Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 20 of 20

Thread: I DON"T have to buy zuchinni..

  1. #1
    Member
    Join Date
    Jun 2011
    Location
    Bullhead City Az
    Posts
    39

    I DON"T have to buy zuchinni..

    My husbands garden is overflowing with HUGE zuchinni. About 18 inches long. Any one have any quick ideas on freezing zuchinni? Possibly any that does not require blanching? Any help would be appreciated. I would like to post a picture but don't know how to make it smaller.

  2. #2
    Junior Member bmanley's Avatar
    Join Date
    Jun 2010
    Posts
    214
    If you like zucchinni bread, you can bake it, then freeze. My friend shreds it (usually receipe calls for two cups) then freezes. There are also really good zucchinni relish receipe you can find on internet.

  3. #3
    Senior Member jeank's Avatar
    Join Date
    Jan 2011
    Location
    Lapeer, Michigan
    Posts
    735
    You slip it into your visitor's cars when they are not looking.
    Jean in MI

  4. #4
    Senior Member Donna H-M's Avatar
    Join Date
    Oct 2010
    Location
    New Jersey
    Posts
    682
    Quote Originally Posted by jeank View Post
    You slip it into your visitor's cars when they are not looking.

    Good one....lol
    Donna

  5. #5
    Junior Member
    Join Date
    Jul 2011
    Location
    Iowa
    Posts
    157
    I just peel and grate it and put 2 cups at a time in plastic sandwich size bags and stick it in the freezer---keeps well and is ready to go for any zuccini recipe. If the zuchinni is small I sometimes don't even peel it.

  6. #6
    Senior Member
    Join Date
    Jan 2012
    Posts
    714
    I put mine in blender and then pour in Ziploc bags for bread in the fall and winter. Yum!

  7. #7
    Super Member MaryMo's Avatar
    Join Date
    Oct 2011
    Location
    Missouri
    Posts
    2,819
    Pilgrim has a great idea. I haven't tried that and it sounds easier than washing, grating, bagging and freezing.
    but giving them to visitors sounds great too!
    Make it a scrappy happy day!

  8. #8
    Senior Member w7sue's Avatar
    Join Date
    Feb 2012
    Location
    Aloha, Oregon
    Posts
    414
    Blog Entries
    36
    I used to have a great chocolate zucchini cake recipe - I would make it in a sheet cake pan, cut it into fours, and freeze it -- zucchini bread is another great idea. Someone told me once that if you shred then freeze it keeps its water and it needs to be squeezed out before using in your recipes.

    I think the best tip is to leave them with unsuspecting visitors and neighbors.

  9. #9
    Super Member Jan in VA's Avatar
    Join Date
    Aug 2010
    Location
    Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
    Posts
    8,278
    Dear heavens!!!! EIGHTEEN inches long???

    I suppose you can't use them fast enough when they are smaller, but I've never eaten zucchini longer than 6-7 inches; I like the tenderness of 'baby' squash, I guess. I like to make fried squash patties among other things.

    Jan in VA
    Jan in VA
    Living in the foothills
    peacefully colors my world.
    http://www.quiltingboard.com/members...bums19552.html

  10. #10
    Super Member moonwork42029's Avatar
    Join Date
    Jan 2011
    Location
    Possum Trot, KY
    Posts
    4,043
    Zucchini Quiche
    3 cups grated zucchini
    1/2 to 3/4 cup finely chopped onion
    1/2 pound bacon
    1/2 cup bacon grease or oil
    3/4 cup cheddar cheese shredded
    1 1/2 cups Bisquick or other Baking mix
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp Mrs. Dash Southwest Chipotle
    5 large Eggs
    Oven to 350 Cook 40 - 45 minutes
    1 Cut bacon into 1" pieces and lightly brown
    2 Right before the bacon is fully cooked, toss in the onions
    to slightly sautee them, reserve grease for quiche
    3 While bacon is cooking, grate your zucchini & chop onion
    4 Combine all ingredients into large bowl and mix throughly
    5 Spray cake pan with non stick spray
    6 Pour mixture into cake pan
    7 Top with more shredded cheese if desired and dust with
    papricka if desired
    Lisa L.
    Howdies from Possum Trot (yes it does exist)
    My most recent swap - Boomerang 16



  11. #11
    Super Member Helen S's Avatar
    Join Date
    Mar 2012
    Location
    Vancouver, Washington State
    Posts
    2,110
    Slice lengthwise, scoop out the seeds so you have "boats", place in a baking pan, stuff with your favorite meatloaf mixture, top with leftover spaghetti sauce (or canned), sprinkle with shredded cheddar and bake til meatloaf is done. Call family and friends, have someone bring a salad and someone else bring garlic bread. Enjoy!
    Being skinny isn't easy, so I gave up and opted for being sexy instead. (aunty acid)

  12. #12
    Super Member patchsamkim's Avatar
    Join Date
    Oct 2010
    Location
    Fox Valley Wisconsin
    Posts
    1,932
    I use my grandmother's old meat grinder to grind up my zucchini...works great...and then I put it into freezer bags with a couple of cups or whatever my favorite recipes call for.

  13. #13
    Super Member
    Join Date
    Dec 2010
    Location
    New York City/Manhattan
    Posts
    1,323
    My friend gifted me a book of ways to preserve vegetables without canning or freezing. One recipe is for lacto-fermentation. You shred the zucchini and layer it with salt in a jar--2-1/2 tsp. salt to 2-1/2 pounds of zucchini. You then use it as it is in salads. I haven't tasted it yet but last week I put some up to try. Also, you could slice it, string it on thread, and hang to dry. Then you store it in plastic bags and can use it in soup or stews. Another way I like to make it is by slicing, egging, then breading and frying. I freeze this and it is an easy supplement to a dinner. For example, you can prepare it like eggplant parmigiana using zucchini instead of eggplant.

  14. #14
    Super Member meanmom's Avatar
    Join Date
    Feb 2011
    Location
    Fairfield, OH
    Posts
    3,406
    Blog Entries
    1
    Don't let them get so big. They taste much better and are less watery when smaller. I cut them up and freeze them. They are good in vegetable soup, casseroles etc. I also put it in the blender and liquify it and freeze it in zip lock bags. I use it instead of water or milk in bread and cake recipes. I also use it as part of the broth in soups. It will make your homemade bread a really pretty color, it turs it yellow like egg bread. I figure I am sneaking in a little bit of vegetables with no one knowing it.

  15. #15
    Senior Member
    Join Date
    Apr 2011
    Location
    Lynden, WA
    Posts
    574
    For zucchini bread, I shred the fresh zucchini and put 2 cup measurements in freezer bags and freeze. You can also pull them out and add to soups, spaghetti sauce and lasagnas throughout the year. No one will even know it's in there.

  16. #16
    Super Member
    Join Date
    Jan 2012
    Posts
    3,074
    You can use them either cut up or pureed to pulp in many recipes. Add them to your pancake/waffle mix; add them toscrambled eggs, hamburger dishes, etc. Of course if you can harvest them smaller they are superbfried (sliced) with onions in olive oil, or with tomatoes, sautéed without anyshortening; stuffed with meat and rice. using a small knife or spoon to scoop out the pulp. Place the stuffed vegetables in a pot add water and cook on low heat until all ingredients are done. But you can also stuff them as wassuggested sliced in half like boats. Any stuffing will do including mushroom orbread stuffing. This way you can bake them in oven and springle with cheese.
    My favorite way to prepare them is pureed in the blender and then used in zucchinichocolate bread. I use twice as much zucchinis as the typical recipe asks forand add absolutely no shortening of any kind. I just go by looks of the batter(very soft but not running) and add cinnamon, ground cloves, nutmeg, allspiceand cocoa, ground nuts, oat bran, flax seed, 4 eggs, sugar, unbleached flour,baking soda, baking powder, vanilla, and chocolate chips. I always make 2loaves at the same time, one for eating and one for freezing. Regarding thebatter amount of ingredients is determined on how batter looks and feels. Iagree with others chop up or puree your zucchinis and freeze for later use.Zucchini bread is the best, moist, slightly crunchy, great flavor and most ofall for a sweet not that bad for you.


  17. #17
    Super Member
    Join Date
    Jul 2010
    Posts
    5,808
    I also shred and freeze the zucchini. I make bread, pies, and stuff them(not frozen for stuffing.)

  18. #18
    Senior Member
    Join Date
    Aug 2011
    Location
    Atlanta, GA
    Posts
    835
    Consider contributing to local food bank. Most welcome gifts of fresh fruits and vegetables.

  19. #19
    Member
    Join Date
    Jun 2011
    Location
    Bullhead City Az
    Posts
    39
    Thank you all for your awesome ideas. Was really just looking for a quick way to freeze it all as I am planning to keep as much as I can for myself. At my job I have no trouble getting rid of it, but I really just want to freeze alot for winter soups. Thank you all also for the great recipes can't wait to try them all, I did grate some for bread and want to make the cookies someone posted earlier last week, and yes I have been sneaking them in other foods. Again thanks a lot for all your comments. Take care and God bless.

  20. #20
    Member
    Join Date
    Jun 2011
    Location
    Bullhead City Az
    Posts
    39
    Do you have any specific measurements for the bread? This sounds so good!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.