monster zukes?
I'll start off bragging about how despite my usual black thumb, I managed to grow a decently bountiful garden this year (compared to last year when I killed FIVE zucchini plants). w00t!
However, my bf (who I credit largely with this year's success) got a little overzealous with the planting and didn't thin out any of the plants, especially the squash ... so with all those giant leaves for the squash to hide from us under, we've ended up with some absolutely monsterous zucchini. They're great fun to laugh at, but I'm wondering if I can eat them!
The one is almost six inches in diameter at the largest part at the base, and between the two truly huge squashes I'd say the average diameter is 3.5-4.5". I've heard that when they're too big, they aren't good to eat because they get woody - but can I use them in bread? How about a stuffed zucchini? Are they just not as good or are they simply not edible once they hit a certain hilarious size?
Thanks!!!!
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9 Comments:
I have no clue if they lose flavor the bigger they get but I certainly can vouch for losing them in all of their leaves and stems. I would go out one day and not see any and then the next find a huge one that had been there the whole time! LOL Why don't you taste test it and see??
arm1970 at 2:32PM on 09/29/09
@arm - I'm going to let at least one of them go until we get a real freeze overnight. Ironically, I was like "let's let one go and see just how big it gets" ... and then after seeing it grow and grow and grow ... I found an even bigger one I had never noticed before. Ooops!
joyyy at 2:38PM on 09/29/09
this happened to us all the time growing up. We always had stuffed zucchini. cut it lengthwise, pull out all the seeds and stuff with whatever you want. We always used to make mealoaf and use that as the stuffing. The fat from the beef kept everything moist and flavorful. I don't remember the zucchini being woody.
Good luck!
kmgagne at 4:23PM on 09/29/09
I found one hiding from us until it reached 1.5lb.
I made 4 loaves of 101 cookbook's zucchini bread. that's 12 cups of grated zuc total. whew.
hmw0029 at 4:24PM on 09/29/09
@hmw - I'm already making Heidi's squash gratin (so good!) and am going to make zucchini bread of some sort. Since my bf melted the FP bowl by putting it in the bottom rack of the dishwasher, I've handed down a punishment of making him hand-grate things for me until we get it replaced - poor bastard hahahahaha.
joyyy at 5:23PM on 09/29/09
The seeds in the bigger ones aren't that good to eat, so you need to scoop that stuff out. And if you're planning on eating them raw, the skin can be a bit leathery as well. But if you're cooking them, the big ones are nice and firm for stuffing and they hold their shape a little better if you cut them in chunks. They're fine for grating and shredding.
dbcurrie at 6:14PM on 09/29/09
I actually wrote a blog about Roasted Zucchini Soup a couple of weeks ago which includes instructions for if the zucchini you are using have gotten out of control. Hope you enjoy.
http://blog.notesfromhomeplates.com/2009/09/roasted-zucchini-soup.html
ChefDJen at 8:11PM on 09/29/09
You missed National Sneak a Zucchini on Your Neighbor's Porch Night, which was last August. Save the date for next year. The big zucchini have thicker skin, almost like a pumpkin, and I've been able to store them in a cool, dry cabinet for almost a month. This recipe only works with those mature giants--the young ones turn to mush.
It would throw a much better punch on April Fool's Day, but you could make it for Halloween and tell everyone that it's a zucchini wearing an apple costume.
"Apple" Pie
Make enough of your favorite pastry for a double-crust pie. Roll out half of it and fit into a 9" pie plate. Roll out the top crust, cover with plastic wrap and set aside.
Peel a giant zucchini and cut it in half lengthwise. Using a serving spoon, scoop out all the seeds and the pulp. Cut into 1/2" semicircles, and cut each semicircle into thirds or fourths to resemble apple slices. Measure 6 cups of zucchini slices. Melt a tablespoon or two of butter in a large skillet, turn the heat to high and saute quickly until most of the zucchini begins to caramelize. Do not overcook. Remove from heat. Let cool 15 minutes.
Mix 3/4 cup sugar with 2 Tbsp. cornstarch, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. kosher salt, and 1/8 tsp. ground ginger (optional) or 1 Tbsp. fresh lemon juice(optional, but I don't think it is). Stir sugar mixture into zucchini in skillet. Pile zucchini into pie plate, cover with top crust and seal and crimp the edges. Brush with milk, milk and sugar, or an egg wash and cut or slash steam holes into crust.
Put pie on a rimmed cookie sheet lined with foil to catch any juices that might form during baking. (Some zucchini varieties will exude a lot more juice than others.) Bake at 400 degrees on bottom rack of oven for half an hour or until zucchini is tender, filling is bubbly and the crust is very golden.
The first time I made this, the zucchini was swimming in its own juices. The second time I made it, the filling was thick and dry. This year, I lucked out and it came out perfect, two times.
betteirene at 2:50AM on 09/30/09
I'll second @betteirene. Mock Apple Pie is definitely the way to go for monster zucchini.
I usually make mine into more of a cobbler, though, because I'm crap at rolling out dough. Just use the dough recipe from your fave baking cookbook (I'm partial to Alton Brown's) and make the filling the same way betteirene suggests.
miskadventures at 7:58PM on 10/01/09