Allotments 4 All

Being watery - if just blanching & freezing, might it not be sensible to salt them first -to dehydrate - as with Aubs & Cus?

I freeze courgettes in a few ways.

With skin on:
Cut into slices about 1/4" thick (especially for the smaller ones)
Cut into chunks about 1/2 - 1" square
Without skin on:
Processed to the stage where they are a bit bigger than breadcrumbs but not yet mush, and frozen in blocks of about a pint, to add to soups as a thickener instead of flour.

I don't salt them.

Also found that larger ones, or marrows, are good if cut into slices and dried - they shrink right down to poato crisp size and taste like crisps when you put a bit of salt and pepper on them or spices. This is a good way to use up a huge glut, and I would think they aren't as fattening as crisps.

I just cut into 1cm cubes and freeze, with a 50:50 mix of yellow and green ones.

Once frozen, I drop the bag on the floor and they go free-flowing  ;D ;D

moonbells

How do you dry them, Jenny?

I do the same as Moonbells altho I've not yet dropped them on floor - probably cos I freeze smallish quantities to a bag but enough to mix with other things when I need them.

Always been very successful.

Tim - I dry the courgettes in my dryer - I got it mainly to do tomatoes, as it will do about 5 kg at a time. http://www.ascott.biz/item938.htm

Aha!