Zucchini: how big is too big?

Yes it will freeze just fine. I shred it then measure it out in usually 1 cup portions and put in baggies to freeze. Then use for bread all winter.

allysgram, thank you, exactly what I needed to know!

Robin

okay, so i tried the chocolate zucchini bread last night (made from scratch). I got the recipe from recipe zaar #220. I added choc chips because I had them in the house and glazed the top (still has veggies, still healthy right?). WOW! It turned out soooo well! I did peel the zucchini first but the recipe called for it. Thanks for letting us know we can freeze it, I am overloaded with zukes and I only have two plants!

Here is our favorite recipe for zucchini bread from our Pilsbury cookbook. It's more like a spice bread with a fruity taste.

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp grated orange peel
2 1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup chopped nuts (optional-we skip it)

Glaze
1 cup powdered sugar
2 to 3 Tbsp orange juice (we have also used lemon or orange flavoring and water)

Heat oven to 350. Grease and flour bottoms only of two 8x4 or 9x5 loaf pans. In large bowl, beat eggs until thick and lemon colored: gradually beat in sugar. Stir in oil, 2/3 cup orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350 for 45-55 minutes or until toothpick inserted in center comes out clean. (In my oven, it takes one hour for two loaves). Cool 10 minutes. Remove from pans; cool slightly. In small bowl, blend glaze ingredients; spread over warm loaves. Cool completely on wire rack. Wrap tightly and store in refrigerator. Makes 2 (16 slice) loaves.

This recipe is really quick and easy. My 11 year old has already made several loves in the past couple of weeks and they disappear quickly! All of my kids love it!

The pasta and veggie salad is even easier. You can make that with whatever you have. Sometimes we just use the veggies and sometimes we add a one pound box of pasta (but there are 8 of us. LOL). With the pasta, it makes a bowl big enough for parties and picnics. ;)

There is no such thing a too much zucchini and no such thing as a zucchini that is too big anymore. 5 years ago we started freezing it. We steam, puree and freeze large qty of zuke this way, usually in 1 gallon bags. I use this as soup stock all winter long, best soup you ever had.

Yeah, Joyeld! We're onto something here....

Badseed, I printed that recipe...sounds really good!

TDGarden, that's a really good idea. What kind of soup do you make?

Thanks! If I can get my six kids to ask for it AND eat it, it must be okay. :)

I make a lot of different soups but the basic formula is

6 cups of frozen zuke
3 cups of frozen (or canned) whole tomato
2 cans soup beans
1/3 cup olive oil
2 tbsp salt
1 tsp pepper
3 bay leaves
1 tbsp basil
1 hot chile pepper

cook 1 hour in pot over overnight on low crock pot.

I usually use this as the starting point, I use yellow squash instead of the zucchini. I vary the type of beans, add winter squash, or frozen beans. You can add tofu, wheat meat, chicken, beef or just as is, it is great with a sour dough bread.

This has been a weekly routine for us thoughout the winter.

Sounds good! All you do is puree the zucchini and put in the freezer in amounts required for soup?

Robin

We steam for about 5 min or less then puree, my wife calls it blanching the vegetable. We bag or use plastic containers in about 3 cup size. We have added garlic or other herbs but generally make it just plain. Makes those 'whoops' zucchinis look good.

Pete

I once tried freezing shredded raw zucchini and it turned to water and string when I thawed it. Decided it was easier to bake the zucchini cake (in loaf pans, it's much lighter than zucchini bread) and freeze that.

zucchini cake, I am there!

I've just been told that there is another use for the huge zucchini that manage to hide from me...my cows can eat them! They will be so happy with them, and the monster cukes....
Margo

Wonder whether Lucy (my goat) would like them, too. My chickens do!

Don't goats like most anything? lol

We feed them to the chickens and the rabbits and they both love them!

Just bought 3 rabbits this morning. I'll have to see if they like it. I don't know about Lucy, But I know she really loves my flowering bushes!

I find the larger zucchini to be more bitter tasting so I like to grate it, and brine it in salt overnight, rinse real good, and make soup out of it. I just tried a new receipe that used alot of hungarian paparika and heavy cream, it was wonderful. We also enjoy zuccchini patties. My fav is the real young ones, just raw with a ranch dip....mmmmmmm

Thanks, Lisa, for the ideas. I tasted some of the big ones and it wasn't bad, although not tough, it wasn't tender either. Since I have so many coming in, I just started cutting up the big ones for the chickens. I'll have to try a soup sometime.

Maybe some varieties are bitter, but none of mine have been. I have started growing Trombone Zucchini because it is a vining variety and I use trellis' a lot in my garden. It is sweet even up to 20" long!

I make one soup a week during the Winter so I like to have quite a bit in the freezer.

Pete

I thought I'd come back and add a note.

My daughter wanted to try the zucchini bread with yellow squash. I said sure. It's really good! It tastes like banana nut muffins (except we don't use nuts).

The kid is like the mad scientist in the kitchen, nothing gross, she just makes her own substitutes. LOL We didn't have any orange juice so she has substituted lemonade and also fruit punch Kool Aid in some of the recipes. It's still really good and moist too!

Yesterday she made the yellow squash bread with cream cheese icing and boy was it good!! I'm getting a little tired of running for flour and powdered sugar but I have not had to buy any junk or snack food either. Having a family of 8, nothing good lasts long here!

My daughter puts root beer in her sweet potatoes, I wonder if it would be good with squash?

YOU try it and let us know. LOL

I've put all kinds of pop/soda in with ham to take the salt out. I've used orange pop, red cream soda (a favorite with the kids), pineapple soda, root beer.......

You all are braver than me! :)

Might try the squash instead of zucchini, though.

Badseed I have 8 children too and yes nothing lasts too longLOL Mine are 32 to 12 Deanna

You have me beat then! LOL I only have six kids. I counted hubby and me. :) You have a pretty good age span too! My girls are 3-13.

NO MEAT ZUCCHINI CHILI --(LOW IN FAT/CALORIES) Yummy, even to my fussy meat-and-potatoes husband.....

INGREDIENTS:
1 T olive oil
4 cups squash, diced 1/2 " (zucchini and/or yellow -- If large, remove centers)
1 onion, diced
1 green pepper, diced
2 sections garlic,minced
12-16 oz can red/black beans, drained (mix 1/2 and 1/2 for color)
4 T chili powder
2 t Italian seasoning
2 t sweet basil
1 t allspice (SECRET INGREDIENT)
2 t salt

Optional: 2 t sugar (or diet sweetener of your choice)

(T = Tablespoon, t = teaspoon)

I think you can use your "too big" zucchini in this recipe. Just scoop out middles. If skins are thick and hard, use peeler on some, but not all....gives it a little "bite" texture.

DIRECTIONS
Saute vegies and garlic (sometimes I add grated carrot, sliced green beans, corn kernals).
Add spices/herbs. Stir until well mixed.
Add chili beans
Add tomatoes or spaghetti sauce (about 2 cups)
Sweeten with a little brown sugar (1 Tablespoon)

Simmer until consistency is like chili and not soup. You can eat it as is,

OPTIONAL
Or, put in casserole dish, top with bread crumbs and cheese, and put under broiler until cheese is bubbly and slightly brown. Great with corn bread/ corn on cob, green salad.

Another option is to serve chili over or in pasta/rice, adding a little more sauce/liquid.

You can always add turkey burger or ground beef if you want meat.

ZUCCHINI IS VERY LOW IN CALORIES...I began eating the BASIC recipe every day (AND ENJOYING EVERY BITE) and have been losing weight! Three cheers for the prolific zucchini!

mmm I bet that would be good over Couscous!

SueGee, sounds like a keeper! Actually, with some diced sweet potatoes, it sounds like an 'autumn chili' I had years ago, which was excellant! Thanks!

Badseed, Deeana....

I see zucchini isn't the only thing that is prolific around here.....I have 7 children!

LOL Maybe we need a post for large every day recipes. :)

Hi from Portland, We use the zucchini the bigger the better, we shred them and then we freeze them in containers for the winter. We love zucchini bread we just take a few containers out and let them thaw out and the use them.

Hi 1745 in Portland. I did that last year, and so far, I keep forgetting to use the tubs of shredded zucchini. But, when I do remember, can I ask whether you let them drain first, or not? When I freeze peaches and use them later in a recipe, I have to drain some of the liquid or it comes out too wet, so I wondered if that would happen with zucchini bread.

Thanks!

I read through most of the postings, but I didn't see any recommendations for grilled zucchini! Cut the zuchinni lengthwise and throw it in a ziploc bag with some olive oil, balsamic vinegar and garlic powder. You can marinate it for a few hours, or just 30 minutes or so. Put in over a medium grill, turn after a few minutes; it is delicious!

This message was edited Aug 23, 2007 12:32 AM

Really surprised me with the number of replies and so many great recipes! That grilled zucchini sounds really good! DH loves to grill, so will try it that way next time. Thanks!

You are welcome! Works for any other kind of squash, try sliced onions, too, just cook at the edge of the grill!