If you think you’re tired of hearing about my zucchini, just imagine how tired I am of dealing with it. 🙂 But I press on! Waste not, want not and all that.
I really did grow other things besides zucchini, and soon I will tell you about how I’m preserving those. But for now…
I found this recipe for Zucchini “lemon” pie filling at the site for Self-Reliance Magazine: Basic Skills for Living Well. Since I’m trying to use and preserve as much of my over-abundance of garden zucchini as possible, I decided to give it a try.
12-15 lbs. giant zucchinis, peeled and grated
58 oz. bottled lemon juice
lemon peel, grated, from 2 lemons
6 cups sugar
Directions: Mix all ingredients. Bring to a boil and simmer for 20 minutes. Fill sterilized jars with mixture, topping with remaining juice to leave ½ inch headspace. Process in boiling water bath, for 25 minutes.
To use filling for lemon meringue pie: Mix ½ cup sugar with 2 Tbsp. of cornstarch. Stir into “lemon” filling. Heat, just till thickened. Pour into baked pie crust, top with meringue and bake (400 degrees, 8-10 minutes) till meringue is slightly browned.
A few tips from me: I used the shredder side of the grater to make finer bits of zucchini. I also used a lemon zester for the lemon peel.
After you cook it for twenty minutes, it looks a lot like lemon curd, We don’t eat lemon meringue pie all that often, but I will easily use these up making lemon bars. I have school-aged children, which means I often need to provide baked goods for some event or other in which they’re involved. I had thirteen pounds of zucchini, which yielded six quarts of “lemon” pie filling.
I also made some zucchini bread to freeze today, leaving one loaf out for us to eat. I usually use my mother’s recipe, which is moist and not too sweet, but I didn’t have applesauce, which the recipe calls for. Instead, I tried Mom’s Zucchini Bread from All Recipes, and my husband preferred it. I thought it was a bit too sweet but had a very nice texture and cinnamon-y taste. Zucchini bread freezes well.
I really think I am going to cut down the zucchini vines after tomorrow, though, and toss them on the compost pile. Enough is enough already! 🙂
Sunday afternoon I’m planning to make rose hip jam, and if it goes well, I’ll share the details with you.