I am starting the process of cleaning out the garden and getting it prepped for winter. Today I pulled the rest of the zucchini off the plant and I still had some in the house that had be gathered earlier and shredded the entire bunch. I used my amazing Bosch Mixer with the Food Processor Attachment and it made very light work of the shredding. I have two huge bowls of shredded zucchini, so now what?
Probiotic Zucchini Relish
I went to a class last month on fermented foods and how good they are for you, along with how simple they are to prepare. My first experiment was zucchini relish and I loved it so much that I wanted to make more for the winter. Here is my recipe and here is a great post on the basics, how to and why of fermented foods (aka probiotic rich foods). Here is another good post on Fermenting for Beginners.
I went ahead and shredded some onions while I had my shredder out and made enough for 7 quart jars.
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Throw in some garlic, chopped peppers, and salt. Then bottle - how easy is that.
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Add the following ingredients into a large bowl:
3 1/2 cups shredded zucchini
1/2 cup shredded onion
1/2 cup chopped peppers (any kind)
3 cloves, minced garlic
1 Tbsp. Real salt (the salt is important in ferments, always use a trace mineral rich salt, not refined or iodized)
Stir together well and pour into a wide-mouthed quart jar, crock, or glass jar with tight fitting lid (I used a large Adams PB jar and some Costco raspberry jam jars). Let sit for 3-6 days on your counter top, the ferment is finished when the liquid is foggy and you can see lots of bubbles. If stored in a cold, dark place, like a fridge or cold cellar it will keep for a year.
*I ran out of peppers and had an overflowing goji berry bush outside so I threw in 1/4 cup of goji berries on the last couple of jars in place of the peppers. Improvise with what you have, as long as there is garlic, all is well:)
3 1/2 cups shredded zucchini
1/2 cup shredded onion
1/2 cup chopped peppers (any kind)
3 cloves, minced garlic
1 Tbsp. Real salt (the salt is important in ferments, always use a trace mineral rich salt, not refined or iodized)
Stir together well and pour into a wide-mouthed quart jar, crock, or glass jar with tight fitting lid (I used a large Adams PB jar and some Costco raspberry jam jars). Let sit for 3-6 days on your counter top, the ferment is finished when the liquid is foggy and you can see lots of bubbles. If stored in a cold, dark place, like a fridge or cold cellar it will keep for a year.
*I ran out of peppers and had an overflowing goji berry bush outside so I threw in 1/4 cup of goji berries on the last couple of jars in place of the peppers. Improvise with what you have, as long as there is garlic, all is well:)
Zucchini Pizza Crust
I found this recipe just this week and I am so excited to try it. Here is the post with the recipe and instructions.
Zucchini Pesto Pasta
When I saw this recipe all I could think of was how much I love putting pesto on everything and how I never thought of smothering it over shredded zucchini before, mmmm. I will be making this for lunch tomorrow - picky kids beware!
Shared on: Required Ingredient.
