“Help! I planted way too much zucchini and it’s coming out our ears! I don’t just need tips – I need zucchini solutions!”
Can you relate?
Many gardeners have a love-hate relationship with this prolific summer squash.
On the one hand, who can resist a plant that rewards so little effort with so much bounty?
On the other hand…well, just what do you do with all that zucchini?
No one will blame you this time of year for being fed up with zucchini. But we still have a few weeks or even months left for the happy plants to keep cranking out the little green buggers. Here are five zucchini ideas that will help keep late-summer garden grumbling to a minimum.
1. Pick your zucchini small. I mean really small, like 3 to 4 inches. They may even still have the blossom attached. Baby zucchini are at least as tasty as the larger ones, but it takes oh, so many more of them to make a serving. Try your baby zucchini stir-fried, cut in half and thrown into soups, or breaded and served as an appetizer with marinara sauce.
2. Grate it and freeze it. Your family may be grumbling about too much zucchini now, but imagine their delight next February when you surprise them with a steaming loaf of cinnamon-scented zucchini bread. Even with a hand-grater, it only takes a couple minutes to reduce a zucchini to shreds (unless you’ve let them get way out of hand!). Pack the stuff in zip-lock bags, seal and date, and chuck it in the freezer. Zucchini is a great source of folate, potassium and vitamins A and C. And it’s mild enough to sneak into nearly any dish, savory or sweet. Throw it into casseroles, baked goods, pancakes, soups & stews and anything else you can imagine, all year long.
3. Can your extra zucchini. By itself, canned zucchini isn’t very appetizing. Trust me — I’ve tried it. (Let me know if you’ve found a way – I’m open to suggestions!) But try this sure-fire way to prepare canned zucchini your family will truly enjoy: Just sauté it up with onions, garlic and your favorite herbs. Toss in some sliced tomatoes (canning or paste tomatoes are best) and simmer a few minutes, then can as you would any other non-acid veggie. Serve as a side or over pasta or rice.
4. Make a zucchini donation. Many food pantries only accept non-perishable food. But ask around. Some may take garden produce in season. Or try asking at women’s shelters, churches and other organizations in your area that help people in need.
5. Host a zucchini potluck party. What better excuse for a little social fun? Hand two or three zucchini to each of your non-gardening friends and ask them to transform it into something yummy. Chances are they’ll surprise you with their creativity – and you’ll end up with lots of great zucchini ideas for next year!
And if all else fails, do what someone in my neighborhood did a year or two ago: dress those babies up in swaddling clothes and leave them on a caring person’s doorstep!
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If all else fails, compost them! Then you can use the old zucchinis to feed your new zucchinis next year!