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
  • 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)
  • 4 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.

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