It’s that time of year again. The time when neighbours are giving away bags of their seemingly ever multiplying garden zucchini. If you’re wondering how to use up all that extra zucchini, I’ve got you covered. These zucchini recipes can be made ahead and frozen so that none of it will go to waste. Zucchini is a summer squash also known as courgette or marrow. This easy to grow garden vegetable is versatile and can be used in both savoury and sweet recipes. Its flowers are also edible.
If you’re wanting to freeze that extra zucchini, here are two ways to freeze zucchini:
In less than half an hour, you can have a delicious dinner on the table. This one is always a hit!
Another way to freeze zucchini:
After I’ve made some zucchini freezer meals, I take whatever is left and grate it. I measure the grated zucchini into two cup portions and put those into medium sized freezer bags. I remove any excess air to prevent freezer burn before sealing and freezing.
Personally, I like to leave the juice in as I use these for baking and I like the extra moisture, but if you prefer, you can squeeze out excess moisture and drain the grated zucchini before freezing.
I then use these bags of pre-measured zucchini in double chocolate zucchini muffins, zucchini loaf, and zucchini cake. As most of us know, this is a great way to sneak veggies in to things your kids will actually eat!