What a cliche. Too much courgette

[LoveFall]

Hi,

I have not grown courgette (zucchini here) for years and now I remember why. We went away for 5 days and that was enough time to grow some absolutely huge ones. Huge. As in close to a foot and a half long.

Yesterday I used up one with "zoodles" and made muffins. The muffins are edible but just barely. Too moist and rather tasteless.

I have just acquired a spiralizer and will use that, but does anyone have fool-proof ways of dealing with giant zucchini?

I sometimes grill slices but honestly no one could eat that much grilled zucchini.

Help!

Courgette in salad is nice especially with tomato and balsamic

Courgette and orange cake

Roast with other veg, add passata, blend for full veggie packed tomato sauce ( I do this a lot atm for fussy baby)

Had in egg fried rice this evening

Wow, so many great suggestions. I need to get moving. The giant thing is lying on my kitchen counter silently mocking me.

I'm a philistine... I love it just fried in butter

Fry with bacon, add to pasta and feta cheese and lots of olive oil, it's delicious.

www.bbcgoodfood.com/recipes/courgette-potato-cheddar-soup/amp

You could freeze the soup if you don't fancy it just now.

Loads of these recipes sound delicious but I think your problem might be that it’s grown so huge it will be more like a marrow, and as such will not lend itself to being gently fried with lemon and fresh herbs or any other recipe where the flavour of new season young courgettes is key.

I’d put it on the compost heap if I were you, OP.

The marrow and tomato masala recipe here: www.theguardian.com/lifeandstyle/2010/mar/28/simon-hopkinson-recipes-vegetarian-option is really tasty and very easy if you use a jar of masala paste

I wasn't joking about the size. Here is the monster squash. They must have liked the heat dome.

use them instead of tomatos in pasta sauce.
grate and chop and freeze in portions to add to sauces.
stir fry.
soup.
cake (if you have a good carrot cake recipe use grated courgette instead)

@TheHumanMothboy

Hollow them out after slicing in half lengthwise. Fill with lamb mince, diced onion, diced courgette, and bake for 40 mins

And don't forget to add plenty of cheese on top!

Hmm, yeah maybe that's better suited to a Giant Vegetable comp rather than the frying pan.

Chutney is the friend of all gluts. Marrow chutney recipes would be especially suitable for your foot long courgettes.

and for the huge ones cut in half lengthways, remove the seeds. fill with sausage meat and bake. add grated cheese if you like.

He is magnificent ❤️
I’m pretty sure you aren’t going to compost him 😢

Grate it in all sauces.
Grate in little freezer bags and freeze ready to throw in more sauces.
I still have courgette from last year

@KarlMaldensNose

He is magnificent ❤️ I’m pretty sure you aren’t going to compost him 😢

He’ll be reborn. It makes sense as a courgette that size won’t taste of anything.

let the compost worms have a feast

@Classica

let the compost worms have a feast

And you may get more courgettes next year from the seeds. Courgettes grow brilliantly in a compost heap.

There's an app called olio you can put surplus food on. Someone will love it!

I grate them into onion bhaji mix when I make onion bhajis.
I really do not like courgettes, I accidentally grew enormous ones last year.

Given our courgette overdose already, I am going to haul out the food processor and grater attachment, and freeze it to add to things over the fall and winter.

I love Mumsnet. What great suggestions

FIL gives us loads of those huge snozzcumbers every year They're not the best flavoured, I grate them into most things though to use them up!

This is a Hugh Fearnley Whittingtall one I use:
"Heat two or three tablespoons of olive oil in a large saucepan, add a clove or two of finely chopped garlic, a kilo of thinly sliced courgettes and a little salt. Now cook at a slow sizzle, so the courgettes soften without browning, until they are completely tender and starting to break up, and almost all their water has evaporated. This can take 20 minutes or more, so be patient and stir regularly. A bit more vigorous stirring will break them up into a pulpy mush."

Deals with massive watery ones and is lovely as a side dish or stired into pasta. I haven't tried but I think it would freeze ok to stir into pasta things later.

Even tiny ones don’t have a lot of flavour though do they ? Unless it’s just me