Monday, July 11, 2011

Another Freezing Tip - Zucchini

OK, I think this might be a theme over the next few months... saving summer for winter

Thanks to my sister-in-law, I get the occasional abundance of zucchini and yellow squash throughout the summer months. Though I love to grill, saute, stuff, steam, and roast it... I've got to save some for later too!

Recently I've had the feeling that I need to stash away all of summers goodness for those winter months when produce is expensive and stale. I know it's only July but I think it's never too late to start. I hate doing a ton of work at the end of the season, even though that's when prices are at their best. I would much rather relax on the patio and savor those last few moments of the season.

So this weekend I shredded up two large zucchini and froze them in 1 cup portions, perfect for making zucchini bread or zucchini cakes later.

Here's my process...

Using the shredding blade attachment, I shred up all of the zucchini.

Then I use a 1 cup measuring cup and scoop up the zucchini. Pack the measuring cup tightly and press out as much liquid as you can. Then invert the measuring cup onto a piece of Glad Press-n-Seal.

Press the plastic tightly around the zucchini and freeze.

When you defrost, press out more liquid to ensure you don't have too much liquid in what you are making with your bounty :)


  1. just you peel the zucchini first, or just scoop out the seeds then shred?

  2. The ones you gave me really didn't have many seeds, they were perfect. So I just cut them into quarters and pushed them through the processor, skin, seeds and all :)

  3. The big ones usually have pretty big seeds. I cut them in half lengthwise and remove the seeds, shred and freeze.