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Freezing Zucchini & Summer Squash + Latke Recipe!

November 26, 2013
Patty Pan Squash Ripening

Patty Pan Squash Ripening

Looking for ways to use up summer’s bountiful zucchini & summer squash harvest? Try our options for freezing your crops & enjoying them in lower carbohydrate latkes come Hannukah (or anytime)!

Original article published 8/23/2012

The harvest is rolling in, including a lot of zucchini we need to preserve. Our dehydrator is running 24:7. And, we’re freezing batches of this and that almost daily.

When I played garden sitter for a friend last weekend, I was rewarded with a big harvest of veggies. If I’d left them intact, much of her garden would stop producing soon. So, I picked half a gallon of cherry tomatoes, a few green beans and a couple of enormous zucchini. That was the same day our CSA box came with zucchini and the same day our patty pan squash started coming in. So, what to do with all those extras?

Freeze them, of course!

Shredded Zucchini in Muffin Tins Ready to Freeze

Shredded Zucchini in Muffin Tins Ready to Freeze

One of our favorite ways to eat zucchini is to whip them into zucchini latkes. There are loads of recipes out there for making these; our recipe follows. What’s common to those I know is calling for shredded zucchini, so that’s how I prepped our squash for freezing.

I began by shredding the zucchini with a grating blade in the food processor. For the older, tougher fruits, I peeled them first and removed any larger seeds inside. Then, I blanched the shredded bits in boiling water for about 3 minutes.

Frozen Zucchini Muffins Pop Right out of the Muffin Tin; Time to Vacuum Seal'm!

Frozen Zucchini Muffins Pop Right out of the Muffin Tin; Time to Vacuum Seal’m!

Immediately after cooking, I drained the zucchini and plunged it into ice water to stop the cooking. Then, I drained it to remove a lot of the moisture. (Next time, I plan to put the cooked bits into a clean tea towel and squeeze out even more moisture).

Because the cooked and shredded zucchini was so wet and because we only use about a cup or two at a time when cooking, I had to come up with a way to pre-freeze it in globs before vacuum sealing them for longer storage.

My solution: fill muffin tins with about a cup of the zucchini. Pop the tray in the freezer for several hours to harden. When these “freezer muffins” were hard, they easily popped out of the tray. Then, I vacuum sealed them for the deep freeze.

In winter, I’ll need to defrost the clumps and then wring them out before cooking up our new favorite latkes.

 

Zucchini Latkes Hagbert Style Print Print

These tasty cakes cook up quick! Serve them with a tomato side salad or bit of guacamole and salsa for a fast, delicious breakfast, brunch or even dinner.

(Serves 2)

Ingredients:

1 garlic clove, crushed with sea salt

1 small onion, minced

1/4 cup flax seed meal

3 eggs

1 cup shredded zucchini (moisture removed by wringing it out in a tea towel)

salt & pepper (to taste)

olive or coconut oil

Combine onion, garlic, zucchini, eggs, flax seed meal and a bit of salt and pepper.

Warm 1 teaspoon of oil in frying pan over medium-high heat.

Scoop about 1/4 cup of mixture and add to hot oil, pressing down lightly with a spatula to spread out and create a pancake form. Fry on each side until crispy. Before removing from pan, be sure to confirm the interior is cooked through.

Add additional oil to the pan, as needed to fry additional batches. 

2 Comments

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