Last year a blanched and dehydrated a bunch. They came out great and worked really well in soups and stews with great texture.

When I first got my pressure canned, I used the instructions in the manual to pressure can chunks of baseball bat zucchini with the spongy parts removed in water. However, I have not been able to find an approved recipe for this since I learned that I should not use the manual.

Ratatouille freezes well.

We have a great past thread here called something like 101 uses for zucchini. I'll see if I can find it.

But zucchini bread freezes well, dried zuke chips with various seasonings are good, to use it for stir fires and such I do the same way I make hashbrowns - shred, spraed out on cookie sheet to freeze, then bag in measured portions, roasted zucchini with other vegetables (especially tomatoes) is great.

Dave

here it is: http://forums.gardenweb.com/discussions/1973302/101-things-to-make-with-zucchini-or-summer-squash?n=80

I think I might try roasting and then freezing. Thanks, I will check out the thread. Frozen ratatouille sounds like a good idea too.

When you make those onion rings you can also fry some Zucchini slices and freeze those as well. I don't think I would use the same batter recipe as the rings though. Google brought up several recipes that mostly look similar.

our daughter-in-law makes a wonderful zucchini relish. I like the Zuni café recipe for zucchini pickles. It's a refrigerator pickle, small batch recipe.

I grated a bunch of raw zucchini last year raw, didn't blanch),and put it in zip locks, it was great for zucchini bread later..it didn't get mushy. One of my favorite zuke combos is onion and tomatoes and zucchini...there is something about that flavor combo..I could eat it every day!

Donna, that's how I freeze zucchini too, then I use it for zucchini pancakes, a hash brown type breakfast or quiche crust, and zucchini bread/cake/muffins.

Annie

I think, slowly but surely..blanching is becoming a thing of the past. With more reliable freezers, and airtight baggies, I am finding that I just don't need it, and my vegetables are much better for it.