Zucchini is one of the most versatile vegetables used in a variety of recipes.
Whether you use it for stuffing, sauteing, or baking a yummy zucchini fritter, or making some zoodles, zucchini adds the best flavors to every dish.
So, if you have an abundance of zucchini, make sure you don’t let it go to waste. Instead, learn how to freeze zucchini and enjoy this flexible veggie whenever you want!
Can you freeze zucchini?
Of course you can freeze zucchini! It is one of the best ways of storing zucchini for long-term use.
When stored properly, frozen zucchini can last for about a year. However, it may lose its firm and crunchy texture. That shouldn’t be a problem, though, especially if you plan on using frozen zucchini for baking bread or cooking in fritters or casseroles.
How to freeze zucchini
Are you ready to freeze some zucchini? Here are the instructions on how to freeze zucchini like a real pro that you already are!
- Pick a medium to large-sized zucchini and wash it thoroughly with water. Go ahead and give it a good scrub when washing it. Then dry it.
- Chop it up into slices. Each slice should be around ¼ inch thick. Note: You can peel the zucchini if you would prefer. I rarely do so and generally freeze it with the skin on.
- Blanch the zucchini. Fill a pot with water and bring it to a boil. Add the slices to boiling water.
- Let the sliced zucchini cook for a minute before removing it from boiling water and shifting it to an ice water bath. This will stop the cooking process, keeping your zucchini from turning into a mush.
- Use paper towels to blot the slices dry.
- Line a tray with parchment paper or baking sheet and line the blanched zucchini slices on it. Avoid layering the slices on top of each other.
- Place the tray in the freezer. Let the zucchini freeze for about 1 to 2 hours.
- Once frozen solid, transfer into a freezer-safe plastic bag.
- Label the bag and store it in the freezer!
Can you freeze zucchini without blanching It?
Not in the mood for blanching the zucchini? Well, you don’t have to be! Here’s how to freeze zucchini without blanching it.
- Pick a medium to large-sized zucchini and wash it thoroughly with water.
- Chop off the bottom and top of the vegetable.
- Use a grater to shred your zucchini. If you are freezing zucchini in bulk, it is best to use the food processor for shredding.
- Divide the shredded zucchini into separate freezer-safe plastic bags. It is a good idea to store one cup of shredded zucchini in one bag. It will make it easier to use the portions later.
- Once all the zucchini is bagged, it’s time to seal the bags. Use a straw to remove excess air from the bags and seal them up.
- Label the bags. Include the date and number of cups on each bag.
- Freeze the bags in the freezer.
How to use frozen zucchini
Now that you know how to freeze zucchini, let’s take a look at how to defrost it. All you have to do is remove the frozen zucchini from the freezer and leave it in the fridge overnight to defrost.If you’re running short on time, you can also throw it in the microwave to thaw it quickly. You can also add frozen zucchini directly into the pot without thawing it at all!It’s essential to understand that zucchini has high water content, so it becomes soft and watery when you thaw it.Therefore, it’s best to use frozen zucchini in soups, sauces, smoothies, and casseroles. You can also use it to make stuffing and fillings. Frozen zucchini is less suited for steamed dishes, salads, and stir-fry.
Tips from the pros
All set for freezing zucchini? Here are some tips and tricks on how to preserve zucchini the right way!
- When defrosting shredded zucchini, shift it to a strainer and press gently to remove excess water, especially if you plan on using the zucchini for baking.
- Frozen zucchini can last for about 12 months. However, it is best to use frozen zucchini within six months for the best taste and avoid freezer burns.
- Never add salt to boiling water when blanching zucchini. It will turn your zucchini to mush quickly. Also, avoid overcooking.
The bottom line
Freezing zucchini is a quick and easy process. Now that you know how to freeze zucchini like a real chef, your zucchinis will never go to waste ever again. Ultimately, you can enjoy yummy zucchini-based recipes all around the year!
How to freeze zucchini
This is a step-by-step guide to freezing zucchini
Ingredients
- Medium- to large-sized zucchini
- Peeler (optional)
- Pot with water
- Paper towels
- Tray with parchment paper
- Freezer-safe plastic bag
- Knife
Instructions
- Pick a medium to large-sized zucchini and wash it thoroughly with water. Go ahead and give it a good scrub when washing it. Then dry it.
- Chop it up into slices. Each slice should be around ¼ inch thick. Note: You can peel the zucchini if you would prefer. I rarely do so and generally freeze it with the skin on.
- Blanch the zucchini. Fill a pot with water and bring it to a boil. Add the slices to boiling water.
- Let the sliced zucchini cook for a minute before removing it from boiling water and shifting it to an ice water bath. This will stop the cooking process, keeping your zucchini from turning into a mush.
- Use paper towels to blot the slices dry.
- Line a tray with parchment paper or baking sheet and line the blanched zucchini slices on it. Avoid layering the slices on top of each other.
- Place the tray in the freezer. Let the zucchini freeze for about 1 to 2 hours.
- Once frozen solid, transfer into a freezer-safe plastic bag.
- Label the bag and store it in the freezer!