My sister, whose unbelievable garden makes mine look like a child’s hobby, last weekend gave me half a dozen or so HUGE yellow squash and zucchini that my family won’t be able to eat all of even if we had it for every meal for a week.
So I’m wondering if anyone has any good recipes for dehydrated squash chips or what kind of success can I expect if I freeze some? Canned becomes too mushy in my experience, so any alternatives? Thanks.
I have froze zucchini grated and processed to the appearance of apple sauce. When my children were young they did not like zucchini bread because they could see 'green' in the bread.
I came across a recipe for zucchini bread that does not require draining with salt. The texture and the taste is like an applesauce cake. So I cut up in chunks the zucchini and blended it in the blender until the dark green was no longer identifiable and measured out the amount called for in the recipe and froze the rest to make another time. I called it 'spicy bread'.
If you are interested I would be pleased to send you the recipe.
As I’m no canner, I freeze veggies. I wash, cut off the stem and bud end of my yellow squash. I use my trusty slicer and slice the squash about 1/8th inch thick. I freeze them and they turn out quite well. I also freeze my tomatoes, whole and use them in the fall & winter & spring in chili soups and casseroles. I freeze corn on the cob.