Zucchini

[CM]

To freeze zucchini cut it in chunks or slices, then blanch it for 1 - 2 minutes in boiling salted water, drain and pack into freezer containers in amounts you can use. You can also cook it in tomato sauce and freeze it right in the sauce, then serve it over pasta. Here's a recipe for zucchini pickles in case you want to can it - zucchini pickles are good in sandwiches.

Sliced Zucchini Pickles

1 quart vinegar
2 cups sugar
1/2 cup salt
2 tsp. celery seeds
2 tsp. turmeric
1 tsp. ground mustard
4 quarts sliced, unpeeled zucchini
1 quart onions, sliced or whole peeled pearl onions

In a large stainless steel pot, boil vinegar, sugar, salt and spices. Have zucchini slices and onion in a large ceramic or stainless steel bowl. Pour hot vinegar over. Allow to stand for 60 minutes.

After 60 minutes, put all ingredients back into the pot and bring to a boil again; boil 3 minutes and remove from heat. Pack into hot sterilized canning jars. Process in a boiling water bath for 10 minutes.

Makes 6 or 7 pints.

[tullius]

I blanch most vegetables before freezing but I've had good luck skipping this step with zucchini. If they are very large (& some always get overgrown) I peel the skin because it gets tough & scoop out the seeds if the flesh around them is spongy. Then cut into chunks. I like to freeze them on a tray in a single layer & then put them into large ziplocks. I do this with nearly everything I freeze so I don't end up with a big block all stuck together. I can take out just what I need & it defrosts quicker too.

If you plan on using it for zucchini bread or cake, grate it & freeze it in packages that are the amount your recipe calls for.