Last July, when my zucchini / courgette were producing more than we could possibly eat I started making soup for the freezer. There were days when I had more squash then could reasonably be turned into soup.
On those days I simple shredded them, green, yellow. white, and striped squashes, filled food bags and tossed them in the freezer. I didn’t bother peeling or blanching or any other fussy stuff. Shred and freeze.
As I am totally dependent on Google for all knowledge, I looked up how long they would last in the freezer.
The soup should last 6 months.
I ate the last container today – 10 months after freezing. It was as good as the one I ate 1 month after freezing.
The shredded squash should last 3 months. Oops !
I didn’t touch any of it for the 1st 6 months as I still had winter squash in the cave. The summer squash was safely frozen.
We’ve been eating it for the last few months – again, 10 months after freezing. I can’t vouch for the nutritional value but it’s been frozen.
It works just as well in recipes as it does when freshly grated, except I have to drain it after thawing.
Should I tell Google?
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Zucchini Rice Gratin
Summer squash, zucchini, courgette – all the same vegetable. Different countries and different colors but the same vegetable.
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz 240gr) chicken broth
- 1 1/2 cups (8oz, 240gr) shredded zucchini / summer squash
- 2 shallots, finely chopped
- 2 tbs Dijon-style mustard
- 1 tsp oregano
- 1/3 cup shredded cheese
- Put all ingredients, except cheese, in a bowl and mix well.
- Put the mixture into a baking dish.
- Sprinkle with cheese.
- Cover and bake, 400F (200C) for 35 minutes.
- Uncover and bake 5 minutes longer.
This is an easy mix and bake dish. Basmati takes about 15 minutes normally. If your rice takes longer adjust baking time accordingly.
I use the large holes on a box grater for shredding.
- Serving Size: 1/2 recipe
- Calories: 312
- Sugar: 4.6 g
- Sodium: 1007.7 mg
- Fat: 8.2 g
- Saturated Fat: 4.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 44.8 g
- Fiber: 2.4 g
- Protein: 10.8 g
- Cholesterol: 24.2 mg
Keywords: summer squash, zucchini, courgette, gratin
For my long time readers – you will remember our friend who lived in Spain. He was the breeder of our dogs and had been a good friend starting when we lived in Andorra.
He was very enthusiastic about whatever his current interests were. When we were in Andorra we all played golf regularly and seriously.
When we left he took up fishing spending all his free time at various rivers and streams.
After a few years he switched to raising succulents, turning every room in his huge old farmhouse into nurseries for his many plants and selling them in the local markets.
His last big project was chickens. He didn’t raise just any old chickens, but the fancy ones and sold fertilized eggs online to other breeders.
When he switched from succulents to chickens he gave us a small plant in a little pot to take home.
I don’t have indoor plants so I stuck it on a window sill outside and watered it when I remembered.
A year or so later it had outgrown its little pot.
I stuck it in the ground.
I continue to ignore it.
It continues to grow.
He never got to see it here….. He died a few years ago.
I think of him whenever I’m in that little garden.
He would have been impressed.
6 thoughts on “Zucchini Rice Gratin; a succulent memory”
What a marvelous plant! Looks like a snake plant and that you’ve found the perfect spot for it. I can’t leave anything like that outside. If it’s not a hardy perennial, it dies. It managed to make it to 62 today though we’re still under a frost warning for tonight again. sigh
I wouldn’t believe everything Google tells you. Just like the ‘best used by’ dates on things, they’re only estimates and a lot depends on the conditions.
I can’t believe how well it does there. I put it in the ground and it exploded! For me, the ‘best used by’ dates give me an idea of how much time is left. I give most yogurt at least another 2 – 3 weeks. And mustard will get a year lol
Just proves again, Google don’t know nothing.
Totally gorgeous plant.
If it smells okay – it’s okay. 😉
Thanks – it’s unique in our village lol
Agave americana var mapisaga. It will get a lot bigger. When it flowers the bloom stalk will grow about one foot per day and will reach 20 feet tall.
It’s going to flower?!?!? Wow! That will be exciting. I’ll have to google to find out when. I hadn’t a clue what it was but it did grow fast once it was in the ground. It’s kind of a sun-trap on that side of the house so it gets quite warm, even in winter.
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