[Navin]

My plan is to make:

• Zucchini fritters and freeze them.
• Peel the skins, roast, mash then bag them, and freeze. Use them for dips and soup.

What else can I do with them?

[Janice]

Shred and measure two cups. Put in freezer bags and freeze. When you want zucchini bread, just take a bag out and thraw it out.

[Mary]

Why peel the skins? If you wash them in a little water with vinegor or salt there is absolutely no.need to peel.. I just remove the top and bottom. I have never peeled.

[Lisa]

Please don’t forget to share with your friends. It’s the least you can do since you have so much.

[Kim]

Zucchini relish!

[Roni]

Spiralize (sp.?) and use like noodles.

[Pamela]

The cool thing about Zucchini bread and muffins is they freeze really well!

[Kirsten]

Zucchini bread & muffins. Zucchini parmesan “boats”: cut lengthwise and scoop out seeds, add sauce & cheese and broil. Also zucchini “fries” in air fryer.

Don’t miss: Does anyone have any experience freezing lettuce for smoothies?

[Donna]

They have a lot of water content, make sure there is no air in the bags you freeze and you will be fine for the next 3 months.

Definitely do not go over 6 months in the freezer you will have mush.

[Josie]

Shred and use for additions to sauce, vegetarian/ meat lasagne, zucchini slice, brownies, muffins, breads.

These can’t be frozen but pickle them, just Blanche in salted vinegar water , cool then cut up into salad ,drizzle with herbs and olive oil.

Sauté with fennel seeds , not suitable to freeze.

[Cristine]

I made refrigerated zucchini dill pickles and regular “refrigerator” pickles last year and both were very good!

[Karen]

Leave skin on. Slice in 1/2 to 3/4 inch slices and freeze. Remove from freezer and place on a baking sheet. Season and bake a few minutes. Add cheese. Voila!

[Mary]

You can prepare yhem for filling for soups.

Then take them out and when still frozen fill with a mixture of mince, onion, 1 egg or semolina and seasoning. And put straight into boiling water. Makes a great soup.

[Gisela]

I shred and freeze them to add extra texture to chilli and spaghetti sauce. Or to soups – especially potato soup. It basically dissolves but adds extra texture and flavour.

[Author]

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