I love your articles. and I hope you can answer my question. How do you prep zucchini to freeze it?
Don't tell me that you are already tired of eating zucchini for breakfast, lunch and dinner. And I'll bet you haven't even made a dent in your zucchini stockpile. Well, lucky for you and your family, zucchini is easy to freeze.
First, choose very fresh, young zucchini that are at peak ripeness. Then wash them well in cold water to remove any dirt or bacteria. To get them ready to freeze, cut the ends off and slice the zucchini into 1/2-inch rounds.
Blanch the rounds. OK, I'll translate. That means put them in salted boiling water (1 gallon of water for 1 pound of zucchini) for 3 minutes. This process deactivates the enzymes that cause deterioration. Immediately after taking them out, place them in ice water. Drain well and pat dry.
Then place the rounds in plastic food storage bags designed for freezing so you won't have freezer burn. Remove as much air as you can, seal, label and freeze your zucchini. Determine how much you want in each bag by how much you would prepare for your family for one meal.
To cook, remove the zucchini from the bag and put it in a saucepan with some boiling water. Cover the pan and cook just until the zucchini is warmed through. Drain and season with a little butter, salt and pepper.
Freeze plenty while it is in season. You may not think so now, but in January you might be ready to have zucchini three times a day again.