Ingredients
- Zucchini - as much as you'd like!
- Gallon sized ziploc freezer bags
Instructions
Freezing Sliced Zucchini
- Fill a large stockpot three quarters of the way full with water and heat to a boil on the stove top.
- Wash the fresh zucchini and slice the stem and the end of the zucchini off. Then slice the remaining zucchini into 1/4 - 1/2-inch pieces for freezing.
- Prepare a large bowl with ice water to cool the zucchini after it is blanched in the boiling water.
- Put zucchini slices in the boiling water for up to three minutes to blanch.
- Remove zucchini from boiling water and quickly place in ice water and have it remain there for 3 minutes (add ice if necessary).
- Strain off water and allow to drain for five minutes to remove excess water.
- Place zucchini slices into freezer bags or vacuum seal bags for storage.
Freezing Shredded Zucchini
- Wash and cut the zucchini in half lengthwise and remove the seeds by scooping them out with a spoon.
- Use a hand grater, food processor or Kitchen Aid grating attachment to shred the zucchini.
- Consider blanching grated zucchini before freezing (see above).
- Measure the shredded zucchini into a freezer bag.
- TIP: measure it according to what your recipes call for (for example: Zucchini Bread - 2 cups).