Batter up!

I'm making progress on my overload of huge CSA zucchini. Here is a sampling of what I've been making with these gargantuan squash:
- dehydrated rounds
- lemon-zucchini relish
- Jan's Zucchini Bread
- shredded zucchini

The dehydrated zucchini are intended for winter soups but that's only if I don't snack my way through all of them first. This is the only jar I have of these so far, but I expect to dry more just to get more of the squash processed.

The relish is very good with Middle Eastern food as well as Indian curry. It cooks large quantities of zucchini down to a manageable level but one can only eat so much relish.

This zucchini bread recipe finally solves the problem of making a fatfree vegan zucchini bread that's not overly moist and sticky. Three cheers for Jan's quick bread recipes! It also freezes well.

Shredded zucchini can be added to many dishes for bulk and nutrition. It doesn't hurt that it tastes good, too. I've sauteed it with onion and pepper for burrito filling. Last night, it joined some other vegetables and a weed (purslane) for a nice big salad. A handful tossed in soup or stirfry goes over well. And it can easily be frozen in one cup portions for use in making zucchini bread later.

One thing that cracks me up about Jan's recipe as well as many other zucchini recipes is when they say things like: 1 cup shredded zucchini (one average zucchini). As my Canning Guru quipped, "Where are they getting their zucchini? Lilliput?!" A zucchini like the one in the photo yields 6 cups of shredded flesh, and this is after peeling it and removing the seedy center. (Don't worry, those parts went into simmering veggie stock and then were composted after straining.) These zukes are just about the right size for the Little League baseball team.