August 8th was the official holiday, established by Pennsylvanian Tom Roy, this day encourages sharing. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” Inspired by the “Submit an Entry” form in a copy of Chase’s Calendar of Events, Roy and his wife, Ruth, have launched several creative holidays.
A few suggestions from Tom Roy’s “Top 20 List for successful sneaking of Zucchini or otherwise ridding yourself of unwanted surplus summer squash:”
- Look for out-of-the-way places which have signs posted, “Clean Fill Wanted.”
- Under light of full moon, either stark naked or wearing full army camouflage, carrying a machete or any garden implement, run amuck in your zucchini patch, cutting and slashing. Be sure to thank Mother Nature for her bounty before and after this cathartic experience.
- Buy a large roll of freezer paper–the kind that sub shops use. Then proceed to wrap each zucchini that has managed to grow to a foot or more in length. Next time your child has a fundraiser, send him or her out supplied with these phony subs. Tell child to drop them off with neighbors or relatives and leave quickly. It’s advisable that a responsible adult hover nearby in a get-away car.
- Gather all available plastic containers and freezer bags. Drink a vat of your favorite caffeinated beverage, in preparation for staying up ’round the clock to purée large quantities of zucchini. This can then be packaged neatly and artistically labeled: “For Zucchini Nut Bread Recipe.” These packages can be freely given, along with copies of recipe, to anyone on your Christmas list.
Here are a couple of ways to disguise your zucchini crop!
Zucchini Fritters- like potato pancakes without potato
1 lb of zucchini (about 2 medium sized), coarsely grated
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup olive oil (or vegetable oil)
1 Salt the zucchini with about 1 teaspoon of salt (more or less to taste). Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream (or plain yogurt) on the side.
Best Zucchini Disguise Ever!
I have radar when it comes to zucchini, no matter how many ways you try to disguise it. I just don’t care for it. At a church luncheon one day, I was thoroughly enjoying some apple crisp made by one of the Wagner girls (top cooks all!) when the clan burst into laughter. They got me! Not only had the yummy dessert never even seen an apple, it was made with…zucchini! Well, of course I had to get some more and I poked and prodded, looking for tell-tale green things, but it was so cleverly disguised that there was only one thing more to do…I ate some more. If this recipe doesn’t get the veggies in your kids, nothing will! Thanks to Kathy Schumacher and Nancy Liuzzi (Wagners) for the recipe. Julie
Disguised as Apple Crisp
4 cups flour
2 cups sugar
½ tsp. salt
3 sticks of butter
8 to 10 cups peeled, sliced zucchini (seeds removed) (use more if you like!)
2/3 cup lemon juice
1 cup sugar
½ tsp. nutmeg
1 tsp. cinnamon
Mix dry crust ingredients. Cut in butter until crumbly. Pat half the mixture into a 13X9 inch pan. Bake for 10 minutes at 350 degrees.
Take ½ cup of mixture from the second half and use in filling.
Cook zucchini in lemon juice until tender.
Add sugar, nutmeg and cinnamon. Simmer 4 minutes. Add the ½ cup of crust mix to thicken.
Pour filling over baked crust.
Add 1 tsp. cinnamon to the rest of the crumb mixture and sprinkle it over the zucchini filling. Bake at 350 degrees for 30 minutes until bubbly.
2 pounds zucchini or summer squash, sliced, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup salt
2 cups white vinegar
1 to 2 cups sugar
1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seed
Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer’s directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.