Freezing zucchini dish
I want to cook some zucchini with tomatoes, onion, green pepper and garlic, all until still a little crunchy so it won't be mushy after reheating. I plan to freeze it in single portions in small ziplock bags and then put the small frozen bags into one or two large ziplocks and store in the freezer.
Two questions: I want to use fresh basil in the recipe and don't know how much to add. How much per quart, after cooking? The second question is how long will this remain safe in the freezer?