Dear zucchini growers of Australia,
I feel your pain.
There comes that time of year where things in the garden just get a little out of control. We are all feeling the glut of Zucchinis, well not me, I refuse to plant them after the debacle of 2012.
If you want to see why I don't grow them anymore then pop over and read this past blog post about Bloody Zucchinis.
There you will also find a recipe on Zucchini Bread and Zucchini Fritters. These were just some ways that I dealt with my zucchini crisis.
Heres another way - On social media I viewed a people driven movement in which in the dead of night you left the offending zucchinis on your neighbors doors steps. Some would say this was very sharing of you. For neighbors who also grow zucchinis this may cause a great rift, hence the need to do this in the dead of night.
So for those struggling out there I present to you two more fantastic recipes for your mountains of zucchinis. Both are fantastic on mash potatoes or swished through your favorite salads.
Curried Zucchini Relish
(Chop the following)
2 sticks celery
1 red capsicum
1 green capsicum
1/2 cup coarse salt
1 1/2 cup white vinegar
1 kg tomatoes pealed and chopped
2 cups sugar
2 tblsp plain flour
1/4 cup vinegar
1 tblsp mustard powder
1 tblsp curry powder
Method: Combine zucchinis, celery, capsicum and onions in mixing bowl, cover with cold water and stir in salt. Stand overnight. Next day, drain and rinse under cold water. Combine vegetables and vinegar in large saucepan and bring to the boil then reduce heat and simmer for about 10mins or until vegies are tender. Add tomatoes, simmer for 5 mins. Add sugar, stir without boiling until sugar has dissolved. Cool slightly. Add blended flour and vinegar, mustard, curry powder.
Bring to the boil then reduce heat and simmer for 5mins, stiring occasionally. Pour into hot jars and seal when cold. Makes about 9 cups.
Zucchini Bread and Butter Pickles
1 large onion
6 cups sliced zucchini (or squash)
1/4 cup pickling slat
2 cups vinegar
1 cup sugar
1 teaspoon tumeric
1 teaspoon mustard seed
1 teaspoon celery seed
Method: Peel and slice the onions and zuchchini 1/8 inch thinck and place in large bowl. Salt thouroughly: cover and allow to rest over night. Rinse well and drain.
Combine the remaining ingredients and bring to a rolling boil: reduce the heat and simmer for 15 mins. Add zuchinnis and bottle in sterilised jars or seal and process in a boiling water bath for 10 mins.