Wife froze several quarts of zucchini last year and they are still in
the freezer. I don't think they were blanched first. They are not
freezer burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

*except shredded very mature and tough squash, which actually freezes
pretty well

Bob

"zxcvbob" wrote in message
...
Wife froze several quarts of zucchini last year and they are still in the
freezer. I don't think they were blanched first. They are not freezer
burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

*except shredded very mature and tough squash, which actually freezes
pretty well

Bob

include it in a veggie soup.

"zxcvbob" wrote in message
...
I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

My sainted Mother would always shred several of the largest zucchinis from
the backyard garden through the food processor after final harvest. She'd
then squeeze the excess water-out of the shredded squash in a strainer and
seperate the bits into smaller containers and freeze it. Then she'd
thaw-out and use the zucchini 'mash' during the winter months to make
zucchini bread, chocolate zucchini cake and various zucchini casseroles. I
remember as a boy it being pretty remarkable how that nasty looking green
stuff could be made to metamorphose into chocolate cake.

MJB

On May 17, 2:27 pm, "MJB" wrote:
"zxcvbob" wrote in message

...

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

My sainted Mother would always shred several of the largest zucchinis from
the backyard garden through the food processor after final harvest. She'd
then squeeze the excess water-out of the shredded squash in a strainer and
seperate the bits into smaller containers and freeze it. Then she'd
thaw-out and use the zucchini 'mash' during the winter months to make
zucchini bread, chocolate zucchini cake and various zucchini casseroles. I
remember as a boy it being pretty remarkable how that nasty looking green
stuff could be made to metamorphose into chocolate cake.

MJB

My MIL did the same thing and added it to spaghetti sauce, stews,
soups, etc.

On May 17, 5:27�pm, "MJB" wrote:
"zxcvbob" wrote in message

...

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? *Maybe liquefy it and make something
like guacamole? *Use it as the liquid when making pizza dough? *Grind it
into meatloaf? *Etc?

My sainted Mother would always shred several of the largest zucchinis from
the backyard garden through the food processor after final harvest. *She'd
then squeeze the excess water-out of the shredded squash in a strainer and
seperate the bits into smaller containers and freeze it. *Then she'd
thaw-out and use the zucchini 'mash' during the winter months to make
zucchini bread, chocolate zucchini cake and various zucchini casseroles. *I
remember as a boy it being pretty remarkable how that nasty looking green
stuff *could be made to metamorphose into chocolate cake.

Wouldn't it have been more logical to freeze the finished products...
of course it would.

Sheldon

zxcvbob wrote:
Wife froze several quarts of zucchini last year and they are still in
the freezer. *I don't think they were blanched first. *They are not
freezer burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
* That's why this is still in the freezer.

What are some good ways to use it? *Maybe liquefy it and make something
like guacamole? *Use it as the liquid when making pizza dough? *Grind it
into meatloaf? *Etc?

They should be fine to use in soups, even cold pureed soups. Next
year freeze the finished products... I don't know why so many just
toss garden left overs into the freezer without any thought what they
will do with it later, like somehow they'll be so much smarter in a
few months. Zukes coulda been sliced lenthwise, brushed with a little
oil, seasoned, grilled, and then frozen... about half the water would
have cooked off so they 'd take up less freezer space and would have
better texture when reheated.

In article , "MJB"
wrote:

"zxcvbob" wrote in message
...
I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

My sainted Mother would always shred several of the largest zucchinis from
the backyard garden through the food processor after final harvest. She'd
then squeeze the excess water-out of the shredded squash in a strainer and
seperate the bits into smaller containers and freeze it. Then she'd
thaw-out and use the zucchini 'mash' during the winter months to make
zucchini bread, chocolate zucchini cake and various zucchini casseroles. I
remember as a boy it being pretty remarkable how that nasty looking green
stuff could be made to metamorphose into chocolate cake.

That's what I do when we have a lot of zucchini. I grate it in the
Cuisinart, squeeze out the excess, and freeze it on a cookie sheet in
one cup stacks. Then I seal them with the Food Saver and they keep a
very long time. I also use it in meat or ham loaf.

zxcvbob wrote:
Wife froze several quarts of zucchini last year and they are still in
the freezer. I don't think they were blanched first. They are not
freezer burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

*except shredded very mature and tough squash, which actually freezes
pretty well

Bob

Zucchini bread?

--
-Gina in Italy

Currently Reading:

Micah by Laurell K. Hamilton
Cold Fire by Dean Koontz

Stitching WIP:

Rosemarkie by Long Dog
St. Sylvestre by Long Dog
St. Georges by Long Dog

Soon to start:

Pompeji Garden Mandela by Chatelaine
Tuscan Town Mandela by Chatelaine

"Michael "Dog3" Lonergan" wrote in message
6.121...
zxcvbob :

Wife froze several quarts of zucchini last year and they are still in
the freezer. I don't think they were blanched first. They are not
freezer burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

*except shredded very mature and tough squash, which actually freezes
pretty well

I like it in soups and stews. Never thought of making it like guac. I'm
thinking something more on the lines of a salsa type thing.

Michael

Zucchini is great in a fresh Peach Salsa!

I never measure but for my version, the ingredients include:

Peaches, Zucchini, Onion and a seeded Jalapeno all diced small
Fresh Cilantro, Cumin, S&BP and a squeeze of fresh lemon juice. Outstanding
topping for grilled fish, chops or chicken....and works great with the
traditional tortilla chips as well.

KW

zxcvbob wrote:

Wife froze several quarts of zucchini last year and they are still in
the freezer. I don't think they were blanched first. They are not
freezer burned, and still look in good shape.

I know squash gets watery and has a nasty texture when you freeze it*.
That's why this is still in the freezer.

What are some good ways to use it? Maybe liquefy it and make something
like guacamole? Use it as the liquid when making pizza dough? Grind it
into meatloaf? Etc?

*except shredded very mature and tough squash, which actually freezes
pretty well

Bob

Zucchini bread comes to mind. I suspect it wouldn't have a texture
problem for that application and you could press any excess moisture out
after grating.

On May 17, 4:09 pm, zxcvbob wrote:
http://ornery-geeks.org/text/cooking...cchinicake.asp