What is one to do when blessed with it over abundance of zucchini? Here’s my two cents for what its worth.
First things first. Make a fresh and fabulous zucchini and squash casserole. My daughter won a blue ribbon in the 4-H Food Show with this recipe. She then advanced to the district competition competing against twelve counties and won the District Food Show. She advanced to the state competition and won fourth or fifth in state. All in all, that’s pretty good considering there are over 250 counties in Texas to compete against. Bottom line–this recipe rocks! In the above photo I did not have crackers to crumble for the top, so I used french fried onion rings and it was an excellent substitute.
Slice it and pressure can it in pint jars jars for 25 minutes under 10 pounds of pressure. Note: pressure cooker will not work, you need to use a pressure canner. I will use these jars of zucchini and squash to make the above casserole recipe.
Shred it and pressure can it in quart jars for 30 minutes under 10 pounds of pressure. Note: pressure cooker will not work, you need to use a pressure canner. This will give you enough to make zucchini bread at a later time. Be sure to drain it well before making your zucchini bread.
Dehydrate it!
I sprinkled it with garlic salt and chili powder, then dehydrate according to manufacture directions of your dehydrator.
Dehydrated zucchini is so good! And a healthy substitute for chips. Special thanks to my friend Judie Lilley for this idea.
Dice it. Then pressure can it in pint jars jars for 25 minutes under 10 pounds of pressure. Note: pressure cooker will not work, you need to use a pressure canner. I will use this diced zucchini in stew and soup during the winter.
Last but not least, I had several events and pot luck dinners to attend in a two day period so I created “casserole kits”.
The Recovering Perfectionist 