The garden-fresh zucchini season is slowing down a bit in my neck of the woods. For those with zucchini plants, the idea of eating more zucchini — at this point in time — may be simply appalling. (Today, I sat next to someone at a picnic who was eating a zucchini brownie … Things are getting crazy with the zuke growers!)
Anyway, I have a most-amazing strategy for dealing with zillions of zukes. Shred, salt and squeeze ’em. See, first shred them with, for example, a cheese-shredding tool. Or, if you’re so lucky, your Cuisinart. Then, take the thin little shreds and lather them with salt. Let that all sit in a bowl for about 15-20 minutes. Using cheesecloth, a clean linen towel or just your hands, take out small bunches and squeeze-squeeze-squeeze them until hardly any more water comes out.
Voila. You now have a most-excellent solution. See, the volume of zukes has been significantly reduced and the resulting item is almost cooked. It can be added to salads, as is. It’s a super-easy, ready-to-use addition to many dishes: eggs, rice dishes, any kind of vegetable dish. Or, really, just use it raw. It’s one of those you-have-to-try-it-to-believe-it things.
So, if you’re exhausted by trying to figure out what to do with the abundance of your zukes, or find yourself coming home from a farmer’s market with more zukes than you can possibly eat in the next few days, try this approach for a change. 🙂
