If God has blessed you with so much zucchini that even the chickens run away when they see you coming, here is one solution. Grilled, for the freezer.
Preparing Grilled Zucchini
Just cut the ends off, cut in half and slice lengthwise.
Toss with olive oil and herbs such as oregano, basil, or herbs de provence.
Grill lightly on the bbq both sides.
You don’t have to cook it, just grill until it “sweats.”
This what they look like when they’re done.
Then lay out in a single layer on non-stick cookie sheets and put in the freezer.
After freezing, bag ’em and you’re done. It’s easy and is great in tomato sauce or casseroles, especially in the middle of winter.
My husband spent all day dealing with produce from our garden. He posted his grilled zucchini process on Facebook, and I stole it. After experimenting, we found it works best if done on a gas or propane bbq. Don’t know why. Zucchini Boats has another of his solutions to ‘what are we going to do with them all?!’
