Well the old versatile standby garden vegetable zucchini is rolling in with all its abundant glory and if you can’t find enough recipes to cook with it quickly enough, perhaps you could consider freezing shredded zucchini. Surprisingly, I didn’t harvest enough last year to save for throughout the off season, but thankfully things are going much better this year!
I’m freezing this beautiful bright mild-flavored veggie nearly every day with a few to spare for recipes and I’m following a method that is simple, requires no blanching which helps with nutrient retention, and stacks nicely in the freezer to economize space.
If you select modestly sized vegetables, the flavor is not only superior, but you don’t have to deal with a large seed core. But I’ve learned to just shred around the core to make use of the monster zucchini that always seem to come out of hiding.
Freezing Shredded Zuccini
Wash the zucchini, removing the ends.
Shred zucchini, skins and all.
Sprinkle with salt to draw out the liquid. Drain in a colander for half an hour and then extract the remaining liquid by squeezing it through cheesecloth. (I don’t have any cheesecloth so I use a scrap piece of gauze fabric that I wash and reuse.)
Measure out in even cupfuls. This seemingly unnecessary step is crucial if you’re concerned about conserving freezer space and neatness.
Turn out onto a sheet of plastic wrap. Squish into a flat square or enlist your children to do the same and neatly fold up in the plastic wrap.
Arrange on a baking dish and freeze until firm.
Bag and label as desired.
Easy as pie, right?