Scary Huge Zucchinis - Part 1: Zucchini Soup

We have all seen it before.  That one Zucchini (or 3) that grows tucked under those giant leaves, and by the time you find it it's 23 times the size of a normal zucchini.  It scares you when you see it.  "Woah!! Oh my God, what is tha...oh, it's a Zucchini.  I thought for sure I just dug up a petrified dinosaur turd from a Brontosaurus that discovered a field of Broccoli. " 

The good thing is that there is a TON of zucchini meat once you can break through the turd's skin.  The bad thing - or things, are that 1) the skin is rapidly turning to steel, 2) the seeds are no longer the size of cucumber seeds, but more like pepitas, and 3) the fruit is losing it's natural sweet flavor.

Because of those differences with the overgrown Zukes, the same old recipes are not going to taste the same or as good.  We need to make some adjustments.  Tonight Super Greenie and I came home and tackled 3 effing huge Zukes.  We finished the night with 4 varieties of Zucchini.  Here is part 1.

Zucchini Soup (canned):

Recipe (makes 4 pints):

1 1/2 Large Zukes or 4 Normal Zukes - peeled, de-seeded (save the seeds), and cut into 2 inch cubes.

4 Cups of Water.

1 Tbl. canning/kosher salt.

2 Tbl. Lemon Juice

Pinch of ground ginger.

Cook Zukes and water in a stock pot until zukes are soft. 

Blend until smooth with a hand-held blender stick or in a food processor or blender.
Add back into stock pot.

Add Salt and Lemon juice, bring back to a simmer and simmer for at least 5 minutes.

Place into pint jars, adjust two piece lids, and put into a pressure canner.

Cook for 60 minutes at 10 lbs. pressure.

 This soup is awesome by itself (I prefer it with a little more Ginger, fresh if you got it).  It can also be "doctored" up with your favorite herbs and spices, or because it is so simple it can be added to other recipes.  Simple, good, and a nice way to preserve and conserve those effing huge Zucchinis.  Stay tuned for part 2.