To freeze for soup: Peel or not, your choice: unpeeled leaves microscopic green flecks in the finished soup; peeled leaves the soup a creamy, pale green. Roughly chop the zucchini and put it into a sauce pan with enough chicken stock to just barely cover. Cover and bring to a boil over medium heat. Reduce heat and simmer 10 - 15 minutes. Turn heat off and let cool. When cool put into freezer containers or bags and freeze. I freeze it in 2 cup portions. Freezer bags work great - you can either lay them flat in the freezer or put them into a container to give them shape - removing when frozen.
To use for soup: Thaw or not. Saute a roughly chopped onion in 1 tbs butter in medium saucepan. When onion is tender add zucchini and 1/2 tsp of thyme. Cover, bring to a boil, reduce heat and simmer 10 - 15 minutes.
Puree in a blender or use a stick blender. Add more chicken stock if needed to get desired consistency. Serve with a dollop of creme fraiche hot in winter, cold in summer.
To freeze for anything else: Do not peel. Shred using large holes on box grater. Put into a freezer bag and freeze. I freeze 1 1/4, 2 1/2, and 3 3/4 cup bags. The extra bit is for the liquid that you loose on thawing - if you want a cup of zucchini, freeze 1 1/4 cups.
To use: I toss into stir-fry's, casseroles, vegetable soups, anything where I want a bit more veg. I also use it on it's own in gratin's, and most of the recipes I use it for fresh in summer.
Cooking for Two? Or more?
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