Ice, Ice Baby – Time to Freeze the Zucchini Squash

I have REALLY enjoyed my nightly squash at the dinner table, but even if I ate squash for breakfast, lunch and dinner I still couldn’t possibly consume all the squash that is practically running from the garden into my produce basket.  With so much squash on hand and nobody else willing to take if off mine, I decided it was time to “put it away” for a later date.  I have my fair share of useless kitchen gadgets (yes, honey, I admitted it), but a Euroseal is not on the list.  I’m sure it would come in handy, but after doing some research I found that a straw and a good pair of lungs works just as good as any “As Seen on TV” airtight food sealer.  The beauty of fresh produce is that it is just that, fresh, so this process will cause the zucchini to be a bit mushy when thawed, but just throw it in a batch of spaghetti sauce or banana bread and skip the sorry excuse for zucchini on the grocers’ shelves in the dead of winter.
Slice zucchini to about a 1/4″ thickness.
Bring water to a rolling boil.

 

Blanch the zucchini for 3 minutes.

 

Place the blanched zucchini in an ice bath until cool. Replace ice as needed.
Drain zucchini and allow to sit to strain out as much water as possible.
To seal the bag airtight, close the bag only leaving a small space for the straw. Suck the air out of the bag through the straw.

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  1. […] year we were overrun with yellow squash and zucchini and as to not waste the overabundance, I froze some for this year’s use.  The thing with frozen zucchini is that you have to blanch it […]

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