Sunday, January 23, 2011

What to do with a Whopper?

Now I'm sure all you veggie growers have experienced this - coming back from holidays and discovering a whopper of a zucchini in your patch.  Like this one.  It weighs 1.6kg and is 37cms long.  Eldest Monkey Boy's eyes nearly popped out of his head when he saw it.  There were also fortunately a couple of other lovely little zucchinis which I sliced thinly using the mandolin and put into a pasta.  I'd forgotten I had this mandolin slicer.  
My mum used to use one in the '70s and when I saw this last year I bought it convinced it was the gadget I must have.  Unfortunately, along with other must have gadgets (juicer I'm looking at you) it hasn't received much use.   Maybe I need to hang it up in my kitchen somewhere visible.  Anyway, the pasta was delish with zucchini, broccoli, spring onion, pine nuts, basil leaves and some leftover marinated goats cheese.  Yum.  Eldest Monkey Boy informed me during the meal that he didn't much like zucchini.  Perhaps he was looking over at whopper and imagining two weeks of zucchini dinners.  

Well what on earth am I going to do with this whopper zucchini?  I think something this size will taste terrible but maybe I'll get away with a zucchini slice.  Any suggestions?




  2. How about a ratatouille? I am very envious of your whopper, all I got were teeny tiny french fries.

    How were your holidays?

  3. zucchini soup? Stuffed with bread crumbs, herbs.....etc and baked in oven. I just with my zucchinis would set!

  4. Zucchini and chocolate muffins? Zucchini, feta, spinach and semi sun dried tomato quiche? Ratatouille? Zucchini and sweet corn fritters? Chook food? You may just have to have a quick taste of it and determine its edibility. Good luck!!!!

  5. Ooops, love the mandoline, BTW. My mom had one of those as well, strictly OFF limits to anyone under the age of I never got around to using one and slicing, dicing and julienning my own fingers.

  6. One idea.
    Baked Zucchini
    Slice thickly - approx 1/2 cm thick. Arrange a layer of zucchini slices on the bottom of a baking tray, drizzle with olive oil & season with a mix of salt and mixed herbs. Repeat with a second layer until the zucchini is all used.
    Bake in oven approx 175 degrees C for 30 mins.

    While the zucchini bakes, stir together ¼ cup breadcrumbs, ¼ cup Parmesan cheese, and 3 tabs olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more, serve.

  7. Large Zucchinis like that become bitter and pithy inside so the greeks (and most middle eastern countries) slice one side off along the length (large enough to scoop out the insides to about 1cm, and thick enough to be a lid). Scoop out the insides and discard if they are foamy and watery.
    Separately fry onions and garlic, when golden, add some ground coriander, cumin, paprika S & P. fry till fragrant. Then add a large squirt of tomato paste and chopped herbs - parsley, dill, basil, thyme etc, saute lightly. THEN add long grain or basmati rice, combine with the onion mix and when coated with goodness (like risotto) add boiling water.
    Cook rice in pan till al-dente and then stuff into the Zucch, putting the lid on top.
    Put zucch in hot oven for an hour or so, until it is soft and crisped up on top.
    Serve with greek yogurt and lemon, bread, salad, whatever you like.
    I did this with my 800g yellow baby (I posted about) and its Yum!

  8. Be careful with that Mandolin - my (adult) daughter had a very nasty accident with one last year! Always use the finger-guard, I say.

    My recipe for stuffed marrow would work with your monster zucchini:-
    Slit the marrow in half lengthways and trim the ends, removing the stalk. Then scoop out the seeds with a spoon and discard them.
    Plunge the marrow into a large pan of boiling water to par-boil for 3 minutes. Remove it from the pan and drain it well.
    Place the marrow halves in a large roasting tin, and brush with oil.
    Cover with foil. Bake in the oven at 160 degrees for about 40mins or until just tender. Don't over-cook the marrow or it will become soggy!
    Remove the foil and fill the marrow with your chosen filling -- such as chopped hard-boiled eggs in a thick cheese sauce; cooked green beans in a fresh tomato sauce; cooked spiced minced beef (maybe even some leftover Bolognese sauce) mixed with cooked rice.
    Serve with salad and crusty bread...
    (Vegetarians - adjust fillings to suit!)

  9. Wow so many ideas! Thanks everyone. Baked, stuffed things have never really appealed to me but I might just be tempted. Yes, I can imagine slicing a finger off very easily with the mandolin. Must be careful. Ali, my holiday was great thanks. Hard to wind up again now that I've wound down though.

  10. Yes! Zucchini bread. Recipe here:

    Relatively healthy and loved by small people!


Related Posts with Thumbnails