Welcome to the Big Zucchini.
Here you can find everything you need to know about Zucchini including:
- Learn How to Grow Zucchini
- Learn about the History of Zucchini
- Zucchini Recipes
- Zucchini Recipes - Video Based
- Funny Zucchini Photos
- Zucchini Storage FAQS
First, get to know your host, Mr. Big Zucchini, by playing the video below:
PS: Mr. Zucchini is looking for a wife. Submit your own photo to our Mrs. Big Zucchini contest.
Check out our latest Recipe - Savory Zucchini Biscotti!
Sneak Some Zucchini Onto Your Neighbor's Porch Night - You Missed It!
Well, now that Sneak Some Zucchini Onto Your Neighbor's Porch Night has passed, what do you do with your Zucchini?
Well, you continue leaving it on your friend's porch. In case you did not know, this auspicious occasion falls on August 8th every year.
Under light of full moon, either stark naked or wearing full army camouflage, carrying a machete or any garden implement, run a muck in your zucchini patch, cutting and slashing. Be sure to thank Mother Nature for her bounty before and after this cathartic experience.
Did you know that Zucchini's are actually in the Pumpkin Family?
Both the Squash and Pumpkin families are native to the American tropics.
Zucchini Recipes of the Month!
Baked Zucchini Fries
Zucchini Recipe Ingredients2 zucchini, each cut into 16 wedges
3 large egg whites
1/2 teaspoon of salt
Quick Zucchini Recipe Directions
Preheat oven to 500° F. In a large bowl, beat egg whites until stiff and fluffy. Add the zucchini wedges and toss to coat. Let sit for 5 minutes.Arrange zucchini, cut side down, on baking sheet covered in foil and sprayed with cooking spray. Bake the wedges, turning once, for about 15 minutes. Let stand for about a minute before serving.
Zucchini Mini Muffins
Children like to participate in this dish. The food processor shredding is usually a big event.We don't use much sugar in this one, and you can reduce it more if you wish to serve these as an accompaniment to dinner. As the recipe is, they are not sweet muffins. An alternative to making the muffins sweeter would be serve them with honey butter or a sprinkling of cinnamon sugar.
Ingredients for your Mini Muffins Zucchini Recipe:
2c Shredded Zucchini skin left on*
2c all-purpose Flour
2 lg eggs
4oz cold unsalted butter
1/3c caster sugar (baker’s sugar) **
1/2c crème frâiche (or sour cream)***
1tsp baking soda
1tsp baking powder
1tsp salt
1tsp cinnamon
1tsp ground nutmeg
1tsp cake spice
Pre-heat oven to 350°F.
Using a food processor fitted with a shredding blade (or you can do it by hand), shred a few small or one large zucchini until you get about 2 cups packed.
In a large mixing bowl rub the cold butter into the flour until it resembles coarse sand. A little chef may love to do this. Add sugar, salt, soda, spices and baking powder and mix well.
Break and beat the eggs (discarding the shells) and then add the crème frâiche (or vanilla yogurt) beating again until the crème frâiche is broken up in the egg mixture (it will look like a mess of white chunks in the yellow – that’s okay).
Using a wide spatula, wooden spoon or your hand, pour the egg mixture into the flour mixture and dump in the shredded zucchini and combine into a wet batter. Don't over mix: The mixture should have the flour well incorporated.
Spoon into prepared muffin cups or tins. We used mini muffin pans, with a cooking time of about 12-15 mins. Bigger muffins may take a bit longer. They are done when they read about 190°F on an instant read thermometer stuck into the middle.
* If you want the zucchini to blend in, peel it first.
** These are not sweet muffins. If you want them sweeter I would suggest adding up to 1/4c of honey to the recipe.
*** Out of sour cream or Crème Frâiche? Full fat regular or vanilla yogurt would work – but vanilla yogurt will make the recipe sweeter.
Below is our Big Zucchini Mascot - Formed from a Zucchini and Mr. Potato Head set.
Women in Shock Over Giant Zucchini
A Queens woman has taken homegrown fruits and vegetables to a whole new level by cultivating a 6-foot-long zucchini in her backyard.
Green-fingered Apollonia Castitlione grew the giant Long Italian zucchini during the warm summer months using nothing more than fertilizer, water and a little TLC.
"I've had my vegetable garden for 26 years, but I never saw anything so spectacular," said Castitlione, who's 5 feet tall. "I didn't put Miracle Grow on it, nothing, just a little bit of 5-10-5 fertilizer, water and my time."
Castitlione, 48, said she noticed the giant fruit was growing longer than usual last month when it suddenly shot up a couple of inches in as many days.
She then went on vacation to Boston for the weekend and returned to find it had shot up another 1.5 inches.
At last count, the zucchini was just over 6 feet - nearly 2 feet shy of the world-record 7-foot, 10-inch zucchini grown in India three years ago.
"There's no secret, I guess it was just luck," said Castitlione, who lives in Glendale, Queens.
"I went to look at it one day and was like, 'It's a little long,' then a few days later, I said, 'Oh, my God, what's this?'
"I was so in shock, I grow them every year, but never more than about 4feet.
"I decided I wasn't going to touch it and just let it grow."
She said several friends gave her zucchini seeds, but she doesn't know who gave her the special one.
The home-care worker also grows tomatoes and string beans but says this fruit will not be making its way to her dinner plate anytime soon.
"I'm going to save it and use the seeds for next year," she said.
"It's getting hard, so wouldn't be good to eat anymore and it's starting to grow very slowly.
"It's still hanging off the vine and I'm watering it.
"It's so straight, it's so perfect. Usually, some are really crooked."
Credit: The Daily News
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