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 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.
If I only have a few zucchini to shred, I use a simple box grater to break down my zukes. If there are more that need to be processed, the food processor and a coarse shredding disc are the best choice.
And that’s how to freeze zucchini!