• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Top Amish Recipes » Amish Side Dishes

    Zucchini Saturday: Jam and Chips!

    Published: Aug 10, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    A reader requested a homemade zucchini jam recipe. So I looked into the Amish Cook archives and found one in the late Elizabeth Coblentz's column from 1997.  I did find that recipe, but the instructions may need some updating.  I'm guessing after adding the Jello you put into sterile jars and refrigerate.  If anyone has anything to add to that feel free to jump in!

    Meanwhile  this is a photo of some baked zucchini chips that were served for supper at my in-laws last night.  Since it is zucchini season and the vegetable is so versatile I thought I'd share the Food Network's recipe for chips like I had last night.  Yum!

    ZUCCHINI JAM

    6 cups peeled zucchini

    5 cups sugar

    1 /2 cup lemon juice (Real Lemon brand)

    11-20 ounce can crushed pineapple

    6 ounces Jello (any flavor you want - apricot or orange works well)

    Cook zucchini 20 minutes. Add next three ingredients and cook 10 more minutes. Take off of heat and add Jello.

    BAKED ZUCCHINI CHIPS

    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 tablespoon olive oil
    ¼ cup freshly grated Parmesan (¾-ounce)
    ¼ cup plain dry bread crumbs
    ⅛ teaspoon salt
    Freshly ground black pepper

    Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

    Slice the zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

    Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

    « Well-Known Amish "Faith Healer" Passes Away...
    Saturday Blogroll: Amish and Autism, Inside a School, and Homemade Bread »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Homemade Chocolate Crunch Easter "Eggs"
      Homemade Coconut Crunch Easter Eggs
    • 5 Amish Copycat Recipes (Fast-Food Favorites: Big Mac Dressing, Pizza Hut, and More!)
    • Amish Wedding Customs and Traditions
    • Amish Wedding Cake
      Amish Wedding Cake Recipe
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road