The Zucchini Dilemma?

Look what I discovered lurking under my zucchini bush!  Note the bewildered look on my face.  What the heck am I going to do with this massive zucchini.  It weighted in at 2.772 kg, and it is the biggest I have ever seen.  It wouldn’t even fit in the fridge!

But then the ah ha moment!

I shall make a chutney with some of it, and dinner with the remainder.
So it was off to the kitchen to slice half of it up for a zucchini chutney, which I salted and left overnight.  I will be finishing it off this afternoon as well as a batch of Brinjal Pickles from an abundance of eggplants.

Now for piece de resistance.  I found a recipe for Curry Zucchini Soup, which I gave a go.  Here it is.

Curry Zucchini Soup

Ingredients 

serves 4-6

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups onion, diced
  • 2 cloves garlic, crushed
  • 1 kg (2 1/2 pounds) zucchini
  • 1 litre (1 quart) low-salt vegetable stock
  • 2 tablespoons curry powder
  • 1 teaspoon ground ginger
  • 1/4 cup sour cream
  • Salt and pepper, to taste

Directions


Sweat the onions and garlic in the olive oil and butter in a large saucepan, set over medium heat, don’t brown.
Add the zucchini, stock, curry powder and ginger and a large pinch of salt and pepper.
Allow to simmer until the vegetables are very soft – about 45 minutes.
Carefully put the soup, in batches, into a blender, or use an immersion stick blender; blend until smooth.
Stir in the cream, taste, and adjust the seasonings if required.
Serve with crusty bread.


We found this soup to have a wonderful flavour, with a slight kick from the curry powder.  All the kids wolfed it down and asked for seconds.  I thought it was quite filling.

So, in reflection, that is what you do with a whopping big zucchini!

Comments

  1. says

    Well done! Zucchinis tend to grow as soon as you turn your back.

    We make zucchini pickles with excess produce.
    Fritters are always good – you can add all kinds of herbs, spices, cheeses, etc. into the mixture.

    The soup sounds great. Might give it a go when the next renegade zucchini turns up. :)

  2. says

    Geez Gavin, what did you feed that thing! Have you counted all your chooks and dogs to make sure they weren’t consumed by the Killer Zucchini ;-) Sorry, too much chocolate.

    It’s amazing

  3. says

    Great zucchini Gavin and a very creative and tasty solution to your dilemma. When we run out of solutions to the giant zucchini problem, we feed the monsters to our chooks. We slice them in half and cut up the soft centre a bit and lay them in the pen. The ladies love them and soon have them hollowed out leaving just the skin as a shell.
    If they are a bit shy of getting started just sprinkle some food on top as a topping to provide some motivation.
    Roll on giant zucchini season!

  4. says

    Coming late to this post, but I often grate zucchini and add it to quick breads. You can make full on zucchini bread, zucchini-carrot bread, zucchini apple bread, etc, etc.

    Anyway, it’s just another way to eat the stuff. I’ve had the zucchini’s gone wild before, so I know what you’re up against . I like your soup idea! It sounds like something you could even freeze or can??? Since I suspect that frozen zucch in most cases is rather disgusting.

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