Earlier today, I noticed that one of the “Cue Ball” zucchini was getting to be a pretty good size, which is when I realized that I wasn’t quite sure what size it should be for harvesting. After a quick online search, I decided that it should be about three inches wide.
So I picked this one. I didn’t put a tape measure to it, but I’d guess it is maybe just a day or two past when I should have picked it.
But I’m sure it will be quite edible.
I also read that “Cue Ball” is ‘quite prolific, harvest daily’. I wonder why I didn’t see that description when I decided this past winter to order some seeds for these? If I had read that, would it have stopped me, anyway?
So what does one do with a “Cue Ball” zucchini? I looked around the web for some recipes and really only came up with suggestions to use them for kabobs or to hollow them out and bake them with some kind of stuffing in them.
Would now be a good time to confess that I don’t really cook, in the sense of getting all kinds of ingredients together and making stuff from scratch?
My “regular” zucchini are starting to produce, too, though they were too small today to harvest.
This is a variety called “Gold Bar”
This green one is “Ambassador”.
I am guessing these will be ready to pick tomorrow, especially since I am watering the vegetable garden tonight. (The easy way, with an oscillating sprinkler, which is running now, while I am sitting on my back patio working on this blog entry.)
I am willing to try to cook some of my zucchini, at least what I can’t give away. Does anyone have any sure-fire, quick, easy, delicious, low sugar, low fat zucchini recipes to share? I could use some help.
And please hurry. I went back out to the garden a little bit ago and found two more “Cue Ball” zucchini to pick, closer to the size recommended for harvest.
Robin (Bumblebee) says
I never saw these Cue Ball zucchini before! Looks like a lot of work to me.
I make a zucchini pie that every one loves. The crust is nothing more than melted butter and then swish around some corn meal to make a “crust.” (A cheater crust.) Then sautee the grated zucchini with a bunch of diced tomatoes. Add about a teaspoon of fennel seeds, salt and pepper to taste. Then that is cooked really well, beat in TWO eggs and about 1 1/2 cups of swiss cheese and put into the fake crust. Bake at 350 degrees until done. Voila!
Zucchini is lovely in chocolate cake, too–and I have a friend who made a lasagna using zucchini slices in lieu of noodles–and it was quite nice. My favourite is to simply bake it with tomatoes, parmasan cheese and basil….
I’m not much of a cook, either, so I’d be a little scared of that notice about “…prolific; harvest daily…”. Might have to sell them for target practice…. 😉
Robin (Bumblebee) says
Good grief. I left out important stuff in my recipe notes. Use a pie pan. Also sautee onion and garlic. Clearly, I will need to post the proper recipe soon.
Thanks, Carol, for your kind comments about my garden. I do try and muddle through. I hate to say good-bye to the wisteria though.
Annie in Austin says
Good heavens, Carol – when you grow regular zucchini do you let them grow into baseball bats? That one is already a monster!
If I had custody of the Cue Ball plant, they’d be picked when barely egg-size, and the seeds are just ideas. At that stage a zucchini is tender enough to just slice and eat, or dice and add to tuna salad or toss with basil, canned artichokes and roasted red peppers as a side with grilled chicken. It’s when they get big that you start making zucchini bread.
Annie at the Transplantable Rose
I like the idea of growing and eating my own zucchini, I just don’t like the idea of having to cook it, saute it, or bake it. Geez, I’m not only a lazy gardener, but a lazy cook, too!
The only recipes I have (when I used to cook) always required a heck of a lot more of other ingredients and very little zuchhini!
I am so going to make that zucchini pie…it sounds wonderful! But for quick and easy…slice any summer squash, stir fry with just a little olive oil until tender, adding a few teaspoons of water if needed, top with bread crumbs (seasoned, panko, plain…whatever you have but if they are plain add some sort of seasoning…salt, pepper, etc) and freshly grated parmesan, remove from heat and cover until cheese has melted. Add peppers, onions or ? when stir frying if you want…this is less a recipe and more a basic cooking idea…you can make it be whatever you like!
Carol, I had no idea you were just NOW harvesting zucchini….we’ve been harvesting for well over two weeks and giving it away on a daily basis (anyone who comes to the house automatically leaves with a zucchini and a cucumber – both on the daily harvest list.) I have several zucchini recipes that I’ll send you later…….. Can’t believe I harvested something before you – I am in shock!
The Younger Sister
Carol Michel says
Sister with the Homestead… As I recall you bought PLANTS of zucchini and cucumber and planted those. I started mine from seed. And therein lives the difference in harvest dates. Please send recipes. I will be harvesting more zucchini today.
I need to show you how easy it is to start these from seeds.
sheila from life @ #17 says
oh those are cute 🙂
I don’t believe I’ve run across seeds for those, but now I’ll keep my eye out for next year 🙂
Colleen Vanderlinden says
I’m just amazed at how quickly zucchinis grow. One day, they’re tiny, and the next, I have those “baseball bat sized” zucchinis that Annie mentioned. I’m afraid I’m not a very creative cook….I like my zukes steamed, plain. I also make a lasagna with the zukes replacing noodles. It’s pretty good.
I always like zucchini bread–I use my mom’s recipe, but the one here: http://allrecipes.com/Recipe/Zucchini-Bread-IV/Detail.aspx looks similar. I put chocolate chips in.
I also slice zucchini thinly and saute it with equally thinly-sliced onions and a little salt and pepper. And I’m going to try cutting thicker slices and breading them the next time I have a zucchini. (I’m growing Gold Rush, and there’s a space of a few days between harvests so far, which is nice.)
I haven’t tried that squash either! It looks good for stuffing with something or other! Also, Carol, I just discovered that rabbits hate nasturtiums. Maybe you can use them as a deterrent in the garden in the future.
Gosh, how exciting! They look wonderful, I must try some round zucchini (we call them courgettes here in England). Have you tried Zuchinni muffins? Zucchini moussaka? Zucchini and sour cream dip? grated zucchini with vinaigrette? Yum!
I used to grate zuchinni and put about a cup full in chocolate cooky dough, or cake batter (any kind) or muffins. It expands the recipe, gets rids of the zuchinni, and doesn’t add taste to the dough or batter, & also add nutrients. It’s amazing what you can do with squash.
I like to slice them about 1/4″ thick, dip in egg or milk, dredge in a mix of Jiffy corn meal muffin mix with salt, pepper and parmesan in it, then fry in butter. Not at all low-cal, but real darn yummy!
Here’s an easy one: slice zucchini, onions, and summer squash in olive oil in a large pot. Once they are tender add a can of Italian-style plum tomatoes and heat the whole thing through. During the last few minutes, add shredded carrots and chopped tomatoes if you want. Meanwhile cook spaghetti or whatever shape pasta you like. Top with your veggie sauce and grated cheese.
Even easier: shred zucchini directly into store-bought spaghetti sauce as you heat it. If you serve it over angel hair, this is a good way to sneak vegetables into veggie-phobes.
Never heard of these cue ball zukes.
With the regular zukes, we used to make zucchini cake out of them a lot. Not low fat, but There should be a way to make a zucchini cake thats good for you.
Those baby zucchini with blossoms still on are perfect to saute in a little olive oil and garlic, then add some salt and fresh grated black pepper.
Another simple suggestion thathighlights the fresh taste-slice baby zuchs, ripe tomatoes and eggplant thinly. Saute some shallots or onion in olive oil,and place in a layer in a dish. Place the slices of the the other vegetable in rows over the onions, overlapping a bit. Drizzle with olive oil, salt, thyme and black pepper. Bake 20 mins.
Slice and sautee in olive oil with some garlic and some grape tomatoes, salt and pepper.
Those cue ball ones are so cute.
Carol Michel says
All, thanks for the comments and ideas. You all are so helpful and willing to share. The onslaught has begun so I’ll be able to try several different ways to cook zucchini. And when they get really out of conrol, I’ll have to start baking with them.
Carol at May Dreams Gardens
Kylee Baumle says
Oh, those Cue Balls are adorable! I must grow them next year…….
Cool, love hearing all these zucchini recipes! Of course, one must ask what one is doing growing extremely prolific food makers when one does not cook! 🙂 Just kidding. Even rampant cooks can’t keep up with these babies. But it’s fun to try! ~A 🙂
OMG you are worse than me with the squashes this year. Well not really because I have 8 different kinds, but 4 of them are winter squash!
Here is a nice low-cal recipe. It works for the flatter types – probably not for the round ones!
Cut the tips off the squash and boil until a fork can pierce them. (The amount of “doneness” is a personal preference – we like them on the “less done” side.)
Then remove from the water and slice in half lengthwise. Take a knife and make cross-hatches about 1/4 inch deep in the cut side. Put a little melted butter or squeeze margarine over the top and spread down into the cuts. Sprinkle with Seasoned Salt and a little Parmesan cheese (the cheese is optional). Broil until slightly brown on top, about 5 minutes.
Really easy and really good!
Danielles Garden says
I’ve never seen these round zucchinis. How cute!
I love the names: ‘Cue Ball’ and ‘Ambassador.’ They don’t sound edible, but they sure make me want to try them in my garden.