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.

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.

You slip it into your visitor's cars when they are not looking.

Good one....lol

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.

I put mine in blender and then pour in Ziploc bags for bread in the fall and winter. Yum!

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!

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.

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

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<colgroup><col style="mso-width-source:userset;mso-width-alt:3547;width:73pt" width="97"> <col style="mso-width-source:userset;mso-width-alt:13824;width:284pt" width="378"> </colgroup><tbody>[TR]
[TD="width: 97"][/TD]
[TD="class: xl22, width: 378"]Zucchini Quiche[/TD]
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[TD][/TD]
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[TD]3 cups[/TD]
[TD]grated zucchini[/TD]
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[TR]
[TD]1/2 to 3/4 cup[/TD]
[TD]finely chopped onion[/TD]
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[TR]
[TD]1/2 pound[/TD]
[TD]bacon[/TD]
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[TR]
[TD]1/2 cup[/TD]
[TD]bacon grease or oil[/TD]
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[TR]
[TD]3/4 cup[/TD]
[TD]cheddar cheese shredded[/TD]
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[TR]
[TD]1 1/2 cups[/TD]
[TD]Bisquick or other Baking mix[/TD]
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[TR]
[TD]1/2 tsp[/TD]
[TD]salt[/TD]
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[TD]1/2 tsp[/TD]
[TD]pepper[/TD]
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[TD]1/2 tsp[/TD]
[TD]Mrs. Dash Southwest Chipotle[/TD]
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[TD]5 large[/TD]
[TD]Eggs[/TD]
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[TD]Oven to 350 Cook 40 - 45 minutes[/TD]
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[TD="class: xl23"]1[/TD]
[TD]Cut bacon into 1" pieces and lightly brown[/TD]
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[TD="class: xl23"]2[/TD]
[TD]Right before the bacon is fully cooked, toss in the onions[/TD]
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[TD="class: xl23"][/TD]
[TD]to slightly sautee them, reserve grease for quiche[/TD]
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[TD="class: xl23"]3[/TD]
[TD]While bacon is cooking, grate your zucchini & chop onion[/TD]
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[TD="class: xl23"]4[/TD]
[TD]Combine all ingredients into large bowl and mix throughly[/TD]
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[TD="class: xl23"]5[/TD]
[TD]Spray cake pan with non stick spray[/TD]
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[TD="class: xl23"]6[/TD]
[TD]Pour mixture into cake pan[/TD]
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[TD="class: xl23"]7[/TD]
[TD]Top with more shredded cheese if desired and dust with
[/TD]
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[TD][/TD]
[TD]papricka if desired[/TD]
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