Too Much Zucchini?

                Nearly all zucchini growers have had the problem of over-abundance. It's just a fact of life. They grow so fast, and the succulent young stage passes so quickly that it's hard to stay ahead. No matter, the older ones can be turned into bread or relish, or frozen for later use. There's always enough to go around, and we're more than happy to share with our friends. But, when the neighbors start ducking around the corner to avoid us, I know we've reached saturation. During spring gardening time, it's easy to get carried away, and plant waaaaay too much. After a lot of years with too much zucchini,  I finally wised up, and decided to grow just one hill of it. We still had plenty, and I became more popular in the neighborhood.

            Now, incredibly, I don't have enough. Since we moved to the island, I've never had a decent crop. I tried more fertilizer, and less. More water. Less water. More sun, more shade. I've asked for and followed the advice of local gardeners, and I'm still baffled, and unsuccessful. With my tail between my legs, I've actually had to ask people for their excess, just so I could make relish. I've even resorted to buying some at the store. It's embarrassing to admit that you can't grow zucchini.

            For those fortunate enough to be less zucchini-challenged, here are a couple of ways to use some of the bounty...c'mon, you know you'll have too much.   

        

Zucchini Relish 

Makes 7 pints

Grind and let stand overnight:
10 cups zucchini                                               

4 cups onions

5 tbsp. salt

Next morning, drain and rinse in cold water.

In large pan, combine with:

1 each, red and green bell pepper, ground

2 ¼ cup cider vinegar                                       

3 ½ cup sugar

1 tsp. nutmeg               

1 tsp. dry mustard

1 tsp. turmeric 
                 

Boil together until relish darkens, stirring constantly, about 20 - 25 minutes. Fill jars while boiling hot and screw on appropriate rings and lids.
 
Process in hot water bath 10 minutes. Remove and allow jars to cool out of any draft. Listen for the "pop" of the lids sealing. Check for seal when completely cool, at least 12 hours. Refrigerate or re-process with new lids any that did not seal. Refrigerate after opening.

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 Zucchini Pancakes  Savory, not sweet!

Heat oven to 300F

4 medium zucchini

2 tbsp. grated onion

1 large egg, beaten

1 tbsp. mayonnaise

½ tsp. mixed Italian seasonings

salt and pepper to taste

1 tsp. baking powder sifted with 2 tbsp. flour

3 tbsp. oil with 1 tbsp. butter for frying,

Seasoned tomato sauce or pre-made spaghetti sauce

Parmesan cheese

 Grate zucchini (if the skin is tender enough to puncture with your fingernail, leave it on, otherwise, peel). A food processor or electric grater really speeds up the process. Place in a colander and allow to drain  for about 30 minutes, shaking several times. Pat dry between paper towels. In a large bowl, combine first four ingredients. Add seasonings and stir well. Blend in flour mixture, adding more flour as needed until a soft batter is formed.

Heat oil and butter in a heavy skillet on medium-high. Scoop batter by ¼ cup and drop carefully into the hot oil. (In a 12" skillet I do 4 at a time.) Fry until slightly set, turn and flatten with the back of a spatula. Continue cooking, turning as needed, until brown on both sides. Remove to lightly greased baking sheet in oven to keep warm and cook thru. Keep in single layer. Repeat with remaining batter.

Serve topped with tomato sauce and parmesan  cheese.

Seasoned Tomato Sauce:

1 - 15 oz. can tomato sauce

½ tsp. sugar

¼ tsp. granulated garlic

dash each of dried basil flakes, marjoram, and oregano

Combine and heat  through.