Zucchini and Summer Squash

Summer squash I found in my car upon arriving home from the CSA
Summer squash I found in my car upon arriving home from the CSA

Are they coming in like crazy, those zucchini and summer squash?  The farm manager at the CSA was sneaking extra squash into people’s bags.  I got home and found a Lil’ Slugger in my bag as well.  I don’t remember him putting it in there, so he must have had one of the apprentices distracting me!  Even the CSA manager has to revert to subversive measures to unload the zucchini!

The bottom line is that there is only so much zucchini bread we can eat, right?  And if we have grilled zucchini planks with dinner every night, what about all of the other great veggies (like the green beans!!)?

Here’s an easy preservation method for zucchini and summer squash:

I break out the food processor for this one, because I am generally talking about large quantities of summer squash!  If they are large, cut them lengthwise and scrape out the seeds.  I usually use a grapefruit spoon for this.  (I feed the seeds to the chickens, so I don’t end up with zucchini growing in my compost pile!) Cut the zucchini so it will fit in the processor’s feed tube and grate the squash.

Summer squash cut lengthwise
Summer squash cut lengthwise

Line a cookie sheet with a flour-sack towel, or a piece of old cotton sheet (I have cut several to fit for this purpose).  Spread the shredded zucchini onto the lined cookie sheet.  Lightly salt the squash and let it sit for about 15-20 minutes.  Roll it up in the cloth and squeeze out the excess water. Pack in zipper freezer bags, by 2 cups worth (Most of my recipes call for 2 C of grated zucchini).  Press the bags flat and lay flat in the freezer until they are frozen. When you want to make a delicious meal, like Faux Crab Cakes (below), just take out a bag of frozen zucchini shreds, and defrost them.

Faux Crab Cakes

  • 2 C shredded zucchini or summer squash
  • 2 C Bread crumbs
  • 1 egg
  • 1 T mayonnaise
  • 1 T of Seafood Seasoning Mix (see below)

Mix everything together and form into patties.  Fry in a pan, about 5 minutes a side, until golden.  Serve hot.  If you have any left, they are really great under a poached egg and covered in hollandaise sauce, or much simpler, on a bun with a lettuce leaf!

“Aged Inlet” Seafood Seasoning Mix

In a spice grinder (we have a dedicated old coffee grinder for this purpose), place the following:

  • 3 crushed bay leaves
  • 1 T celery seeds
  • 1 T dry mustard
  • 2 t ginger
  • 2 t smoked paprika (use regular if you don’t have smoked)
  • 10-15 scrapes of nutmeg (or 1/4 t ground)
  • 1 1/2 t whole allspice
  • 1 1/2 t whole cloves
  • 1/2 t mace
  • 2 cardamom pods
  • 1/4 t cinnamon
  • 1 T salt
  • 2 t black pappercorns
  • 1 t white peppercorns

Grind it all up until it is a powder.  This may take a little tapping and stirring between grinds.  Store in a jar with a tight fitting lid.

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