Frozen Shredded Zucchini

From the garden

• 4 lb zucchini or summer squash, washed, ends trimmed — oversized fruits are fine — halve and scoop out the big seeds first

1. Grate the zucchini on the large holes of a box grater or with the shredding disc of a food processor. No need to peel or salt it for this pack.
2. Set up a steamer: an inch of water at a hard boil under a steaming basket, and a large bowl of ice water nearby. Steam-blanching, not boiling, is the standard for grated squash — boiling turns shreds to mush.
3. Steam the shreds in batches, a couple of inches deep, for 1–2 minutes until translucent and just wilted. Toss once with tongs halfway so the middle heats through.
4. Tip each batch into a metal bowl set in the ice water and stir until completely cool, then drain in a colander — don't squeeze; the pack freezes best slightly wet.
5. Pack in 2-cup portions (what most zucchini-bread recipes call for) into freezer bags or containers, leaving 1/2 inch of headspace, press out the air, seal, and label. When you thaw a pack, drain off the free liquid before baking or frying.