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Zucchini is one of those garden veggies that almost always gives us a bumper crop. I used to try to keep my zucchini plants down to one or two, because I just couldn't think of enough things to do with it and they would go to waste. But, this year I planted a LOT because I have learned some wonderful ways to use this versatile veggie. Here are some things that I am doing this year with zucchini:
Zucchini milk - Take as many zucchini as you have handy. Peel and dice them. Put about two cups worth at a time into your blender along with a little water. Blend until smooth and "liquidy" like milk. You can use this as a substitute in any recipe that calls for milk. I just used this in my waffle recipe and my very picky 9 year old son never knew the difference! This freezes well.
Dried Zucchini - Slice zucchini thin and dehydrate until crispy. I like to put the dried chips into my blender or food processor and blend into a powder. I then add the dried zucchini powder to my homemade breads - this is great for getting veggies into picky eaters! One large "torpedo sized" zucchini dehydrates down to about 1/4 cup powder.
Mock Pineapple - Use this in any recipe calling for crushed pineapple. No one will ever know the difference! We love it on pizza!
8 quarts zucchini, peeled, seeded and ground
1 1/2 cups bottled lemon juice
46 oz. can unsweetened pineapple juice
3 cups sugar or 1 1/2 cups clover honey
Combine all ingredients and simmer for 20 minutes, stirring frequently. Fill hot pint jars with hot mixture, dividing liquids and solids evenly. Process in a boiling water bath - 20 minutes for pints, 25 minutes for quarts. Use exactly as you would crushed pineapple in any recipe. Makes 3-4 quarts or 6-8 pints.
I hope you will never have "too much" zucchini again. There is truly so much you can do with this reliable garden veggie.
Blessings!
Lisa
Lisa Vitello publishes the New Harvest Homestead newsletter for Christian women who love the homestead life. Visit her website at www.newharvesthomestead.com to learn more and request your free introductory issue.
