I've frozen about 15 lbs. Today I am making chocolate zucchini muffins and blueberry zucchini bread for the freezer. We have enjoyed fresh zucchini every night, shared some with family and there are more almost ready to harvest.
I make zucchini fritters with egg white, Panko crumbs, and spices and fry in a lightly sprayed pan. I like them with a bit of mustard and catsup. I also shred zucchini and freeze it in 2 cup packages to use for zucchini bread in the winter.
current weight: 188.0
Fitness Minutes: (1,024) Posts: 10 8/10/11 8:50 A
You may also make zucchini "linguini". Using a vegetable peeler, you shave the zucchini lengthwise in thin strands. Cook it in boiling salted water for a couple of minutes. Drain and treat like your favorite pasta: sauteed in a bit of olive and and garlic; or a pat of butter & parmesan, tomato sauce... etc... it's delicious!
current weight: 116.0
Fitness Minutes: (204,879) Posts: 6,714 8/8/11 5:23 P
Last year I grated some and just froze them (no blanching) they worked well for more zuccini bread and as a replacement for frozen spinach in lasagne/cheese type dishes. I also just cut some up an threw some in a freezer bag unblanched and they cooked up fine later on.
Success consists of a series of little daily victories.
I picked 8 (!) big zucchinis yesterday and I was planning on blanching and freezing them. There are still a lot of little ones on the plants.
Does anybody have any other ways to preserve these beauties? We BBQ'd some a few days ago and they are gorgeous inside - sweet, firm and there are few seeds, but we (and the neighbors) can only eat so much fresh.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.