So you grew a ton of zucchini. Here are three yummy ways to perserve and enjoy them.
End of Summer is Squash time in the garden. There is a proliferation of Zucchini coming off the vines. Rather than eating zukes until we can't look at them anymore, I've been casting about to find different ways to preserve them so that we can enjoy them into the fall, and possibly the winter.
Here are the three things we’ve made this month using zucchinis that turned out fabulously.
I wasn’t sure how this was going to go. Frankly, I was a Dill pickle-making nube. But I had made mango and carrot pickle, Indian style from scratch before . So I went in using that knowledge to mix it up in the recipes I found. Here is what happened:
So, all in all, Zuke Pickle was a big hit!
2 pounds small zucchini (preferably about 4" or 8" long), trimmed and cut into spears
4 tablespoons coarse sea salt or pickling salt, divided
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 star anise clove
12 garlic cloves, halved
4 red jalapeños or Fresno chilies, split lengthwise
2 1/2 cups white wine vinegar
1 cup water
1/4 cup sugar
We love a good veggie spread at our house. There is nothing more satisfying than a Baba Ganoush or a humus and pita with a Greek salad on the side on a hot summer day. So when we stumbled across Zucchini Butter, we knew this would be a winner. It's basically Zucchini with a bit of butter, garlic and herbs, cooked down to a spreadable consistency. We have been eating it on baguette slices as an appy; in a veggie panini with Havarti cheese; and as a BBQ meat topper. It rocks in a burger or a-top a steak as an alternative to sauteed mushrooms. Added bonus: It keeps up to 2 weeks in the fridge and up to a year in the freezer.
3 tablespoons olive oil
1 tablespoon butter
5 garlic cloves, gently smashed
2 large zucchini, cut into 1/2 inch cubes (about 2 pounds)
5-6 springs of rosemary (thyme and/or oregano is also good here)
1/2 teaspoon finely milled sea salt
1/4 teaspoon freshly ground black pepper
CHOCOLATE ZUCCHINI BREAD
This recipe uses grated zucchini, picked fresh from the garden, semi-sweet chocolate chips and cocoa powder. The moisture from the zucchini gives the bread a decidedly brownie-like texture. Not complaining. Not now. Not ever! I’m loving this bread with a scoop of ice cream or a bit of custard and whipped cream. Okay, I’m now officially drooling!
I didn’t use all the zuke I grated so I measured out two cups, the amount needed for a loaf of Zuke bread, bagged and froze it for later use. This way we can keep enjoying Chocolate Zucchini Bread right through the fall, possibly winter.
2 cups grated zucchini (fresh or frozen then thawed)
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
1 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon instant coffee granules (optional)
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 cup nuts or seeds (optional)
6T tbsp unsalted butter, melted OR sunflower oil
1 teaspoon Vanilla extract
Zucchini has not been a favourite with my kids over the years. They've always found it bland or too mushy, though I was always able to sneak it in with chocolate. And now, we have definitely upped our zucchini game. Plus, cooking with food harvested fresh from my garden is bringing me a lot of joy and satisfaction.
What have you been making out of zucchini lately?