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Scored a HUGE Zucchini

July 31st, 2010 at 01:39 pm

We were out and about today and at one of our stops, someone had dropped off tomatoes and a zucchini.

The folks at this place offered us both the tomatoes and the zucchini. Right now we are good on tomatoes with my hubby's garden, but we graciously accepted the zucchini. It's funny, but I've been fixing zucchini at least twice a week in different ways or a couple of years. These young people just looked at me and said the only thing they could think to do with it was make bread. I suggested a couple of recipes to them, but none of them wanted to cook.

With great delight I accepted this large zucchini and it now adorns my countertop awaiting my cooking.

I measured it just to see how large it really is. It is 19 inches long and at its widest it is 14 inches. This is a large zucchini. I guess I can do a little weight lifting before I slice into it.

I checked out a cookbook last week from the library. It was Fanny Flagg's Fried Green Tomatoes at the Whistle Stop Cafe cookbook. If you remember the book or the movie, the cafe had down home southern cooking. It also gave some squash and zucchini recipes.

With this large zucchini I think I can make more than one casserole, so I'll probably use it for some other items, but this is something I'm looking forward to making:

Zucchini Sour Cream Casserole

6 medium zucchini (about 2 pounds), cut into inch slices
1 8-ounce carton sour cream
2 T butter
1 cup (4 oz) shredded sharp Cheddar cheese
t seasoned salt
t pepper
cup crushed saltines or fine dry breadcrumbs

Cook zucchini in boiled salted water covered for 10 to 15 minutes or until tender. Drain well. Preheat oven to 350. Combine sour cream and butter in a small saucepan and melt. Remove from heat. Stir in cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream mixture, and cracker crumbs in a greased shallow 1 quart casserole; repeat layers. Bake for 20 to 25 minutes or until hot.

I had to laugh when we were talking to the "kids" at this place. The guy said he thought he might try his tomatoes "ghetto style." I asked what that was and he said, "You know, slice them and put salt and pepper on them."

I had never heard it referred that way; guess one learns something new every day.

3 Responses to “Scored a HUGE Zucchini”

  1. NJDebbie Says:

    Boy, I'd like to see a picture of that huge Zucchini. I like zucchini in soups and of course zuccini bread.

  2. PatientSaver Says:

    I try to pick my zucchini when they're small becus the big ones have all those seeds you have to remove. But they grow so fast, 1 day to the next, that you can lose track of one and before you know it: it's gargantuan!

    If you have any more zucchini recipes, i'd love to get them. I can be somewhat lazy so i mostly just slice mine up, drizzle a little olive oil on them and put them in the oven for 1o or 15 minutes. They dehydrate somewhat and are really quite good that way, but i get a little tired of the same old thing.

    I do have 2 larger zucchini i'm shredding today to make zucchini bread. But any other ideas, let me have 'em!

  3. ceejay74 Says:

    I'd love to hear more ideas too. I like zucchini but I only have a few ways I cook it: sliced, breaded and pan-fried; in veggie lasagna; sliced in half lengthways, hollowed out, stuffed with onion-garlic-bread-zucchini mixture and baked.

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