…’cause no kidding, that was THE LARGEST zucchini I’ve ever found in a box.

I made TWO batches of the Zucchini Bread with Fig and Pecans and still had two pounds of uncut zucchini left over. I find these over-circumferenced left overs to be a bit of a personal challenge; mostly because I don’t truly LOVE zucchini. I dared myself to make something that I want to eat.

We’ve had enough sweet with the bread, so let’s go for savory this time…

Take the mammoth green thing and slice it:

Spread it out on a cookie sheet, drizzle it generously with olive oil, and sprinkle it with kosher salt, black pepper, and onion powder.

(for as watery as zucchini is, I was shocked at how well it sucks the oil up like a sponge. This made it great for grilling, because the oils seeped out in the heat and prevented any sticking…)

While that sits, heat the grill to medium heat (around 300º-400º), and mix up a baste in a small bowl. You’ll need about 3 Tablespoons of olive oil, and a generous pinch of salt and pepper.

Move on over to the grill and lay your zucchini (oiled side down) on the heated grill.

Before closing the lid, baste the top sides with your olive oil mixture

Then close the lid and grill for 4-5 minutes.

While they’re grilling, chop up half a red pepper, mince three cloves of garlic and throw them in the basting dish, soaking up the remaining oil and seasoning.

Go back the the grill and flip your zucchini with a wide, metal spatula.

Scoop a spoonful of the pepper and garlic mix on top

and close the lid for another 5 minutes. This softens the pepper and garlic, but still keeps the flavor fresh as on bruschetta.

While you’re waiting, slice up some fresh mozzarella… it’s getting good now.

After 5 minutes, the zucchini should be crisping at the skin and nicely heated, but still sturdy enough to remove with a spatula. Move them on a serving tray and immediately top with the mozzarella.

For serving, I drizzled a bit more olive oil and sea salt on the top.

It was actually pretty tasty! I totally ate this! I feel like Popeye the Sailor Man.

Trial and Error Notes:

• I also tried this with a variety of vinegars (white, balsamic, and rice) to see if they improved the taste. I’ve got to say, “nope.” Zucchini is such a delicate flavor and the red pepper gives enough sweet. The vinegar totally overpowered the balance. Stick with olive oil and salt.
• Because these zucchini slices were so large, the seedy centers got soggier than I’d have liked for formal serving. If you have the option, choose a zucchini with a little less girth.
• If your zucchini centers are a bit sturdier, I’d recommend closing the grill for another minute with the mozzarella on. I wanted a little more melt, so the textures would blend more evenly, with the red pepper still providing a crunch.

Ingredients by list:

• 2 pounds zucchini
• 4-5 Tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• ½ red pepper, chopped into ¼” cubes
• 3 minced garlic cloves
• fresh mozzarella cheese, chopped into ½” cubes
• olive oil and sea salt for garnish

’Tis the season for random boxes left outside church doors, with big FREE signs on them, and overflowing with 5 and 6 pound crook-necked zucchini. I am the grateful recipient of one said zucchini as I failed to plant any myself this year.

Now, zucchini should be about a pound (at most) when harvested, or they get pithy and the flavor is not as good. The seeds get to be like pumpkins and the meat gets a weird spongey texture. Not so good to cook with…

BUT!

A huge zucchini still makes a mighty fine bread.

This is an original recipe I created to retain the easily lost flavor of zucchini, but still make a sweet morning bread that rocks a cup of coffee like no one’s business. I included pecans and figs to make a hearty texture, and some cardamom and brown sugar to deepen the tastes.

Ingredients:

• 1 pound zucchini (trimmed)
• 2 cups unbleached, all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¾ teaspoon cardamom (not pictured)
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup brown sugar
• ½ Tablespoon honey
• 1/8 cup milk (not pictured)
• 1/8 cup sour cream
• 2 eggs
• 6 Tablespoons butter, melted and cooled
• ½ cup pecans
• ¾ cup Smyrna figs

Preheat your oven to 350°

Grease a 8 ½” x 4 ½”, or 9 ½” x 3 ½” loaf pan and set aside.

Shred the zucchini by quartering the zucchini lengthwise, and grating it crosswise. I cheat and use a grater attachment on a food processor. Time is money.

Lay a paper towel in the bottom of a colander. Put the zucchini on top and press it down with another paper towel on top. Keep doing this until you get most of the water out. It will still feel wet, which is good, but not weeping. Set it aside.

Toast your pecans. Lay the whole pecans on a cookie sheet and bake for 5 minutes at 350° and then broil at 500° (in the middle of the oven) for two minutes. Watch them, they burn quickly. Then set them aside to cool.

Whisk your flour, soda, powder, salt, cinnamon, allspice, and cardamom in a medium bowl.

In your mixing bowl, combine your sugars, melted butter, eggs, milk, sour cream and honey.

and mix until they’re thoroughly combined.

Gently fold in the flour mixture and the zucchini to the egg mixture. Don’t over mix this, just fold.

Chop your figs and nuts and fold those in.

Scrape the batter into your pan

and bake at 350° for an hour. Check it by inserting a metal skewer (or a knife) after baking. It should come out clean or with a few crumbs. If the batter is still wet, give it another 10 minutes and then check it every 2 minutes thereafter.

This is SO GOOD! Thank you church ladies, for your overgrown, wayward zucchini, thank you.