Pretty little green things. I do love zucchini. Of course it is that time of year when your neighbors decide to gift you with their extra monsters from the garden, and not just one mind you, but several. I found several monsters on my doorstep Sunday evening, courtesy of my SIL who had received them from her neighbor. I am actually grateful for the zucchini, my plants have yet to give me even one squash. However, some of them were so big they inspired my son to pantomime hitting a baseball with one. It was time to get down and dirty with the shredder on my Bosch. Let's just say that in an act of sympathy for all of you other owners of prolific bounties of zucchini, I may just give you a zucchini week. How better to start the week off than a tip on how to freeze some of that zucchini. I always crave zucchini bread in the winter when all that is available is the scrawny pickings at the grocery store. I am happy to say that I am now the proud owner of 4 bags of 2 cup portions of shredded zucchini in my freezer, and I am only halfway through the pile sitting on my counter.
Shred zucchini at a medium grate. Two big of a grate and you have shreds acceptable for salads but not for the finer baked items. Two fine and you have pure liquid. If you are shredding large zucchinis scoop out or cut out the seed center. Those big squash have big seeds that just create a mess if not removed.
Using a steam basket or wire mesh strainer, place 1 to 2 cups of zucchini in strainer. Place strainer in a saucepan - three inches above a couple inches of water. Cover and steam for 5 minutes. Allow zucchini shreds to cool before placing in freezer pint or quart bags in 2 cup portions.
Tip: I place my small bags in a large gallon size freezer bag in order to keep track of all the baggies. You can also steam and freeze zucchini slices. Use frozen zucchini in baked items, soups or spaghetti sauce. Or try them in a delicious moist Chocolate Zucchini Cake -- Recipe coming tomorrow.