Contributed by Julie Cascio
What vegetable is versatile enough to be sautéed with onion, or with mushrooms; cut lengthwise and stuffed with sausage; added to casseroles; grilled as a kebab; made into pickles; baked in bread or pie; mixed with eggs for a frittata; added to soups or salads; made into a moist chocolate cake? You guessed it… Zucchini.
This summer squash had been eaten by Native Americans long before explorers arrived. In Europe, zucchini is most commonly grown in Italy. Its name comes from the Italians: zucca is Italian for gourd, and zucchini is a gourd of the pumpkin family.
Zucchini is low in calories. One-half cup of cooked zucchini has only 14 calories. Of course, sauces and other ingredients added to the zucchini increase the calories. Zucchini has small amounts of vitamins and minerals, is a fair source of potassium and is low in sodium.
The zucchini plant has bushy broad leaves with hollow stalks and large yellow flowers. The fruit is smooth-skinned and dark green in color. Zucchini grows very rapidly in a sunny garden. Luckily there are a large variety of ways to enjoy it.
Store fresh zucchini in the refrigerator, with high humidity. Wash it after storing it as moisture drops promote rotting. Use it within a week.
Freeze zucchini to keep it longer. Cut into even size slices or cubes, blanch for three minutes, cool promptly in cold water and drain. Pack into containers, seal and freeze. Another option is to cook, drain thoroughly, pack into containers and freeze.
Drying zucchini makes great “chips”. Cut into ¼ inch slices, sprinkle with a little onion powder and dehydrate.
USDA does NOT recommend canning plain zucchini. During processing the zucchini becomes dense at the bottoms of the jars, making it unsafe.
Canning zucchini with acid makes a less mushy and safer product. The Alaska CES publication FNH-00260 has canning recipes for Tomatoes with Zucchini and Zucchini-Pinapple. Go to www.cespubs.alaska.edu
Food preservation online classes are happening. The calendar is on www.uaf.edu/ces/matsu or go to https://bit.ly/2CECoOs.
Whether you grow your zucchini, get it from a friend, or buy it, enjoy it!
Vegetable Salad with Zucchini
½ head lettuce
1 ½ cup thinly sliced raw zucchini
½ cup sliced celery
1 cup thinly sliced raw carrots
2 green onions and tops, chopped
5 radishes, sliced
1 Tablespoon chopped parsley
¼ t salt (if desired)
½ cup mayonnaise
1/3 cup wine vinegar
Shred lettuce and toss with the zucchini, celery, green onions and tops, radishes and parsley. Mix together mayonnaise and vinegar and toss thoroughly until vegetables are coated with dressing. Serves 4
Zucchini Drop Cookies
1 cup zucchini, grated
1 teaspoon baking soda
1 cup sugar
½ cup margarine
1 egg, beaten
2 cups flour
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon slat
1 cup chopped nuts
1 cup raisins
Thoroughly combine zucchini, sugar and margarine. Add egg. Combine dry ingredients. Mix with nuts and raisins. Add to zucchini mixture. Drop by spoonfuls onto greased baking sheet. Bake at 375˚ Farhenheit for 12 to 15 minutes. Makes about 3 dozen cookies.
