ZUCCHINI is probably the easiest of all vegetables to store for winter use. Just shred it, salt it, squeeze it, and bag it. The “squeezing” step is especially important if you want super-flavorful squash for breads and cakes, not to mention the most delicious zucchini fritters in the world. I’ll write about those fab fritters next week (done!). Meanwhile, here’s my zucchini freezing guide, which works for yellow squash, too:
The best zucchini for eating — and consequently freezing — will not be overly-large. Go with squash that’s no more than 8-10 inches in length. Save your baseball bat-sized squash for stuffing. Or for playing a really messy game of baseball.
The food processor is the best invention ever. If I ever become rich and famous, I’ll be able to offer 9-cup capacity Cuisinarts as giveaways on this site. Kinda like Oprah does with cars.
You won’t be able to get all of the liquid out of the squash, of course. Just do your best.
I managed to squeeze at least one cup of green, salty liquid out of one handful of shredded zucchini. I’d freeze this “broth,” except there isn’t going to be any room in my freezer. It’s going to be filled up with zucchini. And green beans. And kale. And lots and lots of peaches.
Enclose, by the cupful, the rest of the shredded, squeezed-out squash in pieces of waxed paper.
Set the packets on a baking sheet, and flash-freeze them for an hour. The baking sheet pictured above is lined with parchment paper simply because I’m too embarrassed to show you how stained the thing is. I’m always suspicious of cooking sites which show spotless baking sheets. (I’m also suspicious of super-skinny cooks.)
These individually-wrapped portions will be very easy to use. If a recipe calls for “one pound of shredded zucchini,” you will know that one pound equals one cup of your frozen, wrung-out squash.
And finally, here’s a question for you: Are you swimming in zucchini (or yellow squash) this summer?
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