Giant Courgette

Left this courgette on the plant as we had some left in the fridge that were bought. Finally used them up so I decided to go pick this whopper! Not quite sure what to make with it!!

 

Cor what a biggun u got

 

haha thanks little miss road rage!! I know they are part of the marrow family, there was no point in me taking it off until we had used up what we had in the fridge so it just grew and grew, seemed to double in size every 3 days!

 

Beginner:D, we got a 1.7 kilos monster and some other giants this summer, hiding underthe leaves and trying to avoid being noticed (and picked). They lose some of their best taste, but are still good (and fresh). Zucchini soup, is a great way to use them (I posted a recipe in the Recipes forum some time ago).

 

Thanks Ivory, i'll see if I can dig that one out of the recipes forum, sounds nice! I could have left it but I didnt want the others suffering because of it taking up all the water, nutrients etc.

 

In the USA we call them Zucchini, here is a great recipe. It also freezes well.
Zucchini Bread
3 Eggs Beaten
1 cup White Sugar
1 cup Brown Sugar
1 cup oil
3 tsp. maple flavoring
2 cups Shredded, peeled Zucchini
1/2 tsp. baking powder
2 tsp. soda
1/2 cup wheat germ
2 1/4 cup unsifted flour
1 cup chopped nuts
1/2 cup coconut
1/4 cup sesame seeds for top
Beat eggs with sugar, add oil and flavoring. Stir in Zucchini, nuts and coconut, then dry ingredients-gently-stir together-do not beat! Pour in greased and floured pans, sprinkle with sesame seeds. Bake One Hour in 350 degree oven.

 

Half it , steam it lightly then fill each half with fried peper, cooked rice, grated chedar or goats chese, top with chopped parsley. A very quick spell under the grill to crisp it.

 

We had one like that for tea yesterday, well slightly bigger of course

Sliced into inch deep circles and steamed. Yummy with sausage mash carrots and gravy:thumb:

 

If I am cooking one of them, I usually dice it, with garlic, tomatoes and olive oil. saute a little and serve it over pasta. Throw in black olives or capers. In fact I think I will have that for dinner tonight, I have one in my fridge and everything else. And a nice glass of wine.

 

Nice!
We've had a few of similar dimensions (holidays will do it!).
My favourite thing to concentrate the flavour a la squash is to chop them into big chunks, gloop liberally with olive oil, salt, pepper, halves of onion, whole garlic cloves, maybe bay leaf/rosemary/whatever and roast for an hour gas mark 5/190C/380F ish.
Can eat as is, or liquidise for soup/sauce.
Scrummy!

 

oooh that sounds really yummy might have to try that

 

I have to say the stuffed option does sound good, do you take the centre out for this?? thanks for all the ideas!

 

I've just ordered some courgette seeds for next year just so I can try the recipes :thumb: