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So many zucchinis and squash!

My very kind parents brought me about 14 large zukes and yellow squash this weekend, fresh from their garden. I'm very excited to work my way through them, except for one thing: I'm leaving the country in five days for vacation. So, I need to cook these things like crazy and then freeze. For freezer-friendly recipes, I'm planning to do zucchini breads and zucchini soup, but what else? Anything specific to the squash?

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  1. Stuffed zucchini with lamb mince, pine nuts and mint should keep very well in the freezer and make for a great treat when you come back.

    2 Replies
    1. re: JungMann

      do you cook it first and then freeze or when you are ready to eat? thanks!

      1. re: geminigirl

        I would cook halfway through and then freeze so that when you re-heat, it will finish cooking instead of going mushy.

    2. Grate, salt, and drain for a while, then rinse and squeeze out and put into fritata with sauteed and squeezed out and chopped spinach. Basil is good in this too.

      Note, this is to eat within a few days, fritatas don't freeze well.

      1 Reply
      1. re: Louise

        I think you can freeze frittatas. I made a spinach one for a party, wrapped pieces individually, and then enjoyed them for months.

        But then again, it depends on what you mean by "fritatas don't freeze well."

      2. I like to grate, drain, then freeze zucchini in 1 and 2-cup portions when I have more than I can use. Then I use it all winter in zuke bread, cake and muffins, in soups and stews, etc. The texture doesn't allow it to be a main dish, but it's great in a variety of other recipes as a little summer kick.

        2 Replies
        1. re: happybellynh

          I just told DH this weekend that I was going to post on whether or not I could do this. I'm thrilled to know I can!

          1. re: happybellynh

            That's exactly what I do with the overload of zucchini! I freeze in 2-cup portions in Ziploc bags and it's great to know it's in the freezer for fast muffins or zucchini bread. It takes a while to grate it all at first (even with the food processor) but that just means the prep work doesn't have to be done later.


            1. I grate them, and add to corn and peppers and green onions and make into fritters that will freeze well. Here's the recipe.

              1. You can also chunk them, cook them briefly, and freeze them in meal sized portions for later use. In addition to the whole soup and/or grating thing.

                3 Replies
                1. re: mlgb

                  Have you ever tried to chunk and then just freeze without cooking? I'm thinking if I chunck and freeze, and then roast them later in the winter? thanks

                  1. re: geminigirl

                    my brother just delivered a batch of zucchini to me from my parents' garden, and he'd let one of them get too close to the freezer section of a mini-fridge...it wasn't pretty. I ended up shredding the zucchini, salting and draining it, and then using it in a frittata and it turned out fine, but I wouldn't want to have to use frozen raw zucchini again, if given the option.

                    1. re: geminigirl


                      If you don't have a copy of Joy of Cooking, I highly recommend buying one, even an old used one. It has a lot of sections on basic stuff like preserving foods, including freezing, which help save time not re-inventing the wheel.

                  2. My mother used to make a chocolate zucchini cake - it sounds odd, but it was delicious. This recipe is probably similar - http://www.cooks.com/rec/doc/0,166,15...

                    1. This morning I made zucchini and carrot muffins. It was sooo good, and no sugar!

                      The ingredients:

                      Shredded zucchini (I used about 1.5-2 cups)
                      Shredded carrots (I used about 1.5 cups)
                      2 cups self-rising flour
                      2 eggs
                      1 cup milk
                      1 tsp cinnamon
                      1/2 tsp nutmeg
                      3 TBsp butter

                      I think that's it. It was a really easy recipe. The hardest part was shredding the vegetables, and that part was hard because I used baby carrots in individual packets, rather than regular-sized carrots.

                      It's also probably easier (and less messy) to make this as a loaf rather than as muffins.