It's that time of year again. Zucchini explosion.
This year I've decided to try freezing some. I've never done this before so it's kind of trial and error. With this batch I grated some and will use it for bread/bars/muffins. I will later try and do some chopped up for soups.
Of course I started out by washing them and cutting the ends off but I also figured I should take out the seeds.
I used my handy Pampered Chef tool for this and it worked perfectly.
I left my hand in the pic so you could have a reference for how big this zucchini was. I got a little more than two cups with this size.
I used side of my grater that is on the left. I figure this is more grating, the one on the right more shredding.
This is what it looked like when I got it grated.
Now for the dilema. Do I freeze w/ all the juice or not? Since we're going w/ trial and error here I did both. Since I am going to be baking with this batch of zucchini I figured it'd be better to go w/ less juice.
The first bag I just grabbed some off the top here w/ some that was sitting in the juice. I didn't pour all the juice in, just didn't squeeze it out.
Looked like this.
Next I decided to try some strained.
Looked like this:
Still some juice but not quite as much.
Next I decided to press the zucchini w/ my hand while it was in the strainer. Looks like this:
Once again, still some juice but not quite as much.
We shall see how it turns out! I'm using the Ziplock vacuum bags this year. I like them. It helped to let the part w/ stuff in it hang over the edge of the counter while I sucked the air out so the juice stayed out of the way of the hole you suck the air out of.