Oh oh oh! Ready to learn how to freeze all that extra zucchini? Good because zucchini week isn’t over just yet.
Of course I couldn’t miss my beloved weekend favorites, so I’m sharing a zucchini tip & the favs in one post.
I’m sure that if you planted zucchini this year it took off like a weed. Well don’t worry about using it all up at once, there’s a way to make it last aka how to freeze zucchini so that you can use it for baking later.
STEP 1: Wash the zucchini and shred it.
STEP 2: Squeeze all excess moisture of zucchini with a paper towel.
STEP 3: Measure out 1 cup at a time, so that it’s pre-measured for you once you’re ready to bake.
STEP 4: Place shredded zucchini in a sandwich bag. Double bag it with a freezer ziploc bag or place in a freezer safe container. Label it with the date you packed it on.
STEP 5: Once ready to use, simply thaw to room temperature, squeeze excess moisture out (again) and use like you normally would in recipes! Zucchini should last up to 3 months!
Now that you know how to freeze zucchini, we can focus on other things… like weekend favorites! Sorry no time for chit-chatting today about life. We’re out of town for a wedding this weekend and zucchini week is taking up most of my time (there’s a CAKE coming for you tomorrow).
Here we go:
Healthy pizza crust alternatives. Just yes to this.
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Dying over this gorgeous seasonal salad. For reals.