Make the most of zucchini
When a friend gave me a 20-pound box of zucchini, I was in an upper ring of Zucchini Heaven.
First, I dug through my mother’s old Farm Journal canning book and made a double batch of what are basically zucchini bread-and-butter pickles, a little sweet, with the fragrance of celery and mustard seeds.
The crowning dinner event was Zucchini Pad Thai, with spiralized zucchini standing in for the noodles.
Sliced Zucchini Pickles
From “Farm Journal Freezing and Canning Cookbook” (1963)
4 quarts sliced, unpeeled zucchini
1 quart onions, sliced
1 quart distilled white vinegar
2 cups sugar
1/2 cup salt
2 teaspoons celery seed
2 teaspoons turmeric
1 teaspoon ground mustard
Place zucchini and onions in a large, heatproof bowl. Combine vinegar, sugar, salt and spices in a large pot or Dutch oven. Bring to a boil; pour over zucchini and onions and let stand 1 hour.
Fill a deep pot with a rack with water and bring to a boil. Wash 6 to 7 pint canning jars well and fill with hot water. Wash rings and new canning lids.
Return the zucchini and onion mixture to the pot, bring to a boil again and cook for
Pour the hot water out of the jars and
divide the zucchini and onion mixture between the hot jars. Immediately top with the lids and rings. Using tongs,
lower the jars into the boiling water bath and process for 5 minutes. Use tongs to remove the jars and place on a dish towel. Let stand until cool, then check to make sure the lids are sealed.
Yield: 6-7 pints.
Zucchini Pad Thai ‘Zoodles’
Adapted from whiteonricecouple.com.
About 2 medium zucchini
2 tablespoons olive oil, divided
1/2 pound firm tofu, sliced
3 large cloves garlic, minced or crushed
1/2 red bell pepper, seeded and sliced thin
3 green onions, sliced
1 large egg
About 2 cups bean sprouts
1/3 cup roasted peanuts
1/4 cup chopped cilantro (optional)
Few lime wedges for serving (optional)
2 tablespoons rice vinegar or distilled white vinegar
2 tablespoons fish sauce or to taste
3 tablespoons peanut butter
1 teaspoon packed brown sugar
1/2 teaspoon cayenne pepper or 1 small red chile, sliced
1 teaspoon chile garlic sauce, or to taste
Make the sauce: In a small bowl, combine the vinegar, fish sauce, peanut butter, brown sugar, cayenne pepper and chile garlic sauce. Set aside.
Cut the zucchini into noodles or long pasta using a vegetable spiralizer or sharp vegetable peeler.
Heat a large pan on medium high heat. Add 1 tablespoon olive oil. Add zucchini noodles and cook 2-3 minutes or until tender. (Don’t overcook. The zucchini should be slightly crunchy.) Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain.
In a small skillet, heat about
2 teaspoons of oil over medium-high heat. Add the tofu slices and cook about 4 minutes, until it’s brown and releases from the skillet. Turn over and cook on the other side. Remove to a plate, cut into cubes and let stand.
Wipe out the pan you used for the zucchini, then reheat on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft, about 30 seconds. Add the tofu and cook, turning, until crisp on both sides.
Add the bell peppers and green onions. Cook for about
1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Return the zucchini noodles to the pan, stir in the cooked tofu and add the sauce. Cook about
1 minute, until heated through. Stir in bean sprouts.
Serve topped with roasted peanuts, cilantro and lime
Yield: 2 servings.
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