Batter up. I hadn’t checked my zucchini plant in the lower garden for a while–too hot last weekend to go down there. So what did I find today? A zucchini as big as a baseball bat–well, almost as big.
The trouble with zucchini that are overlooked is that they go wild–growing to enormous size almost overnight. Then, you’ve got a five-pounder on your hands. Plenty of food but a veggie that’s tough to eat. Literally. I love to slice up a normal-size zucchini into coin-shaped discs [about 1/4 inch thick], salt them, spread them on a plate and pop them into the microwave for anywhere from 8 to 15 minutes [depending on the size]. They crisp up into delightful little taste bites: The sweetness of the zucchini is distilled but the texture is as crisp as a top-notch French fry. But with a zucchini this size, forget about it. The crisp turns to rubber.
So what to do with my baseball bat? My plan is to grate it up and use it for zucchini muffins, zucchini bread and other oven-baked produce. The baking can take some of the toughness out. I’ll let you know which recipes work with a supersized zucchini.
Tags: zucchini