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[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]
"It" being that part of the season when you've got to check cucurbits twice a day (for us, at least)
You'll never want to eat one again
We're on zuchini nr. 10 and have run out of recipes. Send help!
I've only gotten two so far, but here's what I've been doing -
After 10 I'd definitely be looking into breads and cakes, especially stuff that might freeze well
Hey, I just replied a recipe and a variant for @AnonStoleMyPants, hope it helps you out!
Otherwise I like doing spears on a grate set into a casserole dish - lightly toss in oil, then toss in salt, pepper, and parmigiana or romano cheese and bake at 350 until tender.
We're doing zucchini boats this week too - halve the zucchini, scoop the guts, and oil before seasoning and placing them face down on a baking sheet. Bake at 350 for 25-30 (this time varies by zucchini mass) and remove from the oven to cool. In a high sided pan, prep your filling - we're doing peppers/onions/corn with some ground meat and a sloppy joe type sauce this time, but play around with it. Then add your filling to the zucchini you flipped over once it cooled a bit, top with cheese or breadcrumbs or both, and bake for another 25-30.
Those sound delicious, thank you for the recipes!
Yup same here, starting to get massive zucchinis and no idea what to do with them lmao.
Gotta figure something or give them to neighbours.
Here's one of the recipes we're using:
• 10 cups shredded zucchini (about 3-1/2 pounds)
• 4 large onions, chopped
• 2 medium green peppers, chopped
• 2 medium sweet red peppers, chopped
• 1/3 cup canning salt
• 2-1/2 cups sugar
• 2-1/2 cups cider vinegar
• 4 teaspoons cornstarch
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles (I use a chopstick), wipe rims, and adjust lids. Process for 15 minutes in a boiling-water canner. Relish can be kept in refrigerator for up to 1 week after opening, if it lasts that long.
I'd like to note that we also make a sweet version of this without the jalapeno and with some sauteed red onion added in, which is also really tasty. Or you could go hard with some hotter peppers instead of / in addition to the jalapeno.
Thanks!
I don't think I've ever eaten something like this. Maybe worth a try!
During 2020, I was still living with my parents and working from home, so I got to enjoy home-cooked meals every day. Well, except that every two weeks my mum would surprisingly find a massive zucchini in the garden and it had to be eaten.
Long story short, I was fed a life supply of zucchini in one summer. I have not enjoyed zucchini ever since. 🫠
I feel that, I planted too many again 
Having a few varieties helps a little but that's part of why we're making relish - so I can give some of it away in a form that others aren't also tired of.