Too Much Zucchini 2.0

_20140820_154412.jpgOne of our daughters lives north of Seattle, where plants like to grow. She just called, all excited to tell me about her veggie garden. It seems that last year she planted six zucchini seeds, and none of them survived. She was a novice gardener and planted the seeds too deeply. Then, the  local rabbit population gnawed off the two sprouts that managed to reach daylight.

_20140820_154644.jpgThis year, a bit wiser, she decided to try again. There were a dozen seeds left in the packet. Assuming that she would get a similar germination rate as the previous summer—after all, these were old seeds, right?—she went ahead and planted all twelve seeds. Yes, twelve. Even better, she planted them six inches apart along the 4-foot wide end of her raised bed!

You guessed it. Ten of the twelve seeds sprouted and rapidly grew into vigorous, prolific squash plants. Did I mention that she only has a small, 4 x 8 foot raised bed? You can see her monster zucchini plants in these photos. (That is one huge zucchini leaf, and her hand for comparison!)

20140820_160208-001Last August I posted an article titled “Too Much Zucchini?” It included three recipes calling for zucchini, something most gardeners (not just my daughter) have in abundance at this time of year. This year I thought I’d offer three more recipes to help you use up your bountiful harvest. We may have too many zucchinis, but we can never have too many zucchini recipes! Just click on the links:

Do you have a zucchini recipe you’d like to share?
Photos: Karin Brown

5 thoughts on “Too Much Zucchini 2.0

  1. The Zucchini my mother and I have made for many decades. I try to only can it up every other year; so I don’t have to grow the zucchini every year either. The recipe came from a local S. Calif. college in the 1970’s.

    This is a great project for the kids to join in. Use grandma’s old hand grinder and the coarse disk, then let the kids crank away and end up with the perfect textured relish. Ground vegetables should almost fill the bean pot (dutch oven).


    3 or 4 oversized Zucchini , (4 or 5 lbs ground)
    2 large onions
    1 large green bell pepper
    1 large red bell pepper
    ¼ cup Kosher Salt
    4 cups sugar
    2 cups quality cider vinegar
    1 ½ cups water
    1 t. black pepper
    1 t. turmeric, (may be doubled)
    1 t. nutmeg
    ½ t. allspice, (may be doubled)
    ⅓ t. ground ginger
    2 t. celery seed, (may be halved)
    2 t. mustard seed
    Slice the zucchini in half lengthwise, discarding tough ends. Scoop out the seeds and discard. You do not peel the zucchini. Cut into chunks suitable for grinding. Do the same with the rest of the vegetables.

    When done grinding, put the vegetables in a colander to drain.
    (If desired, this could be used for a soup stock, otherwise discard)

    Put the veggies back into the pot and add the Kosher salt. Fold the salt in until it is well blended. Fill pot with cold water until vegetables are covered.

    Cover pot and let stand overnight in a cool place or refrigerator.

    The next morning, drain the mixture in a colander. Then, rinse well in the colander under a stream of cool water. Drain well.

    Combine the sugar and remaining ingredients in the bean pot and bring to boiling.
    Add the vegetable mixture to boiling liquid and bring back to boil.
    Simmer the relish for 10 minutes.

    Pack in clean, sterile, hot jars. Make sure that vinegar covers the relish. Proceed as for water bath canning. Processing time is 10 minutes for pints. (for altitudes under 1000 feet, otherwise, search canning book to see how much time to add to processing for your altitude)

    Makes 7 to 8 pints

  2. Pingback: Too Much Zucchini? 3.0 | Mountain Plover

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