How do YOU preserve zucchini

I know it is a very common malady, but I am curious as to other peoples "cure" for acute zucchini-itis....
What I have done in the past is to grate it up and freeze it in bags like that and then use for baking in the winter muffins and cakes.
I always learn SOO much here when other people say what they do.

So Is there a cure for the summertime ?? greens?

i grate and freeze, i also slice and freeze, but my favorite is sliced and dehydrated--we eat zucchini chips straight out of the jar, just like potato chips. my child will eat them for a whole meal if i don't stop her. you can season them first if you like. don't oil them, or they'll go rancid.

wow, it is somehow reassuring that someone else grates and freezes
I am all for trying dehydrating as well, I might just give it a try tonite
thanks Rowena

I cut zucchini this morning and just not in the mood to use it so these are great tips, thanks! I will dehydrate tonight, any tips on best seasoning for it?

I just remembered another favourite of mine for zucchini
zucchini stuffed with potatoes and peas..... zucchini stuffed
From Janet who is off to the garden to get some potatoes and peas

Gwn, here's a recipe for zucchini cakes that a buddy of mine just referred me to the other day. I guess it's not really preserving but something else you could use the zucchini for. I plan on making some this weekend...
http://www.relish.com/recipes/zucchini-cakes/

Also, here is a pickle recipe for zucchini from the USDA canning guide which is sticky'd in our canning section.
http://nchfp.uga.edu/publications/usda/GUIDE%206%20Home%20Can.pdf

Go down about 3/4 of the page and it's PICKLED BREAD-AND-BUTTER ZUCCHINI. I have been using that recipe for my patty pan squash and so far the pickles have been a big hit around here.

thanks rooster
Those look great, and here I thought you meant a zucchini chocolate cake.
I wonder if you could use frozen grated zucchini for that.
Either way it would be delicious every night for the next month.

THANKS

llama momma wrote:I cut zucchini this morning and just not in the mood to use it so these are great tips, thanks! I will dehydrate tonight, any tips on best seasoning for it?

generally i leave it unseasoned, because sometimes i want to use it in a casserole or soup, but if i know i'm going to set it aside for eating as is, i will sometimes season with ranch dressing mix, or with things like garlic salt or old bay. there is really no rule, it just depends on what your family likes.

I don't since discovering tromboncino, or zucchetti squash. Taste is very similar to regular zucchini, but I don't have to deal with the seeds-all-along-the-middle problem because tromboncinos concentrate their seeds in the blossom end only. That means the shaft of the squash is seedless, and less likely to become mush when cooked. Tromboncinos make excellent "zucchini" bread after shredding and using fresh, or freezing for later use. Shredded, it can be turned into delicious garlicky latkes to serve with a spicy salsa as an appetizer. Cut into coins and sauted with onion, garlic and a touch of tomato paste and basil, it's a delicious, easy side dish. Any recipe calling for zucchini works with tomboncino but needs less work 'cause you're not cutting out the pesky seeds. And, if you let one go too long before picking, it turns into a winter squash similar to, but longer than, a butternut. nonna

Nonna.PapaVino wrote:I don't since discovering tromboncino, or zucchetti squash. Taste is very similar to regular zucchini, but I don't have to deal with the seeds-all-along-the-middle problem because tromboncinos concentrate their seeds in the blossom end only. That means the shaft of the squash is seedless, and less likely to become mush when cooked. Tromboncinos make excellent "zucchini" bread after shredding and using fresh, or freezing for later use. Shredded, it can be turned into delicious garlicky latkes to serve with a spicy salsa as an appetizer. Cut into coins and sauted with onion, garlic and a touch of tomato paste and basil, it's a delicious, easy side dish. Any recipe calling for zucchini works with tomboncino but needs less work 'cause you're not cutting out the pesky seeds. And, if you let one go too long before picking, it turns into a winter squash similar to, but longer than, a butternut. nonna

Sounds interesting! I might have to give this a try next year. Thanks nonna

RoOsTeR, here's a picture from Territorial Seeds of the squash: http://www.territorialseed.com/product/1100/400
Looking at the picture, you can see why some of the fruits cause ribald comments from my adult sons, and giggles from the grandkids. But they are tasty...and they freeze better than zucchini.

RoOsTeR wrote:

Nonna.PapaVino wrote:I don't since discovering tromboncino, or zucchetti squash. Taste is very similar to regular zucchini, but I don't have to deal with the seeds-all-along-the-middle problem because tromboncinos concentrate their seeds in the blossom end only. That means the shaft of the squash is seedless, and less likely to become mush when cooked. Tromboncinos make excellent "zucchini" bread after shredding and using fresh, or freezing for later use. Shredded, it can be turned into delicious garlicky latkes to serve with a spicy salsa as an appetizer. Cut into coins and sauted with onion, garlic and a touch of tomato paste and basil, it's a delicious, easy side dish. Any recipe calling for zucchini works with tomboncino but needs less work 'cause you're not cutting out the pesky seeds. And, if you let one go too long before picking, it turns into a winter squash similar to, but longer than, a butternut. nonna

Sounds interesting! I might have to give this a try next year. Thanks nonna

I meant to plant some of those this season, but never got around to actually finding some seeds. I too would like to plant it next year.

camprn, a warning from my mom (she's 90 and still gardening), she couldn't keep up with the fruits from the single plant I took to her early this spring, and last week she yanked it out saying she was sick of eating that zucchini thing! She doesn't can and freeze like she did when Dad was alive, so I fully understand her removing it. I do freeze it, especially shredded because it makes such an easy-to-use ingredient for zucchini bread, muffins and chocolate-zucchini cake; made into latkes as a side dish, used as an ingredient in a Spanish torta, and even filling for omelets. You'll like it. Nonna

rowena___. wrote:

llama momma wrote:I cut zucchini this morning and just not in the mood to use it so these are great tips, thanks! I will dehydrate tonight, any tips on best seasoning for it?

generally i leave it unseasoned, because sometimes i want to use it in a casserole or soup, but if i know i'm going to set it aside for eating as is, i will sometimes season with ranch dressing mix, or with things like garlic salt or old bay. there is really no rule, it just depends on what your family likes.

Thanks!

Nonna.PapaVino wrote:RoOsTeR, here's a picture from Territorial Seeds of the squash: http://www.territorialseed.com/product/1100/400
Looking at the picture, you can see why some of the fruits cause ribald comments from my adult sons, and giggles from the grandkids. But they are tasty...and they freeze better than zucchini.

LLOLOOLLOOLLOLOLOOLLLOOLOLOL! I have been told that if it wasn't for the gutter my head wouldn't have a home.....

Nonna.PapaVino wrote:I don't since discovering tromboncino, or zucchetti squash. Taste is very similar to regular zucchini, but I don't have to deal with the seeds-all-along-the-middle problem because tromboncinos concentrate their seeds in the blossom end only. That means the shaft of the squash is seedless, and less likely to become mush when cooked. Tromboncinos make excellent "zucchini" bread after shredding and using fresh, or freezing for later use. Shredded, it can be turned into delicious garlicky latkes to serve with a spicy salsa as an appetizer. Cut into coins and sauted with onion, garlic and a touch of tomato paste and basil, it's a delicious, easy side dish. Any recipe calling for zucchini works with tomboncino but needs less work 'cause you're not cutting out the pesky seeds. And, if you let one go too long before picking, it turns into a winter squash similar to, but longer than, a butternut. nonna

My wife makes and excellent zucchetti lasagna but it is always a little wet so she layes the sliced zucchetti on paper towels to dry them out so is the tromboncinos better suited?

this year, I'm trying--in addition to grated and frozen--slicing about 1/4-1/2" and stringing them up to dry in the basement and also am trying lacto-fermentation (grating, layering with a small amt of salt in 1/2 gal jar). I also sliced, breaded and fried some to freeze, much like I do eggplant (and chicken and pork cutlets!).

I'm trying--in addition to grated and frozen--slicing about 1/4-1/2" and stringing them up to dry in the basement and also am trying lacto-fermentation (grating, layering with a small amt of salt in 1/2 gal jar). I also sliced, breaded and fried some to freeze, much like I do eggplant (and chicken and pork cutlets!).

Interesting options thank you

oh, yeah, just remembered another thing I've been doing--freeze zucchini soup. It was a really easy recipe. Basically you saute garlic and onions in olive oil, add chopped zucchini, season to taste, saute til soft, then add water, bring to a boil, let simmer. Add some choppe basil and blend it. I use a stick blender instead of dirtying the blender or food processor. It's a simple but good recipe that can be served hot or chilled. I also serve it with a dollop of plain yogurt.

floyd1440 wrote:
My wife makes and excellent zucchetti lasagna but it is always a little wet so she layes the sliced zucchetti on paper towels to dry them out so is the tromboncinos better suited?

My thoughts also.... I wonder if it would be better for making zucchini pasta.

Rowena, What a great idea...using ranch dressing mix to season summer squash! I'd not thought of that, but you can be assured it's gonna be used at the next squash picking. Thank you. Nonna

Nonna.PapaVino wrote:
RoOsTeR, here's a picture from Territorial Seeds of the squash: http://www.territorialseed.com/product/1100/400
Looking at the picture, you can see why some of the fruits cause ribald comments from my adult sons, and giggles from the grandkids. But they are tasty...and they freeze better than zucchini.


LLOLOOLLOOLLOLOLOOLLLOOLOLOL! I have been told that if it wasn't for the gutter my head wouldn't have a home.....

Nonni, you have such a way with words.... BUT I have gotta get me some of them.
The zucchini I have been growing has been the italian ones the skins are pale green and they seem to be nice and soft even when the become HUGE.
HmmmI will have to find a picture (if it wasnt for the gutter my head wouldnt have a home) now that is very funny

Someone posted a video here a few months ago about growing zucchini up, vertifal growing instead of all ofver the place..... sprall growing.
So I have tried it this year, it is just very hard to get a good picture of it, you have to look closely for the main stalk which is darker in colour and I have cut off all the leaves as I removed the fruits. I found that many more zucchini were getting successfully pollinated, since the flowers were easier to find

These pictures were just after another pruning and tying the stalk to the rebar so the l eaves are facing down, they do actually turn upwards. It is interesting how few leaves they actually need, in fact I guess each fruit only needs one leavf.
I will try to get better pictures later in the year

GWN wrote:

Nonna.PapaVino wrote:
RoOsTeR, here's a picture from Territorial Seeds of the squash: http://www.territorialseed.com/product/1100/400
Looking at the picture, you can see why some of the fruits cause ribald comments from my adult sons, and giggles from the grandkids. But they are tasty...and they freeze better than zucchini.


LLOLOOLLOOLLOLOLOOLLLOOLOLOL! I have been told that if it wasn't for the gutter my head wouldn't have a home.....

Nonni, you have such a way with words.... BUT I have gotta get me some of them.
The zucchini I have been growing has been the italian ones the skins are pale green and they seem to be nice and soft even when the become HUGE.
HmmmI will have to find a picture (if it wasnt for the gutter my head wouldnt have a home) now that is very funny

Fot those thinking of growing these beware they are also called Rampicante for a reason. It is a very long strong vining squash and very prolific.

https://squarefoot.forumotion.com/t4223-contest-guess-total-vine-length-of-my-rampicante-squash

http://urbanhomestead.org/journal/2011/09/22/squashland/

Lindacol wrote:

GWN wrote:

Nonna.PapaVino wrote:
RoOsTeR, here's a picture from Territorial Seeds of the squash: http://www.territorialseed.com/product/1100/400
Looking at the picture, you can see why some of the fruits cause ribald comments from my adult sons, and giggles from the grandkids. But they are tasty...and they freeze better than zucchini.


LLOLOOLLOOLLOLOLOOLLLOOLOLOL! I have been told that if it wasn't for the gutter my head wouldn't have a home.....

Nonni, you have such a way with words.... BUT I have gotta get me some of them.
The zucchini I have been growing has been the italian ones the skins are pale green and they seem to be nice and soft even when the become HUGE.
HmmmI will have to find a picture (if it wasnt for the gutter my head wouldnt have a home) now that is very funny

Fot those thinking of growing these beware they are also called Rampicante for a reason. It is a very long strong vining squash and very prolific.

https://squarefoot.forumotion.com/t4223-contest-guess-total-vine-length-of-my-rampicante-squash

http://urbanhomestead.org/journal/2011/09/22/squashland/

Lol, well that 100% seals the deal! I will for sure be growing these
tromboncino squash next year!!