Getting By
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If it has not already happened, it is bound to at any time. That time when zucchinis start showing up in your vehicle or at your doorstep! Maybe you have made just about every dish and dessert you know of, but it still has not seemed to put a dent into your supply of the ever-producing summer squash.
In addition to zucchini being a very cheap, if not free, vegetable during this time of year, it has some other beneficial qualities you might want to consider.
Although zucchini does not offer a whole lot of nutritional value, its high water content does add moistness to baked goods and is a great replacement for pasta in entrees by spiralling or peeling into thin strips. This decreases the calories and starch content. I especially like to use this as a spaghetti replacement. For those who have digestion systems that do not handle tomato-based sauce, contact me for a really good tomato-free sauce.
Due to zucchini’s low acidity and high water content, it is not recommended for canning unless it is used in recipes that includes vinegar such as zucchini relish or zucchini-pineapple. It is important to use tested, research based recipes to be sure the acidity level and processing times provide safe canned foods. The National Center for Home Food Preservation at http://nchfp.uga.edu/ is an excellent resource for up-to-date approved recipes, as well as the Ball website at http://www.freshpreserving.com.
Freezing and drying are also other excellent ways to have access to zucchini all year round until the new crop flourishes. When freezing, you will get more satisfactory results with grating for use in baked goods. After grating the zucchini, you will want to steam blanch in small quantities for 1 – 2 minutes. Pack measured contents into containers, leaving ½ inch headspace for expansion when it cools. Cool containers in cold water before sealing and placing in the freezer. If it is watery when thawed, pour off the liquid before using zucchini. Grated zucchini that is not blanched before freezing will become tough over time.
Of course, you could always bake your goods and then freeze them for an instant treat. You just need to be sure the baked good is completely cooled and wrapped tightly before placing in freezer. What a pleasant surprise you will have this winter for your family.
Instead of trying to figure out where or who the zucchini came from, take it advantage of it and put it to good use.
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Additional information is available by contacting Janell at the Chouteau County Extension Office at 622-3036, janellb@montana.edu or in the Chouteau County Courthouse at 1308 Franklin St in Fort Benton.
axMontana State University, US Department of Agriculture and Montana Counties Cooperating. MSU Extension is an equal opportunity/affirmative action provider of educational outreach.
