In desperation, gardeners have been known to plead with friends and strangers to take excess zucchini produce off their hands. Some oblige and others run from the bag of zucchini, many having their own in the back yard.
This week’s recipes offer three ideas for making use of the proliferate zucchini harvest.
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Mock Zucchini Pineapple
1 gallon zucchini, shredded or chopped
1-48 oz. can unsweetened pineapple juice
2 tsps. pineapple extract
1 1/2 cups lemon juice
Peel and coarsely chop or shred zucchini. Combine all ingredients in a large pot and simmer for 20 minutes.
Freeze in small containers or process in small sterilized jars in a hot water bath for 20 minutes.
Serve in recipes that call for crushed pineapple.
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Zucchini Marmalade
5 cups peeled and grated zucchini
2 oranges, diced finely
2 lemons, diced finely
1/2 tsp. salt
5 cups sugar
1/2 cup water
1 box Certo
Mix oranges, lemons and water. Mix in zucchini. Add sugar and salt to the large pot. Stir well.
Mix and bring to a boil, stirring constantly. Turn heat to low and simmer for 1 hour. Add Certo and bring to a rolling boil. Skim off top.
Place in sterilized jars and seal. Cool completely and store in cool spot.
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Zucchini Soup
1 large zucchini
5 tomatoes
2 cups brown rice
1 tbsp. buter
garlic powder
2 qts. water
Cube zucchini and sauté in butter and garlic powder until golden. Slice tomatoes and add to pan. Cook about 10 minutes.
Pour in water and heat to boiling. Add rice and turn down heat. Simmer for at least one hour although longer is better.
Joyce Walter can be reached at [email protected].
