Had it not been for the destructive maws of the squash vine borer, my fridge would be bursting with zucchini at the moment. Sadly, all of my squash plants (zucchini and patty pan) succumbed to the evil ministrations of that pesky bug, so my entire summer yield was just a single, 12-inch zucchini. However for those of you who are currently awash in squash, let’s talk a bit about how to preserve that which you can’t possibly eat right now.
This might shock you, but my favorite way to “put up” squash does not include a jar or a trip through a boiling water canner. Nope, when it comes to the summer squashes, I turn to a sturdy grater, zip top bags and my freezer. I roughly grate the zucchini, press out a bit of its liquid and measure it out into two and four cup portions. Packed into bags and labeled, that squash then becomes part of quick breads, soups, pasta sauces and even zucchini fritters all throughout the year.
I’ve always relied on a basic box grater for this type of task, but recently, the nice folks at Microplane got in touch to say that they were making a new Ultra Coarse Grater and did I want to try it out. I said yes, as I’ve been enamored of Microplane products since I first tried their basic rasp about six years ago. They make the best graters and zesters I’ve used.
Almost immediately upon arrival in my kitchen, this new coarse grater became my favorite tool for squash shredding (it also works nicely on potatoes, harder cheeses, carrots and apples). It’s easy to use (a rubber strip keeps it stable on the cutting board), it’s super-sharp and its flat design makes it so much simpler to clean than the box grater. I am in grater love.
Happily, I have one of these Ultra Coarse Graters to give away. Leave a comment by Friday, August 21st at 11:59 pm to enter. I’d love to hear your zucchini recipes and preservation tips if you’ve got ’em!