1. Start with fresh zucchini, any size. Julianne with a mandolin or food processor.
2. Put julienned zucchini and 1 tsp. salt in a colander in the sink and allow to sit for 30-45 minutes. This allows extra moisture to drain off.
3. Freeze 1 1/2 cups- 2 cups in ziploc bags or containers. (I got 6- 1quart bags)
4. When ready to use, I suggest thawing in a colander again.
I already used some for zucchini oat muffins for my Mom's Life meeting today :)
|I used 2 medium and 1 large|
|About 12 cups of julienned zucchini|
|Finished muffins :)|