Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: missmoneypenny on September 08, 2023, 09:16
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I use grated courgette when making veggie lasagne ( usually in winter) and resent buying them when I have an abundance in summer! Would it be worth pre grating and freezing for use in winter ?
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In my experience they turn into a soggy slimy mess. Squash flesh stays a bit firmer, so perhaps grow some of them for freezing.
Also, if you can store them somewhere cool and dry, they'll also last longer before you need to find freezer space for them :)
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Slice 'em up, fry untill golden brown, cool on kitchen paper, store in the freezer. Simples. :D
Cheers, Tony.
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I generally grate some, squeeze out as much water as poss then freeze in 150-200g packs. These, when thawed, work well in fritters, bol sauce, chocolate cake and so on. Yes, soft, but perfectly usable. and saves buying horribly expensive foreign ones in mid winter.
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I buy them when they're cheap or reduced, slice, open freeze, then bag up. Yes they are softer but found roasting them works okay. I also use them in soups, casseroles or mince dishes to bulk out the meat. I've never used them grated so can't comment on that.
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we have been picking and eating our courgettes from the allotment and my wife has made many packs of courgette soup that go in the freezer for a later date
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Thanks for your tips everyone. I will do as JascH does and hope it works out, it’s true those Spanish ones really are pricy.