Cook the Book: Preserved Zucchini

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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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:



  • Fat 9g 14%
  • Carbs 96g 32%
  • Saturated 2g 12%
  • Fiber 28g 112%
  • Sugars 68g
  • Monounsaturated 0g
  • Polyunsaturated 3g
  • Protein 35g 70%
  • Sodium 3,059mg 127%
  • Calcium 501mg 50%
  • Magnesium 499mg 125%
  • Potassium 7,246mg 207%
  • Iron 11mg 59%
  • Zinc 9mg 61%
  • Phosphorus 1,087mg 155%
  • Vitamin A 272µg 30%
  • Vitamin C 498mg 830%
  • Thiamin (B1) 1mg 86%
  • Riboflavin (B2) 3mg 153%
  • Niacin (B3) 13mg 63%
  • Vitamin B6 5mg 243%
  • Folic Acid (B9) 654µg 164%
  • Vitamin E 3mg 16%
  • Vitamin K 118µg 148%
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