Tony is all about food. His ongoing food events and special projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

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loch ness zucchini monster

what on earth should i do with this much zucchini?

My friend Emily has a bountiful garden and every summer she is faced with the same dilemma: what to do with the abundance of fruits and veggies.  (I know, sad story, hm?) Well, this past weekend she gave me one of her zucchinis.  She gave me one not because she’s stingy – she gave me just one because this zucchini is the zucchini that dwarfs all zucchinis, vegetables and most other edible objects.  

Check it out:

I’m open to suggestions guys!  I figured there’s no better people to ask than fellow food bloggers. What would you do with it?!

Posted in Uncategorized by Antonio Tahhan on July 22nd, 2008. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


14 Responses to “loch ness zucchini monster”

HoneyB Says:

Tony, I can’t see your photo, but I too love zucchini and one of my favorite things to make with it is chocolate zucchini bread with mini chocolate chips! I also chop it up and put it in my shrimp and pasta dish….yummm!

HoneyB Says:

Oops, I take that back, after I submitted my comment I saw the video! Definitely shred that baby and make bread!

Peter Says:

LOL…the video is hilarious!

Tell your friend to give you another zucchini. This one grew to big…it’s full of seeds and only good for replanting next year.

Or…play more “zuke-ball”!

Christina Says:

Zucchini boy, lol!

A Mexican goulash is a good option, as well as shredding it and using the veggie-meat in place of potatoes in potato pancakes.

doggybloggy Says:

zucchini pancakes or zucchini bread

silverkeys Says:

Giant stuffed zucchini boat?

canarygirl Says:

I don’t have sound on this dinosaur pc, so I can’t watch the video. *pout* May I suggest a silky smooth creamy zucchini pureed soup? With fried bread on top and lots of Parm? It’s good hot or cold, too. 🙂

White On Rice Couple Says:

Too funny Tony! It would be a shame to cut into the zucchini, it’s worth saving just for the entertainment value! Home run!

We like to grate our zucchini along a cheese grater, getting some finely shredded strips out of it. Then we’ll sautee those thin zucchini strips with a little butter, garlic, shallots and touch of soy sauce. It’s a really nice hot side dish. Or let it cool off and put it in the fridge, then add some toasted pine nuts, fresh basil, olives and some balsamic in it to make a cold, shredded zucchini salad. Mmmm…

Bellini Valli Says:

Too funny Tony. Zucchini is a dilemna…good thing there are so many delicious things to make with it. I love it mixed with feta cheese, eggs and mint and baked into a sort of pie.

Pilar Says:

Tremendo calabacín que te han regalado! Yo tambien tengo una vecina que de vez en cuando me ofrece uno de un tamaño similar, esta es mi receta, espero que te guste.

CREMA DE CALABACIN
1 calabacín gigante ( o varios más pequeños)
1 cebolla mediana
1 pimiento verde (opcional)
sal y pimienta al gusto
Aceite de oliva virgen extra
caldo de verduras( hecho con todo lo que tengas en la nevera; zanahoras, puerros, apio, judias, etc.)
1/2 vaso de leche evaporada o nata líquida

Pica la cebolla y el pimiento y ponlos a cocinar en una cazuela con aceite. Limpia bien el calabacin, pícalo en trozos e incorpóralos. Rehoga brevemente, añade el caldo. Deja cocer todo durante 20-25 minutos. Añadir sal y pimienta al gusto.
Tritura con la batidora eléctrica, incorpora la leche evaporada o la nata y mezcla. Sirve la crema en una sopera o en tacitas indivuales.
Espolvorea con queso rallado o pan frito y disfruta !!

Nota: puedes congelar la crema antes de añadirle la nata o la leche. Luego para servir, la calientas y le añades el lácteo al final.

Un abrazo desde Galicia
Pilar

Lisa Says:

So funny!

I’d be tempted to do some sort of suffed zucchini boat too, if I had a dinner party or something, but I think more likely I’d end up making a lot of zucchini things and vary things a bit. Z soup, Z bread, grilled Z (yum!), etc. Most often what I do with zucchini is just toss it into a stirfry or something. You can freeze some of the plethora of zucchini things and keep some of them for another time so you don’t get totally sick of all things zucchini.

joey Says:

I’m so glad to have stumbled on your blog! That video is priceless…as is having a friend who grows giant zucchini and then shares her bounty with you 🙂

Zucchini bread and/or chocolate and zucchini cake can make use of part of that…there is also this great side dish I found on Simitten Kitchen — zucchini and almonds, so good! Just sliced almonds browned in olive oil, then add little matchsticks of zucchini until just warmed, season…that’s it and sooo delicious 🙂

Shannon Says:

Late in the game on this one, but my grandma makes Greek Cornbread that has a ton of zucchini in it. Delicious!

karen Says:

Use them for speed bumps! Guaranteed to slow traffic instantly. Yes, it’s true they are only good for a few hits, but as quickly as zucchini grow, this isn’t a big problem, is it?


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