It’s summertime in southern Idaho which means my garden is producing copious amounts of zucchini. I don’t know about other areas of the country, but zucchini grows very well in our dry summer climate…and I mean VERY well. People who grow zucchini often has a surplus to give away. Around here we say, “If you don’t have zucchini you must not have any friends.”
I only plant one zucchini plant each season, but I still seem to have more than I can keep up with. With such a prolific plant at our disposal we’ve gotten pretty good at finding ways to use up our extra squash. I love zucchini sliced thin and sautéed with onions, mushrooms and fresh thyme. Fried zucchini is also very good, but not quite as healthy. I get over myself and fry up a tasty batch about once per season.
I’m not a big fan of zucchini skin, so I often peel some or all of it off…It depends on the recipe. When I was child my mom would make zucchini jam. The recipe involved adding flavored Jell-O gelatin to the zucchini. I’m sorry, but no amount of sugar made grape Jell-O zucchini jam palatable.
If you know anything about zucchini, you know it’s often turned into zucchini bread. This is a great way to use up the squash that’s grown too large (which can happen overnight.) Zucchini can also be grated and frozen for use during the winter. I freeze mine in the exact portion I need for my favorite bread recipe.
Hungry yet? I am! Check out the Recipe Box for my favorite zucchini recipes.