the end of zucchini season is near, so it's only fitting when faced with the end of a season that you stock pile you freezer with as much garden fresh produce as possible.
today that meant 18 cups worth of shredded zucchini.
thanks to my dad who passed on the gift and to my food processor for doing all the work.
and now thanks to the 18 ziplock bags in my freezer we should be good to go for the long haul.
let the baking commence.
How To Freeze Zucchiniusing a box grater or food processor, shred the zucchini with the skin on. it's best to use small to medium sized zucchini, however large ones are okay provided you scoop out some of the mature seeds from the middle.
squeeze out as much liquid as you can and portion into one or two cupfuls into a ziplock bag. flatten out the zucchini so that it stacks well in your freezer and takes up less space. squeeze out excess air and then place in another ziplock bag for better freezer burn protection.
when you are ready to use, remove it from the freezer and thaw in a strainer to remove any extra liquid.
Zucchini Recipesbanana zucchini bread
cheddar zucchini muffins
healthy pineapple zucchini muffins
zucchini bread oatmeal
zucchini lemon loaf
frosted zucchini sheet cake
chocolate zucchini muffins
banana zucchini oatmeal cookies