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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 however 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!