MsAzadi, you should stamp Louisville Slugger on that one and sell it to the Red Sox.

Just send it to me. It's at least 9" long, right?

Jessica, behave yourself. LOL!

Ann

Why, Jessy, are you going to bake zucchini bread?

Annie (with her little halo just a touch crooked)

Ah, moms, I was going to sell it on ebay. Honest.

Jessy, I knew you'd come up with a good one. This is one where, like the chewing gum ad, you def 'double your pleasure' except that each end is HUGE.

I think I'm actually going to send it to the kitchen equivalent of Disney...the composte heap.

I was just scrolling through old posts while my migraine medication works. I don't think that's a zucchini. I think that's a Zucchetta Rampicante. Does your neighbor grow it on a fence? They're related to Butternut Squashes.

They're not like zucchini in flavor. They should still taste good when larger, with a kind of mild, neutral flavor. All the seeds are in the bulbous end, which you can cut off if you like. I think they're good sauteed in a little oil with garlic or onion. Don't like them steamed much. A friend whose family 'cooks Italian' quite a bit lets them get big and uses them in soups, casseroles, etc. You could probably put it in chile.

I usually pick them smaller. But sometimes you miss them when they're small. If left for winter squash, they're kind of stringy, like Spaghetti Squash. The plant gets very big.

And if you can't grow zucchini, you might have better luck with this, on a trellis. You can get seeds from Pinetree. They're in the Italian section.

Below are some ideas for cooking

Here is a link that might be useful: Not Zucchini

I actually prefer this squash to zucchini and like to just cut off the bulb part, chop up the rest of it in cubes, sprinkle with some pressed garlic, olive oil, salt and pepper and roast it.