In My Thrifty Week Post #5 I shared a bit about the squash that I purchased last week and told you that I'd be sharing a post on what I did with it.
This is it...
|The yellow squash that I kept I saved to use and serve fresh. One of my favorite breakfasts is to saute yellow squash in a little butter, put it on a plate, and top it with fried eggs. Delicious!|
The zucchini I ran through the Veggetti, turning them into noodles (or Zoodles, if you prefer) for the freezer.
|The rest of the zucchini I spiral cut and prepared as per instructions in the video at the bottom of this post. The process is simple...spiral cut the noodles, sprinkle with salt, and work it in. The salt draws a lot of the moisture out of the squash and firms up the texture of the noodles, making them fit for the freezer. I ended up with 4 gallon bags of zoodles and 2 quarts of liquid off of it to add to soups this winter.|
|I saved all the zucchini end pieces that were left over after making the spiral-cut noodles|
|Using my Vidalia Chop Wizard I cut the rounds into cubes and sauteed them that evening for use later in the week.|
Here is the video that I watched that gave me the idea in the first place. I'm really glad that I ran across it. This will save us lots of money in the future and give us garden fresh zoodles in the middle of winter!
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Until next time...
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