As I have pointed out in an earlier post of mine already, we are suffering from a phenomenon called “Zucchini-Flood”.
When all your friends slowly start to decline the zucchinis you try to gift them for the Xst time – you know – you’re in trouble…
With each zucchini averaging around 4-5kg plus a large amount of fruits per plant (8 plants made it) – we’re in deep trouble. You can not freeze zucchinis (at least, that’s what Mommy says) and both Mommy and Daddy both don’t like canned zucchinis either.
First flash of insight: Zucchini-Jam/Zucchini-Compote
As there is Pumpkin-Jam – there probably also should be a recipe for Zucchini-Jam? There sure is!
Easy and delicious!
- 1kg sour apples
- 1kg zucchini
- a pint of cinnamon
- juice of one lemon
- 50ml water
- 1kg 2:1 preserving sugar
You can either chop or puree the apples and zucchinis – Mommy tried both variations.
Fill everything besides the preserving sugar in a big pot. Cook for about 5 minutes, then add the sugar and cook for another 3-4 minutes. Stir all the time.
Prepare glasses (put them into hot water, just take them out right before filling) and fill the hot jam inside, seal and put the glasses upside down on a towel. Let it cool down slowly. You’re done.
Summer in a glass for the cold winter time!
Second flash of insight: Canned Zucchini-Soup and
Zucchini-Sauce
For the soup, Mommy chopped some onions, four carrots left in the fridge, half a fennel, some potatoes and a lot of zucchini. Boiled it in some veggie stock, added a little bit of fresh ginger and horseradish and a lot of fresh garlic.
Puree when done, fill the hot soup/sauce into hot glasses, seal and flip.
Now, whenever time is short or they feel like having zucchinis in the winter time, Mommy will only open a glass of soup, heat it and add a little bit of cream – or open a glass of sauce, heat it and add some cottage cheese to it to serve it with noodles. Easy as that!
