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Preserve the Harvest Series: Monster Zucchini

August 19, 2014 by Shari Eckstrom 40 Comments

Preserve the Harvest: Monster Zucchini

PRESERVE THE HARVEST SERIES: MONSTER ZUCCHINI

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…Monster Zucchini 

Preserve the Harvest: Monster Zucchini

LET’S TALK MONSTER ZUCCHINI

Growing zucchini is one of the easiest fruits you can grow in a garden and the most prolific as well. 2 zucchini plants can easily supply a family of four for the whole year with plenty to give away also. After all danger of frost has passed, 2-3 seeds are usually planted on a small raised mound of soil with each mound being approximately 36″ apart. Once seedlings have emerged and their true leaves have formed, thin out the weaker of the plants leaving 1 plant per mound. After plants are established, mulch around zucchini plants to help keep soil cool. When watering plants it is best to keep the water at the base of the plant and keep water away from the foliage. This will help to prevent the common problem of powdery mildew that has an affection for zucchini plants.

It is best to harvest the zucchini when the squash is 8 inches or smaller for best flavor and tenderness. In a perfect world this is easily done, but I swear there are days when the zucchini grows 10-12 inches overnight. What do you do with the zucchini that is 6 inches around and 20 inches wide; a  monster zucchini that has taken over the garden? Preserving the Monster Zucchini is easier than you think and I have found instead of kicking myself for letting the zucchini grow too long, I can pat myself on the back for the great things to come from that Monster Zucchini later in the year.

Preserve the Harvest: Monster Zucchini

PRESERVING MONSTER ZUCCHINI

A Monster zucchini has a few things going against it when it comes to preserving. Water content is higher and the flavor and taste has been compromised. Usually when someone cooks one of these monster’s it is usually covered with large quantities of sauce and cheese to cover up it’s shortcomings. The other way to use up these monsters is making baked goods, like bread, cakes, cookies, etc. The latter way is a great use of these monsters but you have to make a lot of baked goods to use the whole monster up at one time.  Freezing the Monster Zucchini in the perfect proportions for the baked goods is the best solution.  The added bonus is being able to use it all year long when the Monster Zucchini is just a distant memory.

HOW TO FREEZE MONSTER ZUCCHINI

Freezing Monster Zucchini is not difficult but the water content must be considered for best success. 

4.5 from 2 reviews
How to Freeze Monster Zucchini
 
Print
Monster Zucchini is best used for baked goods. When using frozen zucchini, simply thaw and pour off excess water from zucchini. Use in your recipes as you would freshly grated zucchini.
Ingredients
  • Monster Zucchini
Instructions
  1. Wash Monster Zucchini and pat dry.
  2. Cut zucchini in half lengthwise and remove all seeds and pithy part from center of zucchini leaving only firm edge of squash. Discard seeds and pith.
  3. Grate zucchini and place on paper toweling in strainer.
  4. Allow zucchini to drain, lightly pressing on zucchini to remove as much moisture as possible.
  5. Place in 1 and/or 2 cup portions (depending on your particular needs for baked goods) into heavy duty freezer bag or vacuum seal as desired.
  6. Label and freeze.
3.2.1311

Great recipes you might like to try with frozen (or fresh) grated zucchini…

A Mother’s Shadow: Moist and Tender Zucchini Bread 

Chocolate Zucchini Bread

Yesterfood: Chocolate Pecan Zucchini Cake

Preserve The Harvest: Monster Zucchini shared with:  

Creative K Kids: Tasty Tuesdays  *To Work With My Hands: Wake Up Wednesday *Ducks ‘N a Row: Wonderful Wednesday Blog Hop  * Yum Eating: The Yuck Stops Here *The Homestead Lady: Green Thumb Thursday *Organize 31: Inspire us Thursday *Calm. Healthy. Sexy: Let’s Get Real *The Crafty Wife: The Wednesday Roundup * Daily Dish Of Life: Friday Faves *Kitchen Dreaming: The Weekend Social *Oh My Heartsie Girl: Weekend Fun Party *It’s Your Life: Real Food Fridays *An Ali Event: Pretty Pintastic *Natasha in Oz: Say G’Day *Whole food Mom: Savory Saturdays *In The Kitchen with Jenny: Foodie Friends Friday *2 Crochet Hooks: Snickerdoodle Sunday *Mrs Tee Love Life Laughter: Mommy Monday Blog Hop *The Kolb Corner: Merry Monday Link Party *Plucky’s Second Thoughts

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Preserve

« How I Spent My Summer Vacation: Oh Look…A Brewery
Garden Fresh Zucchini Fritters »

Comments

  1. Toni Hector-Zepeda says

    February 6, 2019 at 14:58

    I took our monster zucchini and made my own Italian tiffed Squash Casserole. i washed and sliced Zucchini into rings then I hollowed out the rings leaving just barely enough meat on the rings so that they wouldn’t collapse then I mixed up ground beef or turkey into meatloaf mixture with seasonings. I stuffed the rings with the meatloaf mixture and flattened it out to match the rings I dipped them in beaten eggs then I coated them in seasoned flour and I fried them in oil. I Removed them when Golden and placed in a sprayed casserole dish then I covered with the three cheese Italian cheese, mozzarella,Parmesan cheese and because I always have queso cheese on hand because my husband’s Hispanic I added some queso as well. I sprinkled with a little bit of salt, black and white pepper, a little bit of ground oregano, basil and Italian seasoning then I covered completely with garlic and mushroom spaghetti sauce Then sprinkled sparingly a little bit more mozzarella over entire casserole I placed in 425 % oven for 15-20 mins until casserole was heated through and cheese bubbly and nice golden brown.

    Reply
    • Shari Eckstrom says

      February 9, 2019 at 09:01

      Thanks for sharing your great recipe. Sounds delicious!

      Reply
  2. Mrs.AOK says

    August 31, 2014 at 07:37

    Oh- I needed this last year! I sadly, wasted a few zucchinis 🙁 However, this will help with making zoodles in advance 🙂 Thanks for sharing via Mommy Monday!
    XO

    Reply
    • Shari Eckstrom says

      August 31, 2014 at 07:40

      You are welcome. Gratefully, zucchini season is just about done here and I have several packages of zucchini all tucked away in the freezer. Have a wonderful rest of your weekend and thanks for stopping by.
      Blessings,
      Shari

      Reply
  3. Jessica | The 104 Homestead says

    August 28, 2014 at 17:51

    Oooh! And now I know what to do with my leftover zucchinis after making your delicious fritters. Thank you for sharing on Green Thumb Thursday. If you haven’t had the chance to share yet today, there is still time. Posts can be submitted until Wednesday evening.
    Jessica | The 104 Homestead recently posted…5 Ideas for Decorating an Outdoor Living RoomMy Profile

    Reply
    • Shari Eckstrom says

      August 28, 2014 at 18:09

      Thank you Jessica. I did share already today. Have a wonderful weekend.
      Blessings,
      Shari

      Reply
  4. Erlene says

    August 28, 2014 at 13:57

    Like almost everyone else that has commented, I’ve never frozen zucchini before. I guess I alway thought it wouldn’t freeze well. Thanks for sharing this tip on Merry Monday.

    Reply
    • Shari Eckstrom says

      August 28, 2014 at 16:20

      I took a chance a few years back and discovered it freezes perfectly for breads, cakes, pies and soups. I love that I can enjoy zucchini all year long and have something to do with the glut during the season. Thanks for stopping by.
      Blessings,
      Shari

      Reply
  5. Michelle @ A Dish of Daily Life says

    August 26, 2014 at 21:36

    I never even considered freezing zucchini! You are opening my eyes to some new options…I might just stock up at my CSA, since we can purchase extra.
    Michelle @ A Dish of Daily Life recently posted…Pita Panzanella Salad with Steak {Guest Post}My Profile

    Reply
    • Shari Eckstrom says

      August 27, 2014 at 08:49

      It’s great having those little packages to throw together a recipe during off season. I also can supplement stews, pastas etc with these delicious little morsels. Happy to share.
      Blessings,
      Shari

      Reply
  6. Anna @ family living on a budget says

    August 25, 2014 at 20:35

    Great tips! Thank you for linking up to Creative K Kid’s Tasty Tuesdays. I am pinning your recipe to the Tasty Tuesdays Pinterest Board.
    Anna @ family living on a budget recently posted…30+ After school snack ideasMy Profile

    Reply
    • Shari Eckstrom says

      August 26, 2014 at 06:58

      Thanks Anna, I appreciate you stopping by.
      Blessings,
      Shari

      Reply
  7. Marvae says

    August 25, 2014 at 11:20

    What a great idea! I had not thought about freezing zucchini. I look forward to trying that out and backing our favorite chocolate zucchini cake later!

    Reply
    • Shari Eckstrom says

      August 25, 2014 at 11:34

      I’m so glad you found the post useful 🙂 Would love to have your chocolate zucchini cake recipe 🙂 Thanks for stopping by.
      Blessings,
      Shari

      Reply
  8. Jess says

    August 25, 2014 at 10:33

    Such a neat tip!

    Thanks for joining the Link Up this week!
    Jess recently posted…Link Up #48My Profile

    Reply
    • Shari Eckstrom says

      August 25, 2014 at 10:51

      Thanks Jess. Thanks for stopping by and the great party!
      Blessings,
      Shari

      Reply
  9. Cheryl says

    August 23, 2014 at 21:22

    Awesome tip! I wish I had this problem. This year our sqush plants got attacked by squash bugs and our harvest was barely enough for us to enjoy a small amount for ourselves this summer. But there are years when the monster zucchini you describe is in abundance, so this tip would be invaluable, and I’m sure there are others who will need it this summer. Thanks for sharing this on The Yuck Stops Here. I hope you’ll bring something great to the party next week. HUGS

    Reply
    • Shari Eckstrom says

      August 24, 2014 at 09:04

      We are fortunate here at Pure Grace Farms to have very little issues with pests. Makes organic farming a breeze. Thanks for stopping by and taking a moment to share. Love your party and hope to be there next week as well.
      Blessings,
      Shari

      Reply
  10. Karren Haller says

    August 23, 2014 at 17:34

    Those zucchini have a way of getting over grown so fast, it becomes hard to keep up with them. You have grown some great ones!!
    Karren Haller recently posted…Weekend Fun Party and Featured FriendsMy Profile

    Reply
    • Shari Eckstrom says

      August 23, 2014 at 18:19

      I blink my eyes and they multiply! Thanks for stopping by.
      Blessings,
      Shari

      Reply
  11. Kristina & Millie says

    August 23, 2014 at 10:24

    if there is one veggie that will over produce and then be sneaky and get HUGE it’s zucchini. Great to know ways to preserve it!
    Kristina & Millie recently posted…The Ultimate Pinterest Party #14My Profile

    Reply
    • Shari Eckstrom says

      August 23, 2014 at 18:27

      Thanks. I have another monster sitting on my counter. Time to get busy with that one. I’m thinking i’ll dehydrate it and make zucchini chips for a delicious looking granola I saw a few days ago. Monster zucchini’s aren’t so bad after all 🙂 Thanks for stopping by.
      Blessings,
      Shari

      Reply
  12. Cathy says

    August 23, 2014 at 06:39

    I love zucchini! It’s such a great veggie and so good in so many dishes! Awesome tips on how to freeze them! Saying hello from savoring Saturdays!

    Reply
    • Shari Eckstrom says

      August 23, 2014 at 06:49

      Thanks Cathy. So glad you stopped by. Have a wonderful weekend.
      Shari

      Reply
  13. Simply Suzannes at Home says

    August 20, 2014 at 08:22

    Hi Shari!
    I love zucchini and squash!
    I’m making chocolate zucchini bread today :0)
    Thanks for sharing the great info!
    Have a great week,
    Suzanne
    Simply Suzannes at Home recently posted…easy end-of-Summer entertaining . . . and a vintage tableclothMy Profile

    Reply
    • Shari Eckstrom says

      August 20, 2014 at 09:00

      Are you going to put your bread on the blog? I would sure love to see your recipe 🙂 Thanks for always bringing a little light to my day. Have a wonderful week!
      Blessings,
      Shari

      Reply
  14. Jhanis says

    August 20, 2014 at 00:48

    I’ve become so interested in zucchini! I’ve seen so many bread and cupcake recipes around. Will definitely give them a try soon. If I find a zucchini in our area, that is. 🙂
    Jhanis recently posted…Text Abbreviations for MomsMy Profile

    Reply
    • Shari Eckstrom says

      August 20, 2014 at 10:25

      Making Zucchini fritters today. So many great recipes for this versatile fruit. Yum! Thanks for stopping by and taking a moment to share.
      Blessings,
      Shari

      Reply
  15. Shelly says

    August 19, 2014 at 21:14

    Stopping by from the Wake Up Wednesday Linky…thanks for linking up!
    I love this post cause i have a few of those 20 inch-ers right now LOL thanks or the tips!

    I’m now following you on social media – I’d love if you’d follow me too! Have a great day!

    Shelly
    Shelly recently posted…DIY Farmhouse Dining Table {My first woodworking project}My Profile

    Reply
    • Shari Eckstrom says

      August 20, 2014 at 10:27

      Zucchini can get overwhelming in a hurry. Thanks for stopping by and good luck with your monsters! 🙂
      Shari

      Reply
  16. Karen says

    August 19, 2014 at 20:17

    It’s been a few years since I’ve grown zucchini, but I do remember it sometimes seemed like they would double in size just overnight! Your freezing tutorial is concise and easy. It’s great to have so much available in the freezer for use all winter long. Now, I think I’ll add zucchini to my spring planting list – you’ve inspired me! 🙂

    Thanks for sharing at Wake Up Wednesday!
    Karen recently posted…Wake Up Wednesday “Linky” #30My Profile

    Reply
    • Shari Eckstrom says

      August 19, 2014 at 20:20

      Thanks Karen. It is convenient to have the little packages in the freezer when I want to throw a quick bread together. Makes it easy and I get to enjoy delicious bread in the middle of winter. Thanks for stopping by and taking a moment to share.
      Blessings,
      Shari

      Reply
  17. Janine Huldie says

    August 19, 2014 at 20:13

    My dad always grew many different types of plants, including zucchini when I was growing up. And you are so right about zucchini growing like wild fire even over night. I will never forget this and thank you for sharing today how to freeze and preserve the excess if and when you do grow your own of this veggie 🙂
    Janine Huldie recently posted…Wonderful Wednesday Blog Hop #87My Profile

    Reply
    • Shari Eckstrom says

      August 19, 2014 at 20:26

      You are welcome! Thanks Janine. It’s great to see you a part of the Blog Hop tonight. Have fun.
      Shari

      Reply
  18. Julie V. says

    August 19, 2014 at 14:59

    I was given a monster zucchini by a friend at church and did similarly with it. I tried to squeeze as much liquid as possible from mine, but next time I’ll try being more gentle like you suggest.
    I made zucchini muffins with some and froze the rest.
    Julie V. recently posted…BLT PastaMy Profile

    Reply
    • Shari Eckstrom says

      August 19, 2014 at 19:54

      Julie it’s okay to squeeze the heck out of it! It wont hurt it and will be a little less watery when you thaw it out. I didn’t realize I said gently until you mentioned it. Thanks for pointing that out. 🙂
      Blessings,
      Shari

      Reply
  19. Sharon says

    August 19, 2014 at 14:27

    I like zucchini but rarely fix it. I think I will try growing zucchini next year. These are great tips if I roll out the zucchini next year…
    Sharon recently posted…Yummy Banana PuddingMy Profile

    Reply
    • Shari Eckstrom says

      August 19, 2014 at 20:27

      Thanks Sharon. It is a simple fruit to grow. But be prepared. It will take over your life! 🙂

      Reply
  20. Diane Roark says

    August 19, 2014 at 12:40

    Shari,

    WOW! You did such a terrific job growing your zucchini. They are beautiful. I love using zucchini in almost everything I cook. It has very little flavor and it absorbs all the flavors that I add to the dish. I recently purchased a Mandoline. I was so excited because now I have been fixing so many great recipes using zucchini pasta.

    Thanks for sharing,
    Diane Roark

    Reply
    • Shari Eckstrom says

      August 19, 2014 at 20:30

      Thanks Diane, I had a neighbor pick our garden when I was gone but evidently she doesn’t like zucchini 🙂 I had a ton of it. congrats on your mandoline. What fun an and wonderful creations one can make.
      Blessings,
      Shari

      Reply

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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