Announcing the zucchini recipe winners, as listed in The 2014 Old Farmer’s Almanac All-Seasons Garden Guide, and tips on freezing your extra zucchini!
2014 All-Seasons Garden Guide Zucchini Recipe Winners
(and how to freeze your extra zucchini!)
With zucchini season around the corner, though, it’s a good time to think about how you’ll save the extra that you’ll inevitably have from your garden (and everyone else’s) for another day. If you end up with more zucchini than you can use at one time, prepare some for freezing.
How to Freeze Zucchini
- Cut the zucchini into ½-inch slices or chunks and blanch in boiling water for 3 minutes.
- Cool and drain until completely dry. If using grated zucchini, quickly dip it in boiling water, then cool and drain.
- To freeze, pack measured amounts of prepared zucchini into plastic containers or freezer bags. If using a container, leave about ½ inch of space at the top. If using freezer bags, squeeze out the excess air before sealing.
- Label, noting the date and how many cups of zucchini are in each container/bag.
Zucchini Recipe Winners
In The 2013 All-Seasons Garden Guide, we asked our readers to submit their best zucchini recipes. The first prize winner is a delicious twist on an old favorite: Zucchini Mock Crab Cakes. Below find links to all of the winning recipes—and recipe photos.
First Prize: Zucchini Mock Crab Cake
Peter Scallatino, Dallastown, Pennsylvania
Second Prize: Apple Zucchini Slaw
Barbara Dentoni, Felton, California
Third Prize: Lemon Zucchini Orzo Soup
Jessica Kleinbaum, Plant City, Florida
Honorable Mention: Hasty-Tasty Stuffed Zucchini
Tyrrell Hunter, Brunswick, Maine