How to Freeze Zucchini: 5 Tips for Freezing Zucchini

If you’ve found yourself with an abundance of fresh zucchini from your garden or your grocery store, you can easily freeze this vegetable for later use in baked dishes, soups, stews, or sautéed dishes. Here is a step-by-step guide on how to freeze fresh your extra zucchini.

1. 1. Wash your zucchini. Always wash your vegetables and fruits before consuming to eliminate any dirt, grime, or pesticides that may be present on the flesh.
2. 2. Prepare your zucchini. Snip off about an inch from each end of your raw zucchini, then cut the rest of your veggie into half-inch slices. You can also core and shred your veggie instead of making sliced zucchini. If your zucchini has developed seeds, make sure to spoon those out because they hold onto moisture.
3. 3. Blanch the zucchini. Blanching your zucchini before you freeze and store it will make it last longer and stave off freezer burn. To blanch zucchini, bring a large pot of water to a boil and carefully place your zucchini bits inside. After about one minute, drain your zucchini from the boiling water with a colander, strainer, or slotted spoon, and immediately place them into an ice water bath until they are cool. Blanching will help reduce the enzymes in zucchini that can soften the texture of your vegetable. Make sure to thoroughly dry your zucchini pieces after you blanch them.
4. 4. Freeze as individual pieces. Arrange your zucchini in a single layer on a parchment paper-lined baking sheet, making sure the pieces do not overlap. Stick in the freezer until your zucchini pieces are frozen solid.
5. 5. Transfer to a freezer bag. Once the zucchini pieces are frozen, place them all in a large plastic bag, using a vacuum sealer or straw to suck out any remaining air. Place back in the freezer to enjoy at a later date. They will keep in the freezer like this for six to twelve months.

Frozen zucchini has a number of uses that can make it a must-have in your kitchen. Follow these tips to make the most out of your frozen stored zucchini.

1. 1. Extract the moisture. You will need to sap as much water as you possibly can from your zucchini before you freeze it, and these veggies hold onto lots of moisture. Especially if you’re using frozen zucchini, make sure to squeeze out all the moisture you can from it with a paper towel or cheesecloth before freezing.
2. 2. Date your frozen zucchini. Label your bags with the date you made your frozen zucchini, especially if you have other frozen vegetables. Frozen goods can last a long time, they don’t have an indefinite shelf life with the threat of freezer burn.
3. 3. Use in a soup. Cooking zucchini can help draw out its sweetness, which can give your spicy or hearty soups an added layer of dimension. Using frozen zucchini in a soup means that you won’t need to defrost it first.
4. 4. Make into bread. If you’re planning on using frozen zucchini for zucchini bread, be sure to defrost your zucchini first. You should also dry up any excess moisture that accumulates in the thawing process.
5. 5. Prepare as noodles. Zucchini noodles, or zoodles, are a healthy, low-carbohydrate pasta alternative that are made with a spiralizer. Defrost your shredded or grated zucchini in the refrigerator or a bowl of cool water. After soaking, use a paper towel to dry out the extra moisture. Keep in mind that zucchini is mostly water, and soaking/thawing your zucchini pieces can cause them to get mushy and soggy.

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