Canning zucchini at home is a popular search here on my kitchen blog. I never thought about canning zucchini until last year when I ended up with a lot of zucchini and had to think about how to preserve all that food!
It’s been a year since I canned zucchini, tomatoes and squash along with a lot of other yummy veggies and fruits last year. I was absolutely thrilled with the canning results. I used the canned zucchini, tomatoes and squash all winter long to make yummy squash casseroles using our fresh farm eggs. I made these casseroles with and without crust depending on how much time I had. I found that even a simple pie crust recipe worked fine for a quick squash casserole with crust.
I also froze a lot of shredded zucchini. I still have frozen shredded zucchini! I’ve been using it for making zucchini bread and zucchini muffins. We love zucchini bread and we don’t even mind having it for breakfast on occasion.
Here are a series of posts on how I preserved the bulk food I bought from the Amish auction and the market: