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Putting Up Zucchini
Are your zucchini vines still putting out like crazy? The season's most prolific producer is both a blessing and a curse to gardeners everywhere. Before you relegate all those squash to your neighbor's porch or, worse, the compost heap, consider a few more ways to put them up.
Pickle' Em!
Zukes take to a brine at least as well as cukes do. How do you like them? Sweet, spicy -- or how about sweet and spicy? Even just a straight-up dill will do the trick.
Zukes take to a brine at least as well as cukes do. How do you like them? Sweet, spicy -- or how about sweet and spicy? Even just a straight-up dill will do the trick.
Zucchini Relish
Why stop with the pickle? Zucchini also make for delectable variations on one of America's favorite condiments.
Why stop with the pickle? Zucchini also make for delectable variations on one of America's favorite condiments.
Zucchini Sott'Olio
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
Zucchini Marmalade
Another good use for oversize, late-season zukes is this zucchini marmalade. And unlike traditional marmalades, this can be done in an hour.
Another good use for oversize, late-season zukes is this zucchini marmalade. And unlike traditional marmalades, this can be done in an hour.
Still zuked out? Foodzie's got a bead on ways to use your squash for dinner tonight and beyond.
We discovered that you can
We discovered that you can use the extra zucchini in place of eggplant in your favorite baba ganouj recipe.
Ooh, interesting!
How curious. Makes sense, though.
you do need to squeeze the
you do need to squeeze the excess water out of the roasted zukes, but other than that, it works very well.
Zucchini
I made some great zucchini relish a few years ago. I also just canned chunked zucchini using a pressure canner. I wasn't thrilled with the results. The flesh disintegrates upon reheating, and all that is left of substance is the peel. So, when I can ratatouille, I leave the zucchini out until I heat the rest of it, then saute the zucchini and add it when the rest is hot.
Do you have any recommendations/methods for canning zucchini that isn't a pickle, a relish, or a jam? We're not really into pickles, and there is only so much jam a person can eat.
Dehydrating
You could dehydrate disks until brittle, and eat them like chips.
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