Zucchini is not one of the vegetables I planted this year but I’m fortunate enough to have a mom who is both a great gardener and incredibly generous!
I have found myself a little overwhelmed by the amount of produce I have in my refrigerator. Not a bad problem to have of course (I need to remind myself of this often). But there is only so much zucchini a person can eat before turning into one (anyone else’s older relative ever say this?).
So I decided to freeze some for baking this fall. Here’s how to do it:
Wash your zucchini and pat dry.
Cut off the ends and split the zucchini down the middle lengthwise.
“seed” the halves by raking a spoon down the middle until the seeds are removed.
Shred the zucchini using a box shredder or a food processor with a shredding attachment (super fast).
Measure your zucchini into one or two cup portions for easy use later and freeze. You can use bags, mason jars or another freezer safe container. If you are using plastic bags make sure to freeze them laying on a flat surface rather than on the wire rack which they can sag through and make it very difficult to get out when they are frozen that way.
Note: Not all mason jars are freezer safe. Make sure you check the box.