And fill it you will. Harvest begins in early summer and does not let up until summer is over. Depending on your growing zone, that can mean a whole lot of zucchini.
Zucchini bread, sauteed zucchini, grilled zucchini, zucchini muffins, marinated zucchini salad, zucchini pancakes, zucchini fries, zucchini lasagna, zucchini frittata, zucchini pizza, zucchini quiche, zucchini in zucchini sauce, zucchini stuffed zucchini, zucchini zucchini…
Did I black out there? Needless to say, it is a prolific vegetable.
By mid-summer, the ideas have run out. Bags of zucchini begin to appear in the office break room or are left on your front porch as other intrepid gardeners also face zucchini burnout, desperate to clear the counter before the only choice is the compost pile.
Sure, you’re sick of them too. But take them all. Every last one. Don’t worry. We have a plan.
Believe it or not, there will come a day when a zucchini muffin is going to sound pretty good. Added to a hearty winter soup, that zucchini heft and flavor might be just the ticket. And we’ll be ready.
Zucchini (and summer squash, for that matter) freezes well. With a little preparation up front, zucchini and squash can become a welcome “go to” for fall and winter cooking.
Preparing to Freeze
Once your vegetables are prepared, we have one more stop before hitting the big freeze.
Bring some unsalted water to boil in a pot deep enough to completely submerge manageable batches. I use my colander to determine batch size, as the processed zucchini will go back in there once blanched and cooled.
Once a rolling boil is reached, drop the zucchini into the pot for 3 to 4 minutes. When it comes out, the zucchini should still be firm.
Transfer into a very large bowl or pot of ice water using a slotted spoon to suspend cooking.
Move the zucchini into a colander to drain for a few minutes, then pat dry with paper towels.
Originally: Freezing Zucchini: A Great Way to Chill Out