Cook the Book: Preserved Zucchini

Cook the Book: Preserved Zucchini
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.


, market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick, minced fresh flat-leaf parsley (optional), garlic cloves, minced (about 2 tablespoons), Salt and freshly ground black pepper, Olive oil to cover


Calories per serving:

129 calories

Dietary restrictions:

High Fiber, Low Sodium 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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 2g 3%
  • Carbs 24g 8%
  • Saturated 1g 3%
  • Fiber 7g 28%
  • Sugars 17g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 9g 18%
  • Sodium 63mg 3%
  • Calcium 125mg 12%
  • Magnesium 125mg 31%
  • Potassium 1,811mg 52%
  • Iron 3mg 15%
  • Zinc 2mg 15%
  • Phosphorus 272mg 39%
  • Vitamin A 68µg 8%
  • Vitamin C 124mg 207%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 1mg 38%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 61%
  • Folic Acid (B9) 164µg 41%
  • Vitamin E 1mg 4%
  • Vitamin K 30µg 37%
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