Written by Arla Halpin

In spite of the dry weather many gardeners find them selves with a common dilemma; what to do with all that zucchini? Zucchini, a variety of summer squash, is a favorite of gardeners every where because they are easy to grow and produce an ample supply of fresh vegetables for your summer table. Zucchini is low in calories (more than 95 percent water) and a good source of vitamin C, fiber, potassium and magnesium.
When harvesting your zucchini, pick when they are young and tender, about 6-8 inches long and about 2 inches in diameter. Larger is not better when it comes to zucchini; they get tough and develop more seeds the larger they get. Don’t throw in the towel just yet; these large zucchini can be used in zucchini bread by scooping out the seeds with a spoon before you grate them in your favorite recipe. If you’re looking for a new twist on zucchini bread try “Zucchini Bread with Streusel Topping” in the recipe section at the end of this article.

For optimal storage, store zucchini, unwashed, in a perforated plastic bag in the crisper drawer. According to the University of California Davis Post Harvest Technology and Research Center, you can make your own perforated bags by poking about 20 holes in a medium sized plastic bag. They recommend separating fruits from vegetables (using one drawer for each group) to minimize the detrimental effects of ethylene (produced by the fruits) on the vegetables. For best quality, use zucchini within three-four days, and wash before preparing.

Canning zucchini alone is not recommended because of its high water content, which make it difficult to determine the correct processing times to destroy the bacteria that cause botulism. The National Center for Home Food Preservation at http://www.uga.edu/nchfp has the latest up to date information about determining the acidity of foods and the correct methods of processing. Zucchini may be canned with tomatoes using a pressure canner if you follow a tested recipe included in this article such from the NCHFP. Some recipes call for the addition of vinegar or pineapple juice that will add enough acid so the product can be canned in a hot water bath canner, such as “Zucchini Relish” in the “Ball Blue Book of Canning” or “Zucchini Pineapple” in the recipe section at the end of this article.

Freezing is the best way to preserve your bounty of summer squash. According to the National Center for Home Food Preservation, blanching is essential for top quality frozen vegetables. Enzymes in fruits and vegetables are slowed down, but not destroyed in freezing. If not inactivated, these enzymes can cause color and flavor changes as well as loss of nutrients. Enzymes in vegetables are inactivated by blanching.  To blanch, wash and cut zucchini ½ inch slices. Place 6 cups of sliced zucchini in a large pot containing 1 gallon of boiling water. Carefully add sliced zucchini, you can use a wire basket or metal strainer. And blanch for 3 minutes; begin counting as soon as the vegetables are placed in the boiling water. Remove from water and place in a bowl of ice water for 3 minutes to cool. Strain or remove cooled zucchini with slotted spoon, drain well. Pack into plastic freezer containers or freezer bags, seal, label and freeze.

August 8th has often been called “Sneak Some Zucchini onto Your Neighbor’s Porch Day”.  If you find yourself with an ample supply of zucchini this time of year here are a few suggestions on how you can fix, fry, and fricassee you and your neighbor’s zucchini;

Zucchini Pie
Makes 6 servings (2”-3” square each)

1 or 2 zucchini, sliced (about 10 cups)
1 tablespoon olive oil
2 onions, sliced
2 eggs
1/4 cup seasoned bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 14.5-ounce can diced tomatoes
1 cup shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Optional: If you have fresh mushrooms or peppers, you can substitute them for some of the zucchini

Directions:
Preheat oven to 325°F. Grease a large casserole or 9x13-inch pan; set aside.
Wash zucchini and discard ends. Cut into slices (about 10 cups). If using large zucchini, cut in half lengthwise and remove seeds before slicing. 
Heat oil in large skillet over medium heat. Add zucchini and onion slices and cook for 10 minutes. Remove from heat. 
In bowl, stir together the eggs, bread crumbs, Italian seasoning, and pepper.
Add undrained tomatoes, and cheeses. Pour over zucchini mixture and stir to mix.
Pour into casserole. Bake uncovered for 60 minutes. Top will be golden brown. 
Cut into squares. Serve.
Nutrition information per 2”-3” square: 210 calories, 10 g fat, 4 g saturated fat, 0 g trans fat, 650 mg sodium, 85 mg cholesterol, 22 g carbohydrate, 4 g fiber, 11 g sugar, 12 g protein, 20% vitamin A; 10% iron; 70% vitamin C; 25% calcium.

Beef and Cheese Pasta
1 ½ pounds low fat ground beef
1 can (14 to 14 ½ ounce) beef broth
1 can (15 ½ ounce) can Italian-style tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups slices zucchini
¾ cups grated parmesan cheese (you can substitute mozzarella for parmesan or use a combination of the two)

Directions;
Brown meat in large skillet over medium heat 8- 10 minutes or until done, breaking up into ¾ inch crumbles. Remove from skillet with slotted spoon; set aside. Pour off drippings.
Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet. Stir in ½ cup of the cheese; heat through. Sprinkle with remaining ¼ cup cheese before serving.
Source; University of Nebraska Extension, Lancaster County

Skillet Zucchini with Tomatoes
Makes 4 servings

1 tsp whipped light butter
1 cup chopped onion
4 small (6-inch/15-cm) zucchini, thinly sliced
2 medium tomatoes, chopped
Freshly ground pepper
Instructions:
In a large skillet, melt margarine over medium heat.
Add onions and cook, stirring until softened.
Add zucchini and cook for 2 minutes.
Add tomatoes and cook for 3-5 minutes or until zucchini is tender-crisp.
Season to taste with pepper and serve.
Nutrition Information: 50 calories, 1 gram total fat, 11 grams carbohydrate, 2 grams protein, 3 grams fiber, 20 milligrams sodium, 0 milligrams cholesterol.
Courtesy of the Centers for Disease Control and Prevention website. For more recipes and access to the recipe’s full nutritional profile, visit www.cdc.gov.

Chicken Ratatouille

Preparation: Time 30 Minutes
1 Tbsp Vegetable oil
4 medium Chicken breast halves, skinned, fat removed, boned and cut into 1-inch pieces
2 7-inch Zucchini, unpeeled and thinly sliced
1 small Eggplant, peeled and cut into 1-inch cubes
1 medium Onion, thinly sliced
1 medium Green pepper, cut into 1-inch pieces
½ lb Mushrooms, fresh, sliced
1 (16 oz) can Tomatoes, whole, cut up
1 clove Garlic, minced
1 ½ tsp Dried basil, crushed
1 Tbsp Fresh parsley, minced
Black pepper to taste
Directions;
Heat oil in large skillet, add chicken and sauté about 3 minutes (or until lightly browned). Add zucchini, eggplant, onion, green pepper and mushrooms. Cook for about 15 minutes. Add tomatoes, garlic, basil, parsley and pepper. Continue to cook for about 5 minutes or until chicken is tender, serves 4 (Recipe courtesy of the Department of Health and Human Services).
Mexican Frittata
Makes 4 servings (1 wedge each)

Ingredients:
2 1/2 small zucchini (about 1/2 pound)
1/2 medium green bell pepper, seeded
and chopped (about 1/2 cup)
1 medium onion, chopped (about 1 cup)
2 cloves garlic or 2 teaspoons bottled minced garlic
1 teaspoon vegetable oil
6 large eggs, beaten
1/2 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon black pepper
Optional: 1 hot pepper, chopped

Directions:
Wash zucchini; trim and discard the ends. Cut each zucchini into 4 strips, and then cut into 1/4-inch pieces. In a bowl, combine the zucchini, bell pepper, onion, garlic, and hot pepper, if desired.
Heat the oil in a skillet over medium heat. Add vegetables and cook, stirring frequently, until the zucchini is crisp-tender, about 4 minutes.
While the vegetables cook, stir the eggs, mozzarella, and parmesan together in a bowl.
Shake the skillet to distribute the vegetables evenly. Pour egg mixture over vegetables and shake skillet again to help distribute the egg mixture. Put lid on pan and cook 5 to 7 minutes, until the egg on top is solid. Sprinkle with black pepper.
To serve, loosen edges of frittata with a spatula. Cut it into 4 wedges. Serve immediately.
Nutrition information per 1 wedge: 210 calories, 13 g fat, 5 g saturated fat, 0 g trans fat, 280 mg sodium, 330 mg cholesterol, 8 g carbohydrate, 2 g fiber, 4 g sugar, 16 g protein, 15% vitamin A; 10% iron; 45% vitamin C; 20% calcium

Lemon-Pepper Summer Vegetables

Makes 6 servings, ½ cup each

Ingredients:
2 zucchini, cut into ½ inch rounds
2 squash, cut into ½ inch rounds
½ bunch broccoli florets (about 1 cup), cut into bite-size pieces
1 tablespoon canola or olive oil
¼ teaspoon salt
1 teaspoon black pepper, divided
2 tablespoons plus 1 teaspoon lemon juice, 1 lemon

Directions:
Preheat oven to 400°F.
Place vegetables in a 9 by 13 baking dish.
Drizzle with oil and add salt, ½ teaspoon black pepper, and 2 tablespoons lemon juice. Toss to coat.
Roast for 30 minutes, stirring after 10 minutes.
Before serving add ½ teaspoon black pepper and 1 teaspoon of lemon juice.

Nutrition Information; Calories: 60, Total Fat: 4 grams, Saturated Fat: 0.5 grams, Sodium: 125 mg, Total Carbohydrate: 5 grams, Protein: 2 grams

“Salsy” Zucchini (It’s easy as 1 – 2 – 3)

1. 3 pounds zucchini
2. 1 jar salsa – medium hot (or your favorite amount of heat!)
3. Slice or grated cheddar cheese

Wash and slice zucchini into a low, flat casserole. Pour salsa over top, stirring slightly. Top with cheese. Bake in 350 degrees oven for 35 – 45 minutes. Serve with chips, corn and lettuce

Oven Fried Vegetable Sticks

1/2 cup seasoned breadcrumbs
2 Tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
3 medium zucchini
1/2 cup milk or water
1 cup spaghetti sauce or low fat ranch dressing
Directions;
Preheat oven to 450°. Spray baking sheet with non stick spray. Place crumbs, cheese and seasonings into plastic bag; shake to combine. Cut zucchini into sticks. Fill shallow bowl with milk. Dip sticks into milk and shake crumbs to coat. Bake on sheet 10-15 minutes or until brown. Serve with spaghetti sauce or ranch dressing.

Chinese Zucchini
1 pound zucchini
1 small onion thinly sliced
1 clove garlic
¼ cup water
¼ cup salad oil
2T. soy sauce
Wash and cut zucchini, do not peel. Sauté zucchini, onion, and garlic. Add water, cover cook about 10 minutes. Remove garlic; add soy sauce and cook, turning occasionally, until tender.

Italian Sausage Soup
1 pound Italian sausage
1 onion chopped
1 green pepper chopped
2 cloves garlic minced
2 medium cans Italian style tomatoes
2 ½ cups water
2 beef bullion cubes
½ pound bow tie pasta
2 zucchini halved and sliced
1 ½ teaspoon sugar
1 teaspoon basil
1- 14 ½ oz. can great Northern beans

Directions;
In a large soup pot brown sausage and drain, return to pot add onions, peppers and garlic, sauté a several more minutes. Stir in water, bullion and tomatoes, bring to boil. Turn down to simmer and add pasta, zucchini, sugar, basil and beans, simmer 20-30 minutes until pasta is finished and zucchini is tender. Sprinkle grated Italian cheese on top of each bowl before serving.

Chocolate Zucchini Cake
¾ cup margarine or butter
2 cups sugar
3 eggs
2 tsp. vanilla
½ cup cocoa
2 ½ tsp. baking powder
1 ½ teaspoon baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. orange peel2 ½ cups flour
½ cup milk
2 cups zucchini, coarsely grated
1 cup chopped nuts optional

Cream margarine and sugar; beat in eggs and vanilla. Combine dry ingredients and add alternately with milk to egg mixture; mix well. Stir in zucchini and nuts. Pour into a 10 inch bunt pan. Bake 350 degrees for 1 hour. Cool, remove form pan.

Zucchini Bread with Streusel Topping
For one large loaf:
3 eggs
1 cup sugar
¼ cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla
3 cups flour cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons cinnamon

Streusel Topping:
¼ cup butter
¼ cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon

1. Heat the oven to 350 degrees.
2. Lightly grease and flour a 9 x 5 loaf pan.
3. In a large bowl, beat eggs lightly; add sugar, oil and vanilla.
4. In a separate bowl measure dry ingredients and stir to combine.
5. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
6. Fold in the zucchini.
7. Spoon into loaf pan, top with streusel topping.

To make streusel topping, cream together butter and brown sugar until smooth, add cinnamon; mix until blended. Add flour and mix with a fork until crumbly. Sprinkle on to of batter in loaf pan.
Bake at 325 degrees Fahrenheit for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry. Allow loaf to cool 5 to 10 minutes before turning out on a cooling rack. Serve warm or allow to cool before slicing.

Zucchini-Pineapple
4 qts. cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1-1/2 cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints
Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process according to the following recommendations.
Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Source; the University of Florida Extension Service
Tomatoes with Okra or Zucchini
Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Both publications can be found at http://www.uga.edu/nchfp in the “How do I? …Can “section or under the “publication link” and go to the “Complete Guide to Home Canning” from the USDA.
Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, depending on the method of canning used.