Two years ago, my local CSA was actually giving away zucchini because they couldn’t sell the suckers fast enough. And we’re talking foot-long, mutant zucchini too. I took home a couple and cooked some right away. The rest, I froze.
I’m not the hugest summer squash/zucchini fan when it’s served on its own. I like it in soups, and of course, zucchini bread.
This weekend, I purchased three medium zucchini with the intent of shredding and freezing them for baking later.
I know I found a guide for doing so on the Web two years ago, but I’ll be darned if I can find it now. I did find this page, which states that you can freeze the shredded zucchini unblanched. I remember blanching it last time though, so that’s what I did this time as well.
Last time, I hand shredded them too and that was way too messy, time-consuming and tendonitis-inducing. Enter my food processor — what a breeze it was to shred them this time.
I poured the shredded zucchini into a strainer that could sit inside a pot of boiling water. After dipping the strainer into the water, I stirred the zucchini occasionally to make sure it all was getting a good soak. I let it sit in there for two minutes.
I shook the strainer gently over the pot to try and drain as much water as I could before setting the strainer over a bowl and stirring it to drain it some more. Then I let it cool.
I ended up with about a pint of shredded zucchini. I’ll keep a lookout for those huge, honkin’ ones at the market in the next couple of weeks so I can keep myself in zucchini bread once it gets cool enough to bake again.