Zuccini, summer squash, Italian squash
A friend gave me some beautiful zuccini. I'm single and had just made a huge pot of chicken soup.
This squash will go to waste if I don't use it soon.
I thought perhaps I could sautee it up with onions, oil and freeze it to use it in the future in some pasta sauce.
I know if I freeze it that it will be mush when I thaw it.
Any suggestions how I can use it?
you might try cooking it with some butter or broth and making a puree. then the texture won't matter later.
you could also make zucchini bread to freeze, but i'm never more than meh with that stuff. :(
Yes, yes, listen to escondido. This is the thing to do with zucchini---saute in real olive oil (makes a difference) and eat it with salt and a squeeze of lemon. Make it your main course. A glass of wine wouldn't hurt, and maybe some good Italian bread to sop up the extra olive oil from the plate. I like to sprinkle Parmesan cheese on it too, but then I like to sprinkle Parmesan on everything.
I've had better luck freezing stuffed zucchini and zucchini bread than zucchini itself. I'm not big on sweet zucchini bread so I make it savory. I was inundated with zucchini last summer from a friend with a garden, and I just now finished the last of the frozen stuffed zuke and bread. I especially like to stuff it with chorizo and black beans.
Cut in relatively thick slices, scoop out center flesh to make a cup, bake until slightly soft, fill with your favorite savory filling (I like crumbled gorgonzola cheese) and continue to bake until cheese is bubbly and melted. I also slice, coat with Italian flavored bread crumb mix combined with grated hard Italian cheese (prefer pecorino) and bake until brown and fragrant.