What to do with all that zucchini?!?!? Seeing as my husband doesn’t like zucchini in the least, I have to find creative ways to sneak this prolific vegetable into things to use it’s goodness in all of our cooking.
Since you can throw zucchini in things like chocolate cake and meatloaf – adding to the moisture level while not detracting from flavor – I thought perhaps I could infuse zucchini with other flavors. Hence, zucchini pineapple.
Use this final product any time you’d need crush pineapple. Like in my sister’s mother-in-law’s famous carrot cake (recipe to come!).
by Rachel @ Mason Jar Values
Peel and de-seed your zucchini. Shred with box grater or KitchenAid attachment and place in a large bowl. Cover with pineapple juice and stir around. Add more pineapple juice until it reaches the consistency of canned crushed pineapple. Loosely spoon into freezer containers within an inch of the top. Pour on a smidge more pineapple juice (leave at least 1/2″ for expansion upon freezing) and tighten your lids. Label your lids and place your goods into the freezer for use later! A few hours before desired use, remove from the freezer and place in the fridge until ready to use.