Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
"zxcvbob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
"zxcvbob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
My sainted Mother would always shred several of the largest zucchinis from the backyard garden through the food processor after final harvest. She'd then squeeze the excess water-out of the shredded squash in a strainer and seperate the bits into smaller containers and freeze it. Then she'd thaw-out and use the zucchini 'mash' during the winter months to make zucchini bread, chocolate zucchini cake and various zucchini casseroles. I remember as a boy it being pretty remarkable how that nasty looking green stuff could be made to metamorphose into chocolate cake.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
Quoted message said:
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
My sainted Mother would always shred several of the largest zucchinis from the backyard garden through the food processor after final harvest. She'd then squeeze the excess water-out of the shredded squash in a strainer and seperate the bits into smaller containers and freeze it. Then she'd thaw-out and use the zucchini 'mash' during the winter months to make zucchini bread, chocolate zucchini cake and various zucchini casseroles. I remember as a boy it being pretty remarkable how that nasty looking green stuff could be made to metamorphose into chocolate cake.
MJB
My MIL did the same thing and added it to spaghetti sauce, stews, soups, etc.
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
I like it in soups and stews. Never thought of making it like guac. I'm thinking something more on the lines of a salsa type thing.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
Quoted message said:
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
My sainted Mother would always shred several of the largest zucchinis from the backyard garden through the food processor after final harvest. She'd then squeeze the excess water-out of the shredded squash in a strainer and seperate the bits into smaller containers and freeze it. Then she'd thaw-out and use the zucchini 'mash' during the winter months to make zucchini bread, chocolate zucchini cake and various zucchini casseroles. I remember as a boy it being pretty remarkable how that nasty looking green stuff could be made to metamorphose into chocolate cake.
Wouldn't it have been more logical to freeze the finished products... of course it would.
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grindit into meatloaf? Etc?
They should be fine to use in soups, even cold pureed soups. Next year freeze the finished products... I don't know why so many just toss garden left overs into the freezer without any thought what they will do with it later, like somehow they'll be so much smarter in a few months. Zukes coulda been sliced lenthwise, brushed with a little oil, seasoned, grilled, and then frozen... about half the water would have cooked off so they 'd take up less freezer space and would have better texture when reheated.
In article <[email hidden]>, "MJB" <[email hidden]>
Quoted message said:
"zxcvbob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
My sainted Mother would always shred several of the largest zucchinis from the backyard garden through the food processor after final harvest. She'd then squeeze the excess water-out of the shredded squash in a strainer and seperate the bits into smaller containers and freeze it. Then she'd thaw-out and use the zucchini 'mash' during the winter months to make zucchini bread, chocolate zucchini cake and various zucchini casseroles. I remember as a boy it being pretty remarkable how that nasty looking green stuff could be made to metamorphose into chocolate cake.
That's what I do when we have a lot of zucchini. I grate it in the Cuisinart, squeeze out the excess, and freeze it on a cookie sheet in one cup stacks. Then I seal them with the Food Saver and they keep a very long time. I also use it in meat or ham loaf.
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
Bob
Zucchini bread?
-- -Gina in Italy
Currently Reading:
Micah by Laurell K. Hamilton Cold Fire by Dean Koontz
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"Michael "Dog3" Lonergan" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
zxcvbob <[email hidden]> news:[email hidden]:
Quoted message said:
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
I like it in soups and stews. Never thought of making it like guac. I'm thinking something more on the lines of a salsa type thing.
Michael
Zucchini is great in a fresh Peach Salsa!
I never measure but for my version, the ingredients include:
Peaches, Zucchini, Onion and a seeded Jalapeno all diced small Fresh Cilantro, Cumin, S&BP and a squeeze of fresh lemon juice. Outstanding topping for grilled fish, chops or chicken....and works great with the traditional tortilla chips as well.
Wife froze several quarts of zucchini last year and they are still in the freezer. I don't think they were blanched first. They are not freezer burned, and still look in good shape.
I know squash gets watery and has a nasty texture when you freeze it*. That's why this is still in the freezer.
What are some good ways to use it? Maybe liquefy it and make something like guacamole? Use it as the liquid when making pizza dough? Grind it into meatloaf? Etc?
*except shredded very mature and tough squash, which actually freezes pretty well
Bob
Zucchini bread comes to mind. I suspect it wouldn't have a texture problem for that application and you could press any excess moisture out after grating.
