I don’t know the name of the person who first bestowed upon zucchini squash the title of “Summer Fruit Cake” but it surely fits. While most of us enjoy the tasty young version of the vegetable, the problem is the one or two stealth versions that we trip over in the garden and shock us with how large they have grown. And if you know someone who grows zucchini you have more than your share of “Oh I just brought a bag for you because I have so many!” surprise visits. I’ve even had several bags left at my doorstep – anonymously – waiting for me when I return home.

And that’s how this one, that we’ve come to refer to as “The Giant Zucchini,” came into my possession. I suspect my sister Candy dropped it by surreptitiously by the cover of night because it had a note attached to it that read: “Dear CB – are you up to the challenge of this bad boy?”

Here is my reply:

“Dear Sister – Why Yes, I am!”

This baby weighed in at a couple 5 pounds and was about 24 or so inches long. That's a quarter placed next to it for size.

Brushed on extra virgin olive oil and seasoned it with kosher salt, pepper and bit of OLD BAY on one end and powdered ginger on the other.

I halved it lengthwise, removed all the seeds (planting them in a pile of rich compost in the backyard – there is still time to raise a few before the holidays and I plan on returning the favor!)

Placed it on a pre-heated HOT grill for a few minute...

...to get some great grill marks and add a toasty flavor.

Then put it on the warming rack with some butter and covered it with foil to "bake" whilst I finished the other items on my menu.

In addition to the Giant Zucchini, the menu included grilled Walla Walla Sweet Onion, Baked mini-sweet potatoes and grilled sirloin beef steak.

This is one Big Onion!

Skewered to hold it together, lightly brushed with olive oil and seasoned with kosher salt and ground pepper.

After searing for grill marks and tasty flavor, transfer to a sheet of heavy duty aluminum foil and brush with butter, cover and allow to bake until done to taste.

The onion slides easily off the skewers and is deliciously sweet with caramelized bits that add to the flavor and textures!

I served it all together in a delicious plate of grilled and baked garden vegetables along with slices of medium-rare sirloin beef steak.

What’s your garden providing at your house this weekend?

Happy Grilling!

(Note – the post was edited and updated on 8/10/09)