(I did mention this quite a few posts ago but I thought it was worth mentioning again)
Did you know that you can freeze zucchini? According to the Will It Freeze book by Joan Hood, it is best to use young zucchini about 3 in. (7.5 cm.) long. Wipe zucchini with damp cloth, trim ends and then cut into 1/2-in. (1 cm.) slices. You can either blanch for 1 minute, cool in ice cold water for 1 minute, drain and open-freeze or you can saute in butter for 1 minute. If you use the saute in butter method, cool in fridge afterwards. Once these processes are done, pack into rigid containers leaving 1/2-1 in. (1-2 cm.) headspace or put in freezer bags. Can freeze up to one year.
When ready to use, cook the blanched, frozen zucchini in boiling water or thaw in a colander so they remain firm (and not soggy). You can then prepare the zucchini as your recipe dictates. If the zucchini was sauteed in butter, finish cooking in butter until tender and golden brown.
When ready to use, cook the blanched, frozen zucchini in boiling water or thaw in a colander so they remain firm (and not soggy). You can then prepare the zucchini as your recipe dictates. If the zucchini was sauteed in butter, finish cooking in butter until tender and golden brown.
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I just used some of the frozen zucchini from my garden this summer in last night's meal -- Vegetarian Chili or many times I'll just throw some in the pot when I am making soup. Of course, if you shred the zucchini just freeze in rigid containers or freezer bags (no need to blanch first). When ready to use, unthaw and use in your bread and muffin recipes.
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