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Last week we harvested our first pickings of zucchini and they were HUGE! This picture doesn’t give you a great idea how big they were, but they were over a foot long and several inches around AND there were four of them ready to pick! I made my zucchini augratin (recipe here) and still had over 3/4 of one of them left. Needless to say, I needed to figure out something to do with all that zucchini. After a little Pinterest search, I decided to freeze the extras to have this fall and winter.
All you do is cut the zucchini however you will be using them (I cut into slices for augratin and half moon chunks for stir-frys). Blanch in boiling water for 1-2 minutes then immediately put into a bowl of ice water to stop the cooking. Spread out on cookie sheets and put in the freezer until frozen. Transfer to ziploc freezer bags and enjoy all Fall and Winter long 🙂