Last year I had zucchinis the size of base ball bats!! Okay, well maybe not that big, but you catch what I’m throwing lol.
We went away for a weekend last summer and came home to find a giant zucchini emerged in our garden. Well, as much as I love fresh zucchini on the grill, or baked on a cookie sheet with extra virgin olive oil and Parmesan cheese, this one was a bit too big and seedy. So, what do you do when that happens??? Shred and Freeze Baby!!
Using a handheld grater, grate the entire zucchini and place it in a stainless steel bowl. Measure 2 cups of shredded zucchini and place in a freezer ziplock bag. To store, remove all the air and lay the bag flat pressing the shredded zucchini into each corner and side. Flattening your bags helps save room in the freezer because you can stack them on top of one another.
I use this shredded, green goddess in soups and stews, and when I want to sneak vegetables into a meal without the kids knowing; like in my spaghetti sauce 🙂 Best of all, after thawed, it is adequately proportioned for whipping up a batch of Zucchini Bread. See, fresh veggies all winter long!
The Canning Diva
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