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: (194,055) Posts: 6,604 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.
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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.
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