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Freezing shredded squash
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Posted by
judydel (
My Page) on
Sun, Aug 11, 13 at 15:27
| Last night I shredded 16 cups of yellow squash and 30 cups of zucchini using my food processor. Then I used my Food Saver to freeze it in measured bags to be used later for zucchini bread and yellow squash bread. I read that this works . . . . to freeze the squash grated like this. Anyone else ever do this? I hope it works well since I did so much ; / |
Follow-Up Postings:
RE: Freezing shredded squash
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| My mother has frozen shredded zucchini for years, she just makes sure that it is as dry as possible. She uses paper towel to squeeze the moisture out as much as she can. Also measures out the amount she needs in her recipes and freezing in that amount. She uses Ziploc bags. |
RE: Freezing shredded squash
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- Posted by digdirt 6b-7a North AR (My Page) on
Sun, Aug 11, 13 at 20:14
| Same here. Works well. Dave |
RE: Freezing shredded squash
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Wow sounds like you did a lot of work! I have not done this before but I have an abundance of zucchini and I think I am going to do this too. I just wonder since zucchini has such a high content of water in it even with squeezing out as much liquid out as possible when it thaws out is it mushy and watery?
I guess if it is you can drain off the water but would the measurement be different then? Just some thoughts. Thanks for asking this question Judy.
Tina |
RE: Freezing shredded squash
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| When you thaw it, use the water and the shreds in your recipe since it would have all been there if used fresh. I made zucchini patties (squash, bread crumbs, egg, seasonings), baked them and they're now in the freezer. I want to see how they hold up. Deanna |
RE: Freezing shredded squash
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| I don't dry it at all. I just freeze the grated zucchini as-is, and then, when it thaws, the liquid is automatically separate. For patties i use the solids only (because my recipe says to drain if using fresh) and I save the liquid for making soup, rice, etc. Often by putting it back in the freezer for another day :). |
RE: Freezing shredded squash
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| You could sling it in a salad spinner to get the most liquid out. I do that with shredded potatoes before making hash browns. Huge difference. |
RE: Freezing shredded squash
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| I freeze shredded squash every summer. I love tossing it into spaghetti sauce, soups, lasagna. Depending on the use, I either drain it or throw it in with liquid and all. It is a good way to sneak in a little more nutrition. |
RE: Freezing shredded squash
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| I do it every year and it's perfect for zucchini bread and cookies (and other baked goods), or for tossing into spaghetti sauce, soups, or stews. Just be sure that when you're using it for baked goods, you allow it to drain - just like you would if you'd just grated it and were going to use it for baking. |
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