Anyhow.....I finally managed to cook one of the two Monster Zucchini last night. And I used a recipe (slightly modified) from a new blog I found, but I can't for the life of me remember which blog it was. So if you recognize this recipe (or it's yours), please let me know so I can give proper credit for it.
The sole survivor of last night's supper.
BTW, that's not a huge fritter, it's on a saucer, not a dinner plate.
Although, I could easily manage to eat one that large.
It is now my favorite way to prepare the amazingly abundant zucchini and it even works with those bigger-than-a-toddler sized zukes.
4 cups shredded zucchini (de-seeded & squished to drain out moisture)
1/2 cup chopped onion
1 cup flour
3/4 cup parmesan cheese
1 Tbsp. dried chives
1 Tbsp. garlic salt
1/2 tsp. each basil & oregano
Pepper to taste (I used about a 1/2 tsp.)
Oil to fry it in
Beat eggs, dump in rest of ingredients & mix well. Ladel about a 1/2 cup for each fritter into hot oil, flip when browned, then done when other side is nicely browned.
If anyone else has a recipe to use up those huge zucchini, please post it here. As much as I like the fritters, I'm always open to new ways of cooking squash.