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

How about Southern Living Magazine's make-ahead & freeze chicken & rice casserole? It was published about two years ago. Chicken-and-Wild Rice Casserole 10-12 servings Prepare and freeze this one-dish wonder up to a month before 1 (2.25-oz.) package sliced almonds 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix 1/4 cup butter 4 celery ribs, chopped 2 medium onions, chopped 5 cups chopped cooked chicken 2 (10 3/4-oz.) cans cream of mushroom soup 2 (8-oz.) cans chopped water chestnuts, drained 1 (8-oz.) container sour cream 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups (16 oz.) shredded Cheddar cheese, divided 2 cups soft, fresh breadcrumbs 1. Preheat oven to 350ð. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through. 2. Prepare rice mixes according to package directions. 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. 4. Bake at 350ð for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350ð for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

I think the spinach dish will be fine if frozen - the potato dish not so much. If it were pureed potatoes, it would be a different story, but potato gratin is not quite the same after having been frozen. If you make a broccoli dish, freeze it before you cook it or only partially cook it. Lars