What To Do With Giant Zucchini?

2010 September 20

Fall is in the air and Giant Zucchini make me happy.

I’ve been in a baking state of mind lately. First, Not quite home-made Pumpkin Cookies, with cream cheese frosting. Can I get a hallelujah!?

And the same week a zucchini growing friend told me my zukes were done. When I found out she had a big zucchini plant I asked/begged that if there were any that grew bigger than they wanted for immediate eating size, to please let them keep growing to HUGE status and save them for me.

Aren’t they gorgeous?

What do you do with giant overgrown zucchini?

My Fave zucchini recipes

  • Zucchini Casserole (see recipe below) more like a rice quiche, brings me back to my childhood like nothing else.
  • Chocolate Zucchini Bread (my fave recipe is from Penzey’s Spices- total blue ribbon winner)
  • Battered Sliced Fried Zucchini (cooked on a griddle, not in grease) Especially good with garden fresh tomatoes sliced on top!
  • Faux Apple Pie (You srsly cannot tell it’s zucchini slices instead of apple)

Today I’ll share my most favorite zucchini recipe. September is not complete without this dish at least once!

Zucchini Casserole/Quiche

Rice Layer:

  • 4-5 cups cooked rice (I boil up 2 cups dry rice and whatever that makes goes in the dish)
  • 2 cups shredded cheddar cheese, I use mild
  • 2 eggs, beaten
  • 1/2 tsp salt (I always add a bit more)

Mix the cheese into the hot rice, then add the eggs & salt (it’s usually cooled enough by then not to cook the eggs). Spray the bottom of a 9×13 pan and spread the rice mixture on the bottom of the pan.

Zucchini Layer:

  • 1/2 of a large overgrown zucchini, shredded. Srsly I don’t measure. 4-6 cups. It always works!
  • 1 can cream of mushroom soup (staple of Mormon casseroles, what can I say?)
  • 1/2 to 1 tsp salt
  • 4 eggs, beaten

Mix all ingredients and spread over the rice mixture. Cook uncovered for 1 hour at 350°F. It may start to brown on top, if so cover with tin foil at 45 min. mark. When done the center is quite ‘set’.  Remove from oven and sprinkle with another cup of shredded cheese.

This is a vegetarian meal for us, we add more veggies on the side, and I love a slice of this leftover for lunch the next day with a spoonful of salsa (preferably fresh!).

Happy Zucchini Dreams.

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8 Responses leave one →
  1. September 20, 2010

    These look delicious!!
    One year I had a BUMPER crop of zucchini. I made zucchini relish, bread, mock crab cakes and tons more.

    Enjoy the bounty :-)

  2. September 20, 2010

    I seriously LOVE this dish Carissa!

  3. September 23, 2010

    I made faux apple pie for the first time last year. I thought it was good, but next time I’ll have to add a bit more sugar to mine. The kids figured out that they weren’t apples. I love it for a way to use all the summer squash.

    Can’t wait to try this casserole. I have a monster zucchini I spotted in the garden this morning.

  4. September 27, 2010

    My garden is doing great this year and I hope yours is too.

    I have a huge bounty of zucchini so I’m sharing my Zucchini Corn Bread Recipe with all of you. This recipe is easy to prepare, and it uses basic ingredients in your pantry. It takes no butter or oil, so it’s low fat. I used lemon yogurt for moistness.

    Go out to your local farmers market and get some zucchini……

    2 packages Jiffy Corn Muffin mix

    1 cup flour

    1 cup sugar

    3 eggs

    3 cups shredded zucchini

    1 tsp lemon juice

    1 tsp crated lemon peel

    1 tsp cinnamon

    1 small container plain low fat lemon yogurt

    1 cup mixed chopped nuts and dried berries ( any variety)

    I used chopped dried cranberries, sunflower seeds and almonds.

    Makes 2 loaves

    Mix : eggs and sugar until sugar is dissolved then add the zucchini, lemon juice, lemon peel.

    Mix dry ingredients(flour, corn mix, cin, )

    Add the dry ingredients to the zucchini mixture.

    Add 3/4 cup of the nuts and all the berries and mix well

    Pour into 2 greased loaf pans

    Sprinkle remaining nuts on top of the batter

    Cook for about 45 minutes at 350 degree or until golden brown

    Let cool before serving.

  5. September 27, 2010

    THANKS!!! I love it, and I have a giant zucchini sitting on my counter waiting for a new recipe to strike! :)

  6. Shalon permalink
    August 23, 2011

    I realize this is an old post but I found it doing a search for what to do with huge zucchini. Almost all the other things I have seen said to just throw it away. I am glad that there are other things I can do with it. I am going to try the “apple” pie one soon. :)

  7. Pam permalink
    July 14, 2012

    The variety zucchini from our garden are not the dark green, long, slender type but rather pale green, chubby and oblong. We came back after a week to find two giant zucchini of about 10″ long and 17″ (yes, I did mean 17″) in diameter. My first instinct was to cut them up and throw to the wildlife in our nearby forest, but I wanted to see what I could find online and happened onto your site. Any advice you might have (even as to what type they are) would be appreciated. The smaller ones simply get cut up and grilled as if they were long and slender.

  8. Jennifer Smith permalink
    August 22, 2013

    What size classifies as huge? My parents just gave me 3 that are 1 1/2- 2 ft long and about 5-6″ in diameter. I would love to try these recipes, just wondering if I have to do anything special in order to use them.

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