Zucchini Many Ways

Baby Zucchini

The first squash (1 zucchini and 1 crookneck) came off the vines this evening and hit the frying pan, along with some onions, olive oil and butter. With a little salt and pepper to top it all off, it was a wonderful way to start the summer garden produce season. Looking at the vines, there are plenty of baby zucchini and before long, we're going to be inundated. It's all too easy to let zucchini get too big, too old and then it starts going to waste - there's only so much zucchini bread one can make! Rather than let that happen, here are some techniques for preserving zucchini and some not-so-common recipes to help utilize all of that gorgeous zucchini.

I was thinking that zucchini would not freeze well due to the high water content, but evidently it does freeze nicely. You can also dehydrate zucchini for use in soups and stews - a nice addition in the cold winter months. Zucchini evidently makes good pickles and relish as well.

5 Ways to Preserve Zucchini

Not everybody likes squash, but most folks (and kids) like 'chips'. You can utilize a lot of zucchini to make chips, a tasty snack or side for picnic fare or to serve with salsa. You can make chips by oven-frying, actually frying or dehydration - here are recipes and ideas for all three methods:

Breaded, oven fried zucchini chips

Oven Baked Zucchini Chips

Zucchini Chips with Spicy Salsa

(Fried) Crispy Zucchini Chips

Fish and (oven-fried) zucchini chips

Dehydrated Zucchini Chips (several spice variations)

If you prefer 'fries', versatile zucchini can do that, too!

Oven Baked Zucchini Fries

I happen to love relish and had no idea that zucchini makes really good relish! The first recipe requires no canning. The zucchini can get soggy the longer it sits, so best to make it fresh and use it quickly - see the recipe reviews for ideas. Of course, canning gives you a product that can be kept and used months later, or perhaps it would make a good homemade gift for a special occasion or person.

Zucchini Relish (no canning)

Sweet Zucchini Relish (canned)

Ball Blue Book (2008) Zucchini Relish & 'Zesty' Zucchini Relish

For links to many other ways to use zucchini such as zucchini cheese boats, bison-zucchini burgers, three unusual bread recipes, a gratin with zucchini, tomatoes and eggplant, and bread and butter pickles:

Article: zucchini, zucchini everywhere! — fresh talk

Last but not least, if you run through all the preserving techniques and recipes above and still have too much zucchini, here are some last resort ideas: 

Top 10 Things to Do with Too Much Zucchini

 

The 2013 garden, newly planted.

(Photos: Merlot)

Lake Country Zucchini Bread

The recipe Oma found - pictures are mouth-watering!

Oma came back from the Lake yesterday with a recipe she wanted me to try for zucchini bread.  We made two loaves a week or so ago using a Victory Garden Cookbook recipe that I've had for years and it was good ...... not spectacular, but good. Plans were to use this same recipe to use up the three zucchinis we currently have on hand.

The new recipe was in the little Lake Country magazine that you can pick up for free down there and the pictures of the recipe looked really ..... tasty! When I compared it with my current recipe, they were very similar - same amounts of flour, eggs and zucchini; however, this one had 1/4 cup more sugar, 1/2 cup more oil, 1 tsp. more vanilla, more cinnamon and the baking soda/powder amounts were different. So, we gave it a try and it was, in my opinion, better than the old recipe!

There is one issue with this recipe and that is the baking temp and time. The recipe states "Bake at 325 degrees until toothpick test shows it's done. Check at 30 minutes and bake longer if needed".  ALL of my other zucchini bread recipes call for a 350 degree oven and a baking time for two loaf pans of 50-60 minutes.  I set my oven at 350 and tested at 40 minutes ..... definitely not done. I added 15 minutes and then the loaves did test done at a total of 55 minutes for baking.  The recipe also said a 9 x 13 baking dish works well as an alternative ...... with a dish that shallow, I can possibly see a 30 minute baking time.

Ingredients:

• 1 cup vegetable oil
• 3 eggs, slightly beaten
• 2 cups sugar
• 2 cups grated fresh zucchini
• 2 tsp. vanilla

Combine in a large mixing bowl.  Blend well.

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. salt
• 3 tsp. cinnamon

Stir into wet mixture (do not beat) until well-blended.

• 1 cup chopped pecans
• 1 cup raisins

1. Fold in pecans and raisins. (I would think either or both of these could be 'optional').
2. Spoon batter into two well-greased loaf pans, or a 9 x 13 baking dish works as well.
3. Bake at 350 degrees for 50-60 minutes until toothpick test shows it's done.
4. If using loaf pans, allow to cool in pans for 15 minutes or so, then place on rack until completely cooled.

A loaf of Lake Country Zucchini Bread

Source: Lake Country Magazine, Courtesy: Linda Foster, The Daily Herald classified sales executive.

Orange Nut Bread

I made three of these over the Christmas Holidays and really liked the taste - the orange zest adds extra flavor and it smells really good. In my opinion, this tastes even better a day or two after first made. This bread also makes a nice hostess gift to take someone when visiting or a home-made holiday or anytime gift for a friend or neighbor.

Ingredients: 

• 2-1/2 cups sifted all-purpose flour
• 3/4 cup sugar
• 2-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup chopped walnuts
• 1 tablespoon grated orange peel
• 3/4 cup dried cranberries (optional - my addition to recipe)
• 1 beaten egg
• 3/4 cup orange juice
• 2 tablespoons vegetable oil

Directions:

1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking powder, salt & baking soda.
3. Stir in walnuts & orange peel.
4. In a separate bowl, mix the orange juice, egg, and vegetable oil until blended, then add the flour mixture, stirring until just moistened.
5. Pour into a greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan.
6. Bake for 55 minutes or until done.
7. Remove from pan, cool on a rack.
8. Wrap and store overnight.

Recipe Notes:

• Used zest from an entire orange (I liked the orange flavor - this might be too much zest for some people).
• Baked in a larger 9 x 5 loaf pan, did just fine although the smaller pan will make a taller loaf.
• Wrapped in plastic wrap as soon as it was cool, kept well for a couple of days.