The garden hasn't produced anything enough to preserve yet so I thought
I'd better defrost the freezer before I get hit with a deluge. I had a
problem with my hands for a time so it's been over two years. Ugh! It
took my daughter and I all morning. The frost and ice build-up was
quite spectacular. We had a little chat about her standing there with
the door open when she doesn't even know what she's looking for.

I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up. Not realizing how many I had, I've mainly been using them in
meat loaves. They'd be good in soup, too, I think, but we don't eat
much hot soup in the summer.

The only other surprise I found hidden away was two big packs of vacuum
sealed green beans--- Providers I think, from last year. We'll eat
those up pronto and hope the deer don't get into this year's plantings.
Picked our first tomatoes July 6. Last year it was mid-June but it's
been much wetter this year--- a much appreciated end to our several year
drought.

Izzy
--
"The tree of Liberty must be refreshed from time to time
with the blood of patriots and tyrants."
-- Thomas Jefferson

In article
,
Isabella Woodhouse wrote:

I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up.
Izzy

Rec.food.baking or rec.food.cooking or rec.food.recipes would all be
better places to ask. Good luck in the hunt!
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Isabella Woodhouse wrote:


I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up. Not realizing how many I had, I've mainly been using them in
meat loaves. They'd be good in soup, too, I think, but we don't eat
much hot soup in the summer.


Try draining the zucchini well and make a fritata or quiche.
Use it as a base instead of spaghetti for meat sauce or for chili.
I make lots of zucchini bread, but you said wheatless....

gloria p

In article ,
Melba's Jammin' wrote:

In article
,
Isabella Woodhouse wrote:

I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up.

Rec.food.baking or rec.food.cooking or rec.food.recipes would all be
better places to ask. Good luck in the hunt!

Thanks but I was looking for hints from the perspective of people who do
a lot of preserving since I'm dealing with frozen, not fresh, zucchini.
That is exactly why I posted to RFP. Sorry if that was too off-topic
for this group. No big deal. I'm reasonably inventive and will simply
wing it on my own. Thanks.
--
"The tree of Liberty must be refreshed from time to time
with the blood of patriots and tyrants."
-- Thomas Jefferson

Isabella Woodhouse wrote:
The garden hasn't produced anything enough to preserve yet so I thought
I'd better defrost the freezer before I get hit with a deluge. I had a
problem with my hands for a time so it's been over two years. Ugh! It
took my daughter and I all morning. The frost and ice build-up was
quite spectacular. We had a little chat about her standing there with
the door open when she doesn't even know what she's looking for.

I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up. Not realizing how many I had, I've mainly been using them in
meat loaves. They'd be good in soup, too, I think, but we don't eat
much hot soup in the summer.

The only other surprise I found hidden away was two big packs of vacuum
sealed green beans--- Providers I think, from last year. We'll eat
those up pronto and hope the deer don't get into this year's plantings.
Picked our first tomatoes July 6. Last year it was mid-June but it's
been much wetter this year--- a much appreciated end to our several year
drought.

Izzy

There are some really good zucchini soup recipes that can be served
either chilled or at room temperature. I can't find the one that we
like right now, but it's lots of shredded zuc, chicken broth, some herbs
and cheese (sounds weird, tastes great).

In article ,
zipporah wrote:

Isabella Woodhouse wrote:
...I'd appreciate any wheatless ideas on how to use
them up. Not realizing how many I had, I've mainly been using them in
meat loaves. They'd be good in soup, too, I think, but we don't eat
much hot soup in the summer.

There are some really good zucchini soup recipes that can be served
either chilled or at room temperature. I can't find the one that we
like right now, but it's lots of shredded zuc, chicken broth, some herbs
and cheese (sounds weird, tastes great).

You know, for some reason, I had blocked out chilled soup but I bet I
could even put a little (1 English muffin size frozen patty) into
gazpacho as well. Thank you.

Izzy
--
"The tree of Liberty must be refreshed from time to time
with the blood of patriots and tyrants."
-- Thomas Jefferson

In article ,
Gloria P wrote:

Isabella Woodhouse wrote:

I found way too many packages of shredded zucchini. I can't believe I
froze that many! So I'd appreciate any wheatless ideas on how to use
them up. Not realizing how many I had, I've mainly been using them in
meat loaves. They'd be good in soup, too, I think, but we don't eat
much hot soup in the summer.

Try draining the zucchini well and make a fritata or quiche.
Use it as a base instead of spaghetti for meat sauce or for chili.
I make lots of zucchini bread, but you said wheatless....

Ah ha... great ideas! If not for you, I would probably not have put the
two together--- eggs and zucchini that is. I often have a little omelet
in the AM. I'm thinking the drained zucchini would go well in that
too... a little parmesan maybe with a little chile pepper. Yum.

I used to make a lot of zucchini bread and that's pretty much how I got
used to using the frozen zucchini. I've only recently (and grudgingly)
started wheatless baking and it is much more difficult to achieve a
decent result sans gluten. However, I just ordered a highly recommended
baking mix and I'm looking for a zucchini bread recipe using that mix.
Meanwhile, our zucchini plants are growing by leaps and bounds... lol.
I'm determined to use up what I have frozen before I start freezing more!

Thanks again to you and the others.

Izzy
--
"The tree of Liberty must be refreshed from time to time
with the blood of patriots and tyrants."
-- Thomas Jefferson

"Isabella Woodhouse" wrote in message
...

You know, for some reason, I had blocked out chilled soup but I bet I
could even put a little (1 English muffin size frozen patty) into
gazpacho as well. Thank you.
--
Zucchini fritters are always nice.
--
ivan

In article
,
Isabella Woodhouse wrote:

In article ,
Melba's Jammin' wrote:

Rec.food.baking or rec.food.cooking or rec.food.recipes would all be
better places to ask. Good luck in the hunt!

Thanks but I was looking for hints from the perspective of people who do
a lot of preserving since I'm dealing with frozen, not fresh, zucchini.
That is exactly why I posted to RFP. Sorry if that was too off-topic
for this group. No big deal. I'm reasonably inventive and will simply
wing it on my own. Thanks.

Heck, it was no more off topic than some stuff here and more on than
some. I just thought one of the cooking or recipe groups would be more
appropriate since you were looking for a recipe for a dish rather than a
how-to preserve. No harm, no foul. I'll bet the bakers use frozen
zucchini frequently, too.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Isabella Woodhouse wrote:
The garden hasn't produced anything enough to preserve yet...

I found way too many packages of shredded zucchini.

I've got several zucchini preserves recipes on my site,
http://www.jewishfood-list.com, but most call for cubed zucchini. You
might look at the zucchili though, and see if that interests you.

This one calls for shredded:
http://www.jewishfood-list.com/recip...amzucch02.html

I imagine the "apricot jelly powder" is jello, and of course the sealing
instructions are all wrong, I should put in a note to process safely.

B/

In article ,
"Ivan Weiss" wrote:

"Isabella Woodhouse" wrote in message
...

You know, for some reason, I had blocked out chilled soup but I bet I
could even put a little (1 English muffin size frozen patty) into
gazpacho as well. Thank you.
--
Zucchini fritters are always nice.

Oh that sounds good. Tonight we are having fried zucchini blossoms.
Some things, regrettably, cannot be preserved. I'll have to put one in
my flower press, just for posterity.

Izzy
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article ,
Brian Mailman wrote:

Isabella Woodhouse wrote:
The garden hasn't produced anything enough to preserve yet...

I found way too many packages of shredded zucchini.

I've got several zucchini preserves recipes on my site,
http://www.jewishfood-list.com, but most call for cubed zucchini. You
might look at the zucchili though, and see if that interests you.

This one calls for shredded:
http://www.jewishfood-list.com/recip...amzucch02.html

I imagine the "apricot jelly powder" is jello, and of course the sealing
instructions are all wrong, I should put in a note to process safely.

Ah ha..... another great idea! I've heard of and made zucchini pickles
but never zucchini jam. Why the heck not? I certainly love tomato
jelly or jam or whatever you call it--- the kind with lemon slices.
Lots of people never heard of that either but it's superb. I wonder if
I could use plums instead of pineapple in that recipe. Our trees are
bearing nicely for the first time. My grandmother always said, "Waste
not, want not." Thank you Brian and for the link to your web site too.

Izzy
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article ,
Melba's Jammin' wrote:

In article
,
Isabella Woodhouse wrote:

In article ,
Melba's Jammin' wrote:

Rec.food.baking or rec.food.cooking or rec.food.recipes would all be
better places to ask. Good luck in the hunt!

Thanks but I was looking for hints from the perspective of people who do
a lot of preserving since I'm dealing with frozen, not fresh, zucchini.
That is exactly why I posted to RFP. Sorry if that was too off-topic
for this group. No big deal. I'm reasonably inventive and will simply
wing it on my own. Thanks.

Heck, it was no more off topic than some stuff here and more on than
some. I just thought one of the cooking or recipe groups would be more
appropriate since you were looking for a recipe for a dish rather than a
how-to preserve. No harm, no foul. I'll bet the bakers use frozen
zucchini frequently, too.

Yes, I'm sure they do... like I used to. But, they are mostly using
wheat so I have to rely on gluten-free sites for baking or invent my own
these days. Thanks.

Izzy
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Isabella Woodhouse wrote:
In article , Brian
Mailman wrote:

Isabella Woodhouse wrote:
The garden hasn't produced anything enough to preserve yet... I
found way too many packages of shredded zucchini.

I've got several zucchini preserves recipes on my site,
http://www.jewishfood-list.com, but most call for cubed zucchini.
You might look at the zucchili though, and see if that interests
you.

This one calls for shredded:
http://www.jewishfood-list.com/recip...amzucch02.html

I imagine the "apricot jelly powder" is jello, and of course the
sealing instructions are all wrong, I should put in a note to
process safely.

Ah ha..... another great idea! I've heard of and made zucchini
pickles but never zucchini jam.... I wonder if I could use plums
instead of pineapple in that recipe.

Your kitchen, your call.

I wouldn't mess with the lemon juice quantity, but other than that...

Our trees are bearing nicely for the first time. My grandmother
always said, "Waste not, want not."

Willful waste is woeful want!

Well, if you go up a node to the Jams index you'll find plums, as well
as navigate to Relishes. Maybe give you ideas for when your garden
begins producing.

You can also type (w/o quotes) "plum NOT index" for all the other plum
recipes. Also "gluten AND free NOT index" for the wheatless schtuff.

B/

A li'l tip on defrosting -- if it is not too far off topic for this
group ;-Q

Next time you do a complete freezer defrosting, including wiping dry
the inerior walls. Before repacking and turning the machine back
on,spray the entire insides -- walls, roof, bottom, with a "Pam" or
other cooking spray. Best the type that uses both oil and flour.

Then, next time you defrost (hopefully, not too many months late -- I
go six months) empty the freezer, turn off motor, let it sit a short
time while you browse this news group. Maybe 15 minutes. Go back to
the freezer. Apply the stream of a hair dryer around the front edges,
perhaps gently assisted by a wooden flat spatula (nometal
orknives!!) In just a few minutes you will be able to remove the
whole sheet icebergs from the tope, sides, back, of the freezer. Be
ready to grab and carry the heavy thing to drop in the bath tub --
they are larger than the double sink

It really takes just minutes. I used to spend hours with pans of hot
water, hair dryer, towels on the floor, frozen foods getting warm in
a cooler chest while waiting to return to their home, etc.

Then remember before resocking and turning it on again, spray the
walls again.

eh voila!