‘Tis the season of zucchini – the time of year when gardeners are tired of the zucchini bounty and are happy to give friends, neighbors and random passersby their extra squash. I got so tired of my plant taking up most of my garden space that I took the whole thing out and planted a fall garden. More on that in another post.
I have mentioned dealing with all the zucchini in several posts. Can you tell that zucchini has been preoccupying me just a bit? Some of the harvest played a starring roll in lemon zucchini muffins and some featured prominently in pasta dishes or side dishes. And then the rest of it…
Most of the harvest ended up in the freezer, in the form of bags of shredded zucchini. Ready and waiting for me to make zucchini bread and muffins or to sauté to make a quick batch of zucchini pesto for pasta. When I’m not so tired of the blessed vegetable.
I have a ready stash now, stacked in the freezer in ziplock bags. Over the years I have develop a process that works for me and makes the most of precious freezer space. First, shred the zucchini, either by hand or with a food processor. For ease of filling, line a glass or other straight-sided container with a quart-sized ziplock bag, folding the top edge back over the glass. Fill the bag with about two cups of zucchini shreds. You can measure the first one and then fill the others to the same height as the first. I use two cups because that is what most of my recipes call for, and it fills the bag nicely.
Press all the air out of the bags and seal them tightly. Flatten the bags as much as possible, spreading the zucchini shreds out to the very edges of the bags. Label each bag with the contents and the date. Don’t skip the labeling or you will be stuck puzzling over the contents in January, when the contents are frosty and your memory is fuzzy. Freeze the bags flat, and then store them on their sides, like books in a shelf.
When you are ready to use the zucchini, the bags thaw in just a few hours on the counter. Or dip the sealed bag briefly in hot water until the zucchini is thawed enough to use. Or throw the frozen zucchini block right into boiling soup or pasta sauce.
What is your favorite way of dealing with garden abundance?