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squash and zucchini

yddeyma Sep 19, 2013 06:59 PM

I have an abundance of yellow squash and zucchini. Any ideas for a good freezer recipe for these? My favorite way to eat it is simply sauteed with a bit of garlic. Occasionally I get out the v-slicer and julienne it and add it with pasta. I've made zucchini gratin a couple of times, and it was a big hit (even my veggie-phobe husband ate it), but I figure all the milk/cream in it won't freeze well.

What else can I do with it so that I can pack some away in the freezer?

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  1. hotoynoodle RE: yddeyma Sep 19, 2013 08:18 PM


    zucchini "butter" rocks. veggie-phobe b/f loves it and it is my preferred way to eat the stuff now.

    23 Replies
    1. re: hotoynoodle
      yddeyma RE: hotoynoodle Sep 19, 2013 08:25 PM

      Yum, not sure I can store it long term, but that stuff looks like it would rock on homemade pizza....

      I wondered why it tasted better when I julienne vs. slicing...it did not make sense to me that it would taste better if you chop it up differently, but I guess this proves it does!

      1. re: yddeyma
        hotoynoodle RE: yddeyma Sep 20, 2013 12:21 PM

        the texture difference is huge and make it seem like a whole other food. i pretty much only shred or julienne it now.


        this little gizmo rocks.

        1. re: hotoynoodle
          geminigirl RE: hotoynoodle Sep 21, 2013 06:01 PM

          Nice gadget! Where did you get it? Or who makes it? I need one....

          1. re: geminigirl
            hotoynoodle RE: geminigirl Sep 21, 2013 06:16 PM

            i see them in asian markets and i think i got mine at bed, bath & beyond.

      2. re: hotoynoodle
        fldhkybnva RE: hotoynoodle Sep 23, 2013 07:27 PM

        This is on my list of do-try's though I've hesitated as it seems like it might be bland. How do you use it? I thought I'd b nice to use with chicken breasts for some variety.

        1. re: hotoynoodle
          corneygirl RE: hotoynoodle Sep 23, 2013 07:37 PM

          That stuff is SO good! I thinned it with broth and brightened with some lemon juice and zest and used it as a pasta sauce. I think it would freeze pretty well - especially if topped with a little broth or oil or something to 'seal' the top in.

          1. re: corneygirl
            fldhkybnva RE: corneygirl Sep 24, 2013 07:26 AM

            OK, I'm sold. Friday afternoon I'll be whipping up a batch. How long do you usually cook it? I imagine it's a preference sort of thing but some recipes suggest 15 minutes and others an hour or so. I can't wait to try it.

            1. re: fldhkybnva
              hotoynoodle RE: fldhkybnva Sep 24, 2013 02:04 PM

              don't skimp on the salt. i often finish it with fresh basil or mint, a squeeze of lemon and garnish with chopped almonds.

              not sure how long i cook it, lol. was making this before i ever saw a recipe, so i just cook it til it's "done". :) at least 15 minutes though it depends on quantity, amount of moisture and how far down you want to go.

              1. re: hotoynoodle
                fldhkybnva RE: hotoynoodle Sep 24, 2013 02:13 PM

                Perfect, I can't wait to try it.

              2. re: fldhkybnva
                corneygirl RE: fldhkybnva Sep 24, 2013 07:24 PM

                I think I was somewhere between the 15 minute and 1 hour mark. I added diced onion first and then grated all zuke and added that. Once it was on I boiled pasta water and got the rest of dinner going. I think 30 to 45 minutes is about where I was. I think without onion it could have cooked for less time. I think the power of your burners really matter hear too. I have a weak (40 year old mini Magic Chef) range, so the moisture doesn't evaporate as quickly as somebody with a (even slightly) more modern stovetop. At the core this is like caramelizing onions, but there is less sugar so it is less fussy.

                1. re: corneygirl
                  fldhkybnva RE: corneygirl Sep 26, 2013 05:08 PM

                  What do you think would be the best way to reheat it if I wanted to serve it warm? Gentle nuke in the microwave or just on the stove?

                  1. re: fldhkybnva
                    hotoynoodle RE: fldhkybnva Sep 27, 2013 02:39 PM

                    i'm sure either would be fine. i don't have a micro, so always use the stove to reheat.

                    1. re: hotoynoodle
                      fldhkybnva RE: hotoynoodle Sep 27, 2013 05:12 PM

                      Oh stove would work as well, I'll probably just reheat slowly and then spread on chicken.

            2. re: hotoynoodle
              pinehurst RE: hotoynoodle Sep 27, 2013 05:21 PM

              Just reading this now and that zucchini butter looks SO good. Holy cow!

              1. re: hotoynoodle
                fldhkybnva RE: hotoynoodle Sep 30, 2013 11:45 AM

                I finally whipped up some zucchini butter and I regret not making a larger batch. It's fabulous! I kept it simple with garlic, shallots, but it's such a great platform for variation, any favorites other than lemon and herbs?

                1. re: fldhkybnva
                  hotoynoodle RE: fldhkybnva Oct 1, 2013 08:02 AM

                  grape or cherry tomatoes cook down nicely in there too.

                  1. re: hotoynoodle
                    fldhkybnva RE: hotoynoodle Oct 1, 2013 11:41 AM

                    Great, thanks. I was actually thinking of adding Harissa. SO is against the idea but I think it would make a great accompaniment to a quick pan seared minute steak.

                    1. re: fldhkybnva
                      hotoynoodle RE: fldhkybnva Oct 2, 2013 06:36 AM

                      i think harissa would be great! love the stuff.

                2. re: hotoynoodle
                  fldhkybnva RE: hotoynoodle Oct 10, 2013 11:29 AM

                  Has anyone done this with other veggies? Brussel sprouts? Broccoli? It just seems like a great technique that perhaps can be used for a lot of many vegetables

                  1. re: fldhkybnva
                    hotoynoodle RE: fldhkybnva Oct 10, 2013 06:00 PM

                    i do it with broccoli and cauliflower, but it's so good i can't keep away from it, lol, so have never frozen it.

                    steam, whiz in food pro with oil or butter or both. plenty of salt. other herbs. sometimes grated cheese, etc.

                    i can't stand the smell of brussel sprouts cooked all that much.

                    1. re: hotoynoodle
                      fldhkybnva RE: hotoynoodle Oct 10, 2013 06:27 PM

                      Nope, never made it to the frozen state yet since it's so great. How small do you chop your broccoli? I probably eat broccoli at least once a day and would love a new recipe.

                  2. re: hotoynoodle
                    ChervilGeorge RE: hotoynoodle Oct 10, 2013 08:23 PM

                    I just made this tonight. It's sooo much better than I anticipated.

                    I used a zucchini and a yellow summer squash. Sauteed a smidge of onion along with a tiny piece of garlic in olive oil and butter - maybe a tablespoon of each. I cooked mine for probably 40 minutes, along with a really good pinch of salt. I added a splash of water a couple times when it looked like it was threatening to stick a bit.

                    I can't wait to eat the leftovers on toasted country bread, topped with a poached egg for breakfast tomorrow.

                    In my opinion, this needs very little butter/oil. I will use less next time as it's almost too rich form me. It's going to be a regular.

                    1. re: ChervilGeorge
                      fldhkybnva RE: ChervilGeorge Oct 10, 2013 09:26 PM

                      I use literally a splash of oil and deglaze with broth. I've made a batch two weeks in a row now and pondered moving on for a while but it's just so good.

                  3. hill food RE: yddeyma Sep 19, 2013 08:33 PM

                    quick blanch and freeze it separately from any sauce, add that at the time of cooking.

                    1. b
                      Brandon Nelson RE: yddeyma Sep 19, 2013 09:56 PM

                      It makes nice pickles.

                      1 Reply
                      1. re: Brandon Nelson
                        hill food RE: Brandon Nelson Sep 19, 2013 11:26 PM

                        that's funny, the other night I had a dream I was pickling and grabbed zucchini instead of cucumbers and on waking I thought: "well why not?"

                      2. d
                        debbypo RE: yddeyma Sep 19, 2013 11:35 PM

                        Stew it with garlic, onion and tomato... then freeze.

                        1. boogiebaby RE: yddeyma Sep 20, 2013 01:14 PM

                          Sliced, toss with Olive oil and seasoning, and then grilled.

                          1. monavano RE: yddeyma Sep 20, 2013 04:43 PM

                            My mind goes right to minestrone soup when I have this on hand. I put a few quarts up in the freezer recently.

                            1. Atomic76 RE: yddeyma Sep 22, 2013 01:22 AM

                              TGI Fridays used to have a dish called Four Cheese Chicken & Pasta that used yellow squash & zucchini. You slice them into strips, brush them with soy sauce and grill them for some color, then cut them into chunks and add them to the pasta along with some sun dried tomatoes and a four cheese sauce. Bake the whole thing and serve with grilled chicken over the top.

                              1. cayjohan RE: yddeyma Sep 23, 2013 08:37 PM

                                We just put 10 jam-packed-quarts into the freezer last night; after shredding them through the food processor and squeezing out liquid. Ours are destined for one of our favorites: zucchini fritters made with garbanzo flour, as well as for a chocolate cake recipe I was just given that may end up being my go-to dessert-to-bring.(I have previously frozen more bags of zuke shreds in the measured amount for that cake.)

                                I'm interested in a sideways fashion to know what others are doing with frozen zuke shreds.

                                1. a
                                  ahuva RE: yddeyma Sep 24, 2013 07:49 PM

                                  i've frozen and defrosted zucchini bread very successfully

                                  2 Replies
                                  1. re: ahuva
                                    Ama658 RE: ahuva Sep 27, 2013 05:06 AM

                                    To save myself space, I would shred, drain, and freeze the zucchini in packages that held enough for one batch of zucchini bread. Marked the the date and amount, the packets were super easy to use.
                                    I did the same thing with yellow squash for a good ol' southern squash casserole. Sliced and frozen, I pulled a package (or three ;) out and made the casserole for the big holidays.

                                    Not a freezer recipe, but I got the idea from somewhere--maybe allrecipes?--when our garden was driving me crazy with its abundance one year. I layered slices of tomato, onion, yellow squash, and zucchini with a bit of butter, salt, pepper, and cheese. A little between the layers, a bit of extra cheese on top, bake until soft and bubbly. Everyone LOVED it, used up lots of produce, and so easy. Bet it would've been good with a sprinkling of bacon...

                                    1. re: Ama658
                                      fldhkybnva RE: Ama658 Sep 27, 2013 05:25 AM

                                      Could it have been this one? Looks outstanding!!

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