LOL! I call my kids the wrong name about every day. I am the 7th of 8 kids, and my parents always called me Susie-Dav-Paul-Gin-Cal-Clare-Martha. An observant child knows that this is enough time to get out of the room....
Well, I tried it! They fried up the same as usual, and one of my boys tried them and said they were "pretty good", and "about as good as usual" (meaning not quite!). I can still tell the texture difference you get from freezing zucchini w/o blanching (and that's just too hard, because the zukes are too delicate). They are deffinately not as good to me, but still ok. Undecided as to if I should freeze more like that.....
My mother and I just had this conversation. She cuts hers into strips and batters them like she is going to fry. Places them on cookie sheets to freeze. After they are frozen, she puts them in meal size bags. She says that they are just like she had made them fresh.
I like to grate and freeze raw 2 cups in a ziploc, that way I only have to pull it out and thaw for bread and muffins. I have done the medallin freeze also and put it on a cookie sheet layered with wax paper so I could get more on. That works well. Still don't know how to solve the water problem w/freezing zucchini.
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Has anyone ever tried slicing it as for frying breaded, then freezing it on a cookie sheet, bagging when frozen, and breading it when you take it out? I knew a couple people who fried it up and froze it on the cookie sheet, and baked it when they went to eat it, but I always thought the breading would be wrong, so I never tried it. I am freezing slices tonight and frying it tomorrow to see how I like it. But ai wondered if anybody else had ever done that...
I make a relish with alot of mine. Also, like previously mentioned, I grate it for zucchini bread. Last year was the first time that I used some of what I'd grated to make like a fritter thing. We really like them. I also, use them fresh in stirfry.
Oh, btw---picked my first one today!
Edited by: -WRKNG2ABTTRME- at: 6/25/2008 (12:58)
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I have had the same result when trying to freeze any squash, and no variety or age has been any better (young squash). I think squash (summer squash, especially) is just delicate, and hard to freeze, because it contains so much water. Canning works if you have something acidic enough (like tomatoes). I, too, would like to find a way to preserve them just to have as a veggie. I love squash! I'm told you can freeze them battered and fried, on a cookies sheet (removing to bags when frozen). I have not tried that. Two reasons-one, it's so time consuming to fry them and my kids like them so much, I usually have a hard time making any more than get eaten at a sitting, and 2, if they sit of a few minutes they get soggy, and it seems like that would not be good frozen, either.
Fitness Minutes: (43,882) Posts: 341 6/21/08 3:23 P
I'm so glad you started this thread as I have been trying to do (freeze)summer squash for years, but it never seems satisfactory. I have grated it for use in breads, but I would really like the majority of it available just chunked or whatever as a vegetable. I blanch it lightly, but it always comes out rubbery. And the skin seems to toughen up - should I be going for the VERY young versions of the squash?
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