Processing Zucchini / Summer Squash - Part II: Grating & Freezing

This time we are going to look at another method for keeping all of that delicious summer squash into the winter. It is so straightforward, you will be shocked. Grating and freezing. This method is great for storing up squash to use in baked goods, soups, casseroles and more. In addition, this is a great way to use your zucchini that have mysteriously turned into baseball bats overnight. While they aren't the best for grilling and eating fresh, they are a great source of summer produce over the winter months.


Method Two - Grating and Freezing


Supplies needed:

• Zucchini
• Sharp kitchen knife
• Cutting Board
• Ziploc freezer bags
• Plastic Straw
• Sharpie
• Cookie sheet

Procedure:

1) Harvest those larger than large zucchini and rinse them with clean water.

 2) Slice the zucchini in half from top to bottom and then across the center.

 3) IMPORTANT!! Those big bad boy zukes have some tough and nasty seeds in them which is why we don't just slice them up and grill them. Using a tablespoon, scoop out the large seeds and dispose of them.

  

 
4) Using a food processor (mine just went KAPUT...do you see a theme here?) or grater, grate your zucchini into a large pile of wet mess.

Side note:  If you leave your cutting board level, you will end up with a puddle of zucchini juice somewhere around your board and then on your floor. If you place a folded washcloth under the board on the counter side and lean the opposite side over your sink, it will all run into your sink. Guess who remembered this a little too late.

 5) Measure out appropriate amount of squash for your favorite recipes. My favorite zucchini bread recipe requires 1 cup of zucchini, so I made each of my bags 1 cup full.

6) Spread the zucchini out so it is in a smooth layer in the baggie. Zip the baggie closed with the exception of a small opening at the end. Place a straw at least 3 inches into the baggie and suck the air out. Zip 'er shut!! Removing the air will reduce the chance of freezer burn.

7) Place bags onto a cookie sheet and freeze. I like to put these smaller bags into a larger freezer bag once they are frozen for organization sake in our freezer. I label the large bag and place it on top of the cookie sheet when I put it in the freezer. You know, in case life happens and I don't get back to the freezer to process everything until I need my cookie sheet (which right now could be forever since our oven is KAPUT).

 8) Mission completed! When you defrost your zucchini, drain all of the excess liquid before using it. This can easily be done by trimming a small hole in a bottom corner of the baggie and squeezing out the water.

If you haven't seen my post on Blanching and Freezing your zucchini / summer squash, check it out!