Thursday, August 28, 2014

It's Zucchini Season!

You know what I mean. You planted two zucchinis, just in case one of them didn't make it. Of course, they both did and now you can't give them away fast enough. Or your neighbor did that and keeps leaving sacks of them on your doorstep when you're not home.

It's a shame to waste good food, of course, but there are only so many ways to use zucchini! Maybe you haven't heard about all the ways, though. Here are some ideas that could help:

Make pickles from them, just like you would with cucumbers. Use the same spices and the same method, but don't try to ferment them like old fashioned pickles. Use the very young ones, around 4 to 5 inches long. You can make refrigerator pickles or can them, just like cucumber pickles.

Zucchini chips are a great snack any time. Slice them thinly, sprinkle a little salt on them and dehydrate until they're crispy. That's all you have to do, but be careful to not overdo the salt! (Make a few without salt and save them to use in soup and stew when the weather gets cold.)

Make a pie that tastes and looks like apple pie, but is made with zucchini. Even the larger ones work find if you take out the more mature seeds. Peel and cut them in half, then slice into 1/4 inch slices and just follow your favorite apple pie recipe. You can freeze these before they're cooked, so make a few for winter eating
Chunk zucchini and add chopped onions, cooked, crumbled sausage, diced or grated cheese and toss. Make up a bowl of cornbread batter and pour it over this. Bake at 400 for about a half hour.

Got some big ones? Split them in half and remove the seeds, then stuff with a cooked meatball mixture or chicken and rice mix. You can also use rice, mushrooms, onions and tomato sauce for a meatless dish. Bake at 350 until the squash is tender. Let your imagination roam with this one.

Do you have any zucchini recipes to share?? Please do in the comment section.