We have had many kilos of zucchini this summer and once again I have been experimenting with lots of different recipes. This one is a new family favourite.
But there is only so much you can do, especially when you miss one and then wham! it’s huge!
These two beauties weighed in at a combined 1.9 kg! When we have big ones like these I freeze them for use in the winter. It is actually really simple and quick to do. First I wash then top and tail my zucchini before cutting into manageable pieces.
I shred the zucchini, skin and all, in my food processor. I prefer the food processor as the grate is thicker than a hand grater and therefore the zucchini does not lose so much moisture.
I find it easiest to store the zucchini in portions that work well for recipes. My preference is in 200 gram lots, this fits easily into a zipper sandwich bag.
It’s important to squeeze the air out of each sandwich bag and seal tightly – it ensures the zucchini keeps well. I label the bag with the type and date to remember which bags to use first.
The flat bags fit easily in the freezer.
Those two giant zucchinis made 8 bags for us to use in the future.
Today I grated the last of our zucchini to make another 14 bags giving us approximately 4.4 kilos to enjoy over the winter months.
The frozen zucchini can be used in just about any recipe that calls for grated zucchini. Simply remove it from the freezer and thaw it in a colander to remove excess moisture before using it in the recipe. I put it in spaghetti, curries, muffins, anything really!
It’s so simple even 5 year old Ruby helped out today!
And don’t stress: that’s texta all over her hands not dirt 🙂