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It’s Zucchini Season

We have such a short growing season in central New York; we really need to make the best of it and put away as many things as we can for the long winter ahead. It is so nice to have food you have grown and preserved –it gives such a feeling of accomplishment. Our zucchini has begun to produce, and I am spending my days trying to not let it take over my kitchen!

Summer squash can be a little tricky. There aren’t many approved recipes for canning. If you find yourself inundated with those courgettes, short of dropping them on your neighbors’ porches, here are a few ideas.

 

 

 

FREEZING

Shred zucchini, skins and all, and pack into freezer bags in 2 cup portions. No blanching required. Quick and easy! It will make great zucchini bread later on.

Zucchini in basket on kitchen counter.

CANNING

Zucchini Bread Jam

Ingredients:
4 cups shredded zucchini
1 cup apple juice
6 Tbsp Ball Classic Pectin
¼ cup golden raisins
1Tbsp bottled lemon juice
1 tsp. ground cinnamon
½ tsp ground nutmeg
3 cups sugar

  1. Combine all ingredients, except sugar in a 6 qt. stainless steel pot. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  2. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary.
  3. Ladle hot jam into a hot jar, leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to finger tip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  4. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand 5 minutes. Remove jars and cool.
  5. Makes about 4 ½ pint jars

Source: The All New Ball Book of Canning and Preserving

Zucchini Pineapple

Ingredients:
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1½ cups bottled lemon juice
3 cups sugar

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process 15 minutes in a boiling water bath canner.

Source: National Center for Home Food Preservation via Penn State Extension

jar of zucchini pineapple.

One of our favorites is homemade zucchini bread. Our new favorite is this blueberry twist on the classic recipe. It freezes beautifully and is a crowd favorite.

Blueberry Zucchini Bread – Makes 2 large loaves or 4 mini loaves

Ingredients:
1 cup brown sugar
1 ¼ cups white sugar
1 cup vegetable oil
3 large eggs, lightly beaten
1 Tbsp vanilla extract
2 cups shredded zucchini
3 cups all-purpose flour
1 Tbsp cinnamon
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 pint blueberries (fresh or frozen)

  1. Preheat the oven to 350 degrees. Lightly grease loaf pans.
  2. Beat together sugar, oil, eggs and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder and baking soda until just combined. Gently fold in blueberries. Pour batter into prepared pans.
  3. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes – usually longer. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely


Source: Originally from the All Recipes website, with some variations.

Zucchini “Meatballs”

This recipe has been a huge hit!  I make several batches every summer and freeze them for quick meals later.

Ingredients:
Cooking Spray
1 tsp olive oil
2 garlic cloves, crushed
1 ¼ lbs unpeeled zucchini, grated
½ tsp kosher salt
1/8 tsp black pepper
3 Tbsp chopped basil
1 cup Italian seasoned bread crumbs
1 large egg, beaten
1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated

  1. Heat the oven to 375. Spray a large rimmed baking sheet with cooking spray
  2. Place the olive oil in a large skillet over medium heat. When hot, add the garlic and sauté until golden, about 30 seconds.
  3. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet – about 5-7 minutes.
  4. Transfer to a colander to get rid of any excess water, then to a large bowl, along with the breadcrumbs, beaten egg, Romano cheese and chopped basil.
  5. Form the zucchini mixture into 16 balls about 1 ounce each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20-25 minutes.

Source: Skinnytaste.com

Happy gardening and don’t let those zucchinis get ahead of you!

By Nancy Noonan, CCE Herkimer County Master Gardener

Article published July 14, 2026