Summer Harvest: Zucchini

Post by Sharon

Since Julie and I are doing variations of small garden growing, we thought we'd share some of the items we are growing, picking, and how to use them and store them.

I am harvesting zucchini now. Lots of it! It grows like a beast - 

As long as it's hot and there's sunshine, zucchini will go nuts. Here's the seeds I use - LINK

You can cut the zucchini into pickle spear shapes by cutting down the center lengthwise and then cutting wedges lengthwise. These can be dredged in breadcrumbs, Italian seasoning, salt, pepper and grated parmesan and baked in the oven on a sheet sprayed with oil spray at 350 degrees x 15 mins. 

You can cut the zucchini into thin slices about 1/4" thick and dredge the same way but fry in oil. 

It can be made into a great zucchini bread. 

If you want to freeze it, grate the zucchini and blanch it very fast in boiling water. Remove excess water and put into freezer bags. Place on a baking sheet in the freezer so they freeze into flat stackable shapes. When frozen, remove from the baking sheet and stack. They can freeze up to 6 months. Use them later for zucchini fried cakes with parmesan fried and dipped into marinara, in soups and stews, or for zucchini bread.