To my surprise, the four tiny zucchini seedlings I planted on June 1 (late for me) have grown, in just seven short weeks, into big, bushy shrubs. The plants are flowering and fruiting like there’s no tomorrow. How to keep up with such a colossal harvest? Well, I’m eating the squash as fast as I can! I’m freezing a good deal of it, too. Here’s my zucchini-freezing technique, which never fails to produce good-textured, highly-flavorful squash for winter stews, soups, breads, cakes, and more:
Now, if you plan to freeze your zukes, be sure to pick ’em while they’re young (no more than 7-8 inches in length). Young squash is loaded with flavor. Baseball bat-size squash is suitable only for stuffing. Or for playing a very messy game of baseball.
Is your zucchini producing at an alarming rate, too? Talk to me in the comments field below. As always, your words are the sunshine of my life.
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