My kitchen table is being swallowed up by zucchini. I was about to drag it all to work and leave it with a free sign on it, I didn't know what to do with it. Then someone mentioned that I could shred it and freeze it for some zucchini bread down the road. I didn't know there was such an easy way to preserve it. I was just itching to get it done and stored but I had to wait a few days. I pulled out my food processor which has been putting in some overtime lately. Before this summer I maybe used it a handful of times. I had to locate all the parts so I could use it for shredding. I had to hunt down the manual to figure out how to work it, but I've got it now.
The one thing I knew I wanted to do was save the seeds for next year's garden so I let some zucchini grow and grow and grow some more. The result was enormous zucchini, there were two that were almost as long as the depth of my stove. I halved the zucchini so I could scoop out the guts and then cut it up for the processor. Lil farmer boy even helped by handing me the cut pieces. Once my bowl was full of sparkling shredded green zucchini it was time to package it.
My zucchini bread recipe calls for two cups, I measured it out and put it into quart size ziploc bags. Even though I wasn't canning I used one of my Ball jars to help keep the bag open while I filled it. I laid the bags flat to get the air out and label it, and into the freezer it went. The recipe I use makes 2 loaves per recipe, so I have enough for 12 loaves, whoa I may be gaining some weight this winter. I keep finding at least two zucchini a day in the garden so I will probably sharing the rest with others.
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