Check out this fantastic recipe for parmesan crusted zucchini slices that will have you counting the days until your zucchini is ready for harvest. I know most folks that grow zucchini love that it is so versatile. It takes on the flavor of what ever you add it to so it goes really good in soup, stew or in a stir fry. I love it cubed raw in salad for the nice crunch it give.
You can use it in so many dishes and yet it seems like we still end up with more zucchini than we are able to use and we start giving it away to family friends and neighbors. That is the second nice thing about zucchini, it produces a lot of vegetable over the season. I am always searching for ways to use more of it because we usually have a lot of it. If you are the same here are three recipes to use a bunch of zucchini in that get canned for the pantry shelves. You can make zucchini jam, this is one of my favorite recipes. You use your favorite flavor of jello added to grated zucchini and as I said earlier the zucchini takes on the flavor added to it so this is like a jam of whichever jello flavor you choose, it is delicious.
The next one of my favorites is pineapple zucchini this turns out to taste just like canned pineapple. I love it for making my pineapple cookies. Then there is sweet and spicy zucchini relish this one doesn’t get canned but is a fridge relish recipe and will last around 4 weeks in the fridge. This recipe for the parmesan crusted zucchini slices is from Damn Delicious, I swear every recipe from her site that I have tried has been as the name implies damn delicious.