Wednesday, August 1, 2007

Another Zucchini Recipe

Go from this:
To this:
To this:

Yesterday I grabbed some pastry that I had made up and thrown in the freezer last week. I rolled it out, cut it into tarts, and grabbed the "Zucchini Curd" I'd canned the day before. What a great way to use up zucchini! I used up the LARGE ones I had been neglecting to pick in my garden and it's quite a simple recipe. It originally came from my sister, Biffy, and then my Aunt posted it on her webpage, and, of course, I had to add my own twist to it. I increased the recipe, brought out my Bamix, and added the food colouring, water, and Clear Jel. This really reminds me of that lemon spread we used to eat when I was a kid, I don't even know if you can buy it anymore? I think you can, but I'll have to look the next time I'm in town.

Zucchini Curd
12 cups peeled, seeded, cubed zucchini
5 lemons (juice and grated rind)
6 cups sugar
3/4 cup butter
Yellow food colouring
3/4 cup water
1/4 cup Clear Jel (thickener)

Boil zucchini until soft. Drain. Place back in pot and add sugar and butter. Simmer until well cooked. Use a Bamix or Braun and puree (or I guess you could put it into the blender if you don't have a Bamix). Add lemon juice and grated rind (next time I think I'll use about 1 cup of Real Lemon Juice instead of lemons because I always have that in my fridge). Add food colouring until quite yellow. Simmer. Mix up water and Clear Jel and slowly pour into mixture, stirring constantly. Simmer until it thickens up. The puree will still be pourable but pretty thick. Pour into sterilized pint jars (I got 5 pints and 1 half pint). Add lids and rings and process in a hot water bath for 10 minutes.

After baking the tarts the "curd" has gotten a lot darker, thicker and very shiny. They taste just like lemon and the kids (and adults) love them, even knowing they have zucchini in them!


Mom said...

Hi Kansas....
Zucchini makes great jam, with oranges or lemons or both. I did all three last year. With the oranges and lemons mixed it tasted like marmalade. I never made tarts with it. What a great idea! You know my favorite pie is lemon. These tarts look very tasty. I think I will open a jar and try this. I don't have Clear Gel but for the tarts, (not to can):) I could probably use corn starch eh. I used to make apple pie filling and thicken it with corn starch then preserve it. I do not do this anymore as per your advice. :) I do listen sometime. :) I am thinking maybe I can buy Clear Jel in our local Supermarkets now.

Love Ya!

Louise Z. in Spokane Valley, Wa said...

OMG, another zucchini recipe...sounds wonderful. I just someone not to bring me anymore zucchini, but what I have in the freezer is grated with peel, so will have to go begging again. Can't wait to try it!! Thanks.

jackie said...

I actually forgot to plant zucchini this year! Can you imagine? We usually slice the yung'uns lengthwise and brush with olive oil and barbecue them. I'm sure to be gifted with at least one zucchini monster. Then I shall try your zucchini curd.
Mira actually kept a zucchini for about a year once. It just floated about in her room. Eventually it turned orange like a pumpkin!

Anonymous said...

Mmmm! This reminds me of lemon curd (which I LOVE) - if my zucchinis ever decide to grow, maybe I'll try this!

Bonnie said...

Cut unpeeled zuchini in strips (wet so the flour will stick to them.) put in a bag with flour and shake up. Take the pieces from bag and dip in beaten egg. Put some crumbs (I always use wheat germ with my crumbs when I bread any thing). and spices and lots of grated parmessan cheese (The kind you shake on spaghetti) in another bag. Add the egg soaked zuchini and shake up. Deep fry and serve with a ranch dressing for a dip

HuntressD said...

You can still buy the lemon curd, but it's so easy to make, you won't have to search for it in the stores.

Lemon Curd
1c white sugar
2 lemons
3 eggs
1t vanilla
1T butter

Combine the juice of the lemons and the sugar, along with 1T of grated peel. Bring to a boil. Beat the eggs until "fluffy" and thickened. Pour a little of the hot mixture into the eggs, so the eggs don't "cook", then add the egg mixture to the lemon and sugar and cook on low until it thickens. Remove from heat and add vanilla and butter. Makes 1 pint (approximately)

You probably could can this, but it doesn't last too long at my house, so I just pop it in the fridge.