Y'all know how that happens. You diligently harvest your zucchini
while they're still small, but then you find one that got out of
hand hiding under the leaves.

So, time to wing it. I wanted grilled. I wanted approximately Italian.

I cut the thing in half lengthwise and scooped out the seeds,
then laid some precooked Italian sausage (also split lengthwise) in
the halves. I mixed up some cornbread batter with some Italian herb
mix and troweled that on top, then added a layer of thinly sliced
(fresh garden!) tomatoes and threw it on the grill for 20 minutes or
so. Finished it off at the end with some grated parmesan.

The bottom got good and black but peeled off easily, leaving cooked
zucchini and a nice grill flavor. The cornbread cooked up fine, a
little charred at the edges but that was OK too, and the flavors
merged nicely.

My wonderful[1] photos, starting he

<http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>

--
Silvar Beitel

[1] Not really. Just wanted to set the photo critics here drooling :-)

On Sat, 6 Sep 2014 05:42:00 -0700 (PDT),
wrote:

>Y'all know how that happens. You diligently harvest your zucchini
>while they're still small, but then you find one that got out of
>hand hiding under the leaves.
>
>So, time to wing it. I wanted grilled. I wanted approximately Italian.
>
>I cut the thing in half lengthwise and scooped out the seeds,
>then laid some precooked Italian sausage (also split lengthwise) in
>the halves. I mixed up some cornbread batter with some Italian herb
>mix and troweled that on top, then added a layer of thinly sliced
>(fresh garden!) tomatoes and threw it on the grill for 20 minutes or
>so. Finished it off at the end with some grated parmesan.
>
>The bottom got good and black but peeled off easily, leaving cooked
>zucchini and a nice grill flavor. The cornbread cooked up fine, a
>little charred at the edges but that was OK too, and the flavors
>merged nicely.
>
>My wonderful[1] photos, starting he
>
><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>

Excellent! (I thought you meant one of those canoe-sized zucchini
Janet US

On Sat, 6 Sep 2014 05:42:00 -0700 (PDT),
wrote:

> Y'all know how that happens. You diligently harvest your zucchini
> while they're still small, but then you find one that got out of
> hand hiding under the leaves.
>
> So, time to wing it. I wanted grilled. I wanted approximately Italian.
>
> I cut the thing in half lengthwise and scooped out the seeds,
> then laid some precooked Italian sausage (also split lengthwise) in
> the halves. I mixed up some cornbread batter with some Italian herb
> mix and troweled that on top, then added a layer of thinly sliced
> (fresh garden!) tomatoes and threw it on the grill for 20 minutes or
> so. Finished it off at the end with some grated parmesan.
>
> The bottom got good and black but peeled off easily, leaving cooked
> zucchini and a nice grill flavor. The cornbread cooked up fine, a
> little charred at the edges but that was OK too, and the flavors
> merged nicely.
>
> My wonderful[1] photos, starting he
>
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>

That size is what I call "stuffing zucchini". Next time you find one,
fill it as if you're making enchiladas - enchilada stuffed zucchini is
delicious.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Janet Bostwick" > wrote in message
...
> On Sat, 6 Sep 2014 05:42:00 -0700 (PDT),
> wrote:
>
>>Y'all know how that happens. You diligently harvest your zucchini
>>while they're still small, but then you find one that got out of
>>hand hiding under the leaves.
>>
>>So, time to wing it. I wanted grilled. I wanted approximately Italian.
>>
>>I cut the thing in half lengthwise and scooped out the seeds,
>>then laid some precooked Italian sausage (also split lengthwise) in
>>the halves. I mixed up some cornbread batter with some Italian herb
>>mix and troweled that on top, then added a layer of thinly sliced
>>(fresh garden!) tomatoes and threw it on the grill for 20 minutes or
>>so. Finished it off at the end with some grated parmesan.
>>
>>The bottom got good and black but peeled off easily, leaving cooked
>>zucchini and a nice grill flavor. The cornbread cooked up fine, a
>>little charred at the edges but that was OK too, and the flavors
>>merged nicely.
>>
>>My wonderful[1] photos, starting he
>>
>><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>
>
> Excellent! (I thought you meant one of those canoe-sized zucchini

yes, those certainly are not GIANT. The customary technique is to break up
the stuffing, not lay in whole sides of sausage. I wouldn't pass it up,
though.

> wrote in message
...
> Y'all know how that happens. You diligently harvest your zucchini
> while they're still small, but then you find one that got out of
> hand hiding under the leaves.
>
> So, time to wing it. I wanted grilled. I wanted approximately Italian.
>
> I cut the thing in half lengthwise and scooped out the seeds,
> then laid some precooked Italian sausage (also split lengthwise) in
> the halves. I mixed up some cornbread batter with some Italian herb
> mix and troweled that on top, then added a layer of thinly sliced
> (fresh garden!) tomatoes and threw it on the grill for 20 minutes or
> so. Finished it off at the end with some grated parmesan.
>
> The bottom got good and black but peeled off easily, leaving cooked
> zucchini and a nice grill flavor. The cornbread cooked up fine, a
> little charred at the edges but that was OK too, and the flavors
> merged nicely.
>
> My wonderful[1] photos, starting he
>
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>

Looks great!

Cheri

On Sat, 06 Sep 2014 09:07:37 -0600, Janet Bostwick
> wrote:

> (I thought you meant one of those canoe-sized zucchini

Me too!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Saturday, September 6, 2014 10:07:37 AM UTC-5, Janet Bostwick wrote:
> On Sat, 6 Sep 2014 05:42:00 -0700 (PDT),
>
> wrote:
>
>
>
> >Y'all know how that happens. You diligently harvest your zucchini
>
> >while they're still small, but then you find one that got out of
>
> >hand hiding under the leaves.
>
> >
>
> >So, time to wing it. I wanted grilled. I wanted approximately Italian.
>
> >
>
> >I cut the thing in half lengthwise and scooped out the seeds,
>
> >then laid some precooked Italian sausage (also split lengthwise) in
>
> >the halves. I mixed up some cornbread batter with some Italian herb
>
> >mix and troweled that on top, then added a layer of thinly sliced
>
> >(fresh garden!) tomatoes and threw it on the grill for 20 minutes or
>
> >so. Finished it off at the end with some grated parmesan.
>
> >
>
> >The bottom got good and black but peeled off easily, leaving cooked
>
> >zucchini and a nice grill flavor. The cornbread cooked up fine, a
>
> >little charred at the edges but that was OK too, and the flavors
>
> >merged nicely.
>
> >
>
> >My wonderful[1] photos, starting he
>
> >
>
> ><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>
>
>
>
> Excellent! (I thought you meant one of those canoe-sized zucchini

And I thought she was going to have fun with it, not eat it. Anyway,
if the thing were too much bigger it would cross the line from fun to
painful.
>
> Janet US

--Bryan

On Saturday, September 6, 2014 11:24:50 AM UTC-4, Pico Rico wrote:

> yes, those certainly are not GIANT.

OK.

But you probably would have skipped over a thread titled,
"Fun with ever so slightly larger than usual zucchini" :-)

--
Silvar Beitel

On Saturday, September 6, 2014 11:22:06 AM UTC-4, sf wrote:

> That size is what I call "stuffing zucchini". Next time you find one,
> fill it as if you're making enchiladas - enchilada stuffed zucchini is
> delicious.

Excellent suggestion. This time, I wanted "Italian." Next time I might
want "Mexican." "Greek" appeals to me too. Or maybe "seafood." The nice
thing about zucchini is that it lends itself to a variety of fillings.
"Cousin Gertrude's Zucchini Quiche" (a Bisquick thing that I'm sure I've
posted in the past) is on the list, too.

'Cause I just *know* there are more of those suckers hiding out there,
just waiting to spring up at me and declare, "NOW WHATCHA GONNA DO,
SUCKAH!?" :-)

--
Silvar Beitel

On 9/6/2014 6:42 AM, wrote:
> Y'all know how that happens. You diligently harvest your zucchini
> while they're still small, but then you find one that got out of
> hand hiding under the leaves.
>
> So, time to wing it. I wanted grilled. I wanted approximately Italian.
>
> I cut the thing in half lengthwise and scooped out the seeds,
> then laid some precooked Italian sausage (also split lengthwise) in
> the halves. I mixed up some cornbread batter with some Italian herb
> mix and troweled that on top, then added a layer of thinly sliced
> (fresh garden!) tomatoes and threw it on the grill for 20 minutes or
> so. Finished it off at the end with some grated parmesan.
>
> The bottom got good and black but peeled off easily, leaving cooked
> zucchini and a nice grill flavor. The cornbread cooked up fine, a
> little charred at the edges but that was OK too, and the flavors
> merged nicely.
>
> My wonderful[1] photos, starting he
>
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Giant%20Zucchini/IMG_0547_1_zpsf00dbf61.jpg.html?sort=2&o=0>
>
It's like a healthy Po Boy!

Masterful.

On Sat, 6 Sep 2014 09:23:41 -0700 (PDT),
wrote:

> 'Cause I just *know* there are more of those suckers hiding out there,
> just waiting to spring up at me and declare, "NOW WHATCHA GONNA DO,
> SUCKAH!?" :-)

I'm eagerly awaiting more tales of the great zucchini hunter.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Saturday, September 6, 2014 5:42:00 AM UTC-7, wrote:

Those look yummy. But I wouldn't call it giant. To me a giant zucchini is at least a foot long or more.

My favorite "zuccanoe" recipe is the old classic orginal from The Moosewood Cookbook.

Here tiz.

http://www.molliekatzen.com/recipes/...cipe=zuccanoes


I'm still an old hippie.

On Sat, 6 Sep 2014 09:17:12 -0700 (PDT),
wrote:

>On Saturday, September 6, 2014 11:24:50 AM UTC-4, Pico Rico wrote:
>
>> yes, those certainly are not GIANT.
>
>OK.
>
>But you probably would have skipped over a thread titled,
>"Fun with ever so slightly larger than usual zucchini" :-)

I don't know . . . it's an intriguing title
Janet US

On Sat, 06 Sep 2014 08:22:06 -0700, sf > wrote:
snip
>
>That size is what I call "stuffing zucchini". Next time you find one,
>fill it as if you're making enchiladas - enchilada stuffed zucchini is
>delicious.

or stuffed peppers, or meatloaf or a rice casserole-type thing. All
is good.
Janet US

On Sat, 06 Sep 2014 12:19:07 -0600, Janet Bostwick
> wrote:

> On Sat, 06 Sep 2014 08:22:06 -0700, sf > wrote:
> snip
> >
> >That size is what I call "stuffing zucchini". Next time you find one,
> >fill it as if you're making enchiladas - enchilada stuffed zucchini is
> >delicious.
>
> or stuffed peppers, or meatloaf or a rice casserole-type thing. All
> is good.

Darn, I just realized I must have closed the tab to a recipe for
chicken stuffed peppers that I'd been saving.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.