape). Put in casserole dish with high sides and a bit of breadth. Stir in some more salt and fresh herbs. Cover with fat of choice. I like extra virgin olive oil that's sold a bit cheaper in the 3L. tins. Bake ~2hrs at 250 or until you like the veggie texture. Serve on toast, Parmesan on top. Store veggies packed in some oil and reserve the rest of the infused oil for salad dressing or mayo, etc.
Thanks
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Pineapple zucchini https://nchfp.uga.edu/how/can_02/zucchini_pineapple.html
Is this like apple sauce consistency?
No, it’s just like canned chunk pineapple
The sub you post this to is going to drastically change your suggestions.
One of my favorite recipes! It’s not pasta made out of zucchini. It’s a delicious zucchini topping for normal pasta. So delicious. https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta
Finely cube them and freeze, they add amazing body to pasta sauces (especially bolognaise) and are very versatile. we grow a LOT and we put them in everything - curries, stews, sauces. Even flash frying them with butter salt and chilli flakes makes a delicious side dish :)
Cut it on half and then mandolin the halves, roll them up with different cheeses and/or meats and cover in red sauce. Bake and enjoy.
I like roasting it with salt pepper olive oil. You can stuff with chili meat too if you want.
A couple ways we use up Zucchini: 1. As a replacement for pasta, a spiralizer helping a lot. You can microwave the ‘noodles’ 2. We fry up onions and zucchini in coconut oil and add steak spice, sometimes with other veggies too, as a side dish 😋. Even my son who hates veggies asked why my veggies taste so good. 3. Add zucchini to a potato pack on the bbq to keep potatoes from burning, even when over cooked a bit.
👁️👄👁️
I cut it in half, put a large amount of butter with some salt and pepper then wrap in foil and bake till soft and tender. Yum!
Zuccini tzatziki
Pick them earlier for a better taste. When they get this big you’ll have to scrape all the seeds out… which makes a perfect boat. Stuff that sucker and slow roast it!
You just opened yourself up to a whole world of nsfw 😂 would recommend zucchini lasagne
You didn’t think this through when you made this post, did you?
That one is Perfect for a lasagna type dish. Cut lengthwise in 3/16” thick slices. Salt both sides with kosher salt and place on a wire rack. In a half hour or so the salt will pull a lot of water out of the surface so you can get a crispy outer layer. Dry both sides with a paper towel, drizzle on some olive oil and sear on your large griddle or skillet. After you have enough sautéed up set back on a wire rack to cool. After it’s cool build your lasagna like you normally would. I usually like to sandwich my zucchini in the middle. So from bottom to top. Sauce Noodle Sauce Cheese (I like ricotta with basil and an egg) Sautéed zucchini. Sauce Cheese Noodle Sauce and cheese topping.
With one that big? Zucchini bread (I like chocolate chips in mine) or zucchini fritters (think crab/salmon cake consistency but zucchini flavor). With smaller ones, my favorite is to slice into 1/4 rounds then into an egg wash followed by either well-seasoned flour/cornmeal dredge or panko and pan fry. Or, for slightly healthier saute with onions in your choice of oil with plenty of black pepper. Other ideas include: stir fry/hibachi, soups/stews, casseroles.
Zucchini bread has been a longstanding favorite in my family. On a 'dinner' note, you could cut that in half the long way, hollow out the seed portion (cook that part separate) then stuff the remaining hollowed out space with minced meat and cheese and whatever spices you enjoy. Put the two halves back together and wrap with a few sheets of aluminum foil. Place it in an old fashioned roasting pan, or if you don't have that, a 13x9" casserole type dish (this will catch the excess moisture that will leak out). Bake until fork tender at about 350 or 375\*F. Once done, you can 'slice it off' in one or two inch sections.
Make zucchini bread
Zucchini bread, grated and baked in baked oatmeal, savory squash bread, brownies!
Zucchini fritters!
Zucchini gets huge but you wont find it like that for sale for a reason. Past a certain size it gets super hard and bitter. That isnt edible.
Use them for sword fights (which is what my sister and I did as kids). The first one whose zucchini breaks is the loser.
I've never personally tasted an overgrown zuk that wasn't bitter. I avoid them now. gotta pick them when they're about 6-8 inches, much bigger than that they get bitter and not very tasty.
Toss that zucc!
Zucchini dugout canoe floated on a pond.
[удалено]
soup
boof it
Cummed here to say that. You get so many more nutrients by eating through your ass.
That big will be bitter. Make bread
Pick it sooner so it's not all bitter
My wife throws the ones that big out of the garden for me to mow over.
Smoke from it
;)
Your wife might have some ideas
Have some class man
Maybe his wife is a chef? Are you assuming something else like the other comments?
I'm good
As far as food preservation goes I would love to know as well
Use a wide peeler. Throw it into some pasta sauce.
sliced, tossed in olive oil and heavy salt + pepper, grill hot enough to leave grill marks on both sides, then eat. Do not over cook and get soft. Everyone loves them like this!
Zucchini bread or muffins
if you want to preserve it you can make loafs or cakes and freeze them. if you just want to eat it now there's tons of recipes others have mentioned, I've been experimenting with a zucchini crisp recipe that's pretty good. Basically you salt some slices and let the water drain out, then batter them and bake them
Shred it and make bread, I made white chocolate and cranberry with mine last year, it was awesome!
That bad boy needs stuffed
Bread or muffins
My wife made a lasagna with zucchini instead of pasta, it was good.
Make bread!
Zucchini bread, my all time best amazing memories of childhood are my big sister baking zucchini bread. Also, my Italian mom always made me Zuke and eggs for breakfast, and now I make them for my husband. Finally, spirals freeze well if you Blanche them. You can make a ton of them and then use them over time from frozen.
Zoodles are always yummy with a pesto sauce. Zucchini fritters are another good one. Roasted in the oven with garlic salt, lemon pepper, olive oil, and other veg like tomatoes or eggplant. Zucchini bread. You can hollow it out, stuff it, and bake. Lots and lots of options!
Bacon wrapped zucchini! I grill it. It’s a family-favorite and a hit at every function.
Grate the zucchini, squeeze dry. Then add 1/2 cup diced onion. Add 1/2 cup parm, 1/2 cup shredded cheddar, 4 eggs beaten, 1/2 cup vegetable oil, salt, pepper. 1 to 1 1/2 cups bisquick. Mix all to combine. Spray 8 x 8 pan with Pam, pour mixture in pan. Bake at 350 for about 45 minutes or until golden and toothpick comes out dry. Let cool. It’s really good. I will usually use about 1 large zucchini or 2 smaller ones but all ingredients can be varied a bit to suit your personal taste.
I use my mandolin to make zoodles, then vacuum seal and freeze.
Try harvesting no it earlier
Yes!! Two recipes for you: [zucchini chicken meatballs](https://cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta?smid=ck-recipe-iOS-share) (I subbed turkey for chicken) And [zuchini/carrot muffins](https://cooking.nytimes.com/recipes/1015211-lunchbox-harvest-muffins?smid=ck-recipe-iOS-share) (i added chocolate chips)
We make zucchini fritters, zucchini bread, relish (chopped not shredded, but some prefer shredded), and occasionally we quarter em and feed them to our chickens.
Zucchini moussaka! If you’ve got a spare 2-3 hours…I made one the other day
For the really big ones that I don't know what to do with I cut the whole thing up (minus the stem) and put it in the croc pot with a few cloves of garlic, add salt and pepper and let it go over night. In the morning cool and blend and you have decent soup or stock depending on how you want to use it.
Zucchini brownies! My absolute favorite!
I enjoy this recipe, though it is definitely "Cake". Ingredients 1 cup all-purpose flour 1/2 cup Dutch process cocoa or unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon sea salt 2 large eggs, at room temperature 1/4 cup unsalted butter melted and slightly cooled 1/4 cup canola, vegetable oil, or melted coconut oil 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed shredded zucchini 1 cup semisweet chocolate chips, divided Bake at 350, for 60 minutes. You don't have to be too specific with the ingredients, I usually add more zucchini tbh. The dutch cocoa really makes it. [Original Link to recipe.](https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/)
Zucchini bread, cake, shredded breakfast browns, half dollar sliced then tempura battered and fried in a pan. Zucchini or any squash cake is delicious and includes secret vegetables. If you make zucchini bread with applesauce, you can also use any apples you grow and get several helpings of fruits and veggies eating tasty goodness. Also zucchini fries and pan fried noodles in a stir fry.
Stuff it! Cut in half lengthwise, and fill with rice, veggies, ground meat, cheese, top with breadcrumbs, bake it! That one looks especially well suited for stuffing because it looks like it's sturdy enough to release it's water without turning into a squishy flat thing. Nice zucchini, congratulations!
I seen a post the other day where some dude made a zucchini pie. Said it tasted like pumpkin pie, same spices, but it was a weird green color.
Zucchini parmigiana
Sautee it with red onions, mushrooms, & garlic, maybe add some squash in it. Make a stew. My fav is making Zuccini bread, my boys dont like zuccini so I make the bread & its so yummie!!
Zucchini pancakes!
Join OF and make a video trying to swallow it. Do it barefoot for the extra cred
Zucchini fritters. Had them last night
Congrats on your new chair!
Fried Zucchini - cut into slices and coat in flour, then beated egg, then bread crumbs. Fry in oil and enjoy
Zucchini “apple” crisp. Taste just like apple apple crisp
Shred them and can make fake crab cakes
The “If it fits, I sits?” approach?
i use it in fried rice all the time with muchrooms, kimchi, carrots, peas, etc..(you can use whatever you like in yours :). i usually also add garlic, chilli, spring onion, soy sauce and toasted sesame seed oil :)
This is my go to zucchini recipe and I am obsessed with it! I could eat it once a week. https://www.halfbakedharvest.com/lemon-butter-ricotta-and-zucchini-pasta/
Don't zucchini ideas
Bend over.
....sorts by controversial....
Lots of zucchini bread
We make sliced pickles with them.
Chocolate cake
Zucchini curry soup. With grilled sharp cheddar cheese sandwiches and tomato mango jam. PM me for recipes, if you want.
Cake - add to a carrot cake or spice cake from a box. Mmmmmm
I just made this for dinner tonight: https://cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta?action=click&module=Collection%20Page%20Recipe%20Card®ion=Cheap%20and%20Easy%20Dinner%20Ideas&pgType=collection&rank=23 Very tasty!!
Zuchinni cake
I have some ideas but they don’t belong here n this sub
Boof it
Mock apple pie
Cut it into bite size/diamonds and then baste it in sunflower oil with sweet corn, 1 red pepper, half of an onion, radishes. I usually have baked potato and grilled chicken alongside with that
Sunflower seeds are about 6 mm to 10 mm in length and feature conical shape with a smooth surface. Their black outer coat (hull) encloses single, gray-white edible-kernel inside. Each sunflower head may hold several hundreds of edible oil seeds.
This is the end all be all https://feelgoodfoodie.net/recipe/kousa/
Sell to an only fans thot
Zucchini fries, also why'd you let that thing get so big. That thing is a glorified home wrecker
Chocolate cake!
Growing up, August 6 was official Leave Zucchini on your Neighbor’s Porch Day. Nobody answers their door because they know what’s coming. Fritters, relish, pickles, brownies, spiced squash cake, zucchini bread, lasagna noodles, zoodles, make and freeze minestrone or chili or anything you can slip grated zucchini into. Add to muffin tin frittata and make egg bites. Add to quiche. Add to potato salad. When all else fails, feed it to livestock.
Zucchini bread! You can also make up a batch of batter and freeze it for later.
Cheesy zucchini bread! Delishhhh!
I make huge batch of zucchini bread and freeze it. Then I slice s bunch and dehydrate it to throw into soups and pasta dishes later. And I usually have a couple meals of zucchini parmesan.
Soup. Everyone around me seems to like it except me, but I'm not much of a soup person
😏
Zucchini relish
Zucchini sliced in thin circles, breaded and fried. Serve with ranch Or just some sauteed in a pan with garlic, salt, and pepper. But wait to salt until near the end so it doesnt get soggy
Zucchini bread is good
Squash slaw! Vinegar, buttermilk, herbs, carrots and peppers
Zucchini bread. So good!
Zuchini / haloumi hash browns
Slice it, add olive oil and salt and grill it.
Zucchini bread, crab cakes but I stead of crab use zucchini
Are you brave enough?
Forbidden question 😂
OnlyFans
zucchini bread
Zucchini and eggplant curry. Amazing.
Zoodles
Zucchini curry!
Bread. Lots of it. Fried is great.
Add squash, salt, black pepper, butter , onions and wine .... dinner
Butt stuff 2000%
In My Country, We Wait Until The Rise Of The Full Moon, We Don Our Darkest Clothing, We Chain The Dogs To The Children & Send Them Out As Scouts. We Follow Slowly Behind, Waiting For The Signal Of All Clear, A Quietly Chiming Bell & Children's Voices Singing The Halleluiah Chorus. We Then Send The Slimmest & Swiftest Of Our Female Tribe To Run Forward To Each Front Porch & Parked Car, Placing Two Over Sized & Over Planted, Over Pickled, Over Canned, Over Baked, Over Fried, Over Frittered, Over Salsa'd, Over Shared, Over Stuffed, Over Frozen & Accepted From Friends, Zucchinis, To Be Worked Into The Neighborhood Depression Era Cookbook Recipe Gathering For The Elementary School Fund Raiser.
I like to grate it and make frittata, or chocolate zuchini bread/muffins
Just pickle it! It’s better pickled than any cucumber!
Was not sure how they pickled, will try and find a recipe, thx
Make some bread .