This year, my garden threw me a curveball – a really, really big one.
As a first-time zucchini grower, I was expecting a few modest squash, enough for a side dish here and there. What I got instead was a zucchini the size of my forearm, and then another, and another. It turns out, when zucchini plants are happy, they really get to work.
My initial reaction was a mix of awe and mild panic. What do you even do with a zucchini this large? My usual sautéing method wasn’t going to cut it.
Harvesting Your Zucchini
My first zucchini was hiding under a giant leaf. It’s important to harvest regularly, even if you think you don’t need them. Bigger zucchini are perfectly edible, but their seeds get larger and their flesh can become a bit watery and less tender. For the best flavor and texture, aim to pick them when they are about 6-8 inches long. You can gently twist them off the vine or use a clean knife or garden shears. And don’t worry if you miss one and it grows enormous – they’re still useful!
What to Do with Big Zucchini
When faced with my giant zucchini, I remembered a few tricks.
- Shredding is Your Friend: Large zucchini are perfect for shredding. You can add grated zucchini to bread, muffins, or even pancakes. It adds moisture and nutrients without a strong flavor. I like to squeeze out excess moisture with a clean tea towel before adding it to batters.
- Zucchini “Fries” or “Chips”: Cut the zucchini into fry shapes or thin rounds. Toss them with a little olive oil, salt, pepper, and your favorite herbs or spices (garlic powder is great!). Roast them in the oven at around 400°F (200°C) until tender and lightly browned. You get a healthy, crispy-ish snack or side dish.
- Stuffed Zucchini: Hollow out the large zucchini by cutting it in half lengthwise and scooping out the seeds and some flesh. You can then stuff it with a mixture of ground meat or grains, vegetables, and sauce, then bake until tender.
- Soup or Stew Booster: Even a massive zucchini can be diced and added to soups or stews. It will break down and add body and a subtle vegetable flavor to your dish.
My Zucchini “Fries” Recipe
For my first giant harvest, I opted for zucchini fries. It felt like the simplest way to handle the size while making something delicious.
- Preheat your oven to 400°F (200°C).
- Take your large zucchini, trim the ends, and cut it into roughly fry-shaped pieces (about 1/2 inch thick).
- In a bowl, toss the zucchini pieces with 2-3 tablespoons of olive oil, a good pinch of salt, black pepper, and a sprinkle of garlic powder and dried Italian herbs.
- Spread the zucchini in a single layer on a baking sheet lined with parchment paper.
- Bake for 15-25 minutes, flipping them halfway through, until they are tender and have some golden-brown edges.
They turned out fantastic! A little soft, a little tender, and a surprisingly good way to use up that enormous squash. It’s amazing how a little effort in the garden can lead to such satisfying meals right from your own backyard. If you’re growing zucchini this year, don’t fear the giant ones – embrace them!