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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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  1. http://food52.com/blog/7500-jennie-co...

    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. 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

        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.

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

                            1. 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. 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. i've frozen and defrosted zucchini bread very successfully

                                  2 Replies
                                  1. re: ahuva

                                    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

                                      Could it have been this one? Looks outstanding!!