Zucchini Mincemeat Recipe - Allrecipes.com
Zucchini Mincemeat Recipe
  • READY IN 4+ hrs

Zucchini Mincemeat

Recipe by  

"I was trying to think up a creative way to use up zucchini from my mom's garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down with a food processor."

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Ingredients Edit and Save

Original recipe makes 4 pints Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    2 hrs
  • READY IN

    4 hrs 30 mins

Directions

  1. In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.
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Reviews More Reviews

Sep 21, 2010

Barb: This recipie sounds great. I also cook a meatless mincemeat, but instead of zucchini, I use the 6 cups of green tomatoes. This is used by many in my comunity. This recipie is delicious. Lori Mitchell, owner Renee's Cafe in South River, Ontario ps. don't use a food process for prep - it just makes the mixtures mushie.

 
Oct 05, 2010

This recipe passed the taste test of everyone who tried it in a mincemeat bar. Very good. I grated the zucchini and apples. Saved time but not as attractive as finly chopped. Used dark sultanas and used the pulp of the orange too. Cut back 1/4 cup on each of the sugars because I ran out of brown sugar and wanted to keep the measurements equal. Very happy with the results. Thank you.

 

6 Ratings

Oct 06, 2011

Fam found this one too sour and I ended up having to eat the whole pie myself. I suggest finding a way to make it less sour.

 
Nov 13, 2012

A great way to use up extra zucchini! The flavor was great and I used it to make Mincemeat cookies - a recipe from this site. They were wonderful too. My great-aunt and my mother are eager to taste this at the holidays to see if it holds up to Great-Grandma Todd's mincemeat!

 
Aug 03, 2012

I JUST WANTED TO REVIEW THIS TO LET EVERYONE KNOW WHAT A GREAT RECIPE FOR MINCEMEAT AND TO USE UP THOSE ZUCCHINI. I MADE GREEN TOMATO MINCEMEAT LAST YEAR AND THIS TASTES JUST AS GOOD. I DID CUT THE SUGARS 1/2 CUP EACH AND IT WAS SWEET ENOUGH. ALSO I GOT 6.5 PINTS OUT OF IT.' IT ALWAYS AMAZES ME WHAT YOU CAN DO WITH A ZUCCHINI AND A YELLOW SQUASH. ANOTHE GREAT RECIPE. THANK YOU. DONALEE2

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 74.3 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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