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I know you can freeze zucchini but how can you use it after it is thawed.
I usually shred my zucchini when I have an abundance from the garden. Then I freeze in Ziplok bags. When I want to make Zucchini bread in the future, I thaw out a bag of the shredded zucchini. I squeeze out the water and use what I need to make the bread.
I have done what the poster who already replied does with zucchini. But I have found that it looses it flavor if frozen for long periods of time. I also have cut up my zucchini into chunks and frozen it. I then add the frozen chunks to stir fry's, and soups. But again it doesn't taste as good as a fresh zucchini. The added moisture from it being frozen seems to make it loose it's normal flavor. JMO!
I have found that making zucchini bread is the best way to use the zucchini while it is ripe from the gardens. Then I freeze my zucchini bread. There is nothing like having already made zucchini bread for a gift or to use when there is company here or just to enjoy myself. I have also made the bread into muffins to freeze also. Makes it handy to just thaw out one or two to enjoy on a snowy morning with a cup of coffee.
I also freeze zucchini like the other posters, but I use the shredded zucchini for zucchini quiche as well as in my winter soups when it is not as available. I also often put a cup in my spice cake in the winter because it makes it moist as well as of course muffins. Mostly I use frozen zucchini in my soups and a quiche where I am adding lots of other flavors.
I might add I always use less moisture (1/3 cup milk or water) in my zucchini quiche because zucchini has so much moisture in it.
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