I have zucchini as big as logs. I pick almost every day but these

things just seem to blow up overnight. Any ideas about what I can do with these big babies other than z-bread?

We like them best this way and its very easy and quick...
* slice 'em up
* heat a thin layer of olive oil in a skillet until the oil is hot enough for drops of water to
sizzle
*toss in the zuchinis.
*Season lightly to taste - we usually add a bit of dill and garlic salt.
*Cook them fast until they brown well and serve them up before they get all slimy.

Works great.

Saute in a mixture of olive oil and butter with some fresh chopped basil and S&P. A quick and easy summer side dish.

In addition to lasagna noodles, you can grate them with a vegetable peeler and make zucchinliguini. :)

To reduce the number of monsters, pick a bunch of the small fruits with the flower still attached and make Stuffed Zucchini Flowers (lots of variations out there, Google to find one that appeals.)

Slice and dehydrate for later use (we did it for the first time this year - they come out great)

Slice - put on a baking sheet, top with parmesan and bread crumbs and bake at 400 for 15 min or until browned.

Use as an eggplant substitute for eggplant parmesan - slice, dip in egg then breadcrumbs, top with parmesan - bake at 425 for 15-20 min. Layer with sauce, mozarella and parmesan - repeat for two layers - bake until bubbly.

Cut into wedges, coat with olive oil, add salt and pepper and grill.

Zuke parmesan? It sounds good and I'm also looking for winter dinners from the freezer.

Zucchini Feta Pancakes

Makes 6 servings as an appetizer

Ingredients

• 1 pound zucchini, shredded
• 3/4 teaspoon salt (divided)
• 1/2 cup plain Greek yogurt
• 3 tablespoons chopped mint leaves
• 1 small garlic clove, pressed
• 1 egg, lightly beaten
• 1/2 cup crumbled feta cheese (3 ounces)
• 1/2 cup thinly sliced green onions (4 to 6 green onions)
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying

Instructions

Place zucchini in a cheesecloth-lined strainer, and toss with 1/2 teaspoon salt. Let sit 20 minutes, then twist to wring out all possible liquid.
Meanwhile, mix together the yogurt, mint, garlic and remaining 1/4 teaspoon salt; set aside.

Place the drained zucchini in a bowl and toss with the egg, feta, green onions, flour and pepper. In a skillet, heat 1/4 inch oil over medium heat. When hot (drop a bit of zucchini in to test; if it sizzles, it's hot), make pancakes using a 1/4-cup measuring cup filled three-quarters full (3 tablespoons) with zucchini mixture. Press down lightly, if needed, to form chubby pancakes 2 1/2 inches in diameter. Cook until well-browned, about 7 minutes, then flip and cook on the other side. When pancakes are lightly browned on the second side, remove and place on a plate lined with paper towels to drain. Repeat with the remaining batter, adding more oil to the pan if needed. The pancakes will be delicate while hot, but will firm up upon standing. Serve with a hefty dollop of the yogurt topping.

To make in advance, place the cooked and cooled pancakes in the freezer for 1 hour, until par-frozen. Stack in a sealed container. To reheat, place a tray of the frozen pancakes in a preheated 350-degree oven (no need to thaw first), and cook until they begin to sizzle (10 minutes).

Serve with the yogurt topping.*
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*There's a good tzatziki sauce recipe in the Cookig & Baking forum right now

It's one of my favorites. Sometimes I add chopped walnuts to it.

It freezes well, too. I put waxed paper between each of the pancakes.


Cher

When I have enough relish and the plants are still sending out monsters every night, I chuck them over the fence and let the deer eat them. There are tons of recipes online for zuch relish.

Zucchini blossoms are edible, either stuffed or plain. I like them plain, deep-fried. I grown zucchinis mainly for the blossoms, although so far this year with 4 plants I've seen one blossom.

Tip: next time grow a yellow variety of zucchini. They'll get just as big just as fast but they're easier to see amongst the foliage.

This sounds very similar.

http://www.bigoven.com/recipe/34623/stuffed-zucchini-italiano

As someone else already mentioned, sliced length-wise - they make really great substitute low-cal lasagna noodles. :-)

I put some of the baseball bats in the compost pile for the possum who frequents the garden. He turned his nose up at them. LOL.

have run about 25 feet in several directions.

I actually used seed I saved from a locally-grown squash I bought last year. It was the best butternut squash I had ever had and I'm hoping the ones appearing on the vines are true to form. My yellow squash and scallop squash are going great guns, too. Haven't looked at the acorn squash, but it's probably doing as well as the rest. Come to think of it, everything is my garden is doing well this year (except the lettuce patch that looks like a deer rolled in it).

Or i saute them with chopped onion, tomatoes and
some seasonings....z

and ones near that, as they grow so fast, and I wasn't keeping up with the harvest as I might have. BTW, this is the result of the previous post on "contouring" my two rows for a food bank garden. It's been a total success.

The reason I think zucchini did well was the distance apart, I think. Really big root systems, and as the season comes to an end, they have produced a wonderful lot.

When they are that big, they can simply be sliced, kept on the counter and sliced off again for pan frying with onions and they are great.

Of course, all the produce (over 250 pounds, so far) has gone to the two food banks this garden has served.