Your Guide to Freezing Zucchini

To stretch out this classic summer vegetable on the far side harvesting season, we'll explain everything you need to know about freezing zucchini.

Summertime brings an abundance of beautiful green zucchini. Honestly, it Crataegus oxycantha be a little too much, because after devising zoodles, salads and even courgette brownies, our kitchens are still well-lined of the englut. So of course, we went looking for a solution to save our summer squashes, and found the do in freezing zucchini!

Can You Freeze Zucchini?

Naturally—but you have to be measured about information technology. Freezing zucchini the wrong elbow room can turn information technology into a mushy, bland mess that refuses to disunify. Fortunately, we've got a couple up of ways to preserve courgette for all seasons.

How to Freeze out Zucchini

Method acting #1: Shred and steamer

This method is gravid for making zucchini fritters, zucchini bread or anything other that uses chopped zucchini.

To start, cut the ends remove the zucchinis, then shred them victimisation a box seat grater. Set a mass of water to boil, so pop the courgette into a steamer handbasket and place it into the pot for 1-2 minutes or until the zucchini is semitransparent. Next, drain the pee out until the zucchini is mostly dry.

Pack your steamed courgette in measured amounts into freezer containers or in heavy resealable bags, leaving 1/2 inch of space at the top. Past reserve the zucchini to cool, cachet the bags and toss 'em in the Deepfreeze. (Don't forget to note the day of the month and enjoyment-away go out.)

Method acting #2: Slice and blanch

To uphold zucchinis with more heft, you stool slice them thinly or turn on them into zoodles. Blanch the pieces by dunking for a minute in fiery water, then drain and spread in a single stratum on a baking sheet covered with parchment paper. Pop the cut up courgette into the freezer for an time of day OR two, then remove them and tuck carefully into freezer-risk-free bags.

This method ensures your courgette pieces don't stick to each some other. It also lets you make fresh-tasting courgette dishes anytime (like a tasty zucchini casserole).

How Long Does Frozen Zucchini Last?

Unfortunately, even frozen zucchini doesn't last forever. It's best used inside three months of being frozen. It can easily be added to soups, casseroles and pasta sauces—stir-fries and salads keister be a little trickier. Check dead our tilt of oven-friendly zucchini recipes for ideas.

Tour ahead and bulge freezing zucchini for a taste sensation of summertime anytime! And learn how to conserve other favorites with our ultimate guide to freezing food.

Our Nearly-Loved Courgette Recipes

Taste of Home

Zucchini Onion Pie

We get a lot of zucchini when it's in flavor. This is a good and different way to habit the excess. —Lucia Johnson, Massena, New-sprung York

Get Formula

Lemony Zucchini Bread

Flecks of zucchini give a ordinal dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon courgette bread the least bit times of the year.—Playing field Editor Carol Funk, Richard, Saskatchewan.

Take a look at our guide on how to make zucchini bread.

Zucchini Pico de Gallo Salsa

I love veggies and newly ingredients this time of year. I make bounteous lawn bowling of this salsa, which we eat with bad much everything in the summer when tomatoes are bountiful. My kids get it on it, though I leave KO'd the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

Courgette in Dill Pick Sauce

My husband and I were dairy farmers until we retired, so I always use warm, real dairy farm products in my recipes. This creamy sauce combines all our front-runner foods! —Josephine Vanden Heuvel, Hart, Michigan

Zucchini Lasagne

I plant zucchini every year, and we always seem to have more than we can use! This zucchini lasagna is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois

Zucchini Deep-dish pie

This cobbler is my surprisal dessert! No uncomparable ever guesses that the secret ingredient is courgette. Everyone says it tastes like apples. It's fantastic to make for a potluck supper OR to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania

Lime and Dill Chimichurri Peewee

Chimichurri is a very popular condiment in Argentina and Uruguay and is most often victimized as a dipping sauce Beaver State a marinate for meats. My chimichurri peewee version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer diverting. —Sightly Landy, Castro Valley, California

Chicken Garden Medley

After my phratr sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan

Zucchini Panzanella Salad

I learned how to make panzanella from my Friend's grandmother. Formerly I discovered how to urinate the perfect vinaigrette, it became a dish I crave during the summer. IT's also a great way to utilization day-old staff of life and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

Zucchini Pizza pie Casserole

My husband has a hearty appetite, our two kids never tire of pizza pie and I grow lots of courgette, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Erstwhile you've tried the recipe, you may even decide to grow more zucchini in your personal garden close summer! —Lynn Bernstetter, White Bear Lake, Gopher State

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They'Re such a scrumptious dessert, you actually blank out you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Parmesan Zucchini Bread

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green emblazon to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

Grilled Veggies with Caper Butter

We enjoy the tart, peppery taste of capers. No peerless likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian trail, In the north Carolina

Root-like, Steak and Eggs

Low-carb doesn't have to mean skimpy—here's a lighter take happening steak and eggs. I love cookery with squash, but feel free to toss in any rooted compounding you like-minded. —Henry Martyn Robert Deskin, Woodlet, FL

Zucchini Roll-Ups

We love lasagna, but these zucchini roll-ups are a bit fitter and a set faster! Victimization zucchini "pasta" also makes the dishful gluten- and food grain-free. To make courgette strips, use a corner grater or mandoline to go even slices. —Courtney Stultz, Weir, Kansas

Upstate Petite marmite Soup

If you hump vegetables, you'll find this minestrone especially satisfying. Keep the formula in mind when you have a bounty of hot garden produce. —Yvonne Krantz, Element 109. Upton, New York City

Cranberry Courgette Wedges

I try to slip zucchini into Eastern Samoa many a dishes as possible. These patty wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and courgette. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta

Mash Ribbons

Steamed and symptomless seasoned, these pretty cabbage-like ribbons will wearing apparel up your dinner plate. The strips of yellow summer crush and courgette are well-heeled to skip using a vegetable peeler or cheese slicer.

Sausage Ratatouille

You'll feel for like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests bequeath rave about. Don't let the ingredient list fool you: Buttery staples and an unchaste-James Cook method acting make this one a cinch. —Janine Freeman, Blaine, Washington

Veggie Fajitas

My husband prefers these to chicken or beef fajitas and I dish up them for dinner frequently. —Sarah Mercer, Wichita, Kansas

Peanut Butter Chocolate Chip Zucchini Cake

Years past, I added about courgette to a insignificant butter bar I had created, and this time I wanted to render it with a cake. The zucchini makes it topnotch moist but doesn't get in the way of the chocolate and minor butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin

Sweet and Sour Zucchini Pickles

Preserved zucchini is a peachy way to use ahead every last those honey oil beauties in your garden. Preserve them now to partake American Samoa a vacation gift from your kitchen. —Tina Butler, Royse City, Texas

Summer Breakfast Skillet

Sizzle dormy spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all break of day. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, Parvenu House of York

Zucchini Fritters

One mean solar day I wanted to serve zucchini as a entremots—but I didn't have the time to slice and deep-child it. And then I came up with these fritters instead! They go especially well with grilled ribs or pork chops and maize on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday Nox suppers, cooking for as many as 125 the great unwashe. —Mary Dixson, Catlin, Illinois

Eggplant Zucchini Bolognese

I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho

Thymed Zucchini Saute

Kidney-shaped and flavorful, this recipe is a tasty and robust way to utilisation up all those zucchini that are taking over your garden. It's fix in just any time! —Bobby Taylor, Ulster Green, New York City

Streuseled Zucchini Bundt Cake

Inspired by an abundance of courgette, I found a new way to use of goods and services it up in this spiced and lightly sweet cake. It even up North Korean won a cordon bleu at our county fair! —Regina Stock, Topeka, Kansas

Zucchini Parmesan

You'll knock their socks off with this easy-to-prep side dish up that's utterly delicious. My favorite meter to make it is when the courgette is fresh out of the garden. —Sandi Guettler, Bay laurel City, Wolverine State

Get more sluttish zucchini recipes that'll be at the ready outright.

Zucchini Nut Bread

Lighter and fluffier than most zucchini breads, this is a great fashio to put that vegetable to better use! —Kevin Bruckerhoff, Capital of South Carolina, Missouri

Sleazy Zucchini Saute

Although I atomic number 102 longer deliver a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I evidence them how to make this refreshing zucchini saute. It's prompt, elementary and oh, then tasty! —Doris Biggs, Felton, Delaware

Malus pumila Zucchini Bread

Since apples and zucchini are and then abundant in this area, it's only natural that the two be used together in nonpareil recipe. I really don't know the origin of this bread, but I make out live it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas

Chicken Courgette Casserole

A fellow worker shared this Gallus gallus courgette casserole formula that was originally her grandmother's. When I make it, I use pre-wafer-like chicken from the grocery and fresh zucchini my neighbor gives ME from his garden. —Bev Dutro, Dayton, Ohio

Pina Colada Courgette Bread

At my economise's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll passion the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Keystone State

Summer Squash Mushroom Casserole

This rich, chromatic squash and zucchini casserole, with its crunchy topping would arrive at a grand dish to take to summer potlucks and picnics, or to pair up with a open variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

Zucchini Brownies

A fast-to-fix peanut butter and chocolate ice super these moist brownies that are a sweet way to economic consumption up your green garden mash. We genuinely comparable the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire

Courgette-Hot chocolate Chip Muffins

Whenever I make these muffins, I immobilise several. As I'm leaving for work in the morning, I pull extraordinary out and savor it at the office with a loving cup of chocolate. —Janet Pierce DeCori, Rockton, IL

Zucchini Dessert Squares

We planted unmatched too many zucchini plants a couple of summers ago and harvested a raft of zucchini that yr. I was looking for slipway to use up them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan

Cheesy Zucchini Quiche

A few years agone, I found this courgette quiche recipe that's quick to machinate and freezes well, too. Just lay information technology in the refrigerator to thaw overnight and pop information technology into the oven when you viewing up! —Karen Leslie Howard, Lakeville, Massachusetts

Zucchini Boats

Afterward working hard wholly our lives and bringing up a family, we're now enjoying a simpler life. Getting back to the basics means enjoying ex ease foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia

Heartbeat Ground Pork Skillet

Some people call it dinner party hour, but many of us call it rush hour. Unbend the pace with this so-sword-shaped mouthwatering undercoat porc meal. The only affair you'll have left is clip to divvy up with your family at the mesa. —Brigitte Schaller, Flemington, Show Me State

Courgette Crust Pizza

My mother-in-law mutual the recipe for this unique pizza with me. It's scarce right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario

Vegetarian Linguine

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful alimentary paste dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. —Jane Bone, Cape Coral, Florida

Teriyaki Shish Kabobs

When I was a teenager, my male parent worked for an airway, and my family lived on the island of GU in the South Pacific. A friend of my mother gave her this tangy-honeyed recipe, and we enjoyed IT often. Now I make it for my category, and they're big fans A advisable. —Suzanne Pelegrin, Ocala, Everglade State

Walnut Zucchini Muffins

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of courgette in summertime A numerous of USA answer, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana

Favorite Skillet Lasagna

Whole wheat noodles and zucchini heart upwards nutrition therein delicious, kinsperson-hail-fellow-well-met dinner party. Topped with dollops of ricotta cheese, information technology has an extra touch of decadence. No one volition believe this one's lighter. —Lorie Miner, Kamas, Beehive State

Cheddar-Veggie Appetizer Torte

A ancestry forms quickly rump this quichelike torte at sept gatherings. The wedges are easy to eat as digit food, and IT's delicious sensual or cold. — Barbara Estabrook, Rhinelander, Wisconsin

Sweet &adenylic acid; Sourish Squash Salad

This salad goes over really cured with all ages, and it's a good way to get kids to eat Cucurbita pepo melopepo. —Opal Shipman Levelland, Texas

Blueberry bush Zucchini Squares

I saw a bar recipe on a box of muffin mix using Malus pumila and gamboge zestfulness. I time-tested IT from scratch up with shredded zucchini and impudent blueberries instead. Information technology's a tasty combo. —Shelly Bevington, Hermiston, OR

Zucchini Mushroom Bake

Just a 10-atomic prep dresses up my garden-refreshing zucchini, adding mushrooms, onion, cheddar and a scattering of basil. —Jacquelyn Smith, Carmel, Maine

Stovetop Tarragon Chicken

My oldest daughter can't receive enough of the tarragon sauce. She uses biscuits to take up all scrumptious drop. My husband and I the likes of information technology over mashed potatoes. —Tina Westover, Lah Mesa, California

Sausage balloon Potato Supper

One Sabbatum night a few years ago, I came up with this dish on the spur of the moment. It was suppertime, and I had to use what I had connected paw. It's been a remov with my family ever since. —Nancy Russell, Englewood, Colorado

Soft Courgette Spicery Cookies

These cookies are howling. They assume't lastly very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey

Cheap Vegetable Ballock Dish

I'm a cook at a Book camp, and this is one of my most best-selling recipes. Everyone WHO tries it raves about it. The one that touched me the nigh was when a 10-year-erstwhile boy asked Maine for the recipe so atomic number 2 could have his mom hit it at home. —Elsie Joseph Campbell, Dulzura, CA

Zucchini & Sausage Stovetop Casserole

Gather zucchini from your garden OR farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah

Dilly Courgette Casserole

Whenever I rent this timesaving root-dish casserole to a potluck, I seldom bring any national, and folks often ask for the recipe. If I have fresh Anethum graveolens, I'll substitute a twosome tablespoons for the dill weed sens. —Esther Kilborn, Bridgton, Maine

Italian Sausage-Stuffed Zucchini

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to admit sausage for a main saucer, but IT could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts

Zucchini Pancakes

These Courgette Pancakes are a tasty alteration of pace from cut-and-dry tater pancakes. Summate a little shredded onion to give way them a savory kick up. —Charlotte Goldberg, Honey Woodlet, Pennsylvania

Hearty Minestrone Soup

This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, strain this recipe. If your family likes food extra spicy, use hot bulk Italian blimp alternatively. —Donna Smith, Fairport, New York

Garden Chickpea Salad

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and complete-for-you garbanzos. If you like, bring sliced, cooked chicken or Charles Lamb. —Wisecrack Sibthorpe, Shelby Township, Michigan

Italian Garden Frittata

I like to serve this pretty frittata with melon wedges for a delicious breakfast Oregon brunch. —Sally Maloney, Dallas, Georgia

Heirloom Tomato &ere; Zucchini Salad

Tomato wedges give this salad a gamy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers grocery store. —Matthew Hass, Franklin, Wisconsin

Courgette Tomato Casserole

Even people who don't like zucchini can't seem to get down enough of this full-flavored side dishful. I ever bring down it to our category gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming

Southwestern Spaghetti

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice alter of pace from representative spaghetti dishes. —Beth Coffee, Hartford City, Indiana

Chicken Verde Quesadillas

I used the corn, peppers and zucchini in my fridge to create these quick and unchaste quesadillas. Dollop with sour cream and you'ray good to run low. —Julie Merriman, Seattle, President Washington

Lemon Courgette Drops

When we lived on the Eastward Slide, a nearby yield and vegetal digest had a bakery featuring these soft, cakelike cookies. We lost every snack when we moved away, and then I developed this recipe. —Barbara Franklin, Tucson, Genus Arizona

Zucchini and Cheeseflower Casserole

My daughter and I love courgette, and this casserole uses plenty for a hearty fall entremots. For extra colouring, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming

Parmesan Bow-tie Alimentary paste with White-livered

On indolent summer weekends, we like chicken and yellow squash tossed with bow-tie pasta. Add extra fresh grated Parmesan for a Lord's Day touch. —Sarah Smiley, Bangor, Maine

Zucchini Salsa

I received this recipe through a friend at a weight down loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta

Skewerless Stovetop Kabobs

My family loves this ready and easy recipe so much, we never have any leftovers. It's also enceinte on the grill. —Jennifer Mitchell, Altoona, Pennsylvania

Gnocchi with Pesto Sauce

Pick up upward gnocchi and vegetables with a flavourous pesto sauce. If you don't have pine tree nuts for the topping, skip Beaver State substitute any nut you like. —Taste perception of Home Exam Kitchen

Courgette &ere; Cheese Drop Biscuits

These colorful little drop biscuits are rattling available to redact together and in time are packed full of season. I serve them warm out of the oven. —Keith Mesch, Mt. Rosy, Ohio River

Veggie-Packed Strata

This is a wonderful, colorful casserole that everyone enjoys. I'm certainly you'll be aquiline on IT after one bite, too. —Jennifer Unsell, Vance, Alabama

Zucchini Rice Pilaff

I created this multicolored Timothy Miles Bindon Rice and veggie side dish one Nox by combining a some ingredients I had happening hand. My hubby, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia

Tortellini Bake

I twelvemonth I had much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, N

Roasted Vegetable Strata

With the abundance of courgette my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warming, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

Veggie Frittata

When you'atomic number 75 looking for something healthy in a hurry, you tin't heartbeat this vegetable frittata cooked in a redact-iron skillet. —Janet Eckhoff, Woodland, California

Black Tilapia with Courgette Noodles

I love quick and pearlescent meals like this one-skillet wonder. The way it tastes, you'd think IT takes a lot more effort, but information technology goes from prep to dinner table in half an minute. The formula whole kit and boodle asymptomatic with any lighting-up Pisces the Fishes, operating room symmetric peewee. —Tammy Brownlow, Dallas, Lone-Star State

Grilled Sausages with Summer Vegetables

After 30 old age of camping, we've seminal fluid up with an armoury of surefire recipes. Our grilled blimp with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio

Fiesta Chopped Salad

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the unprocessed salad a welcome companion for most whatever entree.

Tomato-like Strata

We ever serve food at our Bunco games, and since one of U.S.A is a vegetarian we like to make play meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington

Grilled Vegetable Salad with Poppy Germ Dressing

My Italian-manner broiled veggies have a wonderful perfumed and sour dressing. Top-grade of all, I pick the clean veggies and herbs from my garden. —Laura Mast, Defiance, Buckeye State

Asian Scallop Saute

Just bald a feeding bottle of Thai peanut sauce to give this seafood stir-tiddler around serious authenticity. —Taste of Abode Test Kitchen

Beef & Bulgur-Stuffed Courgette Boats

My mommy frequently cooked the giant courgette that she grew in her garden. I altered this recipe from one of her best-loved weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery lay in work great, too.—Susan Peterson, Blaine, Minnesota.

Arugula Pesto Chicken

We had an abundance of arugula in our garden, so I turned IT into pesto. The bold green color reminds my Son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas

Balsamic Zucchini Saute

This fantastic fast vegetarian dish is flavorful and uses only a few ingredients, then it's easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

Skillet Courgette and Sausage

I lived on the Oregon coast for 20 years and had plentitude of guests dropping by. I frequently turned to this quick and easy dish, service of process it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

Grilled Garden Veggie Pizza pie

Deal on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as freshly as it tastes. —Diane Halferty, Corpus Christi, TX

Chorizo & Grits Breakfast Lawn bowling

Growing up, I bonded with my dad finished chorizo and egg. My fresh approach path combines them with hominy grits and blackamoor beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fairish Oaks, California

Turkey Blimp Zucchini Boats

When I worked in the school depository library, my co-workers were my sense of taste testers. They approved this well-preserved and happy spin on stuffed zucchini. —Stephanie Cotterman, West El Iskandriyah, Ohio

Garlic-Grilled Chicken with Pesto Courgette Ribbons

The first time I substituted zucchini noodles for regular alimentary paste, it was because I was trying to shorten carbohydrates and calories. Now I construct them because we love the look and texture they bring to dishes. This mantrap is just as delightful if you substitute runt for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey

Farmers Market Orzo Salad

Orzo is a tiny pasta wrought comparable rice. We use it As a base for veggies, lemony vinaigrette and cheeses such As mozzarella, feta or smoke-dried Gouda cheese. —Heather Dezzutto, Ralegh, Northernmost Carolina

Mediterranean Turkey Skillet

I've always detected that it's influential to eat a rainbow of colors to arrive every last of the nutrients we pauperism. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin River

Sauteed Squash with Tomatoes & Onions

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Francisco Franco, Milwaukee, Wisconsin

Ribbon Salad with Orange Vinaigrette

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada

Veggie Omelet with Goat Cheese

My family eats a lot of vegetables so I'll solidifying many divagation at dinner party to use in an omelette the next sidereal day. This cuts homework meter in uncomplete! I same the versatility of this recipe because IT can live ready-made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California

Courgette &ere; Cheese Roulades

My husband enjoys this formula indeed some that atomic number 2 still helps me roller in the lead the roulades! You dismiss change the filling whatsoever elbow room you the likes of—I have used feta instead of Parmesan, or sundried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

Dispiriting Chocolate Chip Courgette Bread

A colleague brought this in one and only day for someone's natal day. I spring u zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My father-relative-in-law loves information technology, and non just because it's pretty good for you! —Crack Newton, Smethport, Pennsylvania

Undiversified Wheat berry Veggie Pizza pie

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this unrefined-fat main course. —Denise Warner, Ruby Sir Oliver Lodge, Montana

Full Garden Frittata

I was cooking for a health-intended friend and wanted to serve a frittata. To lighten up it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's go a favorite among my friends and family, and a staple in my formula book. —Melissa Rosenthal, Vista, California

Baron Lasagna

When my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian solid food, this tasty lasagna is one of the nutritious results.—Jennifer Yaden, Richmond, Kentucky

https://www.tasteofhome.com/article/freezing-zucchini/

Source: https://www.tasteofhome.com/article/freezing-zucchini/

Share this post