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Peel zucchini, and cut lengthwise. Scoop out seeds and the mealy center. Slice into 1/2 inch pieces and place in pot with 2/3 cup of lemon juice (bottled or fresh). Bring to a simmer, and cook for about 20 minutes. The slices will become somewhat opaque, smell and look like apples. Add sugar, nutmeg, and cinnamon and use as apples in your own recipes.
For pineapple flavor, simply substitute pineapple juice for the lemon juice.
Great unique way to use my garden overflow! Thanks!
Great tip! I'm having a fantastic crop of both zucchini and yellow squash. This post came at just the right time.
Great idea - I've still got some of last years in the freezer. :)
Marg from England.
This works like a charm. I made an "apple" crisp cobbler using this method and it would have fooled anyone.