Zucchini, Zucchini, and More Zucchini!!!

IMG_0141By mid July most home gardeners find themselves drowning in zucchini. We loved planting those seeds a couple of months ago and the almost instant gratification when we saw the sturdy green sprouts poke through the soil. But by now we are asking why we ever planted so much zucchini (face it, you really only need one plant and you’ll have all the zucchini you need for the summer). You know it’s bad when friends start to avoid you because they’re afraid you’ll try to “bless” them with more of your zucchini harvest!
Well, did you know that you can freeze fresh shredded zucchini , and it’s so easy to do? Simply wash the zucchini. Don’t peel it, but cut off the stem and the blossom end. Shred the whole zucchini. Zucchini is very moist, so you will want to get most of the water out. An easy way to do that is to put the shredded zucchini in a colander or large strainer; salt and toss it so that the salt is evenly distributed. Let it sit for about 15 minutes, then squeeze out the moisture — you will be surprised how much comes out. You can freeze the drained shredded zucchini in one cup portions, and then it will be ready to use it in your favorite recipes all winter.
Hiding this shredded zucchini in whatever you cook (soups, stews, “meat” loaves) is a great way to get more green veggies into your kids’ diets. Hint: to make it even more inconspicuous, peel the zucchini before shredding and they will never suspect a thing:)

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One thought on “Zucchini, Zucchini, and More Zucchini!!!

  1. You described me and my zucchini garden to a tee! I planted two small plants in April, and now am harvesting zucchini’s the size of those plastic baseball bats six year olds use to use at t-ball practice. In other words, they’re huge. I’ve grown accustomed to BBQing it, with a brush of olive oil and some salt & pepper, just for a few minutes so it’s still crunchy; I love the simplicity of this. I still hate it cooked on the stove, too mushy for me. Freezing it sounds great, I’ve got 3 in the fridge and I’m sure more to harvest, will make for some nice winter pastas. Thanks for the tip!

    ~ j

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