August is August, and I’ve often joked that it should be renamed “Zucchini”, as this is the month our CSA shares start being filled with lovely summer squash. When I was a child, living in rural Nova Scotia, if you didn’t lock your car doors while at church, you might come out after the service to find your backseat filled with these plentiful summer gourds.
One of my favourite soups is Sambar and is a fantastic way to use up the larger, tougher zucchini — it doubles and triples easily, freezes well, and is perfect for canning. The tamarind gives it a sweet tanginess, while the lentils and shredded zucchini combine to make it lovely and thick. Pair it with some naan bread or fresh biscuits! This recipe freezes and cans well, and the recipe doubles or triples easily.
Another great way to hang on to zucchini into the colder months is to grate it and freeze it in 1/2 cup silicone muffin trays. Most recipes call for shredded zucchini in 1/2 cup – 1 cup portions and this allows you to pop out a shredded zucchini puck whenever you need it. Let it thaw enough to separate before using, though, if you let it thaw completely it will go to mush!
How do you like to use zucchini?