This giant zucchini was the subject of much speculation last year...where did it come from and how to best cook it? Click on the image to find the results.

Zucchini Abundance
By Chris Riveland

What to do when that zucchini plant is too prolific? Seemingly thriving on neglect, and on only two waterings since it’s planting, I left the vegetable to its own devices, seeing what would happen. And happen it did. Mine has yielded a bodacious of harvest so far, from the one seed-raised start friend Joanne gave me. Can you believe this? -100 lbs. of the green snakes, some the size of boa constrictors or newborn babies. I have never seen such a prolific producer. Just how much zucchini soup, pancakes, muffins and relish can one process?

Neighbors won’t open their doors should I show up with the green oblongs in hand, but they welcome me with smiles when I approach with fragrant chocolate zucchini cake, or citrus-y zucchini marmalade, zucchini relish or basil-enhanced zucchini pancake batter, ready to fry. Checking the plant’s nutritional value, I found this:

Zucchini (raw, chopped with skin), 1 cup (120g) has only 17 calories, Protein: 1.4g; Carbohydrate: 3.6g; negligible fat content; and is a good source of vitamin C, 11 mg in each cup. Besides, the vegetable is high in minerals and all kinds of other vitamins and of course fiber. So, in light of these advantages, will I plant another zucchini start next season? You bet, because, after all, the good Lord let this grow. How can I not appreciate this gift?

Meanwhile, won’t you try a couple of these?

The Z-cake:
1 chocolate cake mix
4 eggs
3/4 cup good salad oil, such as Canola
3/4 cup sour cream or plain yogurt
3 cups finely shredded zucchini, NOT peeled, but cored and seeds and soft center removed
1 teaspoon each vanilla, lemon and almond flavoring
1 teaspoon each cinnamon and allspice
-no other liquid; the zucchini is the liquid-
Put everything into a mixing bowl and beat until all is well combined.
Bake in a well-greased and floured 9×13 inch pan at 325 degrees F for 45 minutes.
Test for done-ness.
Let cool and cut into squares. Lightly frost, if desired, but this is good “as is” and stays moist.

Or…

Zucchini Pancakes (similar to potato latkes)
Three cups shredded zucchini, not peeled, but cored and seeds and soft center removed
2 eggs
salt and pepper, to taste
garlic powder, to taste, or minced fresh garlic
a few drops hot sauce, to taste
shredded/minced basil, to taste (I like a lot of it)
1/2 teaspoon grated nutmeg
1/4 cup flour (better yet, baking mix/pancake mix from a box)
Blend everything well together. If it looks a bit runny, add another Tbsp. of flour.
Let batter stand 10 minutes for flavors to blend; shallow-fry small portions in a heavy skillet until brown and crisp on both sides. Drain on paper towels and serve hot; excellent with chicken or ribs.

Or…

Zucchini Marmalade
Makes 8 Pints
• 8 cups zucchini, cored and shredded (or put through medium disk on a meat grinder)
• 6 cups sugar
• 3 lemons
• 2 oranges
• 1 lime
• approximately 1 cup gingerroot, peeled, diced fine
• 2 envelopes gelatin, first soaked in cold water to soften
Squeeze the juice from the fruit, then shred the peels, but remove the pith from peel before shredding. Put all the ingredients including juice into a large heavy pot; add in the gelatin. Bring to a boil, turn the heat to low and simmer for at least an hour. Ladle into sterilized pint jars.
Seal; if not sealed, process in a water bath for 10 minutes. Besides tasting delicious on toast or pancakes or waffles, this makes a superb glaze for roasting meats or fowl of any kind!

###

Good luck, and merry zucchini eating to all us “Happy Cookers.”  ~ CR