Thanks to Mary, a Garden Gal, listener for sending in the following Zucchini question:
We’ve got more zucchini than we, our friends and neighbors can consume. I’ve been feeding it to the chickens – who cannot get enough – but would rather use it ourselves.
Can it be frozen successfully?
Do any of your readers have good ways to use this summertime treat?
Hi Mary. Yes, you can freeze zucchini. It should be blanched before freezing. Below are two different methods. This info comes from Cooks.com. The zucchini will release quite a bit of water when it thaws so keep that in mind when using it in a specific recipe if that would matter.
Besides zucchini bread, have you tried stuffed zucchini? Scoop out the seeds and stuff with a meat loaf mixture or a hamburger/rice mixture and bake. I’ve used it in quiche, sautéed first with onions and mushrooms and garlic. Slices sautéed in butter and then dusted with parmesan cheese is also yummy. Hope this helps!
Grate the required amount for a specific recipe then steam it by placing it in a sieve or colander 1 inch deep. Steam it over water for 5 minutes. Steam the zucchini 3 inches above the boiling water and have a lid on the kettle. Cool the zucchini before putting it in a container for freezing. Label the package with the amount you started with.
Slices: To freeze wash and cut zucchini in 1/2 inch slices. Place in boiling water for 3 minutes. Start timing immediately, do not wait for the boil to return. Cool in cold water. Drain and freeze. If you wish to fry it in slices, freeze on cookie sheet and then package frozen. Dip slices in mixture and crumbs or flour before it thaws. For casseroles, freeze cubes or small slices of zucchini.