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Old 07-23-2008, 10:47 AM #1
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Default Looking for tips on using and freezing zucchini

I have 11 medium to large green beauties in my kitchen. I was surprised to read I can grate and freeze them. Since they are 10 or more inches long do I need to remove the skin before I grate/freeze?

Will gladly look over recipes for fresh or frozen zucchini too.
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Old 07-23-2008, 10:58 AM #2
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this is what i do:

To freeze grated zucchini for baking, the National Center for Home Food Preservation recommends (http://www.uga.edu/nchfp/how/freeze/squash_summer.html):
Choose young tender zucchini. Wash and grate. Steam blanch (directions below) in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.

To steam blanch: Use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.

*******************

measure out how much you need for certain recipes. that way when you thaw it, it's ready to go. i have never peeled them. just grated with skin on.

frozen zucchini can only be used cooked. great for bread, muffins, spaghetti saucem, stir fries....
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Old 07-23-2008, 11:01 AM #3
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Here is a site on some basic tips for washing and storing

http://www.wasfasahla.com/basic/vege...l/zucchini.cfm

and here is one for some recipes

http://allrecipes.com/Recipes/Fruits...hini/Main.aspx

This site for recipes is one of my all time favorites because it has such a huge variety for any kind of food, pick and ingredient and it will find a meal lol. I keep it bookmarked.

I love zucchini bread and use to make it all the time when my neighbors had their garden. They haven't planted in two years. I will send you my address and you can send me a loaf LOL, just kidding. Good luck.
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Old 07-23-2008, 12:22 PM #4
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Thanks for the links. I'll look at them more later. I guess the big question is what do I do with large zucchini? Some are 16 inches long! Can I remove the skin and use just like I would a tiny one?
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Old 07-23-2008, 12:32 PM #5
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you bet.

the bigger they are the bigger the seeds. you may want to make bread with them, but they freeze just as well, since you grate them.

i don't mind the seeds when i saute' them.
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Old 07-23-2008, 12:33 PM #6
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The skin is really where most of the flavor is and the inside is where there is a lot of water. The bigger they are the more the water. You can use them the same at least I always did but on some of the sites they pooh pooh the big guys. You can use the salt method to draw out some of the water if you are using slices or if you are grating then put it in a strainer and give it a squeeze before freezing and then again when you thaw.

I always leave the skin on for zucchini bread, some recipes you do some you don't. Depends on you I guess. You have to decide what you are going to use the zucchini for, I would probably just shred mine as mostly it would be going into breads and stuff. I don't do zucchini lasagna and the like. You would have to browse recipes and decide.
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Old 07-23-2008, 12:34 PM #7
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For large ones we remove the center soft/spongy seed area and use as normal.
I'd only peel it if the skin is scarred or dirty.

We like a microwaved dish,
I kind of made it up but I suppose there's a recipe like it somewhere..
this is a very loose recipe - amounts are to preference and size of serving wanted.

Have a microwaveable casserole dish - add a bit of butter or oil as you prefer

Cube some potatoes { peeled or not peeled } can be larger cubes or smaller as preferred as long as they are close to same sizes for cooking time. toss into dish
dice up onion - amount to your preference. add to dish

cover with wax paper and cook on high til potatoes are nearly tender - depending on amount of potatoes - 5-7 minutes - check and stir gently, cook a bit longer if needed.

while potatoes are cooking -
cube up zucchini similar size as potatoes add them just before potatoes are completely tender and stir gently { salt & pepper to taste at this time}
microwave a few minutes more til zucchini and potatoes are tender.

while potatoes and Zucchini are finishing crack some eggs in a bowl and stir them up { as many or as few as you like}

when potatoes and Zucchini are tender pour the egg mixture over them and stir gently
the hot potatoes and Zucchini will begin the eggs cooking and then you return to microwave and finish cooking til eggs are set up and cooked or nearly so since the retained heat will finish it the rest of the way.

I can't really give specific on cooking times since microwaves and bowl/serving sizes all affect the time needed.
But it's pretty easy to tell by the tenderness of the potatoes and if the final cooking makes the eggs puff up a bit.
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Old 07-23-2008, 07:17 PM #8
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Six zucchini are now about 18 cups of frozen grated winter yumminess. My arms are dead since I grated them by hand. I don't have a food processor but that may change. The three biggest ones from this morning's harvest are still waiting for their wash/chop/grate/bag/freeze time. I left the skin on all of them but removed the seeds from some.

DH already fears he is going to be zucchini-ed to death and I haven't made anything yet. That happened one year when he was a kid and it must have been pretty traumatic.

Thanks everyone for your help.
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Old 07-23-2008, 08:00 PM #9
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it's yummy to sneak into food. like meat loaf and meat balls. any type of tomato based sauce. casseroles. really helps to add moisture and flavor.
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Old 07-23-2008, 08:11 PM #10
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Yum! Don't forget walnut and zucchini cake and if your zucchinis are big enough, you can stuff and bake them.

I also add them to soups, stews and home made relishes, and as the others have already given you the heads up on how to freeze them, you'll be able to make all of these dishes .

I Googled Zucchini recipes, and I brought up 443,000 recipes! Here's the link, and please let us know how each and every one turns out http://www.google.com.au/search?hl=e...e+Search&meta=
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