Zucchini for the freezer

Name: Zucchini for the freezer
Ingredients: 5 kg zucchini; 5000 ml water; 1 teaspoon salt

Conserve - Zucchini for the freezer by Aida L. - Recipia

Zucchini for the freezer are blanched after being diced, then frozen in portions, ready for soups and stews. They soften and release water after thawing, so I add them straight to cooked dishes, not salads. I like to make portions just big enough for one pot. Prep: 40 minutes. Cook: 30 minutes. Rest: 20 minutes. Total time: 90 minutes. Servings: 20. About 43 kcal and 3 g protein per serving.

Ingredients

5 kg zucchini
5000 ml water
1 teaspoon salt

Preparation

1. Wash the zucchini, peel them and cut them into roughly 2 cm cubes. 2. Put 5000 ml of water and 1 teaspoon of salt in a large pot and bring to a boil. Blanch the zucchini in 500 g batches for 3 minutes each; wait for the water to come back to a boil before adding the next batch. 3. Take out the cubes and leave them to cool, spread out on trays, for 20 minutes. Divide them among freezer bags or containers and freeze.

Notes

Choose firm zucchini with no soft spots; very large ones may have large seeds and watery flesh. If you use them in a filling, drain off the liquid after thawing; for soup, you can add them straight from the freezer. Aspirin is not used to preserve zucchini, and boiling jars in a water bath does not make them safe for shelf storage. Serve them in a vegetable stew.