Perry Posted July 17, 2010 Share Posted July 17, 2010 I've never frozen zucchini before. I'm finding some recommendations to shred it and blanch, and some that say it's fine to freeze it raw. I plan to use it for zucchini bread and in soups or sauces. What has worked best for you? Quote Link to comment Share on other sites More sharing options...
Tess in the Burbs Posted July 17, 2010 Share Posted July 17, 2010 I blanched mine on my mother's recommendation and it was perfect when we cooked it later Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted July 17, 2010 Share Posted July 17, 2010 I have froze mine raw with no issues. I freeze it raw and shredded all the time for future breads and sauces :D Quote Link to comment Share on other sites More sharing options...
hmschooln Posted July 17, 2010 Share Posted July 17, 2010 I've never tried blanching it before so I can't compare the two, but I do freeze it raw all the time and haven't had any trouble.:001_smile: Quote Link to comment Share on other sites More sharing options...
K&Rs Mom Posted July 17, 2010 Share Posted July 17, 2010 I have froze mine raw with no issues. I freeze it raw and shredded all the time for future breads and sauces :D :iagree: I'm about to set the dc to grating tonight. If I was planning to use it alone, I might try blanching, but since it's mixed into things like bread it doesn't matter too much about the texture. I do squeeze the water out after thawing & before using it, though. Quote Link to comment Share on other sites More sharing options...
LauraGB Posted July 18, 2010 Share Posted July 18, 2010 I do squeeze the water out after thawing & before using it, though. Me, too. I think you are supposed to blanch it, but I never have. I shred it, lay it on paper towels until I'm ready to put in bags (I usually do a lot at once), put it in the bags in 1 or 2 cup amts, and then freeze it. When I need it, I thaw the amt that I need, squeeze as much water out as I can (kind of like frozen spinach, but more gently) and use it for the recipe. Quote Link to comment Share on other sites More sharing options...
hmdavis02 Posted July 18, 2010 Share Posted July 18, 2010 I shred it and freeze it raw for breads, muffins, pastas, etc. When thawing, I thaw it in cheesecloth-lined colander to drain the excess water. I don't know if this is the "right" way, but it's always worked for me! Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted July 18, 2010 Share Posted July 18, 2010 This just made me think of how much I love my Kitchen Aid grater attachment now! No more of those hand grating duties! :p Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted July 18, 2010 Share Posted July 18, 2010 I've always frozen it raw too but unlike the others, I've always used any water that was in the package. I figured it was in the zucchini before I froze it so if I drained it off after, wouldn't it throw off the moisture content of the recipe? Never had anything not turn out with the extra water added in. Quote Link to comment Share on other sites More sharing options...
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