How do I cook really big zucchini?

I don't know if I can make bread or what out of it. Or has it just grown so much that it wouldn't taste good. Recipes please!

Make zuchinni casserole

http://allrecipes.com/Recipe/Zucchini-Ca...

or zuchinni bread

http://allrecipes.com/Recipe/Sophies-Zuc...

Sure, you can make bread out of it, or you may try cubing it and adding it to a soup. zucchini is really good at picking up the flavors you use to season soups. Or you can slice it up and make fried potatoes with zucchini.

Stuff it with seasoned rice and bake it. Add cheese if you're not vegan.

Use it for anything you would use smaller ones for-sometimes the seeds are a little tough is the only difference. Big ones like that are really good stuffed or slice,drizzle with EVOO and herbs and grill.

that's the best zucchini to make zucchini bread with

Shred it up into 2 cup portions and freeze it this way in freezer bags. It can be added to any soup or veggie dish, just thaw and add. It is also good in breads and muffins and 2 cups is standard for the recipes. It doesn't have the flavor of a fingerling, but does add nice moisture to your recipes, can be pureed for a soup base. I don't have any recipes, offhand, but I am sure you'll get some. If you don't... email me and I'll get some to you.

I have cooked 2 huge zucchinis this summer from my Grandpa's garden. One, I just sliced and steamed with some squash and dashed the steamed veggies with a garlic season blend. My dad always slices them and grills them. The other I put in a recipe that called for zucchini, chicken, pasta, and Italian salad dressing. A yummy summer pasta. If it isn't bitter, it is fine.

Chocolate Wave Zucchini Bread

INGREDIENTS

1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1/3 cup mini semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator

Chocolate Chip Orange Zucchini Bread

INGREDIENTS

3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg

DIRECTIONS

Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Zucchini Ripieni (Stuffed Zucchini)

2 large zucchini
2 slices Mortadella, chopped
1/2 pound breast of chicken, leftover or pre-cooked, chopped
2 ounces ricotta cheese
2 ounces Parmesan, grated
1 medium egg
Small bunch of Italian parsley, chopped together with 1/2 clove of garlic
Grated nutmeg to taste
Salt and pepper to taste
Bread crumbs
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
3 peeled canned tomatoes

Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.

Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

hope these help. enjoy.

You've probably already made something with it by now but, next time use your potato peeler and make "ribbons" from them. Keep peeling until you get to the seeds then stop. Saute in evoo and butter s&p til tender. Add parm. cheese and serve. Yum.

I use them if I missed a "courgette" and it's gone to a marrow. I quarter them length ways then you can remove the seeds and the fibrous part. You can make soups.

My mum used to let them grow huge so she could bake them,she used to scrape out the middle and stuff it with meat and veg.you're vegetarian so maybe just stuff it with yummy veggies?

Slow Simmered Zucchini With Tomatoes

4 to 6 small zucchini squash, about 1 1/2 pounds
1 medium sweet onion
2 cloves garlic, smashed and minced
1 teaspoon dried leaf basil
dash Cajun seasoning, optional
1 cup chicken broth
juice of 1 lemon, about 2 to 3 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
salt and pepper, to taste
PREPARATION:
Cut zucchini into sticks or slices. Quarter and slice the onion. Combine the prepared zucchini and onion, garlic, basil, Cajun seasoning, chicken broth, and lemon juice in a large saucepan. Bring to a boil; lower heat and simmer, covered, for 10 minutes, or until just tender.
Add tomatoes and simmer, uncovered, for 5 minutes. Taste and add salt and pepper, as desired.
Serves 4 to 6.

Zucchini with Cheddar Cheese and Bacon

6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs
PREPARATION:
Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon.
Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350掳 for 20 to 25 minutes.
Baked zucchini recipe serves 8 to 10.

here is a website with more recipes http://southernfood.about.com/od/zucchin... hope you find somethings you seek