Gardeners/cooks

[michaellxv (Michael)]

What do I do with these?

[mental4astro (Alexander)]

Hi Michael,

Those look like they are from the pumpkin/melon family. As are zucchinis.

Cut one open and have a look inside. If they are like a pumpkin, use them as such. If sweet like a melon, munch away.

Let me know how they are inside! Unless you know how they are already. If you don't, then we can find out

Alex.

[mental4astro (Alexander)]

If they are a zucchini, the flesh could be a bit tough now by the size of them. Might be just for seeds.

Have you eaten these before getting so big?

[michaellxv (Michael)]

I found the seed packet, they are Lebanese zucchini. The picture on the packet doesn't look anything like these.

I will try one tomorrow, we have already eaten tonight. I might have to go pick the smaller ones still on the vine.

[mental4astro (Alexander)]

Lebanese zucchinis can be white when mature. They can start as a yellow fruit, turning white when ripe. Lebanese zucchers can be green, white, yellow, nearly black, purple.

If they are mature, rather than the immature fruit that we would eat as zucchinis, you should be able to use them like pumpkins.

[mental4astro (Alexander)]

Have a look through this link. It shows white zucchinis on the vine and mature:

https://foodnstuff.wordpress.com/category/zucchini/

[michaellxv (Michael)]

Thanks Alex, that's what they look like.

[louie_the_fly (Stew)]

Try this. Kousa Mahshi (Kind of like a version of Moussaka). Use small zucchinis. Get an apple corer and core them, then try to hollow them out a bit with a small knife. Stuff them with a mixture cooked rice, coarsely ground lamb, chopped mint, some olive oil and spices, and roast them at about 180°C till the meat is cooked. Check with a cooking thermometer.

While they are roasting make a sauce of tomato (passeta or crushed tinned tomatoes is the go), ground cumin, onion, garlic, some parsley, ground coriander seed, and salt, pepper and a touch of brown sugar to taste. Once the zucchinis are done (or nearly done) pour the tomato sauce over them and cook until the sauce forms a crusty top. Serve, drizzled with cumin and mint infused yoghurt and some houmous and toasted flat bread. Enjoy.

You could probably cut those big one in half length ways and hollow them out a bit, and then stuff them.

[AndrewJ]

You could probably cut those big one in half length ways and hollow them out a bit, and then stuff them.

Thats what i do with bigger zucchinis that have hardened up a bit.
Par bake the whole unit in the oven first, and make a separate stuffing of your choice whilst they bake ( spiced lamb is nice )
Take out the zucchini, cut in in half lengthwise and scoop out the softer seed section so you are left with a bowl of zucchini flesh.
Fill the cavity with the filling, cover in cheese and back to finish off the baking.
Yummmmmm.

Andrew

[traveller (Bo)]

Hi Michael,
Lebanese zucchini needs to be picked and eaten when they are young. You have allowed yours to mature, so they cannot be eaten whole.
Another suggestion is to peel the skin and gut out the seeds and then shred them along with a carrot or two, then mix in some shredded spring onions, and a runny batter made of eggs, milk and flour.
Then you can pan fry them as fritters. Our kids love them and can chow down 3-4 for brunch.
Bo

[michaellxv (Michael)]

Thanks for all the suggestions.

Tonights dinner. Baked zucchini stuffed with rice assorted herbs and spices topped with tomato and cheese.

Went down very nice.