I have an acquaintance who makes bread and butter pickles with zucchini, and also makes zucchini jam flavored with strawberry Kool-aid. Personally, I wouldn't waste the sugar and energy it takes to process zucchini jam, but this large family goes through a quart of jam/jelly in no time. I think it must be their only sweet "treat" since she doesn't do much baking.

I dehydrate zucchini slices (as well as cucumber slices) and use them like potato chips.

-Grainlady

Here is a link that might be useful: 26 Quick and Tasty Zucchini Recipes

Someone here, I think, posted a recipe a year or two ago for zucchini pickles. I have made many, many batches since then -- I just LOVE them! I've also made batches w/ a mix of zucchini and summer squash and really liked that for its appearance! If my zucc is a bit large, I split it and scoop out the seeds/pulp before slicing. It's a forgiving recipe and I sub 1/4-1/2 tsp crushed hot red pepper for the chili pepper depending on preference, omit the shallots, vary the amount of onions, etc. It's all good! :) The pickles keep in the fridge just like any other, but the flavors do intensify after a couple weeks. Still very good, regardless. I put some out with other munchies at a small gathering and nearly everyone loved them. I'm sorry I cannot properly attribute the recipe, but here it is as I copied it from the net:

Zucchini Pickles

3 medium zucchini (1 pound / 16 oz / 450 g), thinly slicedâ¨
1 medium white onion, thinly slicedâ¨
3 shallots, thinly sliced
â¨1 1/2 tablespoons fine grain sea salt
â¨1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
â¨3/4 cup / 180 ml cider vinegarâ¨
3/4 cup / 180 ml white wine vinegarâ¨
1/3 cup / 1.75 oz / 50g natural cane sugar

â¨
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.â¨â¨When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

â¨â¨Makes one large jar.
Prep time: 120 min - Cook time: 5 min

I can what we call hot dog relish made with ground zucchini. I like it mixed in tuna salad, on hot ham sandwiches or in any dishes that use a sweet pickle relish.

I can post the recipe if you'd have any interest in making some.

Ruthanna, yes, please post the recipe. My husband loves sweet pickle relish and often uses it as a surprise in some of his "special" recipes. I'd like to make this for him. Thank you.

My mom used to often grate zucchini and put it into her meatloaves. We never knew that until we were adults. My younger brother, who thinks zucchini was made by the devil (he hates it) is still wondering how he's still alive after eating it all those years. LOL!!

Jenna

target practice?

(got a pink RedRyder bb for my b-day in August)

LOL, sleevendog, my granddaughter, The Monkey Pincess has that same gun. She probably won't use it a lot any more, she'll be 10 in November and got a brand spankin' new .243 for hunting, she's been practicing.

Donna, I've made bread and butter pickles with zucchini, along with sweet relish, but the all time favorite is zucchini candy, made with Kool-Aid and dehydrated, it turns out kind of like gummy worms, no one would ever believe it was zucchini!

Annie

Our local weatherman was all atwitter because his zucchini got a blue ribbon at his fair. It looked pretty much like Sleevendog's without the artwork. (Rolling Rock....the only beer I almost like,)

We ate so many zucchini b&bs on sandwiches back when I thought you were supposed to plant the whole pkg. of seed and harvest everything at the end of the season (turnips the size of basketballs...we had to break them up with a Pulaski). We got tired of them, but looking back they may have been some of the better pickles I've made. Worth revisiting, but this was a strange year...carpy zucchini.

I also made a fair share of fake pineapple. Made great quick breads and cheesecake topping. And my massage therapist says his wife made a zucchini fake apple pie and you would never know it wasn't apples.. hmmmmm.....

Sorry for the delay in posting this.

ZUCCHINI RELISH

2 1/ 2 cups finely chopped zucchini
1 medium onion, chopped
1/ 2 cup chopped green pepper
1 1/ 4 tsp. salt
1 cup sugar
1/ 2 cup plus 2 Tbs. vinegar
1 1/ 2 tsp. celery seed
1/ 4 tsp. ground mustard
1/8 tsp. ground tumeric
1 tsp. cornstarch
1 Tbs. water

In a bowl, combine, the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside. In a saucepan, combine sugar, vinegar, celery seed, mustard and tumeric; bring to a boil. Add vegetable mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Simmer 6-8 minutes longer, stirring often. Cool. Store, covered, in refrigerator. Makes about 2 cups.

Ruthanna, I love that recipe for zucchini relish! I have one (Green Goddess Zucchini Relish) that I make when I have LOTS of zucchini, but it requires 10 cups of zucchini! Sweet zucchini relish is one of my favorite things to can and easier than making pickles (IMHO).

Jessy, when I saw the title of this thread, it made me wonder where you'd disappeared to. I've missed you! I hope things lighten up and you're able to come back soon.

Hope you're having happy holidays. Chag sameach!

Sue

(Sue! LOL I'm nearly sukkah'ed out. Six groups at our home in five days. I've been going non-stop since July...end in sight maybe late September.....back to work, for now! Hag Sameah lach!)

Jessica, I'm glad to see you back, even for a drive by posting!

Somehow I'm not surprised that it was zucchini that got you out of hiding. (grin) That, a hot dog thread and, well, all we needed was power tools, you'd never be able to resist.

Annie

Why is there always one zucchini that manages to hide long enough to get really BIG? Honestly, though, I feel like my summer isn't complete until I find that one rogue zucc and I found mine last night! :O) This puppy weighs 3 lb 10 oz and will probably be turned into ruthanna's relish.... I'll decide when I see how tough the skin is. :)