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I froze a bunch of shredded & sliced zucchini two years ago in 5 cup amounts. When I went to use the thawed zucchini, there was water and there was pulp. How do you freeze your zucchini, and when it thaws, do you just add the contents of the bag to the bowl when mixing zucchini, or do you adjust your recipe for the water separation? I'd love to try this again, just need to know what to do differently next time! :-)
Hi... good question(s). All the books say to blanch zucchini (actually most vegetables) before freezing. I don't. When I shred mine (on an old fashioned hand shredder), I measure out 2 cups and freeze immediately.
When I want to use it for zucchini bread, I thaw it overnight in the refrigerator (safer), and then drain it. My recipe like most, calls for pineapple and I use the canned Tidbits, which I also drain, sometimes dumping the zucchini and pineapple together in a strainer over a bowl. I never squeeze them when draining but they probably drain 15 minutes or more; I also never adjust the recipe...
It does. I wasn't sure whether or not to drain the liquid & if I needed to compensate for the lack of liquid in the recipe. I'll be curious to see if I have enough zucchini to freeze this year to try this out! Thanks for this article!
I peel (skin seems tough after freezing), shred it with my food processor, do not cook and put about two cups in a zip lock bag trying to get all the air out. When ready to use, I thaw in the frig. or thaw in the microwave. I use both the pulp and the liquid in my recipes. The shredded also works well in almost any kind of soup, sauces, casseroles, breads, and cookies (is a great substitute for the fat-oil). Because it is white and cooks to mush, it is a sneaky way to add nutrients and get rid of all that zucchini.
I found that 2-1/4 cups frozen zucchini thaws to be about 1 cup after it is thawed and drained. After I drained it, I added another cup of fresh zucchini to make zucchini bread and it seemed exactly right.
Has everyone tried Imitation Crab Cakes? YUM! These were a major hit on my gang of "victims" down at the barn. Someone said they were good in sandwiches the next day but there was no next day for the batch I made. They were GONE.
Mock Crab Cakes
-------- ------------ --------------------------------
2 cup zucchini -- grated
1 cup seasoned bread crumbs
1 teaspoon seafood seasoning
1 egg
1 tablespoon butter or margarine
Mix all together well. Drop by spoonfuls into hot oil until golden brown.
iagardenwolf ,
This is my no-Fail way to make Frozen Zucchini. Just Shred the monsters and put in baggie in 2 c. amounts. When needed for Zucchini Bread or Cake or whatever you do with shreded Zucchini, just throw in the Microwave and set for 100% , 2 minutes. It will be 1 c. Water and 1 c. Z.
I froze 4, 4lb. Zucchinis 3 years ago and it took me until yesterday to get rid of it all. DON'T GROW WITHOUT MAKING SURE YOU CAN USE IT ALL. Or just let Squash Bugs in.Works everytime!
