Sunday, August 16, 2009

Preserving Food ~ Freexing Zucchini for bread

I learned this trick a couple years ago from my best friend Sarah.

First you wash and dry the zucchini. Then grate it into a huge bowl like the one above.

Then you open your cookbook to your favorite zucchini bread recipe and put the exact amount into little baggies that go into a big baggie in the freezer. For me, that is a cup and a half for this recipe.

Then, in Feb, when warm zucchini bread sounds delicious, you grab bag, defrost and add it to your recipe. It's brilliant actually.

And while you are still overrun with zucchini, try Ratatouille!

(inspired by Nessa at Family Soup)

¼ cup olive oil
1 lg onion
4 cloves garlic
2 med crookneck squash
2 med zucchini (this equals more than the crookneck)
Coarse salt and pepper
2 red bell peppers
5 small diced tomatoes
1 heaping Tbs fresh thyme, minced
½ cup (or more) chopped basil

Put olive oil in a pan and get it hot.
Add onion and garlic until starts to clear.
Stir in squash and peppers and season liberally with coarse salt and fresh ground pepper.
Add some water to it and let cook for about 5 minutes with lid off.
Add tomatoes and thyme.
Cook until squash and peppers are crisp tender, stirring occasionally.
Add the chopped basil JUST before serving.
Toss and serve.

Serves 4


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