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Jul 30, 2007 08:11 AM

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.