Okay, so it’s been a few years since I have worked with Zucchini and I had forgotten that this is one veggie that goes a LONG way. In preparation for the next blog entry I shredded all three of my Zucchini that I had. I was thinking that for this recipe, I would need all three. BOY was I mistaken!

Suffice to to say, 3 Medium Zucchini garnered me about 6 cups of shredded yumminess so I have a bit, just a tad… okay, A LOT leftover. However, Grandma never wasted this sort of thing so I went straight to my old cookbooks to figure out what to do with my abundance.

Freeze it!  Duh!

So, you can place it in plastic freezer bags or containers of your choice and then label the container with the date you shredded it and how much is in the container (just for future reference). Then, and this is important, remove as much air from the bag as possible.  Some are more patient than I and will take little bags and measure out 1 cup or 2 cup portions and freeze them that way. This does seem to be a bit more “logical” but as I have a busy day in the kitchen and other locations today, my Zucchini went in one big quart freezer bag. 🙂

Then I put it in the freezer flat so when it is frozen its not a big blob. When it freezes, I will rearrange it so it’s not hogging a whole freezer shelf.

The Gingham Cottage