A few favorite recipes for this versatile squash from the GoodByeCityLife kitchen!
Far too often our garden surprises us and puts up much more of a particular vegetable than we counted on. The first year I gardened successfully I was over run with tomatoes. Last year, it was zucchini. Nearly every gardener has been caught at the end of the season with more of this vegetable than they can eat, cook, or give away. Thankfully we’ve got the best recipes to share when this happens to you!
The secret to successfully growing zucchini is to eat it fresh from the vine all summer long. Even the early flowers are edible and delicious when dipped in a light tempura batter, then quick fried. Then, once the squash grows to be 4-5 inches, start using it in your stir frys or as a side dish. It makes absolutely no sense to wait until the end of the summer when all the squash is massive (and quite often bitter tasting) to try and find a home for it when you could have been enjoying it weeks ahead of time.
If this has happened to you, I’m here to help. My tops tip for zucchini is to start eating it early in the season. Second, dehydrate it so you can enjoy it year round in soups and stews. Third, make pickles from it using the recipe below. Fourth, bake breads which can be given away or frozen for later use.
At the very least, please don’t throw it into the garbage or off to the dump. Compost it in your back yard so all the nutrients and minerals within are put back into your garden a latter year.
Here is the zucchini pickle recipe, and following that, some great zucchini bread recipes…
Great Zucchini Pickle Recipe
If you’ve tried Linda’s Delicious Pickled Beets, Tomato Salsa or Apple Butter you know you’ll love this recipe — even if you don’t like zucchini.
Zucchini Pickles – (5 half-pints)
- 2 lbs fresh, firm zucchini
- 2 small onions
- 1 sweet red pepper
- 1 sweet green pepper
- ¼ cup salt
- 2 cups sugar
- 2 teaspoons mustard seed
- 1 teaspoon celery salt
- 1 teaspoon turmeric
- 3 cups vinegar (4 to 6% acidity)
- Prepare Vegetables
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then into thin slices. Slice peppers thinly. In large pan combine zucchini, onion, red and green pepper and salt. Cover with ice cubes and let stand 2 hours. Drain thoroughly.
- Prepare Brine
Bring remaining ingredients to boiling. Pour over vegetables. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
- Can them Up!
Pack zucchini and brine (boiling hot), into hot sterilized jars, leaving ¼-inch head space. Adjust caps. Process 15 minutes in boiling water canner.
Shelf Life of this Zucchini Pickle Recipe
Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months.
Now onto the Yummy Baked Breads…
Zucchini Bread (makes 2 loaves)
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups peeled and grated zucchini
- 3 tsp. vanilla
- 2 tsp. cinnamon
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. baking powder
- 1/2 cup nuts (optional)
- Preheat oven to 325 F.
- Stir together eggs, oil, sugar, zucchini.
- Sift together flour, soda, salt, cinnamon, and baking powder.
- Add to grated zucchini.
- Stir in vanilla and nuts (if desired).
- Bake 1 hour.
- Cool completely.
Chocolate Chip Zucchini Bread (makes 2)
- 2 cups grated zucchini
- 3 eggs
- 1 cup applesauce
- 2 cups sugar
- 1/2 cup vegetable oil
- 3 teaspoons cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/4 cups flour
- 6 ounces chocolate chips
- 1/2 cup cocoa
- Preheat oven to 350 F.
- Grease and lightly flour two loaf pans.
- Stir together grated zucchini, eggs, applesauce, vegetable oil and sugar.
- Add remaining ingredients.
- Pour mixture into loaf pans.
- Bake for 45 minutes, then reduce heat to 300 F and bake an additional 15 minutes.