This is the time of year when CSA members are looking at yellow and green summer squash (aka zucchini) with a certain element of disdain. You can saute it, and grill it, and eat it raw, and bread and fry it-- but you can also get a little sick of it.
Zucchini and yellow squash don't store very well for any length of time. Don't wash them before refrigerating, and don't put anything heavy on top of them- then they can be stored in the refrigerator for about a week.
If you have more zucchini than you can (or want to) eat right away, you've got a few options:
- Slice it and cook it in boiling water for just 2 to 4 minutes (2 minutes for 1/4-inch thick slices, longer if the slices are thicker) and then plunge into ice water to stop it from cooking any more. Drain and store in freezer bags in the freezer for up to 9 months. It will have a softer texture, but can be sauteed with tomatoes, onion and garlic and served as a side dish, or added to sauces.
- Grate it and add it to muffins, breads, or pancakes, all of which can be enjoyed right away or frozen.
- Make Zucchini Pickles or Relish (recipes to follow in tomorrow's blog) and preserve them in cans or simply store in the refrigerator and use within the next few weeks.
- Put them into casseroles (Zucchini Parmesan or Vegetable Lasagna, for example) or cook them into sauces and freeze the casseroles and sauces for a little taste of summer during the winter months.