freezing courgettes

BusyGirl

Can courgettes be frozen and what is the best way to do it?
Thanks

DawnW

I just cut them into thickish slices and dunk them in boiling water for a minute or so, then cool rapidly in cold water, dry on kitchen paper and freeze. The smaller ones work best.

sillyvixen

if you freeze courgetts they are best used in casaroles etc.

rosie383

`We eat a lot of courgettes which is why I grew 3 plants this year. We are now getting about 2-3 big ones a day, using them with every meal, but still have some over. i want to freeze some for over the winter, but everywhere it says to cut into 1cm slices and blanch. Sometimes I use them just cut in half and hollowed out or cut in big long chunks to have with cous cous etc.
Can I freeze them in bigger portions?

Olliebeak

sillyvixen wrote: »

if you freeze courgetts they are best used in casaroles etc.

Have to say that whenever I've frozen courgettes, I don't actually like them cooked/served as a separate vegetable afterwards. BUT they're great in casseroles such as a Mediterranean-style Chicken Casserole.

valk_scot

They go a bit mushy when frozen. They survive better in chunks and after they're best kept for stews etc. You don't need to blanch them if you're intending to use them up within a couple of months.

rosie383

Ok.
Thanks for the advice. Curries and casseroles it is then! So if I want some for early next year, I need to blanch those then.

Butterfly_Brain

I don't bother blanching because it alters the flavour so I just slice and put into bags

rosie383

That's even better.... will do!

DianaMattos

I cut them differently before freezing depending in what I want to use them for... slices for cooking in butter and having as a side dish, or diced for hm quiches or risotto. Growing my own this year, can't wait!

Savannah02K

I was always told you can't freeze courgettes but last year, after reading similar thread on this board, gave it a go. We still have some in the freezer and like everyone else seems to be saying, not great on their own but absolutely fine in pasta dishes, curries, lasagna etc. I cut quite thick slices, blanched for couple of mins, open tray (well, lid of big Tupperware box) froze and then bagged. I reckon what we've got left will keep us going for another month or so, so am well pleased.