If you said "Let it rot in the garden. That's half a dozen fewer loaves of zucchini bread I have to make," that's the wrong answer, at least according to Sunset Italian Cook Book (ed. Jerry Anne DiVecchio, 1972, though mine is the 7th printing, 1975).
You should cut it in half and scoop out its guts. (Well, unless it's transformed itself into a chunk of wood... Then it's no longer edible!)
Then stuff it full of Italian-inspired meatloaf and ignore the whiners who claim they can only eat so many pounds of zucchini per day. (Or maybe torment them by making a zucchini cream pie for dessert. After all, this recipe only uses half the monster squash.)
Now this makes me think about how you never see monstrously large zucchinis at the grocery store. Of course at $1.35 a pound (or whatever they are charging these days), who is going to invest in one of this scale.
ReplyDeleteI also admit that I clicked the link to the zucchini pie recipe, and recoiled in horror at the picture. Zucchini pies just have that certain, recognizable look to them.
People who grow zucchinis professionally have more incentive to make sure they don't have any baseball-bat-sized zucchinis hiding away, either.
DeleteTrue, now I'm just imagining the farms that hold field side dinners serving giant zucchini "steaks" as a way to deal with any strays that they didn't catch. Somehow I don't think those would catch on at those fancy dinners...
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