The Zucchini Avalanche: Embrace the Abundance
It happens to every gardener: one day you have a few cute little zucchini, and the next day you have a dozen baseball bats. Two plants can produce 20-40 pounds per season. Here is how to use every last one.
Fresh Ideas Beyond Sauteing
- Zucchini noodles (zoodles): Spiralize for a low-carb pasta substitute
- Grilled: Slice lengthwise, brush with olive oil, grill until charred
- Stuffed: Halve large ones, scoop out seeds, fill with rice and ground meat
- Baked goods: Shredded zucchini makes incredibly moist bread, muffins, and chocolate cake
- Raw in salads: Shave thin ribbons with a peeler for a fresh summer salad
Freezing Zucchini
Shred and measure into 2-cup portions (the amount most recipes call for). Squeeze out excess moisture, pack into freezer bags, and freeze flat. Frozen shredded zucchini is perfect for baking all winter — just thaw and drain before using.
Dehydrating
Slice into 1/4-inch rounds and dehydrate until crisp. Eat as chips with a sprinkle of salt and herbs, or rehydrate in soups and stews. Dehydrated zucchini takes up very little storage space.
Zucchini Relish
A tangy-sweet relish is one of the best ways to can zucchini. Combine diced zucchini with onions, peppers, vinegar, sugar, and spices. Cook down and process in a water bath canner. It is outstanding on hot dogs, burgers, and sandwiches.
The Golden Rule
Pick zucchini small — 6-8 inches long is ideal. At this size, the flesh is tender, the seeds are tiny, and the flavor is best. Once they reach monster size, the texture becomes spongy and watery. Check plants every single day during peak production.
Track your zucchini harvest and preservation in Seedtojar to see the full value of those two humble plants.