What to Do With All That Summer Squash!
This time of year we can find ourselves with more summer squash and zucchini then we know what to do with. Our neighbors and family start running when they see us coming since many of them are also overloaded. Having an abundance can be a good thing. You can use the extra zucchini in recipes such as zucchini pancakes or zucchini bread. The added zucchini makes some of those sweet breads a little more healthier for us. This publication from the University of Alaska in Fairbanks has a lot of recipes from soups, to casseroles to breads. Zucchini from A to Z.
You can also try preserving summer squash for later in the year. Though there is not a tested safe method to just can zucchini and summer squash there are other ways to safely keep it for using in those winter months. Pickling summer squash or zucchini is a great way to save some of the bounty for later in the year. This bread and butter zucchini recipe from the National Center for Home Food Preservation is a favorite. Bread and Butter Zucchini Pickles.
They also have this other recipe, Zucchini-Pineapple Recipe. The pineapple and lemon juice makes this preservation method acidic enough to stay safe when canned in a boiling water bath.
Another good way to save for later use is to dehydrate them. Get your summer squash or zucchini and wash, trim and cut it into 1⁄4-inch slices. Blanch for 2.5 to 3 minutes if steam blanching and 1.5 minutes if water blanching. Then dry well and place on dehydrator tray for 10 to 12 hours. Check your dehydrator for specific temperatures and times. The dried squash can be added to soups or other recipes later on and rehydrated when cooked.
So take a look at these recipes or search for a new recipe and treat your family to a new way of eating zucchini or summer squash. With some of these they may not even realize they are eating it.