Volume Two, Mastering the Art of French Cooking, by Julia Child and Simone Beck (Knopf, 1970), goes all out with zucchini, with more than a dozen recipes. Many of these call for grated zucchini, using a technique that is easily modified for successful freezing of this abundant crop.
Freezing Grated Zucchini
The usual methods for freezing vegetables just don't work for watery crops like zucchini. Even if it's blanched first, the freezing process breaks down the structure of the zucchini cells, creating a limp, watery, flavorless mess. But a method Julia Child uses for certain dishes is easily modified to create perfect, recipe-ready zucchini.
Here's how it works:
Cut off the stem and end of the zucchinis and weigh them. Grate them using the medium disk of a food processor or a hand grater. Place the grated squash in a large strainer or a colander with small holes. For each pound, sprinkle with 1 teaspoon of salt and mix well.
Let the zucchini drain for about a half hour. Then press it firmly against the sides of the vessel to squeeze out as much water as possible. The salty liquid can be discarded or saved for making soup. Then remove the zucchini one handful at a time and squeeze until as dry as possible. It's important to get out as much water as possible. There should be about one rounded cup of shreds for each pound of zucchini.
Press shreds into a measuring cup one cup at a time, then place each cupful onto a piece of waxed paper or plastic wrap about 18" long. Press the shreds into a square 8" on a side, then fold the paper or wrap around the flattened square. Place the squares onto cookie sheets and put into the freezer. After they have frozen, the squares should be stacked into plastic freezer bags.
Cooking with Shredded Zucchini
Each square represents one pound of fresh zucchini, all ready for use in any number of dishes, from zucchini bread to soup; just adjust the quantity of salt, as the shreds will be presalted. Here is an adaptation of one of Julia's recipes, adapted from Volume Two by Greg Patent and used here by permission, makes a nice accompaniment for chicken or any other meat. Julia uses fresh zucchini, but the frozen shreds work perfectly.
Gratin of Zucchini, Rice, and Onions with Cheese (Tian de Courgettes au Riz)
- 2 squares frozen, grated zucchini
- 1/2 cup long-grain rice
- 1 cup minced onions
- 2 Tb olive oil
- 2 large cloves garlic, minced
- 2 Tb flour
- 2 1/2 cups milk, heated
- 2/3 cup grated Parmesan cheese (reserve 2 Tb for topping)
- Salt and pepper
- 2 Tb olive oil
Directions:
- Drop rice into 2 quarts boiling salted water, bring back to the boil, and cook 5 minutes; drain and set aside. Do not rinse. This precooking tenderizes the rice.
- Heat oil in 12-inch skillet over medium-low heat. Add garlic and onion and cook slowly, stirring occasionally, for 8 - 10 minutes until onion is tender but not browned.
- Stir in grated zucchini. Toss and turn for about 5 minutes until zucchini is almost tender.
- Stir in the flour, cook another 2 minutes, and remove from heat.
- Gradually stir in the hot milk, stirring well so the flour is well blended in.
- Return pan to moderate heat and boil briefly, stirring frequently.
- Remove from heat again, stir in rice and all but 2 tablespoons of the cheese.
Taste for seasoning.
Turn into a buttered 6 - 8 cup baking dish about 1 1/2" deep and sprinkle with remaining cheese and the 2 Tb olive oil.
The dish can be refrigerated for several hours or a day at this point or immediately baked in the upper third of a preheated 425-degree oven until bubbling and nicely browned. If refrigerated for later baking, heat to a simmer on top of stove before placing in the oven.
Makes 6 to 8 servings.
Dorothy Patent - Dorothy H Patent has been writing nonfiction books for children for many years, as well as coauthoring adult nonfiction and writing for a ...
