It's time for vegetable garden planting. So here's my dilemma. Zucchini love me. I grew so many of these large squashy beauties last summer that I had to start taking them with me every where I went. I brought them to work and gave them to people I barely knew. I brought them to networking meetings and handed them out like business cards. If you ate dinner at our house, you had to take zucchini home at the end of the evening. And all of this generosity, did not in any way lead to a shortage of the large meaty vegetable at our house.
This leads to my "problem". I sliced and chopped the excess zucchinis up and stored them in the freezer. But when I attempt to use them in anything except a sauce, they are mushy and runny. How do you use the chopped or sliced zucchini from the freezer. I would love to hear how you use your frozen zucchini in recipes. Please share!
First of all how are you freezing the zucchini? I have frozen it before, but this is the trick that I found:
ReplyDeleteCut the zucchini into 1/2" it into slices, then blanch in boiling water for 3 minutes. Cool in a bowl of ice to stop the cooking, drain it, and then put it into freezer bags. You shouldn't get mush. You can also put it into a food processor and shred it for bread, but you can do that to the slices when you take them out too. Tami
tambo1010atcomcastdotnet
Tambo's Creations
Tami- Thank you for the tip. I have heard of doing it this way but I did not do it. I will try it this way when I freeze this summer's goodness. I think I was so overwhelmed last year with produce and trying save it that I did whatever was easiest. Zuchinni always takes over our lives for a while!
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