17 minutes ago, David Ross said:Our monthly dinner club hasn't gathered since March, but now a few of us are doing a weekend morning coffee club outside at someone's home. Last Saturday I took half a wild huckleberry pie and I received some wonderful jams, relish and other canned items. And then I got this beast! About 20 inches long and weighs 13 pounds, a monster zucchini. I'm not big into canning, so I need some suggestions on how you freeze it and use it later. I know freezing and then thawing will probably make it mushy, but that's ok, I'll be using it over the winter in stews, soups and probably a sort of succotash or something. A slice of huckleberry pie traded for this giant.
I have never considered saving zucchini as such. But I can easily see freezing cookies, breads and cakes, as well as putting up some pickles, sweet and dill. You might even successfully freeze zucchini latkes.
eta I suddenly love the idea of zucchini cottage cheese dill bread.
