Zucchini Spaghetti

Zucchini- the very word conjures up visions of a massive war club with tough skin, pithy flesh and a seedy middle. There are zucchini jokes and some bizarre recipes as people desperately try to figure out what to do with the influx of the enormous green summer squash. People have been victims “drive-by” zucchini drop offs while others make sure to lock their car doors on Sunday mornings to make sure they don’t end up with a seat full of zucchini while they attend services.  We are often asked, “What do you do with zucchini?”
This is the Big Oak take on zucchini:
1. Three plants is plenty!! In fact,  two well producing plants is plenty. Our theory is to plant three seeds and hope for two surviving plants. Limit your zucchini crop-unless you plan on being a zucchini outlet. I knew someone who planted an entire row each year and then was inundated by the amount of zucchini that grew-it’s okay if your row is not full.  🙂
2. Pick small. No one likes the huge seedy zucchini, one or two a season for stuffing is plenty. In fact, don’t even try to grow a big one, you’ll eventually miss a small one and find the monster the next day. Usually, 10-12 inches is a very nice size for grilling, slicing into lasagna “noodles” and using in casseroles; the seeds are small and the skin is tender. If your plants get too crazy, pick “baby” zucchini for stir fry. Keep a close eye on zucchini…they can double in size overnight.
3. Zucchini spaghetti!! Our favorite thing is a gizmo that we got as a gift last year. It makes zucchini spaghetti…it’s the perfect way to eat zucchini and save calories. In fact, I ended up BUYING  zucchini this year because I couldn’t wait for mine to produce. If you’re tired of trying to figure out what to do with extra zucchini, you should try some vegetable pasta.



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