Zucchini is a summer squash and can be grilled, steamed, baked or sautéed when small (less than 8 inches)and the seeds are still soft and immature. Left on the vine, however, zucchini can grow several feet long. These mature zucchini are best used for baking.
There are several zucchini recipes listed below that I absolutely love and therefore, look forward to ripe zucchini each summer!
My goal is to bake as much as I can for my freezer. If I run out of time or ingredients, I freeze the remaining shredded zucchini in two or three cup increments for future baking.
First you need some ripe zucchini. And like I said above, when used for baking, the bigger the better.
Step One. Wash the zucchini. No need to peel it.
As you can see here, my little Vanna is ready to help me grate the zucchini using a food processor.
Step Two. Prepare the zucchini by slicing into halves or quarters. Scrape out the seedy fleshy insides. The zucchini in this picture is less mature, therefore the seeds are much smaller and softer.
Step 3. Grate each section or feed into your food processor (that has a grater disc/attachment).
I love my little helper. Oh my those little hands are just too cute!
And wallah, here is the finished product. If the zucchini is going to sit for a spell, you may want to place it in a strainer with a large bowl to catch the juice. Otherwise, drain the zucchini before baking in case their is an excess of juice.
One (large) zucchini can produce 6-10 cups of shredded zucchini!
Here are links to some of my favorite zucchini recipes: