Zucchini is one of my all time favorite vegetables. I like it almost any way you can prepare it. I have always had a hard time growing zucchini in the past. Jeff has also had a hard time… mainly with squash bugs getting his plants in the past. Apparently the team effort was what we needed because our plants went crazy this year! Here are some fun and crazy things we have done with our abundance of zucchini….
Zucchini gummy candy!
(even my non-zucchini eaters like these)
Cook Time: 25 min – Dry 14 hrs.
10 cups peeled diced zucchini into 1/2 inch cubes
3 cups water
2 pkgs. unsweetened Koolaid (any flavor)
2 1/2 cups sugar
Peel and dice zucchini, removing the seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min; drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers. If you dip in sugar when you turn them, they will be more like “gum drops” on the outside.
18 cups cubed zucchini
1⁄2 cup Lemon juice
3 cups sugar
1( 46 ounce) can pineapple juice
Bring juices and sugar to a boil.
Add squash and simmer 20 minutes.
Pack and seal in hot jars and lids.
Makes 12 pints of crushed pineapple.
May be used as you would regular pineapple.
2 zucchini sliced
1/2 a small sweet onion sliced
3 Tbs butter (real butter)
1 tsp garlic powder
salt and pepper to taste
In heavy bottom skillet with lid. Melt butter and add onions. Cook 2 min, add zucchini, salt and garlic. Stir and cover allow to cook until Zucchini is desired tenderness stirring occasionally. Add pepper and serve.
Grandy’s Mexican squash
(my grandmother made this all the time it is and was a family favorite)
3 squash sliced
1 small onion slices
1 can diced tomatoes
1 lb lean ground beef
1 tsp garlic
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
In heavy bottom skillet brown ground and onions, drain if needed. Add spices, squash and tomatoes. Cook until squash is done. This is yummy with corn bread or by its self.
1/4 cup salt
2 1/2 pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 1/4 cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed
- In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
- Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
- Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Look for tomatoes on Wednesday!