I froze all my zucchini today because I had hoards and didn’t want it to go bad before I could use it all. It was simple, but I thought I’d post because I always love a good idea and got this one from somewhere. I shredded it in the food processor, then took 1 cup measurements at a time and squeezed out most of the juice. I placed each ball onto a parchment lined baking sheet. Then I froze them for about an hour and put them into gallon-sized ziploc freezer bags. Easy peasy, and now I have plenty of zucchini for muffins and bread this fall/winter. So if you have any lying around, take a few minutes to get it in the freezer if you aren’t going to eat it! I love having them all portioned out already so I can just reach in and grab whatever I need.
I ended up with 21 c of zucchini – better than nothing!