How to Freeze Zucchini in 2020 Freezing zucchini, Zucchini, Vegetables
Let them sit until fully chilled, about 2 to 3 minutes. Use the slotted spoon to move them to the towel-lined baking sheet and pat dry. Step 5: Once fully dry, line the baking sheet with parchment and add zucchini, spreading in an even layer. Freeze until zucchini is frozen, about 1 hour. Transfer to a freezer-safe bag or storage container.
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Slice your thawed zucchini into rounds and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until golden brown. Grill: Preheat your grill to medium-high heat. Slice your thawed zucchini into strips and brush with olive oil.
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Remove the zucchini from the water with a slotted spoon or skimmer and transfer to an ice water bath. Let the zucchini chill for 2 minutes in the ice water bath, then drain. Blot the zucchini dry with a paper towel and place on a baking sheet and place in the freezer. Freeze the zucchini for 1-2 hours.
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Just preheat the oil while the zucchini stays in the freezer. Then, once the oil is hot, you can cook up the zucchini for about five minutes. That should be enough time to cook it thoroughly and make it the right texture. If you let the zucchini thaw, it will become soggy.
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Prepare a baking sheet by lining it with a thick layer of paper towel. Working in batches, add your zucchini to the boiling water, letting it cook for 1-3 minutes only. You want the pieces to be bright green and still firm. Using a slotted spoon, transfer the zucchini to the ice bath, and stir gently to cool.
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3. Shred zucchini using a grater or a food processor. Use the large holes to make large shreds, avoid making tiny shreds as these will turn into a soupy mess once frozen. Use a cheese grater or food processor to shred your zucchini. 4. Drain and squeeze out as much liquid as you can from the zucchini shreds.
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Using a sharp knife, cut zucchini into slices. Blanch. Bring a pot of water to a boil over medium-high heat. Prepare an ice bath (just water and ice cubes in a large bowl). Once the water boils, add the zucchini slices and cook briefly. Shock. Using a slotted spoon, immediately transfer zucchini to the ice bath.
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Let it cool in the ice bath for 2 minutes. Drain the zucchini again. Lay the zucchini out in a single layer on a lined baking sheet and blot with paper towels. Place the baking tray in the freezer and freeze for 1-2 hours or until the zucchini is frozen. Remove the zucchini from the tray and place it in freezer bags or containers.
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Here's how you can cook them perfectly: Steam the frozen noodles for 3 minutes and drain using a colander. In a dry skillet, add olive oil and heat it. Saute garlic and red pepper in the oil for about a minute. Add zucchini noodles to the skillet. Toss them around and season as you prefer.
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Dry off zucchini with a paper towel or dish towel. Place the zucchini slices in a single layer on a sizable baking sheet after they have been blanched and thoroughly dried. (step 5 above). For 1-2 hours, or until the zucchini is frozen and firm, place the baking sheet in the freezer. Place the frozen, firm, cut zucchini in a sizable gallon.
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Slice the zucchini into 3/8-inch thick rounds. Place the rounds on a baking sheet in a single layer and freeze for 1 hour. Transfer to a sealable freezer-proof bag. Freeze for 6 to 8 months. Ways to use frozen zucchini. Frozen zucchini works in recipes that call for fresh zucchini. Keep in mind, you may need to cook the zucchini a minute or two.
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So prep your blanching station by bringing a large pot of water to a boil. Next to it, prepare an ice bath (a bowl full of cold water and ice cubes). Step 3: Blanch. Add sliced zucchini to boiling water for just one minute! This will help deactivate the enzymes that lead to mushy zucchini post-freezing.
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One of the easiest ways to use frozen shredded zucchini is to add it to baked goods such as muffins, bread, and cakes. The zucchini adds moisture and a subtle, sweet flavor that pairs well with a variety of ingredients. You can also mix it into pancake or waffle batter for an extra serving of veggies at breakfast.
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Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the frozen zucchini slices and sauté for 4-5 minutes, stirring occasionally. Season with salt, pepper, and your favorite herbs or spices. Cook for an additional 2-3 minutes until the zucchini slices are tender but still slightly firm.
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Push the zucchini slices to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add minced garlic to butter and saute briefly, until fragrant. Mix zucchini with garlic butter. Stir everything together and season with salt and pepper.
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Add the thawed zucchini and cook for about 5-7 minutes, stirring occasionally, until it becomes tender. Baking: Preheat your oven to 375°F (190°C). Place the thawed zucchini on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for 15-20 minutes until golden and slightly crispy.
