We have an abundance of zucchini, 4 plants was overzealous for just 2 people. I knew that when I planted them but at the time couldn’t see past all my post-winter garden excitement. Still all that zucchini has come in mighty handy. We eat it fresh several times a week and there is a bunch of preserving going on for winter zucchini use. Preserving zucchini can take many forms from super creative and interesting to the the most simple methods. I tend to go with the simple around here as zucchini pickles and relishes really aren’t things we enjoy. Plus simple now, allows for creative play later in the year when I have more time.
Interested in preserving zucchini in your home? Here are a two simple ideas to get you started.
I simply slice mine into 1/4″ rounds, I use a mandolin to keep the slices an even thickness. Lay on the dehydrator tray and dry until chip like. You can also dehydrate the shreds and reconstitute it later for baking, etc. I use the “chips” in soups and grind it up with yogurt cheese for dip.
I shred the zucchini (I do use a box grater but a food processor would most definitely work) and then freeze it in 2 cup portions. No need to blanch first. I put the 2 cups in a plastic bag, lay it flat and freeze for winter baking, smoothies, even casseroles. I use 2 cup portions because that seems to be the amount most common for recipes I use, adjust as necessary for your needs.
These no-frills preservation methods are quick and absolutely do the trick allowing a gardener to make the most possible good use of the ever abundant zucchini. What’s your favorite way to preserve zucchini?
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