“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!

The morning sunshine warmed the skins of the plump Greening apples I was peeling, releasing a sweet juicy odor that made my mouth water. Careful not to disturb the yellowjackets drawn to the scene by the promise of a fruity feast, I filled the black enamel pot with golden slices, sprinkled them with cinnamon and fitted on the lid. Then I rose from the picnic table and prepared to make applesauce.

I had no intention of going indoors – not on a day like this! Nor was I interested in overheating my home by firing up the wood stove, or in sweating over a steaming pot.

No, today I was going to pawn off the heavy work – on to the sun!

Introducing the Solar Oven

The solar oven is an exquisitely simple device that’s fun and easy to use. Basically it’s an insulated box, painted on the inside with heat-resistant black paint and covered at an angle with clear glass or acrylic. You can make your own or choose from several commercially available models.

Basically how it works is this: You put the food you want to cook inside a dark-colored pot or casserole with a lid; fasten the lid of the oven; and set it to face the sun. That’s it. Depending on your oven and the heat of the day, temperatures inside can reach up to 350° or even higher on a sunny day (although 250-325° is more typical.)

It’s a very relaxed way to cook. You don’t have to worry too much about burning your food because of the relatively low temperatures. On days you’re puttering around your homestead, a pause now and then to point your oven toward the sun provides a welcome break between chores, and really makes you feel in tune with the rhythm of the day. And on town days, you can simply set the oven due south and come back to an instant hot meal! (Although check the weather report first – it’s no fun to set out on a sunny morning and come back to find your dinner cold and half-done in the pouring rain.)

Getting the Most from Your Solar Oven

Here are a few hints that will help you master the basics of solar cooking.

• Make sure you have an accurate thermometer in the oven – and make sure it’s visible from the front when the lid is closed so you don’t lose valuable heat checking the temperature.
• If the day is partly cloudy or cold, keep an eye on the temperature. Much below 200° and your food won’t cook properly and may even begin to nurture dangerous bacteria. If in doubt, use a conventional stove that day.
• Many ovens come with attachable reflectors that funnel extra solar heat into the oven and extend its usefulness on cloudier days and into the spring and fall. They’re definitely worth it!
• Solar cooking is slow cooking. Solar ovens work best with sweet or starchy food, or with meats and stews. Delicate vegetables like green beans or broccoli tend to turn an unappetizing brown and are best prepared another way.
• You’ll almost always want to cook your food with a lid, even bread. Cookies are an exception. You can also “boil” eggs by placing them in oven next to your pot.
• You can even cook beans with the sun, but you’ll have much better luck by bringing them to a boil before placing the pot in the oven. Otherwise you may find it takes a day or two to cook a batch of beans!
• Let your oven do double duty. When you take out your meal, replace the pots with ones filled with water. If the sun’s shining hard, it will heat your dish water while you eat!

Cooking with the sun is a great way to save fuel and enjoy delicious food while living in harmony with the earth. If you don’t have one yet, be sure to put a solar oven on your homestead wish list!

Anne Michelsen is co-founder of Marathon Renewable Energy, Inc., specializing in solar hot water systems. You can read more of her work at YourGreenLifestyle.blogspot.com