Preserving Your Summer Squash - Zucchini

If you're someone who likes 

to share, grow summer squash. 

It's a very prolific plant!

We grew green & golden 

zucchini summer squash 

this season. 

Unfortunately, we started

our garden a bit late due

to our May/June vacation

this year and it was just

when the squash "moths"

were laying their eggs.

We didn't notice in time,

and their larvae feasted

on our plants!

#sadface  :(

We were able to pick a few before

the vines started dying off.

Most of my zucchini is shredded,

preserved in FoodSaver bags and

stacked in the freezer for later use.

Although you can add shredded

zucchini to a number of recipes

to increase your veggie intake,

our main uses are...

*Zucchini Cake with Easy Cream Cheese Icing,

*Super Moist Zucchini Bread and

*Zesty Zucchini Relish.

I'll provide links above as I share my recipes here on the

blog in the coming days.

We use a food processor with

a shredder blade.

If you have a shredder for your

Kitchen-Aid mixer great, if not

a hand grater would work too!

Then we bag it up in 2 or 3 cup portions.

3 cups for the bread, 2 cups for the cake

and relish. Freeze it flat then stack it to

save space. No blanching required.

You could also slice your zucchini in

rounds and dehydrate it for use in soups

and casseroles.

Sprinkle on some seasonings before 

drying them for variety.

Whether you shred it, freeze it or 

dehydrate it, Zucchini is easy to 

preserve and a great veggie to keep 

on hand.

Now, I'm off to bake a zucchini cake!

Do you grow squash 

in your garden?

What is your favorite

way to use it?

scroll down to see where I'll be sharing today's post.