Wednesday, July 22, 2015

Freezing Zucchini and Tomatoes for Pasta, Rice or Beans

Woo-Hoo it's zucchini season! Anybody woo-hooing with me? ...anybody??? I understand:@) My goal today was to come up with an easy way to preserve some extra zucchini and an added bonus is it gives me a few quick lunches! I had these Zucchini and Tomatoes for the Freezer cut and cooked in less than 20 minutes. Since I wanted it for long term storage I tried to cool it as quickly as possible, spread it out on a platter and stuck it in the freezer for 15 minutes or so. Then just packed it in jars.

The recipe listed below easily makes three lunches once you add pasta, rice or beans. Or would be great added to soup.
The 1/2" thick pieces of squash stayed nice and firm when thawed and reheated, don't hesitate to give this a try folks!

Had to chuckle, I asked my son (who grows zucchini but doesn't like it...) to pick them at about 5-6". He got a confused look on this face and asked why? I explained the skin is more tender, the seeds are small and soft, the little rounds look great on shish-ka-bobs... But didn't have the heart to say, and they're a lot less overwhelming and easier to use up small!!! Don't tell him I said that:@)

Zucchini and Tomatoes-for the Freezer
olive oil to lightly coat pan
scant 1/2 C onion, diced
1 large clove garlic, minced
(2) 5-6" zucchini, green or yellow, cut into fourths lengthwise and then into 1/2" pieces
A pinch of salt and few grinds of pepper
1/2 tsp Italian seasoning
14.5 oz can of diced tomatoes, drained-I used petite diced
S&P to taste at end of cooking time
Pinch of sugar if desired
Serve with cooked pasta, rice or beans and a sprinkling of Parmesan cheese if desired-I desired
  1. Add olive oil to heated pan, cook onion for about 5 minutes.
  2. Add garlic, cook for 1 minute.
  3. Add squash, S&P and stir well, get it good and coated with the oil.
  4. Add Italian seasoning and tomatoes, bring to a quick boil, reduce to simmer and cook for 4 minutes.
  5. Remove from heat, transfer to a platter, spread out veggies and put it in the freezer to cool quickly.
  6. Spoon into jars, use a butter knife or canning bubbler to pack down. Screw on lid and freeze.
  7. To use, let thaw in fridge, heat on stove or in microwave and serve over pasta, rice or beans.
Let's pull a little bite of summer out of the freezer this winter and have a happy day:@)

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9 comments:

  1. Lynn, I'm always more gung-ho about zucchini season if there's dessert or bread involved :) It looks like a healthy lunch with all those veggies and color!

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  2. Looks like you're freezer-ready prepared with colorful veggies, Lynn. I think it's so funny that your son grows zucchini and doesn't like it. I'll bet he grows it for you!! Why do people let zucchini grow the size of baseball bats? I like them small, like you. Thanks for sharing on what to do with all the extra produce. Come Fall and Winter, you'll be prepared.

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  3. I love zucchini and what a yummy idea for lunches Lynn! My husband went to the grocery store for me. I had 2 zucchini on my list and he came home with 2 cucumbers, so that's what I'll be eating for lunch this week :)
    Jenna

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  4. Won't this be great to have in the winter months! Enjoy your day sweet friend. I see your little doll on the sidebar with a hulu skirt on...now my dolls will want one too! haha! Hugs!

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  5. What a great idea! And so nice that the zucchini doesn't get mushy. Now I just need some zucchini donations from my friends :)

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  6. Lynn, that sounds so good. I do freeze tomatoes for chili etc and if I can find a few zucchini, I can make this as well. Yum!

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  7. P.S. Nothing like forgetting to proof read your recipes! Thanks for catching that I had the extracts in there twice :) So glad you're up early like me. xo

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  8. Hi Lynn,
    What a great idea to freeze these awesome veggies, they will be great next winter! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Miz Helen

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