How to Freeze Zucchini

Zucchini is a favorite summer veggie that has many uses that go far beyond basic bread and deep-fried discs battered with egg and flour. Zucchini can be used in a number of mock apple desserts, rich chocolate cakes, veggie dishes, soups, and stews. It is nearly impossible to use every zucchini that a garden produces, no matter the size - unless you are willing to freeze it for future use. Zucchini grows in abundance, and it is possible to freeze when properly prepared. Consider the following ways to freeze zucchini, and enjoy the goodness of this moist and tasty summer produce, all year long.

Grate, Bag, and Freeze Zucchini

Pre-measured and grated zucchini is ideal for baking, especially after the growing season when fresh local varieties are no longer available. Simply wash and grate a pre-measured amount for baking your favorite desserts, and freeze in freezer-quality bags or containers of the appropriate size. Do not worry about draining away excess liquid upon thawing. The bags and containers will contain the same amount of moisture they did upon freezing. Just be sure the bags are fully thawed in a refrigerated location before using in baked desserts. Otherwise, frozen grated zucchini can be added directly to soups, stews, casseroles, and other tasty dishes

Slice and Freeze Zucchini

It is possible to slice and freeze fresh zucchini without blanching, but it will not maintain freshness as long. Typically, blanched squash can be kept in a deepfreeze for up to twelve months and maintain good color, texture, and flavor. Varieties not blanched will last up to half that time. If the squash will be used before six months when stored in a deepfreeze, it can be sliced with the skin intact, frozen, and used in main meal dishes, side dishes, and soups. Slice it approximately one-quarter inch thick without skinning, and freeze it on trays before bagging.

Blanch and Freeze Zucchini

As previously mentioned, blanched squash with the skin intact will keep longer than other methods of preparation. To blanch sliced zucchini, begin by bringing a large pan of water to a full boil. Dip the slices into the boiling water for approximately three minutes. When blanching it in a steamer the process should take less than two minutes. Allow the slices to cool completely, drain away any excess liquid, and freeze using freezer-quality bags or storage containers.

In any case, always date the zucchini you freeze or any other produce you freeze for later use. This will ensure squash and other produce of the highest quality for desserts, side dishes, and main dish meals. Give away some of your crop this year, but be sure to freeze some for winter use. You will be glad to have zucchini that tastes just as good as fresh out-of-season varieties sold in stores.