zucchini roundup

Our neighbor gave us this mammoth-sized zucchini today. I think she wanted to see Liam's eyes bug out. And that they did. I actually think it's the biggest zucchini I have ever seen. I'm not even sure I have enough ideas of what to do with it all, and that's coming from someone who really loves zucchini. However, I'm thinking the best thing to do with it is to wrap it up as a gift and give it to my brother - who absolutely hates all forms of squash. But that would be wasteful (yet funny, very funny), so here is a zucchini recipe we really dig and some we can't wait to try.

Our new favorite is zucchini pancakes. Well, my new favorite. Thanks to Ina Garten for another winning recipe from Barefoot Contessa at Home.

Zucchini Pancakes
makes 10 (3-inch) pancakes

2 medium (or 1 large – about 3/4 pound) zucchini
2 tablespoons grated or finely chopped onion
2 large eggs, lightly beaten
4 to 6 T all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
unsalted butter
olive or canola oil

Grate the zucchini (lazy me, I used a food processor). Stir in the onion and eggs. Stir in 4T of flour, baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add additional flour, 1 tablespoon at a time.)

Heat a large skillet over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot, but not smoking, reduce heat to medium-low and drop heaping soup spoons of batter into the pan. Lightly smooth out the top and spread into 1/4-inch thick pancakes.

Cook the pancakes about 3 to 4 minutes on the first side until browned. Flip and cook second side 2 to 3 minutes until browned and center is cooked through. Wipe out the pan with a dry paper towel, add more butter and oil to the pan and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in a 300 degree oven for up to 30 minutes.


Other ideas for our zucchini include these:
:: Sweet and Savory Zucchini Bread from 101 Cookbooks
:: Chocolate Zucchini Bread from my friend Ann (p.s. I think my "holy toledo" beats yours!)
:: Zucchini Chocolate Chip Cookies from Animal, Vegetable, Miracle
:: Zucchini Strand Spaghetti from Smitten Kitchen (But I definitely won't be making my own basil-infused olive oil. I have to draw the line somewhere.)

Or, maybe we'll use it as a baseball bat or a doorstop or a dumbell. Today, it was fun just to look at it and carry it around.