For dinner tonight we had our favorite zucchini soup. It has a tomato base with tomato chunks, zucchini, peppers, celery, hot Italian sausage, and a few other things along with spices. Some batches were canned and some batches were frozen; tonight we tried a frozen batch.
Unfortunately, the zucchini had a semi-rubbery texture, while some of the same type of soup that we had canned had a normal texture.
We’ve experienced rubbery squash/zucchini in the past when we bought some frozen from the store. It seems that freezing zucchini and squash slices makes them rubbery when defrosted. We don’t know why this is, but if you’re thinking of storing zucchini, either freeze shredded zucchini to use in baked goods or possibly cook your rounds all the way before freezing.
The picture of our soup maybe doesn’t look too appetizing, but it tastes really good. Also, if anyone knows why frozen zucchini is rubbery, do let us know!