Saturday, September 6, 2014
Each year it never fails that the first crop of zucchini comes out and everyone is making zucchini bread. Next comes zucchini muffins, zucchini pancakes, zucchini casserole, zucchini chips, zucchini, zucchini, zucchini.......Heck, it is not uncommon to see baskets of them at the end of driveways with a "Free" sign only to find the basket still full on your way back through.
But you don't have to suffer from Zucchini Burn Out. There is help! Freeze it!
Zucchini is very easy to freeze and since it is so versatile, having a good crop in your freezer should not be a problem to unload throughout the winter months for soups and your favorite zucchini recipes.
Here's how to do it:
Prepare the zucchini as you would use it - shredded, chopped, sliced, cubed, etc.
Prepare a bowl of ice cold water and set to the side.
Bring a pot of water to a full boil. Add your zucchini to the boiling water and time it for 3 minutes only. (This process helps maintain vitamins and reduces the actions of enzymes. It will help them stay fresh longer in the freezer).
Remove the zucchini and immediately place in the ice cold water for at least 3 minutes. This stops the zucchini from over cooking.
Next, drain well. Pat dry or roll gently in a towel to dry. Salad spinner is a great option too.
Measure and place into freezer bags or containers. Make sure to get as much air out of the bags as possible. If possible, place in the back of the freezer where the temperature is more consistent.
That's it! Now you can enjoy your own organic fresh produce in your favorite recipes year round.