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By Connie from Oden, Arkansas
By breading sliced zucchini and frying it until the coating is just beginning to harden, but has not browned yet, you can freeze it for later meals. This is a guide about freezing breaded zucchini.
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In visiting a restaurant I had zucchini breaded with some crumbs. How could i fix this at my home?
Anna from Missouri
Just wash the Zucchini well and slice in 1/4 inch pieces (round) Soak slices in cold salt water for an
You could also cut the zucchini into long thin strips and fry it up that way. Most restaurants serve it longways. It takes less time to fry when its in thin strips also. I use Italian bread crumbs when I make it at home, then I sprinkle it with grated parmesan cheese. I love breaded zucchini!!
I don't know about Zucchini but I know this works with yellow squash. I cut the squash into rings and make a batter of flour and club soda. The batter will be about the consistancy of pancake mix. Drop the squash into the batter a few at a time then drop them into a deep fryer until they are brown. They will be crunchy and hot. This is an excellent way to fix squash. I am not a squash eater but I sure learned to be after trying it cooked this way. YUM!!!!
I would like to bread my zucchini before freezing. It would be more convient. any suggestions
This is how we did it. After washing the zuchiini, trim off both ends. Cut into round slices about 1/8th- inch thick and drop into a bowl that has as much ice as water and allow them to sit for 10 minutes. Heat 1/2" of vegetable oil to 350º. Set up a work area near the stove with a small bowl of flour, liquid egg (such as eggbeaters) or beaten egg and Japanese bread crumbs (known as Panko). Drain off the zuchinni and blot onto a dry kitchen towel.
I love fried zucchini or yellow squash and do it the usual way with egg wash and dipped in flour. The only problem I have is everyone comes by and snitches it while I am frying it and it rarely makes it to the dinner table lol. It's one of our favorite summer time treats.
We love fried squash or zucchini in the summer with it's bounty. I slice it in thin slices, dip in an egg wash then flour and fry. The only problem I have is that it rarely makes it to the dinner table with everyone "sampling" as it comes out of the pan and drained on paper towels.
Does any one out here have a good recipe for spices you can use with panko bread crumbs before freezing zucchini?
I like to use Italian seasoning, garlic powder, salt and pepper.