It is that time of year when our gardens need to be cleared for fall and we find a few giant zucchini hidden among the leaves. Don’t throw them away! Below, I will show you how to prepare them to freeze and yummy suggestions about using them later. You and your family will love the recipes and enjoy the bounty throughout the cold months.
By the way, do not underestimate the nutritional value of this vegetable. About 1 1/2 cups (196 g) provides 512 mg of potassium , 2.4 g protein, 33 calories, calcium, iron, magnesium, and vitamins C, B-6, A. Now, onward to the yummy stuff…
You will need:
One-quart freezer bags
Food processor or standard grater
Peel and remove the seeds from the zucchini. The skins and seeds on large zucchini tend to be tough.
Cut the white part of the zucchini into sections small enough to put into your food processor to shred or shred the larger pieces on a standard grater as shown in the photo below.
Shred the zucchini and package in freezer bags. I prefer freezing in 2 cup quantities. Use a Sharpie to label with contents, date and number of cups of shredded zucchini in each bag.
Freeze. Use within 12 months.
When you take a bag out of your freezer, thaw it on the counter by placing the entire bag in a bowl until thawed. Do not thaw in a microwave; it will become mushy. Once thawed, you can use it in one of the recipes below:
Add it to scrambled tofu for breakfast
Make delicious Chocolate-Zucchini Muffins – (the best recipe I found was in “The Happy Herbivore” cookbook by Lindsay S. Nixon. I make these frequently and usually double the recipe and keep extras in the freezer. Of course, that is unless the grandkids are over.
Add it to soups
Make Zucchini-Chickpea Fritters. This recipe could easily become a main course for dinner. It is also gluten free.
Kingman’s Vegan Zucchini Bread (Note: be sure to only use ground flax seed and you may want to reduce the sugar content a bit)
Oil-Free Zucchini Walnut Raisin Loaf with Cinnamon Streusel – This recipe appears to be a bit more healthy than the one above…less sugar.
Save money and eat wholesome vegetables all year by creating your own garden in your yard, in a willing neighbor or relative’s yard, or joining a local community garden. There is nothing quite as tasty and healthy as food that you have grown yourself.