How to Freeze Fresh Zucchini or Summer Squash

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How to Freeze Fresh Zucchini or Summer Squash | Follow Me on Pinterest

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This summer, I was lucky enough to receive a bunch of large zucchinis from some friends. They were way more than we could eat fresh, so I had to do something to preserve them. I decided to freeze the excess zucchini so I could have it for soups, casseroles and bread this winter.

Freezing zucchini is just as easy as other vegetables. All you have to do is follow a few simple steps and you will have them prepared, packaged and in the freezer faster than you can blink! These steps can be used on any summer squash you have.

1. Before you start preparing the zucchini, take a minute to think about what kinds of recipes you will use the zucchini for. I chose to prepare mine three different ways, cubed, for soups, shredded, for bread, and slices for casseroles.

2. Wash the zucchini and prepare it how ever you want – sliced, cubed, or shredded.

3. Bring a large pot of water to a boil. While you’re waiting for the water to boil, prepare your ice bath, using a large bowl of cold water and ice. This is to stop the cooking of the blanched zucchini.

4. Once the water is boiling, place your zucchini in the water. For slices and cubes, blanch them for 2-3 minutes, depending on the size of the zucchini. For shredded, steam them instead of blanching, for 1-2 minutes. This will keep them from getting too water logged.

5. Immediately placed blanched or steamed zucchini into the water bath and cool for 5-10 minutes.

6. Once the zucchini is completely cooled, place in a colander to drain excess water.

7. When drained, you can start packaging. I like to vacuum seal my frozen veggies. I find that they last longer when vacuum sealed. Once you have them packaged, label them and toss them in the freezer and you’re done!

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. Oh… I have never blanched my zucchini. Makes sense to do it, though.

    I have a zucchini out in the garden that I am letting grow as big as it wants. Do they have contests for the biggest zucchini like they do for the biggest pumpkin? 😉


    Posted 09/27/10

    • I’m pretty sure they do! You might have a Guinness Book of World Records on your hands! :)


      Posted 09/27/10

  2. I received a bunch of zucchini from a friend and was told just to wash, cut and toss in the freezer. Problem is when it’s thaws out it is so soggy that we really can’t do anything with them. Does the blanching prevent this? Is there a way that I could save the zucchini I’ve already frozen?

    Thank you


    Kim C
    Posted 08/23/14

    • Hi Kim – I think the blanching does help a tad, but the zucchini does naturally get a bit soggy after it has been frozen. You could try dehydrating it and then adding the dehydrated zucchini into your recipes when you are ready. They texture would not be as soft.


      Jessica Espinoza
      Posted 08/23/14

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