It’s summer and your zucchini plant is going crazy. But what to do with that glut of zucchinis?
If you follow us on social media you will have seen a series of posts published recently around how to use your surplus fruit and veggies. The inspiration behind the posts came from my own dilemma. Everything in my backyard came ripe at the same time and I had far too much to use immediately. This is a common problem for backyard gardens, I am sure.
The response we received to these posts was fantastic. So many great, creative suggestions. Some of them I knew and expected. Many I would never have thought up myself. So, it would be a pity not to share the suggestions more widely. We’ll share one fruit and vegetable per blog over the next few weeks. With recipes.
So without further ado, what to do with a glut of zucchinis? Stacks and stacks of things, apparently.
The top 3 suggestions for what to do with your surplus zucchinis were:
Some things are best kept simple. This recipe, from Ragged Blossom, keeps it that way.
1kg zucchini finely chopped
2 large onions finely chopped
1 red capsicum finely chopped
2 tbs salt
2 1/4 cups sugar
2 cups white or cider vinegar
2 tsp mustard powder
2 tsp ground tumeric
2 tsp cornflour
2 tbs white or cidar vinegar (extra)
Place zucchini, onions and capsicum in a bowl, add salt and mix well. Leave to stand for at least 3 hrs. Drain well
Combine sugar, vinegar, mustard powder and tumeric in a saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables and boil for 25 min. Mix cornflour to a paste with extra vinegar and stir through. Cook for 2-3 mins more or until thickened.
Spoon into warm sterilised jars and seal. Eat immediately or store in a cold, dark and dry place for up to 1 yr.
Makes approx 1.5litres.
Swap them with or give them to friends / family / local food swap
If I have too much doing on in the kitchen this is what I do. Sure, I won’t have it later for my consumption, but somebody else can enjoy it at its prime.
Giving them to or swapping them with friends and family is pretty straight froward but there are ways of expanding your reach and meeting like-minded people to. Google “food swap” and your suburb or city name to find your nearest food swap. You never know, there may be one just down the road. Also, check out the likes of Ripe Near Me which uses the interwebz to connect people online to share food offline. You list what you’ve got, give it the status of “ripe” (or “growing” if it is still on its way), and people will flick you a message to relieve you of your glut. You can even sell things on Ripe Near Me.
We all like a bit of indulgence from time to time. Paul West from River Cottage Australia makes a Double Decker Zucchini Cake with Candied Garden Leaves and Flowers. Urm… YUM.
Watch Paul work his magic in the River Cottage Australia kitchen here.
Other worthy mentions:
Zucchini bread – A paleo version to keep the ‘wheatless pleased.
Zucchini muffins – With chocolate, because chocolate.
Zucchini noodles – Raw and good enough to keep the vegans and paleos happy alike.
Grate and freeze – Easy and self explanatory this one. Chuck it in everything.