freezing grated zucchini questions
I already have a surplus of zucchini this year (baseball bat size, a few of them) after many years of zucchini failures. Despite the cool rainy summer..go figure!
Anyway, I was advised to make zucchini bread, fritters, etc. Sounds good to me.
Since I do not want to spend a majority of my life in the kitchen, grating and freezing sound like reasonable options to me.
Questions: (a) do I need to blanch zucchini before or after grating, before freezing? (b) should grated zucchini be colandered and squeezed before bagging and freezing, or should extra moisture be left in? and (c)does zucchini need an additive, such as lemon juice, to keep from discoloration?
Any advice would be greatly appreciated.