What the Hell do I do With All this Zucchini?

[Strumpet]

I LOVE that everyone carries on and ignores the daft/rude comments
Suburban rocks.

*giggles at isitme n runs off*

 

[Yuwipi Woman]

You could probably hide one or two in your bush if you have a bush

I was thinking of chopping them up and putting them on the compost pile. Corgette ala Lorena Bobbit.

 

[zuszsa]

zucchini fritters-nommnom
zucchini cake - also nommnom

If they've turned into marrows - slice 'em long ways and stuff 'em

 

[RubyToogood]

If they've got to the marrow stage, they're very nice stuffed with some kind of filling based on either minced meat (maybe curryish, with some creamed coconut in), rice (with flaked almonds and sultanas) or nuts (nutroast style).

I was having a conversation the other day with someone from the craft club, han I think, about marrow and ginger jam. My mother used to make it and it was lovely.

 

[Johnny Canuck3]

I planted ONE plant! Now I'm overrun with squash!

I have one you could use for a baseball bat.

Any ideas on what I should do with it all?

Thin slice it, quick fry it with some sliced mushrooms, and sprinkle a little parmesan on top.

 

[D]

I LOVE COURGETTES! I ate heaps of 'em today.

mmmm.

I don't think they're ever called marrows in the States, incidentally.

 

[Johnny Canuck3]

I LOVE COURGETTES! I ate heaps of 'em today.

mmmm.

I don't think they're ever called marrows in the States, incidentally.

They're never called courgettes in the States, either.

 

[Y_I_Otter]

Zucchini, most often. Summer squash sometimes, though that includes any small, soft-walled squash that doesn't 'keep'.

 

[D]

They're never called courgettes in the States, either.

I know that, but what I mean is that no matter how big they are, they're always zucchini.

 

[MightyAphrodite]

on skewers with shrimp on the barbeque.....mmmmm

20 lg. shrimp, peeled and deveined, about 1 1/4 lbs.
zucchini, about 1/2 lb.
1 tsp. minced garlic (i leave this out, but most people like the stuff....)
1 tbsp. chopped parsley
3 tbsp. oil
1 bay leaf
3 tbsp. lime juice
1/2 tsp. thyme

1. Cut zucchini into 1/2 inch rounds.

2. Combine all ingredients and marinate for several hours.

3. Alternate shrimp and zucchini rounds on skewers. Skew the shrimp so that they will lie flat, i.e., inserting skewers through the tail end and then the head of each shrimp.

4. Lay skewers flat on grill for about 4 minutes. Then turn over skewers, baste, and grill another 3 to 4 minutes.


if you dont like shrimp, theyre still good made on the grill with skewers.

 

[Rainingstairs]

after all is tried and done with, stir the rest up in a pan with spaghetti sauce. simple and hmm hmm good.

 

[Y_I_Otter]

I know that, but what I mean is that no matter how big they are, they're always zucchini.

Unless you hollow them out, in which case they're better known as "canoes".

 

[Y_I_Otter]

Is marrow a generic term in Britain for all thick-skinned squashes, like acorns, hubbards and the like? Or is it specific to zucchini that's gotten too big?

 

[D]

Unless you hollow them out, in which case they're better known as "canoes".

 

[RubyToogood]

Is marrow a generic term in Britain for all thick-skinned squashes, like acorns, hubbards and the like? Or is it specific to zucchini that's gotten too big?

The latter. I think the word courge in French actually means the same thing as marrow - hence courgette for the little ones.

 

[petee]

it's our friend from Grimsby to explain

 

[Raheem]

15 years and no-one said "butplugs".

 

[gentlegreen]

15 years and no-one said "butplugs".

 

[AnnaKarpik]

Me describing this year's courgettes to Daughter 2; the length is impressive but the thickness is really disappointing.
Son-in-law entering kitchen behind us; what the actual fuck are you two talking about?

 

[maomao]

Put them in the fucking bin, horrible things.

 

[iona]

15 years and no-one said "butplugs".

Most courgettes aren't really flared enough at one end for that to be safe, there's other squash varieties that would be a better choice

 

[WouldBe]

Most courgettes aren't really flared enough at one end for that to be safe, there's other squash varieties that would be a better choice

Speaking from experience?

 

[iona]

Speaking from experience?

Yes, I've grown a wide range of courgette and other squash varieties in my career as a market gardener

 

[iona]

Market gardener is overselling the random hodgepodge of jobs I've done tbh but it scanned better

 

[Yuwipi Woman]

slices, and cover in spicy bhaji batter mix and fry. Nom. WE did this at the weekend with courgettes, aubergines and onions. Or even eggplants and zucchini.

This is now my main way of cooking them, other than chopping them too fine to notice and hiding them in soup.

 

[gentlegreen]

I was far too late in realising my sister dreaded my visits bearing gifts...

This year I managed to give away quite a few locally but I have also discovered grated courgette salad - though I haven't quite got the seasoning sorted - mixed with milled flaxseed, balsamic and tahini it's near as dammit hummus - I'll serve with crushed bruschettas and sometimes bombay mix.
Today's even had half-formed seeds - but that's where a lot of nutrients are - and doubtless in the skin too...

 

[Stig]

This is now my main way of cooking them, other than chopping them too fine to notice and hiding them in soup.

Whereas I haven't done that for about 15 years
I have three at home, might give it a go!

 

[klang]

I was far too late in realising my sister dreaded my visits bearing gifts...

This year I managed to give away quite a few locally but I have also discovered grated courgette salad - though I haven't quite got the seasoning sorted - mixed with milled flaxseed, balsamic and tahini it's near as dammit hummus - I'll serve with crushed bruschettas and sometimes bombay mix.
Today's even had half-formed seeds - but that's where a lot of nutrients are - and doubtless in the skin too...

Love it grated in salad.
Also grated with cream cheess for pasta.

 

[pinkmonkey]

Can't remember where I saw it online but someone asked on a forum what to do with a glut of zucchini and someone else replied, 'throw them into traffic.'

 

[Epona]

I like them sliced lengthways into long wide ribbons and then tossed with tagliatelle or other ribbon pasta, olive oil, cream, bit of the pasta water, minced garlic, oregano, chilli flakes and a bit of parmesan - the courgette itself barely needs cooking, just toss it in with the cooked drained pasta and all the other ingredients into the hot pan at the end. You can omit the cream for a bit of a lighter version.

I'm not a massive fan of courgette but we ended up with a glut a few years ago (thanks to OH's temp job as a market cleaner) and the above is one of my favourite ways of dealing with them.