Zucchini, zucchini and more Zucchini: What to do with that bumper crop!

One of the best things about living on the hill is my garden.  And oh what a garden it is.  This year I was able to keep up with the weeding early on and had actual rows I could walk down.  Though toward the end of summer my tomato plants took over and now I need safari gear to find some of my veggies.  I have the usual plants: winter squash, carrots, tomatoes, peppers, beans, peas, cucumbers, zucchini, beats, onions and potatoes, lettuce, spinach and peas.  I have plans for most of the veggies we plant, like salsa with the tomatoes and peppers. The lettuce and spinach we eat pretty quickly and the peas I eat while I am harvesting them. I blanch and freeze the beans and we can store the carrots, potatoes and beets in the basement if we have any left. The beauty of a garden is the ability to share the bounty with family and friends...but what happens when you have more zucchini than anyone wants or could possibly eat? Well that is what this post is all about; an over abundance of zucchini.

I have been reading Animal, Vegetable, Miracle a book by Barbara Kingsolver. This book address what happens in the food industry from crop to table and how Kingsolver and her family ate locally for a year; what they were able to grow or get locally. That means eating in season.  I have found that zucchini is one vegetable that I don't eat out of season unless it is in a baked good or has been frozen by yours truly.  We planted 4 zucchini plants in our garden this year and it has been a bumper crop. (The tomatoes are another story.) We have eaten grilled zucchini boats, various zucchini casseroles and quiches, breads, cookies and muffins.

I like to pick them before they get too large because I don't like the big seeds, but this year they have all been pretty good, even the larger ones have had smaller, tender seeds. Before I get to the recipes for my bread and cookies I want to share my freezing technique with you.  As you know, zucchini are pretty much water. The flesh is really moist and makes great breads, cakes and cookies. Even the seeds are no big deal when frozen. I even found a zucchini pancake recipe on Pinterest that was really yummy. The zucchini I froze will be made into a variety of things like this all winter, and I will be eating the best of my garden into February.

So, how do you freeze zucchini? Well I shred it, measure it for recipes and pack into freezer bags.  It really is that simple.  Yes, when you thaw it out later there is quite a bit of water to squeeze off but if you pack your cups like I do, then the amount left in the bag should be sufficient for your recipes.

Start with washed and dried fresh zucchini, ends trimmed.

Using a box grater, grate into a pan. No need to peel the zucchini.

I pack my measuring cups to over-flowing.  One quart size bag nicely holds two cups, enough for a recipe of zucchini bread or a double batch of cookies, recipes to follow.

Pack, label and date your bags for freezing.  I use mine up usually within the year.  I wouldn't keep them for much longer than that, as freezer burn my set in tainting the fresh flavor of the zucchini.

My packages are also double bagged for added freezer protection.

Besides the baked goods, shredded zucchini makes great casseroles, fresh or frozen works just fine. I even took a fresh zucchini and used my Pampered Chef Spiral Slicer for one.  The results speak for themselves.

 Spiral sliced zucchini with some seasoned leftover ground turkey, cheese and Bisquick with milk for this one. I also added a little mayo and some sour cream for added flavor and texture.

Bake until bubbly and golden brown.

Not much left after the boys finished.

So, now for the baked goods.  Cookies, cakes and bread are so moist and delicious and that much healthier when veggies are added.  Not peeling the zucchini adds fiber too. 

Zucchini Bread.  This is a recipe that my mom used and passed down to me.  I am not sure where it came from. The recipe makes 3 small or 2 large loaves.  I make them into muffins too.

3 eggs slightly beaten

1 c oil

2 c grated zucchini

2 tsp vanilla---all added to the eggs

In another bowl mix

3 c flour 

1/2 tsp salt

1 tsp soda

1/4 tsp baking powder

3 tsp cinnamon (I add more because I like it.)

1 c each white and brown sugar---add to egg mixture and blend well. 

add nuts and chocolate chip as desired.

For the bread bake at 325 for one hour in a well greased pan.

For the muffins bake at 350 for 20 min or until a tooth pick inserted in the center comes out clean.

Remove from pans while still warm.  

Zucchini Cookies

Beat together 1 c sugar, 3/4 c butter, 2 eggs

Add 1 c grated zucchini

Sift together and add to the above 

1 1/2 c flour

1/2 tsp salt

2 c oatmeal

1 c raisins or other dried fruits

1/2 tsp soda 

1 tsp cinnamon

1/4 tsp nutmeg

1/2 c chopped nuts optional

Bake at 375 for 11-12 min  I allow my cookies to sit on the baking sheets for a min or two before removing to a cooling rack. (The chocolate 'cake' is a zucchini brownie recipe I found on Pinterest and made to be gluten free.)

So, there you have it...what to do with all that zucchini you find yourself with after friends give you what they can't possibly eat in one summer.  And while I have given many of this versatile veggie away, as well as eaten and frozen many, I still have some growing in the garden. Who wants some?