As per usual this year, I have totally over planted Zucchini plants but I do like to have a variety – dark green, light green, striped and yellow!
Consequently I have developed a range of uses for Zucchini!
1. Grated Zucchini
The fastest and easiest method is to grate the Zucchini – use the food processor if there are heaps – and then freeze. I prefer to use the thicker sandwich, resealable bags for this task as they can be re-used multiple times. This zucchini can then be added to soups, casseroles etc throughout the winter. it can also be used for the zucchini cake recipe below.
2. Zucchini Pickles
Cut up 1 kg of zucchini and 2 large onions, sprinkle with salt and let stand for 2 hours.
Add some chopped red and green capsicum.
2 cups vinegar
2 cups sugar
1 tablespoon ground ginger
1 teaspoon curry
2 teaspoons turmeric
2 teaspoons mustard
Add drained pickles
Boil 20-25 minutes
Mix 1 tablespoon of cornflour into a paste with some extra vinegar.
Add to the pickles and boil a little longer until thickened.
Pour into sterilized jars and seal.
3. Simple Zucchini Cake
500 gm Zucchini – trimmed and grated
3 tablespoons of golden syrup or 1 ½ cups sugar
4 eggs well beaten or 3 turkey eggs or 2 goose eggs.
1 cup olive oil
1 ½ teaspoons baking powder
1 teaspoon bicarbonate soda
1 ½ teaspoons cinnamon
1 teaspoon grated nutmeg
1 teaspoon salt
2 ½ cups flour – gluten free flour works fine with this recipe
1 cup walnuts – chopped
Preheat oven to 180o C or 350 o F. Grease and line cake tin. I use 2 bread tins.
Combine Zucchini, oil, eggs and sugar or golden syrup – set aside
Sift the flour, baking powder, bicarb soda, cinnamon, nutmeg and salt into a bowl
Gradually stir in zucchini mixture.
Add walnuts. Mix well.
Spoon into cake tin. Bake 1 to 1 ½ hours
4. Curried Zucchini
Step 1. Dice 2 Onions finely
Step 2. Heat 2 tablespoons oil in a large, heavy-based saucepan with a firm fitting lid. Add diced onion and 1 1/2 dessertspoons Curry paste and some freshly ground black pepper. Cook until onion is softened and curry is aromatic.
Step 3. Dice 2 kg of Zucchini and add to saucepan (You can also use button squash or a mixture of squash and Zucchini for this recipe). At this stage, you can also add extra spices e.g. ground ginger, turmeric, smoked paprika or Harissa paste. Stir thoroughly to mix.
Step 4. Add 1 tablespoon chicken stock powder and stir. DO NOT ADD WATER – the stock powder will draw the fluid out of the zucchini to form the sauce.
Step 5. Place the lid on the saucepan and allow Zucchini to cook gently for approximately 10 mins – less time if vegetable is finely diced.
Step 5. Dissolve 2 heaped tablespoons cornflour in 1/2 cup water and add to cooked zucchini. Bring to boil, stirring gently with a wooden spoon
Step 6. Add 1 can coconut milk gradually, whilst stirring. Heat thoroughly and cook until thickened. Stir continuously to prevent burning.
Step 7. Add to freezer containers, cool, add label and date then freeze.
This sauce is very handy for quick meals served with pasta or rice. For variety add some browned mince steak or grilled sausages.