Every year I stock up the zucchini in a bag. This is very convenient, and also allows you to keep the zucchini for a long time. My method is very simple, does not require much effort, but then how good, convenient and tasty!
Preparation:
We take young zucchini, with a thin skin - they are the most delicious. Large, fibrous, overripe blanks for this method, of course, are also suitable, then you will get not quite what you need.
So, we rub the zucchini on a coarse grater and immediately, right at the same second as we rubbed the whole zucchini to the end, put it in a bag and tie it or close it with a clasp. We do this quickly so that the zucchini does not have time to start up the juice.
We immediately put the bag into the freezer. You can lay the bag in a layer, then it will take up less space in the refrigerator. If you grate several zucchini at once, then do it in stages: one grated - removed, the second grated - removed. Otherwise, excess liquid will appear, which will ruin everything.
We pack in the bag exactly as much grated zucchini as you need at one time. It is convenient to distribute the bags in layers and stack them in the freezer on top of each other.
Then, when you need it, just take out a portion of frozen grated zucchini, chop it with your hands into a bowl - everything is very easy, crumbles in no time, and you start cooking immediately, without waiting for the zucchini itself thaws out.
For example, I often make pancakes out of frozen zucchini. While I drive in the eggs, add flour and other ingredients, knead the dough - the zucchini is almost completely thawed out and you can fry pancakes, well, or cook other dishes.
In this case, the zucchini is defrosted in a matter of minutes. And if you just take it out of the freezer and leave it to defrost, you risk getting a "porridge" from which it will be difficult or impossible to cook something. Here's a way))
Read also: Zucchini "chebureks". Simple and tasty
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