Thanks to my daughter’s prolific zucchini patch, we ended up with way more zucchini than we could eat fresh (or even share with neighbors). Plus, sometimes those zucchini’s hide and just get too big to enjoy sautéed, grilled or baked.
Luckily we LOVE zucchini in baked goods – muffins, quick breads, pancakes, you name it, I’ll throw it in. So I spent half an hour one afternoon (actually I lie, my husband did most of the work for me!) shredding and bagging zucchini.
Here is my simple method – and it works beautifully:
Step one: Wash your zucchini and cut it into chunks. Then using your trusty food processor, proccess it to the desired consistency – I like it to be a bit firm still – just before it becomes liquid.
Step two: Scoop the zucchini into small bags (I like a variety of one and two cups since that is what most of my recipes call for).
Step three: Place all the small bags in a gallon sized bag. label and freeze. When you are ready to use, pull one small bag out the night before (or drop it into a bowl of warm water for a few hours).
Be ready for some yummy muffins (and extra nutrition) this winter! Zucchini is high in Vitamins A and C as well as niacin – all of which are harder to get into your diet in the colder months.
How do you store extra veggies? My next project is tomatoes – they are growing like CRAZY!!!
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