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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.
- Fresh zucchini or summer squash
- 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.
- Wash the zucchini and prepare it however you want – sliced, cubed, or shredded.
- 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.
- 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 waterlogged.
- Immediately placed blanched or steamed zucchini into the water bath and cool for 5-10 minutes.
- Once the zucchini is completely cooled, place it in a colander to drain excess water.
- 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!