So Many Zucchini, So Little Time! Tips To Use Up Your Zucchini Harvest

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We’ve all heard jokes about gardeners creeping up to their neighbors’ doorsteps in the dead of the night to “give away” extra zucchini squash. There are few garden plants that produce as prolifically as zucchini. Although there are many creative recipes for fresh zukes, it’s easy to get overwhelmed by the bounty. But, if you have more than you can eat right now, don’t give away all your extras. There are a bunch of things you can do with the squash so that you can enjoy it throughout the winter.

Picking and Storing Fresh Zucchini

Since zucchini is a summer squash, it has tender, thin skin. Unlike winter squash (including pumpkins and spaghetti squash) with their thick rinds, summer squash doesn’t store well. Even in the fridge, zucchini will keep for 7-10 days at best.

It’s best to pick zukes when they’re about 6-8 inches long. At that size, they’re tender and mild-tasting. As zucchini continues to grow, its flesh becomes stringier and less tasty.

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Don’t bother washing them after picking. Just brush off any dirt and put the zukes in a paper bag, or in a plastic bag that is either perforated or left open. Once bagged, zucchini should be stored in the crisper of your fridge. Keep an eye on it — when zucchini starts becoming soft, it needs to be used up quickly.

Eating Fresh Zucchini

For a long time, all I did with fresh zucchini was throw it into stir-fries and chili. As you can imagine, that didn’t make much of a dent in my harvest. Not wanting to foist any more of my zukes on neighbors and coworkers, I searched online for recipes. If you’re not a foodie, you may be surprised at the incredible variety of zucchini dishes.

• Sliced in thin, long slices, it can take the place of lasagna noodles.


• Cut in half and hollowed out a bit, it becomes a “boat” that can be stuffed with pizza fillings or other toppings before roasting.


• Cut into finger-size strips and coated with breadcrumbs, parmesan cheese and spices, it becomes “zucchini fries” for a yummy appetizer, snack or side dish.


• Put through a spiralizer, it becomes high-fiber, low-carb, low-calorie noodles, which are a perfect base for Asian- and Italian-style dishes.


• Used as an ingredient in all kinds of salads.

With so many different ways to prepare it, it’s easy to incorporate zucchini into meals every day without getting tired of it. Do a little Googling or look on Pinterest for recipes.

Baking With Zucchini

If you have the freezer space, you could whip up cakes, loaves and muffins to stash away for the winter. If you already bake with zucchini, you know that it adds nutrients and texture to baked goods, and helps keep them dense and moist. If you don’t already bake with zucchini, it’s time to give it a go. I’m partial to chocolate chip zucchini loaf, but there are recipes out there to suit every taste.

Freezing Zucchini

Frozen zucchini isn’t at its most attractive once thawed. It’s best used as an additive to things like soups, stews, pasta sauces or chili — or in baked goods.

How you prepare zucchini for the freezer depends on how you intend to use it later. If using for baking, it’s a terrific idea to shred it up and stuff 2 cups into a freezer bag, unless you have a go-to recipe that calls for a different amount. To use it later, thaw it, drain it, drain it again, and pat it dry with a paper towel before you add it to the batter.

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While grated zucchini also works well in soups and stews, sometimes it’s nice to have chunkier pieces in your dish. If that’s the route you’d like to go, you can simply chop your zukes into bite-size pieces, stuff them into a freezer bag, and toss them in the freezer. However, if you blanch them for one minute in boiling water before freezing, the thawed pieces will stay firmer than if they hadn’t been blanched.

Dehydrating Zucchini

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If your freezer space is maxed out, dehydrating zucchini is a terrific option. Rachel at growagoodlife.com says that four pounds of fresh, sliced zukes shrink so much during drying that they will fit into a pint-size jar! If you have a dehydrator, it’s super easy to do this: Just clean the zucchini, slice it into ¼-inch rounds, spread the slices on the dehydrator trays, and run the dehydrator as instructed. If you don’t have a dehydrator, you can do this in an oven set to 175 degrees, too–just keep a close eye on the zucchini so that it doesn’t burn. It should take about two hours to dehydrate in the oven.

Preserving Zucchini

I remember the first time my mom grew zucchini. It was the ‘80s, and zucchini was absolutely exotic in our part of the world. Mom had no idea what to do with her bounty but heard about “Mock Pineapple.” It turns out that mock pineapple is still a thing. Nutshell version: Peel and cube zucchini; stuff it into jars; cover it with a mix of pineapple juice, sugar, and lemon juice; and process in a hot water bath. The zucchini takes on the flavor of the pineapple juice, but as this contemporary recipe points out, mock pineapple is best used in recipes that call for crushed pineapple, and not simply eaten out of the jar.

If mock pineapple is not your thing (confession: teenaged me refused to eat it), there are all kinds of other ways to can zucchini, including in relishes and salsas, and as pickles. That said, it’s not recommended to can plain zucchini. Because it’s a low-acid vegetable, it would need to be processed in a pressure canner, which is not recommended. Further, canned squash gets quite soft, and has limited uses.

There are so many ways to use and store this very versatile vegetable! What do you do with your extra zucchini? If we missed discussing a way to use it up, please let us know in the comments below.

 

 

14 Delicious Things To Do With All That Zucchini

If you are a vegetable gardener, chances are that you’re currently experiencing such an abundance of zucchini so great that even a ravenous family of squash lovers could never keep up with it.  Right now, your garden is probably bursting with these prolific veggies.  And if you’re not a gardener, this is the ideal time of year to pick up baskets full of them at a great price at your local market. (You can find a nearby farmer’s market HERE)

As a bonus, beautiful yellow summer squash is likewise producing in massive quantities right now, and all of the recipes below will work equally well with the yellow squashes as well.

First, some zucchini trivia

Here’s everything you ever want to know about zucchini but never even thought to ask.

• Biologically, zucchinis are closely related to cucumbers and watermelons.


• Zucchini is technically a fruit and not a vegetable.


• They have been consumed in Central and South America, as well as Italy, for thousands of years, but only became popular in North America over the past 50 years, perhaps when gardeners realized what a bounty they could receive in a tiny amount of garden space.


• Zucchini is part of what is known by the Native Americans as the “Three Sisters” – three plants that grow well together – corn, summer squash, and beans.

The health benefits of zucchini

Zucchini is chock full of nutrients!

• A huge 1 cup serving of zucchini, including the skin, contains: 20 calories, 1.5 grams of protein, 4.2 grams of carbohydrates, and 1.4 grams of fiber.


• Zucchini was proven in studies to be a top food source of antioxidants such as lutein, zeaxanthin, beta-cryptoxanthin, alpha carotene, and beta carotene.


• Zucchini is extremely high in natural pectin, which provides protection against diabetes and can help regulate insulin and blood sugar levels.


• Zucchini contains Vitamins C, B6, B2, A, and K


• Zucchini is bursting with minerals such as manganese, potassium, magnesium, folate, and phosphorus.

Growing Zucchini

Zucchini is not just easy to grow – it can actually take over your garden if you’re not careful!  Some people plant zucchini away from other parts of the garden for this reason.  You should allow plenty of room for the vines to spread. If you are using the square foot gardening method, thin to one plant per square foot.

Ways to prepare of preserve fresh zucchini

Zucchini is one of those multi-purpose harvests that can be used in a variety of ways.  Whether you prefer it sweet or savory, there’s a place for zucchini in your kitchen.

1. If you end up with one of the baseball bat zucchinis hiding under the leaves in your garden, cut out the center and remove the seeds.  Very large zucchini can become woody and flavorless.  Try using over-large zucchini in recipes that call for shredded zucchini – this helps to mask the texture.


2. Use shredded zucchini in place of recipes that call for shredded potatoes, or if you aren’t ready for that level of lower carb commitment, you can also mix shredded zucchini half and half with shredded potatoes to make hash browns or potato patties.


3. Slice a zucchini in half and fill it with all manner of sweet or savory fillings to make baked zucchini boats.


4. Uncooked zucchini spears are great for dipping and make a tasty addition to a veggie tray.  If the zucchini is a small, tender fruit, you can leave the peel on for an extra hit of fiber.  For a bigger zucchini, it’s best to peel it for use raw, because the skin will be tough and unpleasant in texture.


5. Make zoodles (zucchini noodles) for a low carb pasta substitute. The best way to make them is with an inexpensive spiralizer device. (This is the kind that we have.)  If you don’t have a spiralizer, you can make long, thin ribbons using a carrot peeler. Here’s my recipe for zoodles with fresh alfredo sauce.


6. Zucchini can be dehydrated either in thin slices or shredded.  Either way, prep your zucchini, then mix well with salt.  Place the salted zucchini in a colander over a bowl and put it in the refrigerator for a minimum of two hours but preferably overnight.  This will remove a great deal of the moisture. Put a thin layer of zucchini on the shelves of your dehydrator and dry overnight on low, or until the zucchini is completely dry.  When you’re ready to use it, reconstitute it by covering it in boiling water for 15 minutes.  Drain and use as you would fresh zucchini.


7. You can also freeze zucchini. Unlike most vegetables, there is no need to blanch zucchini before freezing it.  Simply shred it, drain it (don’t add salt in case you want to use it in sweet dishes like zucchini bread or muffins) and then place it on a cookie sheet in a single layer.  Put this in the freezer for two hours, then relocate the frozen shreds into large freezer bags.


8. To can zucchini, swap it out for cucumbers in your favorite pickle or relish recipes. Zucchini really doesn’t take to canning well. The large zucchinis that are a little bit tougher work better for zucchini pickles because they hold their firmness.


9. Grill it. My favorite way to grill zucchini couldn’t be easier. Simply slice it in half long way, brush the whole thing with olive oil, then sprinkle it with salt, pepper, and the spices of your choice. Put it directly on the grill so it can soak up the smoky flavor.

10-14. Here are 5 delicious zucchini recipes.

With the garden in full zucchini overload, we’ve been scrambling to figure out ways to use it that are just a little different than the usual sauteed or grilled versions.   Here are our top, kid-tested recipes.

10. Zucchini Fritters

There are both baked and fried options here.

Ingredients:

• 2 cups of coarsely shredded zucchini


• 1 cup of shredded cheddar cheese


• 1 cup of whole wheat flour (if you are gluten or grain free, sub tapioca flour here)


• 2 tsp of garlic powder


• 2 tsp of onion powder


• 2 tsp of MSG-free seasoning salt


• fresh ground black pepper to taste


• 1/8 cup of cooking oil

Directions:

1. In a large bowl, mix together flour and seasonings.


2. Stir in zucchini and cheese, using your hands to combine well.


3. Meanwhile, heat the cooking oil until it sizzles when a drop of water is added.


4. Form the zucchini mixture into patties and place them in the hot oil, taking care not to splatter yourself.


5. Fry on each side for about 3-4 minutes or until a dark golden brown.


6. Drain the fritters on a paper towel.


7. Serve with sour cream or yogurt garlic dip (see recipe below)

Baked variation:

1. Form the zucchini fritters as instructed above.


2. Preheat the oven to 400*F


3. Lightly oil a cookie sheet.


4. Place the fritters on the cookie sheet and brush them lightly with oil.


5. Bake for approximately 10 minutes on each side or until dark golden brown.

Yogurt Garlic Dip

Ingredients:

• 1 cup of plain yogurt, drained until thick


• 1 tsp of garlic powder


• 1 tbsp of dried rubbed dill weed

Directions:

1. With a fork, mix seasoning into yogurt.


2. Place in the refrigerator for at least one hour to allow flavor to develop.


3. Serve with fresh veggies or zucchini fritters.

11. Zucchini-Carrot Muffins

Ingredients:

• 1 1/2 cups of shredded zucchini


• 1/2 cup of shredded carrot


• 1/4 cup of milk


• 1 tbsp of white vinegar


• 1 1/2  cups of whole wheat flour


• 1/2 cup of white flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 2 tsp cinnamon


• 1/2 tsp of nutmeg


• dash of powdered clove


• 2/3 cup melted coconut oil


• 1/2 cup muscovado sugar


• 1 tsp of vanilla extract


• turbinado sugar to taste

Directions:

1. Grease muffin tin with butter or additional coconut oil.


2. Preheat oven to 375*F.


3. In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.


4. In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.


5. In another bowl mix together flours, spices, salt, baking powder, and baking soda.


6. Stir the dry ingredients into the wet ingredients until just combined – you will have a lumpy batter.


7. Let the batter sit for 10 minutes to allow it to rise.


8. Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.

12. Zucchini Crisps

(This recipe is courtesy of Tess Pennington of Ready Nutrition)

Ingredients:

• 1pound of zucchini, thinly sliced


• 1 tbsp of  olive oil


• 1/4 cup of grated Parmesan cheese


• 1/4 cup of Panko bread crumbs


• salt and pepper to taste

Directions:

1. Preheat the oven to 450* F.


2. Line a baking sheet with tinfoil, then lightly spray it with oil.


3. Place the zucchini on the baking sheet then lightly brush with olive oil.


4. In a bowl, mix together Parmesan, bread crumbs, salt, and pepper.


5. Sprinkle the mixture on top of the zucchini slices.


6. Bake until the zucchini is browned and crisp, about 25 minutes.


7. Serve immediately.

13. Dehydrator Zucchini Chips

Ingredients:

• Zucchini


• Salt


• Seasoning of choice

Directions:

1. Slice zucchini into thin rounds. (Leave on the peel.)


2. Use the method above to salt and drain the slices overnight.


3. The next day, toss the slices with some olive oil, lemon juice, and your favorite seasonings. We like black pepper, garlic salt, and onion powder, but you can experiment and duplicate your favorite potato chip flavors.


4. Place the slices in single layers in your dehydrator. Dry at 125 degrees for up to 24 hours or until the chips have reached their desired crispness. Store in a mason jar. These are not a long-term food storage item due to the olive oil.

14. Zucchini Pickles

If you don’t have a favorite pickle recipe, you can try putting up some jars of this spicy sweet pickle.

Ingredients:

• 3 pounds of zucchini


• 1/2 cup of onion, thinly sliced


• 6 cloves of garlic, smashed


• 6 tsp of pickling salt (or another non-iodized salt)


• 2 cups of apple cider vinegar


• 1 1/2 cups of white vinegar


• 2 cups of turbinado sugar


• 1 tsp of mustard seeds


• 1tsp of black peppercorns


• 1/4 teaspoon ground turmeric


• 6 dried chili peppers or 2 tsp of crushed chilis


• 6 sprigs of fresh dill

Directions:

1. Thinly slice your zucchini (about 1/4 inch or less in thickness).


2. Salt the zucchini, add the onion slices, and place it in a colander over a bowl in the refrigerator for 2 hours to remove the liquid.


3. Meanwhile place into each sanitized jar: 1 tsp of salt, 1 red chili, 1 clove of garlic, and 1 sprig of dill.


4. In a saucepan on the stove, combine sugar, vinegars, turmeric, mustard seeds, and peppercorns.  Bring to a boil.


5. Making sure the jars are still warm from being sanitized, fill them with drained zucchini and onion mixture, allowing 1 inch of headspace.


6. Pour the boiling liquid over the contents of the jar. Wipe the rims and cap your jars with snap lids and rings.


7. Process in a water bath canner for 15 minutes (pints), making adjustments for your altitude.

How do you use up all that zucchini?

Please share your favorite zucchini recipes in the comments below.