I recently visited my parents in the Bitterroot Valley in Montana where they have a large garden of beautiful vegetables. Zucchini is an easy squash to grow and can grow to over three feet in length. The zucchini we see in the store are harvested when immature because they have the best flavor. So, when you have giants in your garden, what can you do with all that zucchini? I like to freeze it to use throughout the winter in dishes like soups, frittatas, and muffins. Using my food processor, I shred it then place it on a sheet pan and freeze. Once frozen, I break it into manageable sizes and put in a large Ziplock bag. Then, when I need some, I just pull a chunk out and let it thaw.
When using in baked goods its important to allow it to fully thaw and then squeeze the liquid out. Otherwise, your batter will be too moist. You can discard the liquid or add it to a smoothie or soup.
Some fun nutritional facts about zucchini (1 cup cooked)
- 40% Vitamin A of the Reference Daily Intake (RDI)
- 16% Manganese of the RDI
- 14% Vitamin C of the RDI
- 13% Potassium of the RDI
- 10% or less of Vitamin K, Folate, Copper, Phosphorus, Vitamin B6 and Thiamine.
Incorporating zucchini into dishes doesn’t add a lot of flavor but it does add a lot of nutrients including insoluble fiber which helps with digestion and feeds our friendly gut bacteria.
Muffins are so versatile and easy to make to have on hand for a quick snack or the kid’s lunches. These muffins offer a nutritional boost to anyone’s day. You can add ½ cup of nuts; pecans or walnuts are nice, but I omitted since nuts are a no-no at my daughter’s school.