I freeze grated zucchini every year. I do not blanch it (never even thought of doing so!). I just grate and freeze in 2 C portions (since that's what most recipes call for). When I thaw, I let it drain for a very long time and squeeze then. I think it might be better to do as you suggest. Grate, salt and drain, squeeze and drain, freeze. I do not add lemon juice and have not noticed any discoloration. In my opinion, zucchini are better before they reach the size of baseball bats! Wiffleball bats might be better, lol. I do know how hard it is to keep up though, those things are happy growers!

You need to precook the zucchini....or don't bake it so long after you put it together. Zucchini is largely water.....it stir fries very well....but if you cook it longer, youw ill have to cook it a liot to combat the wateriness. If you had put a layer of no bake lasagna noodles in there it would have absorbed some of the liquid...Rice works too...uncooked. Linda C

Onions in my freezer are in many prepared soups, chili, etc. And similar to grainlady's list. I've not had a need to freeze fresh. I only make lasagne in the late summer/fall when the garden is over producing. I make it in my big turkey roaster and it weighs a ton! I under cook it by 1/2 hour, let it cool and set. Then slice and freeze. Re-heats lovely. I do put the most watery veggies as the bottom layers so most of the moisture adds steam while cooking. First layer bottom is mandolined sweet potatoes. Half way up is an onion and mushroom layer that are caramelized beforehand, and to sweat out the liquid of the mushroom. A bit different every year depending on what is at hand... Just an example of thinking through what might be causing your individual recipe and how to handle onions....caramelizing first will add such rich flavor to other veggies that you may want to stay a bit more 'fresh' in flavor. If i know i will be freezing something, i just prepare a bit differently sometimes. Made a pasta salad for tonights bbq. The sauce base was chilled first. All the crisp veggies and herbs i keep fresh for crunch. The same sauce could be frozen but i would simmer 20 minutes first, then freeze. Still would be delicious but just a slightly different dish...good over pasta reheated for a warm dish rather that a cold salad.

For those of you who can't grow zucchini, first, we who do thank you from the bottom of our hearts. Without you as recipients of our "largesse" we would be knee deep in squash. Secondly, you can grow zucchini. If space is a problem, there are bush types that don't take up a huge amount of space--Ambassador and Eight Ball being two of them. If borers are a problem, plant later in the season. The moth that lays the eggs which become borers arrives in spring, and has a short time in the garden. If there is no squash for the moth, you don't get the borers. Now I've gone and told all you folks how to grow squash, so the squash growers will be mad at me.