It’s Come to This: Zucchini Madness

If you have a garden and if, in that garden, you have a healthy zucchini plant, then you know that zucchini is the crop that keeps on giving. And, if you’re an airhead like me, and neglect to check your zucchini plant every couple of days, you will inevitably end up with a squash—or two, or three—the size of a baseball bat. As a result, I’ve made a lot of zucchini dishes this summer: zucchini tuna patties, zucchini bread, zucchini muffins, chickpea zucchini cakes, potato broccoli zucchini nuggets, zucchini pizza crust, zucchini bread pancakes.…The list goes on. When I found myself with yet another enormous zucchini in the garden, I felt a little desperate. What next? Zucchini lasagne? Zucchini fries? I needed a recipe that would use up a lot of squash. After a little internet research, I settled on zucchini applesauce and zucchini butter (spread?).

I started chopping and grating like a mad woman. I estimated that zucchini applesauce and zucchini spread would take roughly the same amount of time to cook, so I made them simultaneously:

zucchini applesauce and zucchini spread on the stove

zucchini applesauce and zucchini spread on the stove

For the zucchini applesauce, I used about a pound (maybe more) of zucchini and two apples. For the zucchini spread, I used one fat leek and two pounds of zucchini. The zucchini applesauce turned out nice and tart thanks to the addition of apple cider vinegar. It’s darker that regular applesauce, but it actually tastes pretty similar.

zucchini applesauce

zucchini applesauce

For the zucchini butter, I followed a recipe by Jennie Cook that I found on theKitchn. You basically cook a big pile of shredded zucchini in a generous amount of olive oil (1/4 cup). It takes awhile to cook off all the zucchini liquid and for the zucchini to caramelize. This is not hands on time, you can wander about and clean your house, do some laundry, or organize your sock drawer while stirring periodically. When it’s almost done, the zucchini will start to brown and stick to the bottom of the pan. Then you’ll have to stay with it and keep stirring and scraping in order to incorporate all that flavor gold back into the spread.

zucchini spread with caramelized brown bits on the pan

zucchini spread with caramelized brown bits on the pan

I cooked the zucchini for 50 minutes to get it nice and thick and jammy. Be sure to season well with salt and pepper to bring out the zucchini flavor.

zucchini spread

zucchini spread

So, what does one do with zucchini spread? I don’t know exactly, but it’s a darn fine condiment. I ate it for lunch on toast with some nice cheese on top:

zucchini on toast with aged cheddar and a hard boiled egg

zucchini on toast with aged cheddar and a hard boiled egg

I think zucchini spread would be great in sandwiches, on pizza, with scrambled eggs, on crackers, added to pasta, etc. I can’t wait to find another gigantic zucchini in the garden so I can make another batch of zucchini spread. For reals.

7 thoughts on “It’s Come to This: Zucchini Madness

  1. So my zucchini never grow. I think it’s too humid. So I am quite jealous. We do have four bunches of bananas and passion fruit and winged beans. Are you a tiny bit jealous?

  2. Pingback: Kid-Friendly Pesto Macaroni with Tomatoes | Yummy Packed Lunches

  3. Pingback: Grilled Chicken and Assorted Nibbly Bits | Yummy Packed Lunches

Leave a Reply

Your email address will not be published. Required fields are marked *