The Incredible, Edible ...Zucchini!

It's that time of year again. The season when you don't dare leave your car unlocked or your car windows cracked more than an inch for fear of unwanted zucchini being left on your seat. When you consider installing a doorbell camera to prevent bags of green squash from materializing on your doorstep.

And this just really isn't right.  We should be so much more grateful to this generous plant that just keeps on giving, instead of thinking of how to get rid of it.   One of the greatest advantages of zucchini is that it can be preserved easily and in many ways for use during the rest of the year. 

FREEZING
This is the most popular way to preserve squash.  Even non-preppers do it.  It is almost effortless.  Simply wash, slice or shred, and blanch for three minutes.  (Yeah, most people skip the blanching.  And they all live to tell about it.)  Cool, drain, and pack in freezer bags.

Frozen zucchini is the easiest and quickest to use.  Thaw and drain a little, if necessary, and you're ready to roll.  Unfortunately, it's not the best choice for longer term storage and preparing for interesting times ahead. 

CANNING
I really love this form for preserving zucchini and other summer squash for a few reasons:  it's ready to use (no thawing or rehydrating), it takes no freezer space, and it's better preserved for longer-term storage.  Most people are not aware that summer squash can be canned.  However, it's right there in the Ball Blue Book.  The steps are simple:

• Wash.
• Do not pare.
• Cut into small pieces or shred.
• Blanch or boil for 2-3 minutes.
• Pack hot into jars, leaving 1 inch of head space.
• Add 1/2 teaspoon of salt per pint.
• Add boiling water, leaving 1 inch of head space.
• Remove air bubbles and adjust caps.  
• Process pints for 30 minutes at 10 pounds pressure at sea level.  Requirements may differ for your own altitude.

DEHYDRATING
From a prepping standpoint, dehydrating is definitely the best way to go for preserving the majority of your zucchini and other summer squash.  How do we love this?  Let us count the ways:

• Shreds.  This is the most popular way of dehydrating zucchini.  The dehydrated squash is reconstituted later in the year for use in breads, cookies, and soups.
• Sliced rounds.  The squash is usually sliced in 1/4" thick rounds for future use in casseroles or soups; 1/8" thick rounds are dehydrated for using as veggie chips.
• Sliced lengths.  Slicing zucchini and summer squash lengthwise requires a little more skill.  It's also helpful to begin with nice, straight veggies.  Personally, I aim for slices between 1/8 and 1/4" thick, and of course, as uniform as possible.  When rehydrated, we use these as a substitute for lasagna noodles.  (Give this a try before you dehydrate a boatload.  My family and I agree that the result does not taste like lasagna, but it is still very acceptable.  When you rehydrate your zucchini lasagna noodles, only soak them for 10 minutes.  You do not want them to fully rehydrate.  Also, substituting fresh zucchini "noodles" for lasagna will result in a very watery casserole.)
• Flour.  All of the above dehydrated squash can be powdered in a blender, and then small amounts can be used to substitute for some flour in baked goods or to thicken soups.  

If you do any research yourself on dehydrating squash, you'll see that some recommend blanching, and some say it's unnecessary.  Blanching helps preserve the texture and color.  If those aren't important to you, then blanching isn't necessary, and you can go straight to dehydrating.  Simply prepare your squash in the form you desire.  Shreds get spread on the dehydrator trays.  Rounds and slices should not touch each other for uniform drying.  Dehydrate until squash is crisp.

To use, rehydrate by pouring boiling water over the top and let soak for 15 minutes.  Drain and use as fresh.

Now I recognize that most of you already have your favorite zucchini recipes, and posting any more here is probably unnecessary.  But I'm going to do it anyway.  And someday, after you try these recipes, you may thank me.  Because they are really, really good.

This first one was the grand prize winner in Taste of Home's recipe contest about twenty years ago.  It is a huge favorite in my family.

Zucchini Cupcakes
3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange or apple juice
1 teaspoon almond extract
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cloves
1 1/2 cups shredded zucchini

Caramel Frosting
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1 1/2-2 cups powdered sugar

In a mixing bowl, beat eggs, sugar, oil, juice, and extract.  Combine dry ingredients; add to the egg mixture and mix well.  Stir in zucchini.  Fill greased or paper-lined muffin cups two-thirds full.  Bake at 350 degrees for 20-25 minutes or until cupcakes test done.  Cool for 10 minutes before removing to a wire rack.  For frosting, combine brown sugar, butter, and milk in a saucepan; bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat; stir in vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost cupcakes.


This next recipe was also a grand prize winner in the Taste of Home recipe contest from the same time period.  In this house, all these ingredients are food storage items, even the tortellini.  Though we prefer using frozen tortellini, the dry version works pretty well.  We can all tell the difference, but the result is still quite acceptable.


Tortellini Soup
1 pound Italian sausage
6 cups beef broth
1 (28-ounce) can stewed tomatoes
1 (15-ounce) can tomato sauce
2 cups sliced zucchini
1 large onion, chopped
1 cup sliced carrots
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1/4 cup minced fresh parsley, chopped
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced
2 cups frozen cheese tortellini
Grated Parmesan cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain.  Transfer to a 5-quart slow cooker; add the next 13 ingredients.  Cover and cook on high for 3-4 hours or until the vegetables are tender.

Cook tortellini according to package directions; drain.  Stir into slow cooker; cover and cook 30 minutes longer.  Serve with Parmesan cheese.  Makes 3 1/2 quarts.

For further reading:
https://www.thespruceeats.com/dehydrate-zucchini-and-summer-squash-1327567
https://learningandyearning.com/dehydrating-zucchini
https://lovelovething.com/dehydrate-zucchini-zucchini-chips/

09.21.2019