It's summer, and everyone's gardens are overflowing with zucchini. Don't be daunted! Here's a bunch of ways to put up your zukes so can enjoy them well into the colder months.
Got zukes? When the garden throws you more summer squash than you can consume, put 'em up in a pickle, either as a tangy dill or a sweet-savory bread and butter. Here's a bunch of options.
Sweet or spicy, zucchini relish is the ultimate summer condiment for your burgers and dogs.
Jam on your zucchini and turn them into spreads, butters and marmalades.
Oil Preserved Zucchini
A common practice in Italy and beyond, zucchini can be safely preserved under oil--with special treatment.
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! Serve this chutney with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it. From Taste of Home.
Got lots of zukes, squash and other spoils from your summer CSA? Kate at snowflakekitchen
turned her bounty into a fresh, flavorful salsa. It's not safe for canning, but it won't stick around long enough to matter.
Still got more zucchini than you can pickle, relish, salsa or otherwise cram in a jar? Crack out the dehydrator. You can go full on to the chip stage, or stop when they're pliable and store them for later.
Still need more inspiration? Check out Lydia Walshin's ebook 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry® kitchen