In a few weeks we’ll be getting zucchini from the garden. In a few more weeks the Zucchini Wars will begin at Church, where we leave unsolicited and anonymous ‘donations’ of bags of zucchini in everyone’s car. Or on their cars. Or under their  cars.  Zucchini is prolific and if you aren’t ready with some tried and true recipes, you’re going to be overwhelmed, especially if you live near me.

Here are a few ideas for using up all that zucchini, besides the usual zucchini bread and frozen zucchini.  Of course you could always resort to starting your own Zucchini Wars.

If you’re determined to freeze some zucchini, I suggest that you shred it first.  After you’ve shredded it, squeeze out as much water as you can, use a clean dish towel and roll up some zucchini in it. Twist the towel and squeeze out as much water as possible. Freeze the zucchini in 1 and 2 cup portions because that is usually how much recipes usually call for. Shredded zucchini doesn’t need to be blanched or prepared in any other way, just pop it in the freezer.  I use small zip top bags.  Frozen, shredded zucchini is ready to be used in breads, casseroles, soups ans stews.  You can also dehydrate it later if you like.

Shaved Zucchini

I couldn’t think of another name for this. This name just doesn’t quite do it but the recipe is delicious. Something about slicing the zucchini into thin pieces makes it taste soooo good.

Wash the zucchini, cut off the ends pieces.  Cut the zucchini in two halves and then use a mandolin or food processor to slice it in very thin slices.

Slice some onion thinly too.

Heat a large skillet and add some butter and olive oil.  Saute the sliced zucchini and onion til they are tender.  Season with some lemon juice, salt, black pepper and then give it a big sprinkle of Parmesan cheese or better yet….shave some fresh Parmesan onto the hot zucchini! You can add herbs to the cooking zucchini too, we like basil and oregano.

Dried Zucchini

Dehydrating is a great way to preserve zucchini and other summer squash. Slice the zucchini into quarter-inch slices and place on a solid mat in your dehydrator. You can also use an oven set on low, with the door open.  If your dehydrator has s temperature gauge, set it on 125*F. Allow the squash to dry until it is completely dry and crispy. You can store completely dry foods in jars or vacuum bags or in jars in the freezer.

Use dehydrated zucchini in soups, stews, casseroles or skillet dishes. You can add small pieces of dehydrated zucchini to spaghetti sauce and chili for added nutrition.

Zucchini Relish

This is a favorite here. Its sweet and tart and great on hot dogs, beans or anything you’d normally eat relish with.

There are recipes here for Zucchini Relish and Zesty Zucchini Relish using horseradish.

Zucchini Boats

This is a recipe I learned from my Mother. The pine nuts, cinnamon and bell pepper are optional but it gives it a nice Middle Eastern flavor.
You’ll need:

One small zucchini for every 2 servings, cut in half lengthwise and steamed til tender. Here’s an easy way to steam them:
Slice the zucchini and pay them cut side down in a large casserole dish. Add boiling water, enough to come up on the sides of the squash. Cover with plastic wrap, put in the microwave for about 4 minutes or until tender. Remove from water and proceed with recipe.

1 cup sausage for every 2 servings, cooked and crumbled
Pine nuts, optional (about 1 tablespoon per squash)
Red bell pepper, diced, optional (to taste)
White raisins, Optional ( about 1 tablespoon per squash)
Cinnamon, about 1/4 teaspoon for every 4 zucchini (also optional)
Parmesan cheese
Mozzarella cheese, shredded
Butter
Salt
Black pepper

Preheat the oven to 350*F. Spray a baking sheet with cooking oil.

Slice each zucchini length-wise.
Scoop out all the pulp and tender seeds. Dice well, set aside in a bowl.
Cook the sausage, raisins and pine nuts if using. Crumble everything into the bowl of pulp, mix well, season to taste with salt and pepper.
Fill each zucchini half with the sausage mixture.
Drizzle with a little butter.
Sprinkle with shredded mozzarella cheese.
Bake in a 350*F oven til tender and lightly browned, about 30 minutes.
Serve!

Zucchini Pickles

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons

Place the zucchini into one of cold gallon water in a large bowl. Stir in the pickling lime, and let it stand for 24 hours.

Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.

Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Remove from heat and cover.

Let rest, covered, for 24 hours.

Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.

This is best just stored in the frig but it will make about 10 half-pints if you can it. Be sure to water bath the jars for 20 minutes.

 Mock Crab Cakes

I messed around in the kitchen about 10 years ago and came up with these based on a mock crab cake made from fresh corn.  Its the Old Bay seasoning that makes them taste like crab, and they’re pretty darn good.

Shred a few small zucchini, add an egg, a little milk, some salt, about 2 tablespoons of Old Bay seasoning and some Self Rising flour to make a nice thick batter. The proportions aren’t important really, just make a thick batter that stays clumpy.

Spoon by heaping tablespoons into hot fat in a skillet. Fry on one side til golden brown, turn and mash the littl cake down a bit and fry til its golden on that side too. Serve warm with sour cream.