Two great recipes to store your zucchinis

Zucchinis are very delicious, especially the yellow one that I prefer,  so I was wondering how to store them for later use. I was lucky to be told about two simple recipes that follow:

Zucchini salad

Just a tiny piece of our many zucchini salads


2 kg zucchini 
4 peppers (red and green)
5 bigger onions
6 cloves of garlic
2 chili peppers 
2 1/2 soup spoon mustard seeds
1 soup spoon curry
750ml wine vinegar
100g salt


Cut the zucchini, peppers, onion, and garlic on thin sticks like matches (see picture).  In a pot boil 2 liters of water with 100g salt. After the process, leave the water to cool down. 

Use a machine that you can buy in every kitchen store or online

Cut veggies place in a bigger plastic, pot or a pan and pour with salted water. Leave it to drench for three to four hours.

Veggies covered with salted water left to drench few hours

Strain vegetables in a sink but don’t wash it with water. Fill the jars with it.
In a pot boil vinegar, mustard seeds and curry. After boiling, pour the liquid in previously filled jars.

And that’s it! 

Zucchini sauce

I will not write exact measures cause this is more of a “do what fits you best” recipe. 


Zucchini ( 1 to 1 and a half kilos)
Garlic (as you wish)
Milk (or soy milk)
Cream cheese
Bacon (not necessarily, it is more for the taste)
Seasoning: salt, pepper and whatever you like


Saute onions in oil or butter (whichever you prefer) for few minutes to dismiss and add garlic afterward. On top of that place zucchinis previously chopped in cubes and leave to fry for 10 to 15 minutes. 
Add milk to cover everything and cook for another 10 minutes.
Using hand blender create a thick sauce. Add cream cheese and stir a bit.
In a separate pan fry bacon and then add to the zucchini sauce. Season it with salt, paper, and some parsley. Done! 

Use plastic bags and put them in the deep freeze to use in cold winter days. You can use this sauce for veggie lasagna, which I’m very fond of.

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