Among our home-grown produce is the zucchini. We are definitely getting plenty! There are several ways we enjoy eating them and I have posted them here, here, here, and here.
I usually like to pick the zucchini when they are about 8 inches long (zucchini at bottom of picture above). At this size the seeds aren't too big which is a good thing. If by chance you don't go check on them for a few days you might have some giant zucchini (zucchini at top of picture above). I remember when I was first gardening several years ago I thought the goal was to get them to be as big as possible. I have since learned this is not the case.
One thing I do with the bigger zucchini (or any size) is to peel them and grate them. You don't have to peel them, but that is how my family prefers them. Now, if you have a big zucchini just use a spoon to scoop out the seeds first. Then you can use a traditional grater, or if you have a grinder that will work, too. (I have the Kitchen Aid attachment which is a real time saver.)
Let your zucchini drain in a colander for a while and then put into freezer bags or containers in amounts you need for your recipes. So far this year I have frozen 44 cups of zucchini this way.
Another way to freeze zucchini is to cut it into chunks or slice it. Then, place it on a cookie sheet in the freezer. Once frozen, place it in a freezer bag or container. The quick freezing on the cooking sheet prevents the zucchini from being a big clump in your freezer. I have frozen a gallon of zucchini chunks so far this summer.
If you are still with me and would like yet another way to cook zucchini try this recipe out. Dice a zucchini, put it in a skillet with about 1-2 Tbsp. of olive oil, 2 cloves of minced garlic, 1/2 to 1 tsp. Italian seasoning, and 1/2 tsp. salt (optional). Cook until tender and enjoy.
Now, if that wasn't enough about zucchini check out this post by Amy of The Finer Things In Life.
