experiments in cooking

Posts tagged ‘freezing zucchini’

Freezing My Zucchini

I did very little of what I’d call “real” cooking this week. For example, last night we had salad (red leaf lettuce, torn into bite-size pieces by yours truly) and Digiorno Flatbread pepperoni pizza, along with peas for the boys (which they did not eat), a banana for Neeley, and apple sauce for Jonah. Neeley was very upset about the pepperoni being spicy. He spat it out, then was yelling at me,¬† hopping up and down in his booster seat, and pointing at his tongue, and I was saying, “Take a drink! Take a drink!” But he wouldn’t listen to me … after all, I don’t know anything.

But back to the subject at hand. While the pizza was baking, I decided to grate the zucchini that has been sitting on my countertop since Monday. I decided against baking the chocolate zucchini cake I’ve had in mind (recipe courtesy of friend Abby) because I wouldn’t have the opportunity to serve it to any guests this weekend. Instead, I planned to grate and freeze the zucchini. I did a little research online and decided to just squeeze out all the water I could and freeze the zucchini without any blanching or added salt. I hope to use the zucchini within a few weeks and I don’t expect it to lose much of its baking value in a short time.

The grating went easier this time although I wasted several minutes trying to grate it using my mini food processor. I ended up throwing the food processor in the trash can–its days of usefulness are over–and I went back to the old-school grater. This time I did not peel the zucchini. I did have to pick out an awful lot of seeds, however.

Looking forward to making that chocolate zucchini cake! In which I intend to use NO apple sauce. I need to see what it tastes like without any risky substitution.

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