What to do when you have surplus zucchinis?

What to do when you have surplus zucchinis?

It’s summer and your zucchini plant is going crazy. But what to do with that glut of zucchinis?

If you follow us on social media you will have seen a series of posts published recently around how to use your surplus fruit and veggies. The inspiration behind the posts came from my own dilemma. Everything in my backyard came ripe at the same time and I had far too much to use immediately. This is a common problem for backyard gardens, I am sure.

What do you do with your surplus zucchinis? #obtainayield

What do you do with your surplus zucchinis? #obtainayield

The response we received to these posts was fantastic. So many great, creative suggestions. Some of them I knew and expected. Many I would never have thought up myself. So, it would be a pity not to share the suggestions more widely. We’ll share one fruit and vegetable per blog over the next few weeks. With recipes.

So without further ado, what to do with a glut of zucchinis? Stacks and stacks of things, apparently.

The top 3 suggestions for what to do with your surplus zucchinis were:

Zucchini pickle

Some things are best kept simple. This recipe, from Ragged Blossom, keeps it that way.

Image from: raggedblossomhandmade.wordpress.com

Image from: raggedblossomhandmade.wordpress.com

1kg zucchini finely chopped
2 large onions finely chopped
1 red capsicum finely chopped
2 tbs salt
2 1/4 cups sugar
2 cups white or cider vinegar
2 tsp mustard powder
2 tsp ground tumeric
2 tsp cornflour
2 tbs white or cidar vinegar (extra)

Place zucchini, onions and capsicum in a bowl, add salt and mix well. Leave to stand for at least 3 hrs. Drain well

Combine sugar, vinegar, mustard powder and tumeric in a saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables and boil for 25 min. Mix cornflour to a paste with extra vinegar and stir through. Cook for 2-3 mins more or until thickened.

Spoon into warm sterilised jars and seal. Eat immediately or store in a cold, dark and dry place for up to 1 yr.

Makes approx 1.5litres.

Swap them with or give them to friends / family / local food swap

If I have too much doing on in the kitchen this is what I do. Sure, I won’t have it later for my consumption, but somebody else can enjoy it at its prime.

Image from: myhomeharvest.com.au

Image from: myhomeharvest.com.au

Giving them to or swapping them with friends and family is pretty straight froward but there are ways of expanding your reach and meeting like-minded people to. Google “food swap” and your suburb or city name to find your nearest food swap. You never know, there may be one just down the road. Also, check out the likes of Ripe Near Me which uses the interwebz to connect people online to share food offline. You list what you’ve got, give it the status of “ripe” (or “growing” if it is still on its way), and people will flick you a message to relieve you of your glut. You can even sell things on Ripe Near Me.

Zucchini cake

We all like a bit of indulgence from time to time. Paul West from River Cottage Australia makes a Double Decker Zucchini Cake with Candied Garden Leaves and Flowers. Urm… YUM.


Image By: River Cottage Australia.

Watch Paul work his magic in the River Cottage Australia kitchen here.

Other worthy mentions:

Zucchini sliceCheck out this delicious and simple version by Julie Goodwin from the Masterchef fame.

Zucchini brownies – Lunch lady extraordinaire, Kate Berry shares a recipe for the Easiest Brownie on the Planet.

Zucchini bread – A paleo version to keep the ‘wheatless pleased.

Zucchini chipsPerhaps healthier than your potato version. Perhaps. But just as delicious.

Zucchini muffins – With chocolate, because chocolate.

Zucchini noodles – Raw and good enough to keep the vegans and paleos happy alike.

Grate and freeze – Easy and self explanatory this one. Chuck it in everything.

Comments (4)

  1. Avatar

    The zucchini chips link goes to the wrong place.

    Feb 7, 2017 Reply
  2. Avatar

    Some great ideas for excess Zucchinis.
    Here is my favorite Zucchini recipe at the moment by Adam Liaw : Korean Zucchini Pancakes page 152 Adam’s Big Pot.

    3 small zucchini, trimmed
    1/2 tsp salt
    1 onion, peeled and slice
    1 cup plain flour
    2 tbsp potato or corn flour
    2 eggs
    1 tbsp sesame oil
    2 tbsp vegetable oil
    Dipping Sauce: 2 tbsp light soy sauce
    1 tbsp rice vinegar
    1 tsp sesame oil
    1/4 tsp chilli powder
    a pinch of sugar

    Slice the zucchini into matchsticks without waste by first slicing them on a steep diagonal, then stack up the diagonal slices and slice those into matchsticks. Place the matchsticks in a bowl and scatter with salt, tossing the zucchini making sure the salt is well distributed. Leave the zucchini for about 10 minutes or until it softens. Lightly squeeze the zucchini to extract the liquid, reserving it in a small bowl.
    Stir the onion slices through the zucchini and add the flours and eggs and mix well. Loosen the batter by adding about 1/3 cup of reserved zucchini liquid. Don’t stir the batter too much or your pancakes may become tough – a few lumps is fine.

    Heat a large frypan over high heat and add the oils. Add large tablespoons of the zucchini mixture to the pan flattening them out to about 10cm patties. Fry for about 3 minutes on each side or until golden brown. Serve the pancakes immediately with the dipping sauce.

    For the dipping sauce: mix together all the ingredients until the sugar is dissolved.

    Vee Harrington
    Feb 9, 2017 Reply
  3. Avatar

    Thanks for the zucchini recipes, came just in time, as have overload of zucchini and chillies and figs…

    Also I would love to know, I subscribe for two years at the permaculture weekend in Perth (middle swan area -WA), and have only received one hard copy (magazine) so far, what is happening with the sent magazines??
    I live in the Swan Valley in Millendon WA?????
    Love to hear from someone.
    Kind Regards

    Feb 9, 2017 Reply
  4. Avatar

    I make pickles very similar recipe but I add a small tin pineapple pieces and it makes a brilliant sweet and sour pickle

    Apr 26, 2020 Reply

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