Freezing Zucchini
02 Thursday Aug 2012
Written by Maeghan in Freezer Friendly, Tips, Uncategorized, Veggies
Even with only two plants, I have a lot of zucchini around. I’ve been busy baking and cooking, but I want to be able to enjoy some this winter, when good vegetables are hard to come by. So, I’m freezing it and you should too! It’s so easy.
When it comes to zucchini, the bigger they are the more seeds they will have and they wont be as good for side dishes. You can scoop the seeds out after slicing and that help. Or, if the zucchini is 6″ or larger, shred like below and use for baking. No worries about seeds!
First, I wash my zucchini and dry them off. Cut off each end of the zucchini, but leave the skin on. Then, I take out my trusty food processor and use the coarse grater plate. Shred all of your zucchini. Then, I take a bunch of freezer bags and place 2 cups of shredded zucchini into each bag. All of my recipes call for 2 cups so now I can simply remove a bag from the freezer and be ready to go. Lastly, label and date your bag.
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When you are ready to use your frozen zucchini, simply thaw it out on a plate and use as directed. Make sure to use any liquid inside the bag as well.
If you want to freeze slices or spears, simply cut them and toss them in a bag. If you want to freeze an entire zucchini you can poke some holes in it with a fork and freeze.
6 comments
August 2, 2012 at 12:02 pm
It’s a very good idea, I cut my zucchinis in small cubes for years now schredded like U do I will try too. Thank U ♥
August 2, 2012 at 9:32 pm
Nice zucchini! Adorable photo – aww! You should check out my blog where I talk about how to make zucchini noodles and how to cook them – awesome low-carb substitute for pasta.
August 4, 2012 at 2:56 pm
That is a wonderful idea! I love zucchini and although it may not seem like it, I try to stay low-carb! I’ll have to look into a spiral slicer for next years harvest!
August 4, 2012 at 3:54 pm
Oh absolutely, will do thank you for the info.♥
July 16, 2014 at 2:45 pm
Don’t you have to blanch it to kill the enzymes–I was always told you had to blanch anything you put in the freezer—I am new at this—please let me know–AND A BIG THANKS!!!!
July 16, 2014 at 3:30 pm
While I blanch other veggies for freezing, I’ve never heard of doing so with zucchini. I just did some Googling though and they do recommend it. I’ve obviously never run into a problem with tasteless zucchini when shredding it and it’s somewhat mushy but I use the shredded for baking so it’s ok. I’ve used frozen zucchini up to almost 1 year and it’s been fine. I use my own from the garden so pesticides are not a problem. The recommended blanching time for shredded zucchini is 3 minutes.