Yes, this year, in the face of Rising Zucchini Tide '09, if I was going to claim to be a cookbook writer I HAD to come up with some, "I never knew Zucchini could be so Good!" recipes.
How to go about this?
Work with what is good about zucchini: a) there is always a lot of it. b) it has a starchy (but not gluey - like potatoes), mildly sweet flesh. c) once it is cut or grated or cooked it freezes well.
And leave behind what is not good about zucchini: a) if not dealt with correctly big ones can be woody. b) zucchini in it's natural state has too much liquid to be truly tasty c)there is SO MUCH of it.
So... don't leave them sitting around to long. The BIG Zucchini are intimidating, sitting there, staring at you. Process them. And thanks to freezers - freedom from the big green monster on your counter is near.
Option A) Grate & Freeze. Haul out the food processor and go for it. Have a (or some) big bowl(s) ready. Chop into feed-tube size pieces - SCOOP OUT THE SEEDS (this is where much of the bitterness lies), and start grating. When you are all done, take the shreds for a spin (in batches) in the salad spinner. Measure out into a freezer container in your choice (I like bags). I find 1 and 3 cup measurements are the most useful. If you freeze it all in one big lump... it is just as intimidating as the monster veg. in the first place! When you thaw it for cooking later, it'll need another turn in the salad spinner.
"What to do with all this Frozen Zucchini"
in the Next Installment.
P.S. I know technically it IS a fruit... seeds inside and all that. But we use it as a veg.