Wordless Wednesday – Monster Zucchini

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I love zucchini. I loved eating it grilled or sauteed, especially with some yellow squash. But what I really enjoy is baking with it. Shredded zucchini, much like carrots or apples are great for making moist and flavorful baked goods. From cakes to breads to muffins, zucchini rocks. I’ve already featured two recipes on my baking blog. So of course I asked my mom if she had any zucchini left in her garden last week. She asked my dad to give me some from the garden and put it in the back of my van.

I was completely not expecting to find THESE when I got home.Now that is some MONSTER ZUCCHINI. I was feeling a bit overwhelmed but had trust in my handy dandy KitchenAid Rotor Shredder/Slicer attachment which I knew would fly through the shredding.

But what I hadn’t counted on was this. I never imagined that a single zucchini would net me 17 cups! Since most recipes call for 1 or 2 cups of zucchini, I think I’m set for the year after one. I plan to give a couple to my husband to bring to work. Because for the love, there is no way I can process or use four more that size.  I think I might end up like 5 minutes for mom with a freezer full of zucchini instead of blueberries.

If you are also looking for recipes in which to use the zucchini from your garden, check out my Zucchini Bread and Zucchini Pineapple Cake posts on Oh My! Sugar High. And be sure to watch out for more recipes because as you can see, there is no doubt I’ll be adding more.

And if that KitchenAid mixture attachment is making you drool, keep an eye out here on Baby Loving Mama for the chance to win your choice of KitchenAid attachment!

For more Wordless Wednesday check out Oh My Sugar High, The Shopping Mama , 3 Kids and Us, Jennifer Leigh Designz, 5 minutes for Mom and Seven Clown Circus.

25 Comments

  1. Ha! I second the Monster Zucchini! I’m so going to try some of these recipes! They sound yummy for all this Zucchini we have!

  2. I gave a friend monster ones like that a couple of years back. She wanted me to plant a zuchinni in my garden for
    her since we really didn’t eat them, and she was going to
    use them in baked goods too. Little did she know that one plant was going to make her boat loads of the stuff.
    We prefer the little yellow summer squash. We pull them while they are little and fry them up with chopped garlic and onion in a vegetable oil/butter blend.
    I also like to eat larger yellow squash halved lengthwise,
    seeded (skin is left on) with a little butter in the center,
    a little garlic salt and parsley, baked in a 350 degree oven until tender (put in a cake pan with a little water in the bottom), and then top with mozarella or pepper jack cheese and continue to bake until cheese is bubbly. We use a big spoon to eat these squash boats with. If we eat these we
    usually don’t have meat on that night, but pair it up with either a large vegetable salad or a fruit salad.

  3. Thats awesome. I just picked some huge zucchini from my garden and I was trying to figure out what to do with it. So Ipulled out a cookbook and we made Pineapple Zucchini muffins tonight. So funny ihad never heard of it before and now I see you make it too. They turned out amazing. We also made Stuffed Zuchini with Couscous tonight… we had a really yummy dinner =)

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