So our garden isn't cooperating fully this year. We have had NO squash of any type, none, zip, zilch. Which is a pity really since I actually love zucchini. What to do? Well you go visit a farmer's market on a Saturday and start asking around for a large amount, someone there is bound to have enough for a decent price. In my case, I landed two very large boxes full of zucchini for $10, at least 2 bushels worth!
What to do with all that zucchini before it goes south? Well you divide it in half, surf the internet and all your cook books for ideas then decide to make zucchini bread and butter pickles. Two days worth of prepping and canning later you end up with 8 quarts and 11 pints of pickles (unfortunately one of those pints exploded in the water bath on me so technically only 10 were finished). The picture is only a small portion of what I canned.
Want the recipes?
Bread and Butter Zucchini Pickles:
As for the stewed zucchini? Well.... we've never written it down, never measured anything, so here's the best rendition I can figure...
3 to 4 medium to large zucchini, trim ends and slice supper thin. I do this on a little 70's style plastic mandolin.
1/2 medium onion diced
about a tbsp butter
salt and pepper to taste.
Toss it all in a sauce pan and cook on medium low until basically mushy, usually 30 to 45 minutes. Eat or dump into freezer containers.
This can be done with yellow squash as well. Add as much zucchini or squash as your pan can hold if you want.