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Freezing zucchini

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Freezing zucchini

Post  altagarden on 4/28/2011, 11:34 pm

My packet of seeds says you can freeze zucchini. Is that possible? Wouldn't it be mushy when defrosted? I could see grating it and freezing it for muffins. Maybe that would work? Anyone try freezing zucchini?


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Re: Freezing zucchini

Post  buttaflie143 on 4/28/2011, 11:37 pm

I haven't, but I am looking forward to the feedback you receive. Very Happy

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Re: Freezing zucchini

Post  Miss M on 4/29/2011, 12:53 am

I've never done it, but I've seen frozen zucchini in the grocery store. Here are a couple of sites with instructions:

http://www.pickyourown.org/freezing_summer_squash.htm

http://www.farmgirlfare.com/2007/09/how-to-freeze-zucchini-my-one-claim-to.html

Good luck! What a Face

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Re: Freezing zucchini

Post  camprn on 4/29/2011, 6:25 am

They only way I ever have frozen zukes is shredded and then used in bread. Delish!

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Re: Freezing zucchini

Post  GlassHen on 4/29/2011, 7:03 am

I have used frozen, grated zucchini and it turns out fine. I use the grated zukes to make Zucchini pancakes, zucchini bread, or to add some veggies into my pasta sauce. Our favorite is using a julienne peeler to make green noodles and freezing them. I use the "green" noodles in place of pasta when making spaghetti or noodle salads.


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Re: Freezing zucchini

Post  Patty from Yorktown on 4/29/2011, 7:31 am

Be very careful about the amount of zucchini you freeze. Very few folks want fresh zucchini in the middle of summer, even fewer want frozen zucchini in spring freezer clean-out. A lot of the water will come out of the zucchini when you freeze it. I have not had much luck with cut up pieces for a stir fry. However bread and soups work well. Enjoy your harvest.

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Re: Freezing zucchini

Post  camprn on 4/29/2011, 7:47 am

I saved quite a bit of zucchini and summer squash last year by dehydrating slices. Storage was small and easy and no electricity required. I used it all winter in soups and sauces. Fabulous!! Very Happy

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Re: Freezing zucchini

Post  Lindacol on 4/29/2011, 4:59 pm

@GlassHen wrote:I have used frozen, grated zucchini and it turns out fine. I use the grated zukes to make Zucchini pancakes, zucchini bread, or to add some veggies into my pasta sauce. Our favorite is using a julienne peeler to make green noodles and freezing them. I use the "green" noodles in place of pasta when making spaghetti or noodle salads.


How do you freeze the zucchini noodles? When using them in the place of pasta how do you cook them?

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Re: Freezing zucchini

Post  GlassHen on 4/29/2011, 9:53 pm

@Lindacol wrote:
@GlassHen wrote:I have used frozen, grated zucchini and it turns out fine. I use the grated zukes to make Zucchini pancakes, zucchini bread, or to add some veggies into my pasta sauce. Our favorite is using a julienne peeler to make green noodles and freezing them. I use the "green" noodles in place of pasta when making spaghetti or noodle salads.


How do you freeze the zucchini noodles? When using them in the place of pasta how do you cook them?

When I freeze them I just steam blanch them for about 3 minutes, strain, stick them in a plastic baggy and freeze them. I have a vaccum sealer but let it freeze first before I suck the air out. To eat it I just stick it in the fridge to defrost or place it in a bowl and defrost it in the microwave. There will be a lot of liquid so I strain it.

To make it fresh, I just saute it with a little sea salt until most of the water evaporates.

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Freezing zucchini

Post  Nonna.PapaVino on 4/29/2011, 10:14 pm

True zucchini squashes have a very high water content, which is given up as the cells freeze. Hence the "mushy" quality when the squash is defrosted. Not a problem when using the zucchini shreds in baked goods because the water released replaces water you would otherwise add to the recipe. However, should you want to use your shredded frozen zucchini in, say, latkes or other sauted stove-top preparations, usually you drain away the excess water before frying/sauteing. However, if you raise tromboncino, or zucchetta squashes, they have a more firm, less watery flesh that freezes very well, thaws without so much moisture being released, and tastes just as good. In fact, it makes a very good cake when you use a carrot cake recipe, but substitute shredded zucchetta for carrots. Just my experience. YMMV.

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Re: Freezing zucchini

Post  elliephant on 5/15/2011, 10:15 am

Last night I used shredded zucchini mixed with shredded pork (leftovers that had been cooked in green enchilada sauce) and was happily surprised by how well it mixed in and disappeared What a Face . I used the mixture to fill wonton wrappers, but you could use it lots of ways. It definitely was moist, but delicious. I think I might try it in a bread dough type "wrapper" next because then the moisture would be a plus.

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Re: Freezing zucchini

Post  herblover on 5/30/2011, 10:36 am

I also put a package of shedded, drained zucchini in veggie soup.

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Re: Freezing zucchini

Post  Nonna.PapaVino on 5/30/2011, 8:22 pm

Ellie and Herblover, both great ideas. I like! cheers

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Re: Freezing zucchini

Post  nycquilter on 10/29/2011, 6:44 pm

it also freezes really well if you slice it, let it drain a bit, then dip in beaten egg and bread it (seasoned bread crumbs, panko, whatever you prefer) and pan-fried. Let drain, freeze flat, then stack in plastic bags.

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