Renae is a mom of two young boys who keep her running. She blogs at Madame Deals and helps people make dollars out of change. In her spare time, she loves to work in her vegetable garden and cook.
As mid-summer hits, zucchini and squash are in abundance. If you have zucchini and yellow squash growing in your home garden, you most likely have a never ending supply. I like to preserve zucchini by freezing it. It can be frozen shredded or cut in slices or cubes. When winter rolls around, you will have a nice supply of zucchini to add to a stir fry, casseroles, soups or make zucchini bread.
The shredded zucchini is best used for bread. If you are working with a large zucchini, take the seeds out of the middle before grating. Shred the zucchini with a cheese grater and then place in a freezer bags. I freeze mine in 2 cup increments since that is what my bread recipe calls for. When sealing the freezer bag, makes sure to squeeze out as much air as possible. If you have a vacuum seal machine, use that instead. Mark your freezer bag with the date and contents so you don’t forget what it is!
If you want to freeze zucchini or squash slices or cubes, blanch the squash before freezing. The blanching helps kill enzymes that break down the zucchini and make it mushy. There are various thoughts on whether to blanch squash or not – some people do and some people don’t! I don’t blanch the shredded zucchini but I do blanch the slices and cubes to prevent sogginess. Simply cut the squash into the size you prefer. Blanch in boiling water or steam for 2-3 minutes. Immediately immerse in ice cold water to prevent over cooking. Drain the squash well. Place on a parchment paper lined cookie sheet and flash freeze. This step will allow you to freeze the squash in large freezer bags and pull out a small amount when needed.
My favorite way to eat zucchini is breaded and fried. Yes, the unhealthy way! I have found a way to make breaded squash with fewer calories by baking it though.
– – Baked Zucchini & Squash Nuggets Recipe – –
- Sliced or Cubed squash & zucchini
- Italian Salad Dressing
- Italian Bread Crumbs
Preheat your oven to 375 °. Cut zucchini and squash into ¼” slices or cubes. It really depends on how big the squash is that you are using. Place cut squash in Italian dressing to coat all sides. Then dip the squash in Italian bread crumbs. Bake for 15 minutes or until tender. Turn over halfway through baking.
Beth’s Note: You know I’m all about freezing foods to preserve it and to help combat cooking burn-out. And, I love zucchini and squash, but it’s usually on the grill, then gone before I have time to think about freezing it. However, this recipe sounds delicious! I’m definitely trying it out. Do you have a favorite zucchini or squash recipe?