What To Do With All That Zucchini

The amount of zucchini that people get in their gardens & through CSAs can sometimes be a little overwhelming. Our garden is just growing them like crazy & we get a handful every other week from Harmony Valley. Since we've been finding all different ways to use them I thought I'd share in one handy post.

(Just a small part of our harvest.)

Zucchini Galette

Creamy Sausage & Zucchini Pasta
Zucchini & Turkey Lasagna
Dark Chocolate & Zucchini Cupcakes
Halibut with Zucchini & Garlic Mojo
Baked Penne with Sausage & Zucchini
Pesto Pasta with Corn, Zucchini & Bacon
Grilled Zucchini with Bacon Chipotle Slather Sauce
Roasted Vegetable Curry

Summer Harvest Pizza

And later we'll be making Zucchini Stuffed With Chorizo plus canning some Zucchini Relish so watch for those.

Still have too much zucchini? Preserve some of it for later. Peel, seed & grate zucchini. Give it a quick blanch in boiling water. Let drain. Freeze in small amounts. Use it in muffins quick breads for added moistness or throw it in soups & stews.

Or why not make zucchini pickles? Zucchini has the perfect texture for pickles so why not use it instead of cucumbers. These are similar to sweet pickles with a touch of ginger flavor.


Summer Squash Pickles
(from Ball Complete Book of Home Preserving)

4 c summer squash or zucchini, peeled, seeded & cut into 1/2-inch cubes
1 medium onion, sliced (I used a sweet onion)
2 c water
1 1/4 c sugar
1 c white vinegar
1 t pickling salt
1 t dry mustard
1/2 t ground turmeric
1/2 t ground ginger

Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.

In a large enamel or stainless steel saucepan combine the water, sugar, vinegar, salt, mustard, turmeric and ginger. Bring to a boil over medium-high heat, stirring to melt the sugar. Add the zucchini & onions. Bring back to a boil & boil for 10 minutes.

Pack into five hot sterilized half-pint jars leaving about 1/2-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal.

Makes 5 cups

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