Grand freezing of zucchini for the winter, so that there are not watery

In the midst of zucchini season, I always make vegetable stew - this is my signature summer dish. Stew with zucchini turns hearty and easy, if you cook it without potatoes. Last year, I started making blanks from zucchini for the winter, because in the season, vegetables cost nothing, and in winter you only grab your head from these prices. How do you freeze zucchini? You can make different preparations, depending on what they are made for.



When my aunt grows zucchini in the country, she immediately brings me a few kilograms of young children. They are the most delicious when there are no seeds inside and the skin is soft. Then, at the same time as the workpieces at home, the zucchini week begins, since I freeze some for the winter, and I cook some at once: casseroles, pancakes, fried zucchini, a lot of all kinds of tasty food, which we enjoy eating in summer and winter.



Frozen zucchini circles To zucchini were not watery, they can be lowered for a few minutes in boiling water. So when roasted, thawed zucchini will not be watery. I didn't try it, I just frozen fresh young zucchini without seeds. In general, old zucchini with thick skin have a spongy structure, it is such vegetables that resemble rubber. Therefore, it is better to choose small zucchini only from the bed.

Before freezing, zucchini should be thoroughly washed in cold water. If the zucchini are from the store, wash them with baking soda and then again in clean water. Rub each zucchini dry with a towel and start cutting. For roasting, I cut zucchini into circles 1-1.5 cm thick.



Then I cover a large cutting board with food film and lay out the circles in one row so that they do not touch each other. On top of the zucchini I cover with film and put out zucchini again. So they do not stick together and easily fall behind the film. You can make 3-4 rows, freeze zucchini, and then fold them into one sealed container or package them in bags. If the plate or board is not covered with film, the zucchini will stick and will not separate well.

Zucchini circles can be added to vegetable casseroles or roasted in a pan as an independent dish. You do not need to defrost them before cooking: fold them to other vegetables in a casserole, soup or throw them immediately on a pan with sunflower oil.



Squash cubes I harvest several bags of squash. This workpiece is the most successful. Zucchini cubes can be added to stews, used in omelets, salted muffins, added to the first dishes. The cubes should not be very large, but also not small - 2 cm is enough so that the zucchini does not lose shape in the dish and quickly prepare.

Sliced zucchini I also arrange on the board in one row, retreating from each piece a little free space. You can spread out in portions immediately into zip packets, but this way they stick together. It is better, of course, to pre-freeze, and then divide: one package is one portion of zucchini, so that you do not have to break them if the condensate collects in the package and turns into a piece of ice. Old zucchini are also suitable for harvesting, the main thing is to remove seeds and cut zucchini, you can remove the skin if it is very rough.



For pancakes, any squash without seeds is also suitable. Rub the zucchini on a large grater and squeeze them well so as to get rid of the juice. Then exactly spread the grated zucchini on the board and freeze in the freezer. This workpiece can be immediately scattered on plastic bags or laid out on silicone molds. Before cooking, the workpiece should be defrosted and added to the dough.

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With zucchini you can make semi-finished products. Like stuffed zucchini with boats. Such blanks should be stored separately and wrapped in foil. When you want to cook, just heat the oven and bake zucchini. Frozen zucchini in the freezer without additives in raw form can be stored for 5 months. Workpieces with onions, carrots, minced meat are better not to leave for more than 2 months in the freezer. I wish you a good summer and a good summer.