How to Freeze Zucchini
If you grew even one plant of Zucchini you probably have so much you don’t know what to do with it all! I sure do! One of the best ways to preserve Zucchini is to freeze it. It is SUPER quick and easy to freeze and has many different uses. You can cut it up and use it in stir fry or kabobs. or shred it and use it in Zucchini Bread, lasagna, egg dishes and more.
Freezing Sliced Zucchini in 7 Steps
1. Fill a large stockpot three quarters of the way full with water and heat to a boil on the stove top.
You can do large amounts at once or just a few! Make sure that your pot is big enough to fit everything you are wanting to put in though!
2. Wash the fresh zucchini with water to remove any dirt. Dry the zucchini and place on a cutting board.
This is super important! I am sure you know this, but be sure to always wash your veggies before eating! You never know what kinds of chemicals could be on them.
3. Slice the stem and the end of the zucchini off and throw away or add to your compost pile. Slice the remaining zucchini into 1/4 – 1/2-inch pieces for freezing.
4. Prepare a large bowl with ice water to cool the zucchini after it is blanched in the boiling water.
I just filled my bowl with cold tap water and about 20 ice cubes. It is important to do this before putting the zucchini in the hot water so that the water has enough time to get extra chilly!
5. Put the zucchini slices in the boiling water for up to three minutes to blanch.
Start timing once the water has returned to a boil. Blanching the zucchini stops enzyme production, this helps the zucchini maintain its taste and color when frozen.
6. Remove the zucchini from the boiling water and quickly put it into the ice water.
Keep the zucchini in the cold water for three minutes (add ice if necessary). Strain off the water and allow it to drain for five minutes to remove excess water.
7. Put the zucchini into freezer bags or vacuum seal bags for storage.
Remove as much air from the bag before sealing it. This helps keep ice crystals from forming on your zucchini. Seal the bag and label with the contents and date you froze the zucchini, so you can identify it in the freezer later!
1. Wash and cut the zucchini in half lengthwise and remove the seeds. (I usually use my large zucchinis to shred.)
I remove the seeds just with a spoon! It is so easy to scoop out the seed layer! You’ll be done in seconds.
2. Use a hand grater, food processor or Kitchen Aid grating attachment to shred the zucchini.
Grating zucchini with the skin on preserves its crunch when frozen. I just used my hand grater and I was done in less than 3 minutes with an entire, huge zucchini!
You may also want to steam or blanch grated zucchini before freezing. (see above) I then measure the shredded zucchini into a freezer bag. I like to measure it according to what most of my recipes call for ie Zucchini bread 2 cups. Grated zucchini can be added to quick breads, egg dishes, lasagna and many other recipes.
That Is It
That is all! Follow those quick and easy steps and you will have all your excess zucchini frozen in NO time at all! Good luck!
Check out our most popular Zucchini recipes.