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Sep 19, 2013 06:59 PM

squash and zucchini

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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    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

      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. 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

        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

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

          1. re: geminigirl

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

      2. re: hotoynoodle

        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

          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

            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

              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: fldhkybnva

                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

                  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

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

                    1. re: hotoynoodle

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

            2. re: hotoynoodle

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

              1. re: hotoynoodle

                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

                  grape or cherry tomatoes cook down nicely in there too.

                  1. re: hotoynoodle

                    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

                      i think harissa would be great! love the stuff.

                2. re: hotoynoodle

                  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

                    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

                      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

                    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

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

                      1. re: Brandon Nelson

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

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