Accidently let my zuchini get big. Can I still eat it or is it just good for seeds now?
by tentakill22
24 Comments
joeyfn07
zucchini bread.
xzkandykane
I thought your post was what to do? Cat not scared of suddenly appeared zuchini
Mindless-City-2041
Zucchini soup
Mindless-City-2041
My wife made a bunch of small loaves of lemon zucchini bread. Very tasty.
sagansaves
Zoodles!
Conscious-Legume
I had a monster like this and it made a great zucchini soup. Fairly similar to this (but I changed a few things to suit my tastes and what I had available): [https://www.twopeasandtheirpod.com/zucchini-soup/](https://www.twopeasandtheirpod.com/zucchini-soup/)
pare6386
It’s great for zucchini bread. I also use big ones to make stuffed zucchini with ground meat and rice after scooping out the pithy insides.
TurbulentDebate6685
So the cat’s name is Zucchini?
agupta429
Thin sliced and batter fry. Or soup
Farmer_Determine4240
Please please please be careful. Before you shred any of that heed my warning!!!!
Make sure youre holding the zucchini and not the cat
It looks like you’re getting answers, and that makes me happy, because like 3 months ago I posted the same question (sans cat) and 80% of comments were about normal, every day, Bubba Gump lists of what to do with zucchini in general, and not specifically the Too Big Zucchini. Like I’d never had a zucchini before.
Lesson learned. Next time I will include a picture of a cute animal and people will read the whole post. 🤣
gard3nwitch
Cat scratching post lol
mikeywhatwhat
Scratch belly
Bunkerman91
Lol I went on vacation for two weeks and came back to three of the damned things like that. I guess I’m going to make a fleet of dugout canoes,
Common-Grape7851
I just made zucchini fritters yesterday, so delicious!
Zucchini Fritters Recipe Prep time 20 minutes
Cook time 15 minutes
Makes 8 (3-inch) fritters
Serves 4
Ingredients 1 pound zucchini (2 medium), grated on the large holes of a box grater (about 4 cups) 3/4 teaspoon kosher salt, divided 1 large egg 2 ounces Parmesan cheese, finely grated (about 1/2 cup) 1/4 cup finely chopped fresh parsley leaves or dill fronds, or a combination 3 medium scallions, thinly sliced (about 1/3 cup) 2 cloves garlic, finely grated or minced Finely grated zest of 1 medium lemon (about 2 teaspoons) 1/4 teaspoon freshly ground black pepper 1/3 cup all-purpose flour 3 tablespoons olive oil, divided Lemon wedges, for serving Sour cream, plain Greek yogurt, or tzatziki sauce for dipping (optional) Shop Recipe
Instructions Place 1 pound grated zucchini in a colander and sprinkle with 1/2 teaspoon of the kosher salt. Toss with hands to combine. Let sit in the sink or over a bowl for at least 15 or up to 30 minutes. Meanwhile, prepare the remaining ingredients. Whisk 1 large egg in a medium bowl until broken up. Add 2 ounces grated Parmesan cheese, 1/4 cup finely chopped fresh parsley leaves, 3 thinly sliced medium scallions, 2 minced garlic cloves, the finely grated zest of 1 medium lemon, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. When the zucchini is ready, transfer about half of it to a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Add to the cheese mixture. Repeat with the remaining zucchini. Stir with a flexible spatula until combined. Sprinkle 1/3 cup all-purpose flour evenly over the top. Fold with the spatula until just combined; do not overmix. Heat 2 tablespoons of the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop scant 1/4-cup portions of the batter into the pan, 4 in a 12-inch pan; gently pat down until a little over 3 inches wide. Pan-fry until golden-brown, 2 1/2 to 3 minutes per side. Transfer to a paper towel-lined plate or baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining batter. Serve warm or at room temperature with lemon wedges and sour cream for dipping if desired.
Recipe Notes Storage: Leftover fritters can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, about 8 minutes.
tumblinr
zucchini bread or stuffed zucchini! Stuffed zucchini can be done like stuffed bell peppers. First, get all the insides with the seads out. Sauté sausage, onions, italian seasoning, add rice, tomato sauce. Or substitute your favorite mushrooms or tofu if vegetarian. Put in the zucchini, cover with tomato sauce and cheese. bake. or here’s my zucchini bread recipe
24 Comments
zucchini bread.
I thought your post was what to do? Cat not scared of suddenly appeared zuchini
Zucchini soup
My wife made a bunch of small loaves of lemon zucchini bread. Very tasty.
Zoodles!
I had a monster like this and it made a great zucchini soup. Fairly similar to this (but I changed a few things to suit my tastes and what I had available): [https://www.twopeasandtheirpod.com/zucchini-soup/](https://www.twopeasandtheirpod.com/zucchini-soup/)
It’s great for zucchini bread. I also use big ones to make stuffed zucchini with ground meat and rice after scooping out the pithy insides.
So the cat’s name is Zucchini?
Thin sliced and batter fry. Or soup
Please please please be careful. Before you shred any of that heed my warning!!!!
Make sure youre holding the zucchini and not the cat
Zucchini bread uses hardly any zucchini. Soup is a good suggestion. When I have a huge zucchini I make [zubeefy](https://www.wpr.org/news/you-asked-larry-meiller-answered-heres-how-make-zubeefy).
Roasted zuchini dip
Zucchini pie
I really appreciate the cat for scale!
Chili, chocolate zucchini cake, canned “pineapple”, “apple” pie….
It looks like you’re getting answers, and that makes me happy, because like 3 months ago I posted the same question (sans cat) and 80% of comments were about normal, every day, Bubba Gump lists of what to do with zucchini in general, and not specifically the Too Big Zucchini. Like I’d never had a zucchini before.
Lesson learned. Next time I will include a picture of a cute animal and people will read the whole post. 🤣
Cat scratching post lol
Scratch belly
Lol I went on vacation for two weeks and came back to three of the damned things like that. I guess I’m going to make a fleet of dugout canoes,
I just made zucchini fritters yesterday, so delicious!
Zucchini Fritters Recipe
Prep time
20 minutes
Cook time
15 minutes
Makes
8 (3-inch) fritters
Serves
4
Ingredients
1 pound zucchini (2 medium), grated on the large holes of a box grater (about 4 cups)
3/4 teaspoon kosher salt, divided
1 large egg
2 ounces Parmesan cheese, finely grated (about 1/2 cup)
1/4 cup finely chopped fresh parsley leaves or dill fronds, or a combination
3 medium scallions, thinly sliced (about 1/3 cup)
2 cloves garlic, finely grated or minced
Finely grated zest of 1 medium lemon (about 2 teaspoons)
1/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil, divided
Lemon wedges, for serving
Sour cream, plain Greek yogurt, or tzatziki sauce for dipping (optional)
Shop Recipe
Instructions
Place 1 pound grated zucchini in a colander and sprinkle with 1/2 teaspoon of the kosher salt. Toss with hands to combine. Let sit in the sink or over a bowl for at least 15 or up to 30 minutes. Meanwhile, prepare the remaining ingredients.
Whisk 1 large egg in a medium bowl until broken up. Add 2 ounces grated Parmesan cheese, 1/4 cup finely chopped fresh parsley leaves, 3 thinly sliced medium scallions, 2 minced garlic cloves, the finely grated zest of 1 medium lemon, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
When the zucchini is ready, transfer about half of it to a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Add to the cheese mixture. Repeat with the remaining zucchini. Stir with a flexible spatula until combined.
Sprinkle 1/3 cup all-purpose flour evenly over the top. Fold with the spatula until just combined; do not overmix.
Heat 2 tablespoons of the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop scant 1/4-cup portions of the batter into the pan, 4 in a 12-inch pan; gently pat down until a little over 3 inches wide. Pan-fry until golden-brown, 2 1/2 to 3 minutes per side.
Transfer to a paper towel-lined plate or baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining batter. Serve warm or at room temperature with lemon wedges and sour cream for dipping if desired.
Recipe Notes
Storage: Leftover fritters can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, about 8 minutes.
zucchini bread or stuffed zucchini! Stuffed zucchini can be done like stuffed bell peppers. First, get all the insides with the seads out. Sauté sausage, onions, italian seasoning, add rice, tomato sauce. Or substitute your favorite mushrooms or tofu if vegetarian. Put in the zucchini, cover with tomato sauce and cheese. bake. or here’s my zucchini bread recipe
https://preview.redd.it/25vc7b3a8alf1.jpeg?width=3024&format=pjpg&auto=webp&s=17a3af590a24ff613621b3597cdc8a6e29251dc8
Thanks for the recipes! The zucchini bread must make two loaves, right?
Z-apple pie and zucchini bread.
She posted it because cats are supposed to freak a little about cukes and zucchini’s. Am I right OP?