Cook the Book: Preserved Zucchini

Author: 
Caroline Russock
  • 3 Pounds  market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick
  • 3 Tablespoons  minced fresh flat-leaf parsley (optional)
  • garlic cloves, minced (about 2 tablespoons)
  •   Salt and freshly ground black pepper
  •   Olive oil to cover
Photograph from iLoveButter on Flickr In the late summer when I was growing up, brown paper bags filled with zucchini used to magically appear on our front stoop. Backyard gardeners in my neighborhood would have such a large crop of zucchini that anonymous zucchini drop-offs were the only solution to getting rid of it. If you've ever grown zucchini, this scenario might be familiar. Somehow the zucchini overtakes the rest of the vegetable garden and you end up with for more than you can eat. Canning the excess zucchini is the perfect solution. Roasted and then preserved in oil, the zucchini will last longer and will not have to be delivered to unsuspecting neighbors under the cover of night. Eugenia Bone, author of Well-Preserved, wraps Preserved Zucchini around fresh mozzarella for hors d'oeuvres and tosses it with tomatoes and some Parmesan for an easy pasta dish. Win 'Well-Preserved' As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away this week.

Directions RichSnippets

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Nutrition

Calories per serving:

86 calories

Dietary restrictions:

Low Fat Abs, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

4%

Servings:

6
  • Fat 1g 2%
  • Carbs 16g 5%
  • Saturated 0g 2%
  • Fiber 5g 19%
  • Sugars 11g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 6g 12%
  • Sodium 510mg 21%
  • Calcium 83mg 8%
  • Magnesium 83mg 21%
  • Potassium 1,208mg 35%
  • Iron 2mg 10%
  • Zinc 2mg 10%
  • Phosphorus 181mg 26%
  • Vitamin A 45µg 5%
  • Vitamin C 83mg 138%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 109µg 27%
  • Vitamin E 1mg 3%
  • Vitamin K 20µg 25%
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