A couple weeks ago I was swimming in zucchini. I then started swimming in pumpkin activities on the farm and am just sitting down to tell you about zucchini. I even remembered to take pictures. I even figured out how to download pictures from my phone to my computer. Hey! Things are looking up!
This is what I found in my car on multiple occasions. Thanks dad! I started by washing the zucchini. Then I hooked up my favorite contraption. My kitchen is extremely small, which is why I do all my canning at my mom’s house. However, I try to prep all my food for freezing and drying at my house. Due to the size of my kitchen, I love that my kitchen aid is multi-functional. Next I cut the zucchini into chunks. I put the chunks in the kitchen aid and turn it on a slow speed. Not the slowest, but a couple notches faster than the slowest. You don’t want it to go crazy, but you don’t want it to not grate. I found if I go a little bit slower the zucchini separates a little better than if I go too fast. Once I get a bowl full of shreds I start measuring it out. I usually do 2 or 4 cup increments, since that is what my zucchini bread recipe calls for. I measure the zucchini into plastic containers and push it down a little bit. (I like to pre-freeze everything before I vacuum seal it. I find it gives me more uniform cubes to put in the freezer and it keeps all the liquid from coming out when I vacuum it.) I put it in the freezer over night, or until I have a chance to seal it. Sometimes I’ll wait a few days until I have a collection of items, then get the vacuum sealer out and do them all at once.