Tuesday, September 13, 2011

What To Do With All Your Zucchini

I once heard a saying that went "You don't have any friends if you have to buy zucchini in the summer." This is so true in our town! It seems like as soon as you thought you've found every recipe you can make to use zucchini and given away so much your friends are turning you away, your little zucchini plant produces a few more. So what do you do with all that zucchini? Besides using it fresh, I am always looking for ways to preserve it to enjoy long after the growing season is done. Over the years I have been collecting recipes to use mine up, but this super moist zucchini bread is my favorite thing to make. I have 10 loaves in the freezer all ready for when we need a quick breakfast or snack. A new recipe that I tried this year is zucchini salsa. It turned out really good and we will definitely be making this in future summers.

Ingredients

10 cups chopped zucchini (you can peel and/or shred it if you want, I didn't because I'm a little lazy like that)
4 chopped onions
2 chopped green peppers
2 chopped red peppers
8 chopped jalapeno peppers (I left the seeds in one and removed them from the rest and this produced a medium salsa, you can adjust according to your taste or leave out altogether)
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

Directions: In a large bowl combine: Zucchini, onions, green pepper, red pepper, jalapenos and the 1/4 cup salt. Mix together cover and let stand over night.



The next day rinse, drain well and put into a large pot (or 2 if you don't have a really big one) then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, remaining salt, cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Bring to a boil and simmer for 15 minutes.


Pour into sterilized jars, add lids and rings, and water bath jars for 15 minutes. Remove from water and listen for that magic pop, pop, pop of sealing jars!


This makes about 12 pints, but I put a lot of mine in 1/2 pints because we don't eat that much at once.



Another thing that I have tried this year is dehydrating shredded zucchini. It is very easy and can quickly be added to many soups and casseroles.




I just shredded up a bunch and spread it on the fruit roll tray of my dehydrator (so it wouldn't stick to the regular tray). I didn't even bother to make sure they weren't overlapping. It was still thin enough to dry in about 6 hours.




It was reduced down to about a quarter of what it started as and about 2 cups of the shredded zucchini made about 1/2 cup of dehydrated zucchini. You can easily add it as is to recipes or rehydrate it first. Be sure to store in an airtight container until ready to use.


A couple more recipes that have been hits around our house have been zucchini pizza, zucchini relish, and bread and butter zucchini pickles. How about you? What do you do with all your extra zucchini?


Post Written by Guest Blogger, Michelle. You can find more of her great recipes and tips at her blog Country Blessings.


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2 comments:

Brittney said...

Love this! Especially the dehydrated zucchini, what a fantastic idea :) Thanks for sharing!

Eliza Rae said...

The salsa sounds delicious! And the dehydrated zucchini is a great idea!

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