What to do with 19 inches of hot zucchini love?
September 10, 2022 10:44 AM Subscribe
tldr: I have a zucchini in my garden. It is huge. I'm afraid to harvest it because I don't know exactly what to do with it. I need gardening advice &/or recipes for things I can preserve / freeze / otherwise store. All suggestions welcome.
I bought a house in the Dordogne region of France and have been living here since March. "Yay!" I thought to myself when I moved in, "I can plant stuff and eat it later!" Haha little did I know what I was in for. Having spent virtually all of my adult life in apartments / flats, I was unprepared for the kind of growing that occurs here. We have a river valley microclimate which is very hot in the day and lovely and cool overnight with lots of mist. So stuff grows like gangbusters. I harvest about a half kilo of tomatoes every day and it looks like I took nothing from the tomato jungle in my backyard. I'm planning to do a lot of canning for the tomatoes, but I really don't know what to do with this errant zucchini / courgette that insisted on growing next to the toms (I think I had dumped some food waste into the compost heap and a seed decided to have its way). When I saw the plant growing I ate most of the blossoms, because yum fried zucchini blossoms are awesome, but apparently I left one and now it's a monster. Like about 20 inches / 50 cm long. My partner is in Paris this month and I'm all alone and tbh I'm feeling a bit intimidated. It's very big, length and girth. I can't get my hand around it. I'm leaving on Tuesday for a week and there's no way I could eat it all before I leave. If I harvest it could it hang out in the kitchen for a week? Maybe it would be better to make a few recipes with it? Should I leave it until I get back (I've set up an automatic nightly watering system)? Will it have moved in and changed the locks? People, it's very big and shows no sign of slowing its growth. Photos here (sorry, the chives are also rampant but yardstick for scale): https://imgur.com/a/MTZV9f1
I bought a house in the Dordogne region of France and have been living here since March. "Yay!" I thought to myself when I moved in, "I can plant stuff and eat it later!" Haha little did I know what I was in for. Having spent virtually all of my adult life in apartments / flats, I was unprepared for the kind of growing that occurs here. We have a river valley microclimate which is very hot in the day and lovely and cool overnight with lots of mist. So stuff grows like gangbusters. I harvest about a half kilo of tomatoes every day and it looks like I took nothing from the tomato jungle in my backyard. I'm planning to do a lot of canning for the tomatoes, but I really don't know what to do with this errant zucchini / courgette that insisted on growing next to the toms (I think I had dumped some food waste into the compost heap and a seed decided to have its way). When I saw the plant growing I ate most of the blossoms, because yum fried zucchini blossoms are awesome, but apparently I left one and now it's a monster. Like about 20 inches / 50 cm long. My partner is in Paris this month and I'm all alone and tbh I'm feeling a bit intimidated. It's very big, length and girth. I can't get my hand around it. I'm leaving on Tuesday for a week and there's no way I could eat it all before I leave. If I harvest it could it hang out in the kitchen for a week? Maybe it would be better to make a few recipes with it? Should I leave it until I get back (I've set up an automatic nightly watering system)? Will it have moved in and changed the locks? People, it's very big and shows no sign of slowing its growth. Photos here (sorry, the chives are also rampant but yardstick for scale): https://imgur.com/a/MTZV9f1
You can shred it and let it drain/squeeze extra moisture from it. Freeze it in convenient sized clumps and make zucchini bread at a later date. It's perfect for adding moisture to quick breads and muffins.
posted by hydra77 at 10:52 AM on September 10, 2022 [4 favorites]
posted by hydra77 at 10:52 AM on September 10, 2022 [4 favorites]
It's a marrow. Peel, fill with sausagemeat and bake. Peel, chop into cubes, make marrow ginger jam. It will keep in the fridge for a week or on the counter for a few days. (Worst comes to the worst there will probably be another one before long - you really have to keep a close eye on courgette plants.)
For the tomatoes, dry in a low oven (like, sub-100C) for ~8 hours and you have sun dried tomatoes, which go into pasta dishes nicely, or serve them as an appetiser with mozzarella. You're recommended to refrigerate them after drying, but they're a lot smaller when you've finished and don't need as much space.
posted by How much is that froggie in the window at 10:54 AM on September 10, 2022 [2 favorites]
For the tomatoes, dry in a low oven (like, sub-100C) for ~8 hours and you have sun dried tomatoes, which go into pasta dishes nicely, or serve them as an appetiser with mozzarella. You're recommended to refrigerate them after drying, but they're a lot smaller when you've finished and don't need as much space.
posted by How much is that froggie in the window at 10:54 AM on September 10, 2022 [2 favorites]
I own a dehydrator. I dehydrated a zucchini of similar size, and I use it in soups and stews.
posted by spinifex23 at 10:57 AM on September 10, 2022 [1 favorite]
posted by spinifex23 at 10:57 AM on September 10, 2022 [1 favorite]
Monster zucchini are not as delicate as smaller zucchini. I'd grate the whole thing, removing any obviously seedy center, and freeze in 2 1/4 c portions for my favorite chocolate zucchini muffin recipe (exactly as hydra77 said) squeezing out some of any excess water.
Chocolate Zucchini Muffins
3 dozen mini or more (or fewer large muffins)
2 c sugar
3/4 c neutral oil
3 eggs
1/3 c buttermilk / yogurt
2 1/4 c shredded zucchini pressed (drain out any excess water from the freezer bag)
zest and juice 1/2 lemon, optional
2 1/2 c flour (sub in 1/2 c whole wheat) or a little less
1/2 plus cup cocoa (sub more flour out for more chocolatey)
1 1/2 t baking soda
1 t kosher salt
chocolate chips optional, press onto top for the most appealing look
bake at 350 for 12-15m or until a toothpick comes out clean or almost clean, do not overbake, check early because who knows about your oven temp vs mine
posted by RoadScholar at 10:58 AM on September 10, 2022
Chocolate Zucchini Muffins
3 dozen mini or more (or fewer large muffins)
2 c sugar
3/4 c neutral oil
3 eggs
1/3 c buttermilk / yogurt
2 1/4 c shredded zucchini pressed (drain out any excess water from the freezer bag)
zest and juice 1/2 lemon, optional
2 1/2 c flour (sub in 1/2 c whole wheat) or a little less
1/2 plus cup cocoa (sub more flour out for more chocolatey)
1 1/2 t baking soda
1 t kosher salt
chocolate chips optional, press onto top for the most appealing look
bake at 350 for 12-15m or until a toothpick comes out clean or almost clean, do not overbake, check early because who knows about your oven temp vs mine
posted by RoadScholar at 10:58 AM on September 10, 2022
Zucchini loaf or muffins will freeze really well if they're wrapped right and you're willing to go on a baking binge.
These will only deal with a portion of that impressive specimen, but deliciously so, if you're looking to mix things up:
Zucchini fritters
Zucchini butter spaghetti
posted by mandolin conspiracy at 11:27 AM on September 10, 2022 [2 favorites]
These will only deal with a portion of that impressive specimen, but deliciously so, if you're looking to mix things up:
Zucchini fritters
Zucchini butter spaghetti
posted by mandolin conspiracy at 11:27 AM on September 10, 2022 [2 favorites]
Are you open to it becoming art rather than food?
If you really let it go, you can carve a zucchini.
posted by annaramma at 11:33 AM on September 10, 2022 [1 favorite]
If you really let it go, you can carve a zucchini.
posted by annaramma at 11:33 AM on September 10, 2022 [1 favorite]
I would grate, squeeze and freeze as others have suggested. This recipe for summer squash/zucchini pizza is another great use for it.
posted by leslies at 11:47 AM on September 10, 2022
posted by leslies at 11:47 AM on September 10, 2022
We had many of those beauties this summer, I love them and they love me back! I like cutting them length wise, scooping out the seeds, curing into one one slices, tossing with a little olive oil and salt, alongside many peeled whole garlic cloves then roasting them at 350 F on a parchment lined baking sheet for about 60 minutes, or until significantly smaller and browning. Cool then add to a vita mix with 3 -4 cups of chicken or veg broth and herbs and lemon juice. You’d be surprised how little a big zucc like that makes. Seve with a little cream.
posted by waving at 12:05 PM on September 10, 2022 [2 favorites]
posted by waving at 12:05 PM on September 10, 2022 [2 favorites]
What's traditional during zuchinni season, I'm told, is to leave it on someone else's doorstep, knock on the door, and then run away.
If you're not particular about your baking, you can use it as a substitute for wet ingredients like applesauce or eggs. Freeze in portions appropriate for such use.
Personally, I've found that giving them to surprised-and-delighted friends and strangers in person works great.
posted by aniola at 12:14 PM on September 10, 2022 [3 favorites]
If you're not particular about your baking, you can use it as a substitute for wet ingredients like applesauce or eggs. Freeze in portions appropriate for such use.
Personally, I've found that giving them to surprised-and-delighted friends and strangers in person works great.
posted by aniola at 12:14 PM on September 10, 2022 [3 favorites]
Yes -- my wife came home with a huge zucchini somebody at work grew and gave her. We ate about a third and forgot about the rest until we noticed it rotting, back of the fridge.
Chocolate Zucchini Muffins
One wonders what these muffins would taste like, without the zucchini.
posted by Rash at 12:32 PM on September 10, 2022
Chocolate Zucchini Muffins
One wonders what these muffins would taste like, without the zucchini.
posted by Rash at 12:32 PM on September 10, 2022
Diced fried Zucchini: with eggs, or in pasta sauce, or in a casserole with things. One of my faves.
Less flavour in larger zuccs means they blend well with other ingredients and spices. Of course.
posted by ovvl at 12:38 PM on September 10, 2022 [1 favorite]
Less flavour in larger zuccs means they blend well with other ingredients and spices. Of course.
posted by ovvl at 12:38 PM on September 10, 2022 [1 favorite]
Zucchini steaks are good too. Cut the beast into steak-thick slices, use plenty of oil and high heat, and brown them well. Dust them with fine-ground salt and pepper first, and maybe a bit of flour.
posted by flabdablet at 12:40 PM on September 10, 2022
posted by flabdablet at 12:40 PM on September 10, 2022
It’s probably going to be woody and not that great to eat (judging by my uncle who would grow zucchini every summer and then forget about them until they were the size of an arm). I really think this would be a great opportunity to make the famous Meghan Markle’s Zucchini Pasta Sauce, because it’s simple to make, tasty, and, oh yeah, uses 8 cups of chopped zucchini. It also breaks down while you cook it, so any toughness or weird texture won’t matter here!
posted by Champagne Supernova at 3:10 PM on September 10, 2022 [1 favorite]
posted by Champagne Supernova at 3:10 PM on September 10, 2022 [1 favorite]
How about Zucchini Brownies? The zucchini is used as a binding agent, you cannot taste it at all. This recipe works with older, more woddy zucchini if you remove any hard seeds.
posted by amf at 3:21 PM on September 10, 2022 [1 favorite]
posted by amf at 3:21 PM on September 10, 2022 [1 favorite]
Grated and frozen seems like your best bet. Ordinary-sized ones are good sliced and sweatted down in olive oil with a bit of garlic until they make a puree. This makes a really good pasta sauce or dip, although one that sixe may be a little though.
Grated, they are really delicous in fritters, or for bakin. When my nephey was little and refusing to eat anything resembling a vegetable, my brother made a very good cake with grated zucchini (third try after writing courgtte twice), and persuaced him to eat it by telling him that the green bits were pistachios.,
posted by Fuchsoid at 4:33 PM on September 10, 2022
Grated, they are really delicous in fritters, or for bakin. When my nephey was little and refusing to eat anything resembling a vegetable, my brother made a very good cake with grated zucchini (third try after writing courgtte twice), and persuaced him to eat it by telling him that the green bits were pistachios.,
posted by Fuchsoid at 4:33 PM on September 10, 2022
We've made this pureed zucchini-basil soup, it was fine, and should deal well with tough old zucchini.
Since it's big, I'd halve it lengthwise and see if the seeds are tough and should be scraped out with a spoon. Also taste, sometimes they get bitter and then I wouldn't waste my basil on it.
(If your immersion blender can handle basil it's better than my immersion blender. Next time I'd use frozen pesto cubes.)
posted by away for regrooving at 4:42 PM on September 10, 2022
Since it's big, I'd halve it lengthwise and see if the seeds are tough and should be scraped out with a spoon. Also taste, sometimes they get bitter and then I wouldn't waste my basil on it.
(If your immersion blender can handle basil it's better than my immersion blender. Next time I'd use frozen pesto cubes.)
posted by away for regrooving at 4:42 PM on September 10, 2022
I'm going to go against the grain here and say burn it and salt the ground. Cooking zucchini is generally an exercise in trying to hide what a monstrous thing you have brought into the world.
posted by clawsoon at 7:03 PM on September 10, 2022 [3 favorites]
posted by clawsoon at 7:03 PM on September 10, 2022 [3 favorites]
(It is legal to compost zucchini in many jurisdictions.
You'll risk volunteer zucchini on the compost heap, but not so bad, if you miss picking any flowers and accidentally a 19" zucchini, nbd, it can rot where it falls.)
posted by away for regrooving at 8:56 PM on September 10, 2022
You'll risk volunteer zucchini on the compost heap, but not so bad, if you miss picking any flowers and accidentally a 19" zucchini, nbd, it can rot where it falls.)
posted by away for regrooving at 8:56 PM on September 10, 2022
Nthing the "grated and frozen into smaller portions" suggestion. It's exactly what I'd do, and any baked good would not necessarily taste of zucchini; that's why there are so many quick breads and cakes involving zucchini, it's mostly there to bulk things out a bit and provide some moisture. In fact, with a big thing, freezing may actually be a GOOD thing; freezing will break down the cell walls so that the moisture escapes more easily.
posted by EmpressCallipygos at 5:46 AM on September 11, 2022
posted by EmpressCallipygos at 5:46 AM on September 11, 2022
Zucchini butter! I think that might be what some of the pasta sauces above are, but I didn't stop to read.
Grate it, or break it down into little chunks and cook it over low heat until it becomes mush. Add whatever herbs you want (we do oregano rosemary, or garlic, or basil and thyme), some salt, and keep cooking until the mush reaches a thick consistency. Usually this is a two to three hour affair, depending on the size of pot (wider the better) and how much zucchini you are cooking (my family processed 23 pounds of zucchini this way, this year)
Freeze in jars and use as sandwich spread (great with grilled cheese!), or on pasta, or with rice, or on top of roasted vegetables all winter.
posted by aint broke at 7:41 AM on September 11, 2022 [1 favorite]
Grate it, or break it down into little chunks and cook it over low heat until it becomes mush. Add whatever herbs you want (we do oregano rosemary, or garlic, or basil and thyme), some salt, and keep cooking until the mush reaches a thick consistency. Usually this is a two to three hour affair, depending on the size of pot (wider the better) and how much zucchini you are cooking (my family processed 23 pounds of zucchini this way, this year)
Freeze in jars and use as sandwich spread (great with grilled cheese!), or on pasta, or with rice, or on top of roasted vegetables all winter.
posted by aint broke at 7:41 AM on September 11, 2022 [1 favorite]
You have my permission to compost it. You aren’t excited about it, you have loads of other produce to process, don’t mess with it. It would be a cull anywhere I’ve hardened / farmed. Forcing yourself to eat too much overgrown, tough, zucchini is a great way to make you hate zucchini forever.
posted by momus_window at 12:13 PM on September 11, 2022 [2 favorites]
posted by momus_window at 12:13 PM on September 11, 2022 [2 favorites]
These will keep for a surprisingly long time in a cool, dry place.
I have a bunch of them I've been going through since last summer[*], and it's spring now. Other posters have made recipe suggestions, quite a few of which I make.
Grated they can be added to stews, dahls or other dishes to add a bit of bulk. Also make great fritters with 50/50 grated marrow & potato, mix up with some egg. garlic & salt & then fry.
To prepare after storage, cut off the ends, peel with a potato peeler, split lengthways with a knife, then scoop out the seeds & soft material in the middle.
Any surplus can be grated & frozen.
[*] Southern hemisphere.
posted by HiroProtagonist at 8:44 PM on September 11, 2022
I have a bunch of them I've been going through since last summer[*], and it's spring now. Other posters have made recipe suggestions, quite a few of which I make.
Grated they can be added to stews, dahls or other dishes to add a bit of bulk. Also make great fritters with 50/50 grated marrow & potato, mix up with some egg. garlic & salt & then fry.
To prepare after storage, cut off the ends, peel with a potato peeler, split lengthways with a knife, then scoop out the seeds & soft material in the middle.
Any surplus can be grated & frozen.
[*] Southern hemisphere.
posted by HiroProtagonist at 8:44 PM on September 11, 2022
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posted by coffeecat at 10:49 AM on September 10, 2022 [4 favorites]