Last year I grew a ton of squash and zucchini. I decided to freeze a good amount of it. I cut it into slices and put in vacuum sealed bags. However, when I attempted to use the veggies, they were mushy. Why?
By Kim C
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They got mushy because of their high water content. I freeze shredded zucchini and sliced yellow squash, and use them in recipes. You must thaw and drain them first. The texture will not be the same, but for zucchini bread or a squash casserole, they are still fine (and tasty!).
I found it better to freeze yellow squash whole. When ready to cook, thaw just till you can slice with a knife. It will still be partially frozen. I bread and fry. This seems to taste better.
I never drain the frozen shredded zucchini after it has thawed. The water that is in the zucchini when you freeze it, separates during the thawing process. I tried draining it once and the zucchini bread turned out very dry.
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