When I see people with monster zucchini in their gardens I assume they have been on vacation and forgot to ask the neighbors to tend the plants.
Because, surely, anyone who plants zucchini knows to pick it small and often to keep it under control.
Unless you're entering it in 'The World's Largest Zucchini' contest there is no reason to let them grown beyond 6 inches or so… Unless you specifically want fat slices for cooking on the barbecue.
But even picking the babies can produce more than is needed from time to time. I already have 8 quarts of soup in the freezer and they've only been producing for 2 weeks.
See below for freezing info – this post is about baby squashes….
Baby Zucchini (Courgette) Stuffed with Browned Onions
Preparation and cooking time: 45 minutes
- 2 small zucchini (courgette)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1oz (30gr) bacon, chopped
- 1/2 tsp paprika
- 1 tsp olive oil
- 3 tbs Greek yogurt
- 2 tbs Dijon-style mustard
- 4 tbs shredded cheese
- Cut the zucchini in half.
- With a small spoon, hollow out each half.
- Fry the onion, garlic and bacon in olive oil until well browned.
- Divide and fill the zucchini halves.
- Combine yogurt and mustard. Divide and spread over onions
- Sprinkle with shredded cheese.
- Cover, bake at 400F (200C) for 20 minutes.
- Uncover and bake 5 – 10 minutes longer, until cheese is browned.
We ate these as a vegetable side dish.
The following two we had as a first course"
Ham-Wrapped Stuffed Baby Zucchini (Courgette)
There is something about little cherry tomatoes that just go so well with little baby squashes…..
Filled Baby Yellow Squash (Courgette)
I have a freezer just for my garden. I decided a few years ago that freezing was much simpler than canning (bottling). I pick whatever is ready in the garden every day, we eat what we want for dinner and the rest goes in the freezer in some form or another.
Mon mari likes to have a 'cup of soup' in the winter, so I freeze thick vegetable purees then thaw and dilute as needed.
Zucchini Freezing Tips