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Thursday, September 9, 2010

How to Freeze Zucchini

There's nothing like summer squash
in the middle of winter to
lift your spirits, guaranteed!

1 large zucchini

Put a large pot of water over
high heat and set another bowl
with ice water near the stove.
Have a slotted spoon handy to
scoop the zucchini out of the pot.
While you're waiting for the
water to boil, chop zucchini
into rounds, wedges, or any other
shape you normally cook with.
Remember that you're going to
be dumping the frozen zucchini
directly into the soup or s
tir-fry you'll making,
so aim for uniform pieces.
When the water comes to a boil,
add your cut vegetables to
the pot and begin timing.
You're going for crunchy al dente.
For small wedges, test after a minute.
For larger rounds, it will
take more like 1-2 minutes.
Scoop the vegetables out of the water
and transfer them immediately to the water
bath to stop the cooking and then drain.
Transfer the drained zucchini right
into bags and tuck them into your freezer.

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