Help! I've got 3 HUGE zucchini. What do I do???? :)

[disneyfans95]

Fritters..

Shred them on a grater. Add in some good beer. Mix and then make Fritters out of them!

 

[JessicaR]

My favorite!
Mom's Zucchini Bread
http://allrecipes.com//Recipe/moms-zucchini-bread/Detail.aspx

I throw in some chocolate chips and a couple of smashed bananas!

 

[BeenHereB4]

Recently printed a recipe for zucchini chocolate cake that I have yet to try. Hey, if we can turn a veggie into a dessert, I'm all for it!

I also love shredded zucchini and carrot mixed with garbanzo flour - then fry as you would a fritter.

 

[I loveStitchnippyjon]

I dont cook, so bare with me.

You know that stuff that goes inside of cabbage rolls?
cut the zuchinni, long way in half.
Use the meat , tomatoe and rice mixture as a filling. Top with cheese and bake for um. 30 minutes or until the cheese is all bubbly.,

Absolutely!
I sometimes have my DH purposely leave a zucc long enough to grow huge, just so we can have "stuffed zucchini".
Oh, if it is big enough to stuff, the seeds will be tough. After slicing in half lengthwise, scoop out the seeds and discard. This makes room for the filling. I use ground meat, chopped onions, and spaghetti sauce, then top with cheese. Yummy!

 

[Lanshark]

Cut it in half length wise.
Scrap out some of the seeds with a spoon making a little boat in the middle.
Put some butter in the divot with salt and pepper
Bake

 

[java]

Hands down make these!!

Maggiano's Crispy Fried Zucchini THERE ISN'T A LOT OF SEASONING...SO SEASON AS YOU WISH
Crispy Fried Zucchini

Main Recipe
Ingredients:
1) Zucchini - Washed and stems removed. Cut zucchini into 6 1/2" length and
1/4" wide
2) Batter (see recipe below)

Preparation:
1) Dip each individual slice of zucchini in batter and allow batter to briefly drip off
zucchini. Dip zucchini into Japanese breadcrumbs pressing into crumbs to coat
well.
2) Carefully place onto a parchment lined sheet tray sprinkled with Japanese crumbs.
Place zucchini side by side. Do not overlap.
3) You can put a second sheet of parchment on top and repeat...creating a second
layer. Do not stack higher than two layers.
4) Fry the breaded zucchini strips in a 350 degree fryer until crisp and golden. Drain
on a napkin lined half sheet tray to absorb grease.
5) Sprinkle lightly with kosher salt and (optional) 1 tbs. of cheese of choice.
6) Place zucchini on napkin lined sandwich plate...off-setting strips to create some
height.
7) It can be served with a side cup of 4 oz. Lemon Aioli (see below) and 1/2 Lemon. You can also
sprinkle with 1/2 tbs. chopped parsley.

The Batter
Ingredients:
1) 1/2 quart of seasoned Flour
2) 1/2 quart of Corn Starch
3) 2 1/2 cups Soda Water
4) Salt and Pepper mix (1/2 tbs. and 1/4 tsp.)
5) Japanese Breadcrumbs

Preparation:
1) Measure soda water into a stainless steel mixing bowl.
2) Combine seasoned flour with cornstarch and salt and add to soda water 1 cup
at at time...incorporate with a whisk.
3) Do not overmix batter. (Batter should be the consistency of thin pancake batter.)

dipping sauce
LEMON AIOLI DIPPING SAUCE:

¾ cup mayonnaise
1 teaspoon lemon juice
1 tablespoon choppsed fresh parsley (or 2 t. dried)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
¼ teaspoon dry mustard
1 tablespoon olive oil

 

[Pikester]

I know you are looking for healthy but I just found this recipe to try

Zucchini Brownies

• 1 box of 19.8 oz (ish) brownie mix
• 1 medium zucchini
• 1/2 cup egg substitute
• 1/4 cup water

Directions:

1. Preheat the oven to 350 degrees.
2. Take your box grater and grate the zucchini on the smallest grate. Add the grated zucchini to a bowl.
3. Add the egg substitute and water. Mix well.
4. Add the box of brownie mix and stir well.
5. Spray a 9×13 pan with cooking spray, and pour the batter in.
6. Bake for 28-30 minutes.

This makes 18, moist, fabulous tasting brownies (that you can’t see or taste the zucchini in), that come in at 127 calories and 2 grams of fat per brownie.

Found this on Pots & Plots http://potsandplots.wordpress.com/2009/05/08/trick-your-picky-eater-zucchini-brownies/