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
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!