Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
I love zucchini very much and prepare them for the winter in different ways, especially zucchini pancakes, casseroles and zucchini caviar. In winter, zucchini are very expensive, and therefore, since the summer, I have been harvesting a huge amount of this wonderful vegetable.
A fact about zucchini that few people know:
Except for humans, not a single creature of the animal world eats zucchini 😲
I really liked this recipe for preserving zucchini, the first time I prepared zucchini for the winter last summer and really appreciated it in winter! My whole family eats such zucchini in winter.
I advise you to read this article to the end in order to understand all the intricacies of the preparation and at the end of the article I will tell you how to properly cook such zucchini in order to get a very tasty dish.
Let's start cooking!
For such a preparation, you can take not quite young zucchini, they are perfect.
I rub the zucchini on a coarse grater.
I squeeze out the excess liquid and transfer the zucchini to a bag.
I put about 300 grams of zucchini in each bag. The juice must be squeezed out, I did not do this before, and the zucchini were completely tasteless in winter, water-water.
Chop greens (parsley today). And I add a handful of parsley to each bag of zucchini.
I press the zucchini to the edge of the bag with my hand, expel excess air and wrap it in a "roll" and freeze.
It is very convenient to store this way!
Where do I use such zucchini in winter.
In pancakes, for cutlets (they become juicy), in casseroles.
How to use such zucchini correctly to make it tasty.
I take out one "roll" from the freezer and transfer it to the refrigerator. Defrost a little and use immediately. No need to wait for complete defrosting, otherwise you will get "porridge".
How do you like this method of preparing zucchini for the winter? 👍
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