What about drying the zukes? Dry 1/4″ slices in a very low oven or in a dehydrator. I leave mine a bit softer than leathery and store in the freezer, as they’re not dry enough to last a winter otherwise. I use them in the winter in stews and pot pies, but you can eat them as snacks as well.

Another idea is shreds: grate zukes on large holes of a box grater. Wrap in a cloth towel and squeeze HARD. Then twist the towel to squeeze more. (You can pour the juice on the garden, or drink it if you’re a bit crazy.) You now have dry shreds. I add them to sauteed veggies & mashed root veggies, I bet they’d be tasty tossed in flour or cornstarch and deepfried but since I don’t like the mess I don’t deepfry. I haven’t tried freezing them but it should work just fine.

I wonder … how long would the shreds last in a vacuum-sealed bag? How long would the mostly-dehydrated slices last in a vacuum-sealed bag? Maybe that would let me save on freezer space.

Finally, of course, find out which of your neighbors leave their car doors unlocked.

I am waiting, somewhat impatiently, for the local farmer’s market in Hartville to get into swing, as well as the opportunity to start my own backyard garden once more. I do believe I’m going to try to can my own salsa and tomato sauce this year – I wish I could can zucchini, but I guess I’ll settle for freezing a ton of zucchini bread again.