My plants have gotten a case of powdery mildew and I am... dare I say...
|You cannot tell from this picture, but those big ones are bigger than my arm!!|
Part of the problem is a bunch of them grew like crazy while I was recovering from surgery, and they all needed to be dealt with at the same time.
So there were zucchini muffins, zucchini cake, zucchini souffle... you get the idea!
I wanted to freeze it to use later but when I looked online for a how-to most of what I could find required cutting it into chunks, blanching and then freezing. That wasn't going to work for me because I wanted it shredded, so I devised my own method.
First wash them up, and chop off the stem ends.
Now grate them until you have arms of steel.
I used a mandolin, a regular cheese grater would work just fine, but the mandolin helps it go by faster.
Shred it into a colander or strainer.
After your colander is nice and full take it to the sink and press down on the zucchini to squeeze out the excess liquid.
Now depending on how much you're working with you can skip to the next step. Or if you have a gigantic pile o' zuch like me, transfer it into a bowl and keep shredding,
Once you have it all shredded and drained ( I ended up with 2 very large mixing bowls full, and that was only half of it!) line a baking sheet with parchment or wax paper.
Now I froze mine in 1 cup chunks, 3 to a package. The reason for this is that most of the recipes I have for cakes, bread etc. call for 2 cups of shredded zucchini. When you thaw it after freezing it looses a lot of water and volume. So 3 cups after it's thawed and drained will give you the 2 cups needed.
Now you're going to press the zucchini into a measuring cup, cramming in as much as you can. If you are messy like me put something under it to catch renegade pieces.
If you do not have a handy dandy slider measuring cup , you could use a regular one. (or click on that link to go buy one on Amazon)
Now level it off and turn it over onto your baking sheet. Kind of like making a zucchini sand castle.
|This baking sheet is not lined. I discovered that trick with batch #2. Do as I say not as I do.|
If they are stuck to the paper when you get them out, let them sit just a few minutes and they'll come right off.
You can pop them into freezer bags at this point, and they're good to go, or vacuum seal them for longer freezer storage. I did a little of both.
Now you'll have a freezer full of summery goodness in the middle of winter!!
To use it let it thaw and squeeze out excess water and then use as needed in your favorite recipes!