½ûÂþÌìÌÃ

Having extensively searched my books, the only reference I can come to is in ½ûÂþÌìÌÃ, the very small ones should be preserved in vinegar, the larger ones in oil...

yeah, i've searched the web and everything ( i'm not completely useless !!! :o ) and haven't come up with anything.....(by the way i can read italian if the recipe is any good :D )...so I've done my own thing ...we'll probably die of food poisoning but there you are ...at least I tried !!!!

Actually have done them in pretty little jars ( not to heavy) for family and friends to take home as a little gift when they come to stay...so it's their lookout !!!! ;)

I've done some in white wine vinegar and olly oil with peppercorns and mixed herbs, some just in white wine vinegar and herbs etc( hopefully like a tiny gherkin...who knows !!!) and some just in oil with all the trimmings....jars will look pretty when i put a fancy bit of gingham round the lid and a snazzy label....hopefully they will just keep them for decoration and not actually eat them !!!!!! :p

Will scan the recipe tomorrow and send it you.

There is only so much zucchini one can eat when preserved in oil or vinegar.
I have made huge batches before and ended up feeding most of it to the chickens.

A couple things Ive done with zucchini that never made it to the chickens were zuchini bread and then freeze it.
The other big hit is to make zuchini gratin ( with breadcrumbs on top ),bake and freeze it so when you need them you just pull them out of the freezer and reheat.

A&L
I know its not bottling but if you want use your tons of zucchini go to [url]www.recipesource.com[/url] type in 'zucchini' and it will come up with 584 recipes.
Should keep you busy ;)

Stribs

Just found this on the website, maybe an idea

ZUCCHINI WINE
5-6 lbs fresh zucchini, chopped
2-1/2 lbs finely granulated sugar
1 11-oz can Welch's 100% White Grape Juice Frozen Concentrate
1-1/3 tsp acid blend
1/2 oz fresh ginger root thinly sliced
1 crushed Campden tablet
6-1/2 pts water
1 tsp yeast nutrient
Hock, Sauternes or Champagne yeast
Bring 3 cups water to boil and dissolve sugar in it completely. Set aside. Meanwhile, Select, wash and chop the unpeeled zucchini cross-wise into 1/2-inch pieces. Mix all ingredients except the yeast in primary, cover, and set aside for 10-12 hours. Add activated yeast and recover primary. Stir every 6-8 hours for 3 days, then strain off solids and transfer liquid into secondary. Press solids lightly and hold liquid from them, covered. When vigorous fermentation subsides, add reserved liquid, top up if necessary, and attach airlock. Rack after 4 weeks, top up and reattach airlock. Rack again after additional 4 weeks. If wine has not cleared, add amylase according to instructions and set aside additional month. Fine with Bentonite if desired, rack 10 days later, stabilize and sweeten to taste. Wait 3 weeks before bottling to see if wine is indeed stable. Wine should be aged 3 months after bottling.

Whilst trawling for some inspiration for something to impress guests I found this recipe in 'Dear Francesca - A Cookbook With Love' by Mary Contini. You may have already found something else, but in case not here goes.

ZUCCHINI SOTT'OLIO

Use any possible container such as empty wine bottles, beer bottles and jars.

5-6 large courgettes
250ml white wine vinegar
500ml water
Maldon sea salt
2 cloves garlic, peeled and sliced
2-3 small pieces peperoncino (dried chilli), or more if you like things spicy
Olive oil

Wash the courgettes. Slice them lengthways, cut them into matchstick strips and place in a dish.
Put the white wine vinegar and the water into a saucepan. Boil rapidly to reduce it by half. Pour this over the courgettes then pack into a sterilised jar. Add a little salt, the garlic and the chilli interspersed between the courgettes. Fill the jar with enough extra virgin olive oil to cover them.
The courgettes will absorb some of the liquid in the jar, so every few days top up with more oil. The oil covering the courgettes acts to preserve them.
After a couple of times the oil level will stop falling. Seal the jar with greaseproof paper and foil and leave in a cool place for three to four weeks before using them.

The same principle can be applied to aubergines.

Whilst I hve never tried this, all her other recipes work really well.

Good luck
Anne2

I remember a friend once making zucchini cake! Sounds disgusting ,I know, however she reckoned it was more or less the same as carrot cake and we all like that ! I never tasted the cake so I cant vouch for it ,but if you could substitute zucchini fo carrots (if you've got a carrot cake recipe) and IF it worked , you could even try freezing it.
Fiona

I have used the recipe in Dear Francesca, and its good (excellent book)
Also another recipe in there and (I think)the best way to eat courgettes
Slice thinly, grill with olive oil both sides until crispy edges, then add salt and lemon juice, serve wi crusty bread. fab, quick and no fat!