smooshmcsmeesh

My husband brought home two gigantic zucchini (they look like baseball bats, seriously! LOL) that one of his co-workers grew on his farm. However neither of us have really cooked zucchini dishes before and were looking for some tasty, healthy recipes.

The girth of these vegetables would probably make them suitable for some x-large vegan 'burgers' on the grill, but I don't even know how that'd taste. =)

Any suggestions?

rpmcduff

I like them cut into thin spears 2-3" long and sauted with some Extra Virgin Olive Oil, garlic powder, salt, pepper and some crushed oregano. Hope you enjoy.

tandoorichicken

You've probably already used them by now, but in case any more zucchini come your way, you should try my mom's recipe, Indian style:

Put a tbsp or so of your oil of choice (olive goes pretty well with zucchini) in a pan, heat it up, then add 1/4 tsp of the following - asafetida, cumin, coriander, turmeric (maybe 1/2 tsp), and ground cayenne pepper to taste. Chop up the zucchini into inch cubes or so and toss them in, then cook them until tender. It's delicious!

fletch8502

I just saw a zucchini and ricotta cheese recipe in the paper the other day, but now of course I can't find it. Here's a similar recipe, though: No-crust roasted zucchini and tomato ricotta pie holds its own - The Denver Post

Enjoy whatever you decide to make!

almeeker

I'm the zucchini queen. Seriously I grow whopping monster zucchini, it's like a weed here in MI. It's very easy to cook. One way we like it is to slice it into 1/2" thick pieces, marinate it in Italian salad dressing in the fridge maybe overnight or longer if you don't have time to deal with it. Then toss it on the grill and cook it for 8-12 minutes/side. Then if you want to make a burger out of it, go right ahead. We usually just serve it as a side dish. I also like it diced up and fried in 1-2 Tbls of olive oil, you can also make it into pan fries spritz it with cooking spray and toss it with Cajun seasoning and bake them in the oven, about 1/2 and hour at 350 F. It's also good pealed, diced and boiled until it's mushy, we like it that way with butter and salt or served with Greek yogurt like mashed potatoes. Another thing you can do with it is to shred it and put it in the freezer and toss it into soups and stews as a thickener. I frequently dice it and add it in to lighten up marinara sauce.

smooshmcsmeesh

Thanks for the additional recipes everyone! I will pass those along to my husband for next time.

Angelstation

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Buttoni

Here's an easy one: Zucchini Bacon à la Quick! Buttoni's Blog