Tomorrow, August 8th, is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day. Yes, really.
What to Do With All That Zucchini
Zucchini seems to be the one vegetable I often do have an overabundance of. So what can I do with it? While I don’t sneak it onto my neighbor’s porch, I offer them zucchini bags, even with a copy of my grandmother’s zucchini bread recipe. I make zucchini-parmesan crisps, and I freeze a lot.
Yes, You Can Freeze Zucchini
To freeze zucchini, cut it into bite-sized pieces and blanch (place in boiling water) for 45 seconds. Immediately drain and put into ice water to stop cooking. Drain well and spread on a foil-lined cookie sheet, and freeze. Remove from sheet and place in freezer bags.
If you want shredded zucchini for bread, you can simply shred it, pack it into freezer bags and freeze it. I freeze shredded zucchini in two-cup portions since that is the quantity called for in my recipe.
If you have an abundance of yellow squash in addition to your zucchini, mix them and freeze. When you’re ready to make soups in winter, you have them all ready to add.
How To Freeze Other Summer Veggies
Blanch green beans for two to three minutes; cool in an ice bath, drain, and freeze.
Tomatoes can be frozen without blanching first. Lay slices on a foil-lined sheet pan and freeze. Remove and place in a freezer bag.
Treat like zucchini.
You can peel and dice winter squash (like butternut or acorn) and freeze without additional preparation. You can also oven-bake it, then scoop the cooked flesh into individual servings and freeze them.
Dice or slice and freeze. No blanching is necessary.
Yes, you can freeze cukes. When they defrost, however, they are “mush.” Still, you can add frozen slices to water and a sprig of mint for refreshing cucumber water, or you can add the frozen slices to smoothies. Just slice onto a foil-lined cookie sheet and freeze.
Because it’s 92% water, eggplant freezes well only if it has been sautéed for 10 minutes. Sauté one-inch-thick slices for 15 to 20 minutes, cook, then freeze.
A Special Recipe for Delicious Parmesan-Zucchini Crisps
One last thing: here is a recipe for delicious parmesan zucchini crisps. You’re welcome!
- Preheat oven to 425 degrees
- 2 to 3 zucchini, sliced into ¼” slices
- ½ cup freshly grated parmesan cheese
- Garlic salt, pepper, fresh chopped chives
- Lay zucchini slices on a foil-lined baking sheet
- Sprinkle with garlic salt, pepper, and chives. Top with parmesan cheese
- Bake for 15 to 20 minutes until parmesan cheese is light golden brown
Try not to eat them all in one sitting!