Summer squash and zucchini can seem like a plague of locusts–in the summer. When they’re plentiful. In the winter? They are like touching the sun. But how to get there? This summer, I realized something miraculous and obvious. So I post this for those of you who, like me, haven’t thought of this before. For those of you who have thought of this before, you may sit on your laurels in your abundant bounty and laugh.
Too much summer squash and zucchini? Blanch it and freeze it. Don’t give it away! No stuffing it in people’s back seats when they’re not lookin’, or dropping it off on people’s porches!
Before freezing, cut it up however you want it. You can slice it for frying later (like the way I slice, blanch, and freeze eggplant for frying) or julienne it for recipes. I mostly julienne mine (using the french fry blade in my food processor)–which makes it perfect for casseroles, breads, stews, stir-frys, and many other recipes.
I cut it in about two-inch chunks.
Julienne it in my food processor.
Blanch then drain.
And freeze! (I put about 2 cups per freezer baggie. I do squash and zucchini together, whatever I have that day, because I use them in similar ways.)
Summer, stashed away for the middle of winter when I will oh so need it.
I love it!