I've had 2.5 pounders all season and no one complained about the
quality. I kept asking and everyone agreed they were good.
Four pounds is a bit bigger, but you'll only know if you taste. ANd
as people suggest some recipes are forgiving. Grilled, chopped,
stuffed zucchini, zuchiini pie.
I recently shredded about a 1/2+ pound, salted, it, left it to dry out
and used it in meatloaf. I like a lot of veggies in my meatloaf. I
mixed it in with diced peppers, finely chopped onion, garlic. I use a
mixture of spices, vinegar, worcheshire and diced can tomatoes as a
DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, <1 mile off L.I.Sound
2nd year gardener
Oooh, yummy, stuffed baked zucchini! Look for a recipe on recipes.com. Also
my English neighbour always takes my giants for a relish she makes. Then you
can grate them and make zucchini cake and zucchini bread, like carrot cake.
also yummy. They make great filler in meat loaves and you can always just
cut into sticks, batter and fry. And at our local Salt Spring Island Fall
Fair, we put wheels on them and race them down the ramp in the "Zucchini
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