if you’ve got an abundance of zucchini in your garden, don’t let it go to waste. freeze it! today, i’m showing you how to freeze zucchini so that you can enjoy it all year round.
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zucchini is one of my go-to ingredients because the recipe variations are endless. you can bake it into bread, spiralize it into noodles, sauté it for a side dish, or stuff it. it’s amazingly versatile. do you see why i’m such a fan?
zucchini is a great low-carb, hydrating vegetable which makes it perfect for light summer meals. but if you grow it in your garden, you know that you can sometimes end up more than you can eat. and of course, you don’t want it to go to waste.
that’s when you should freeze it! let me show you how easy it is.
how to freeze zucchini
first, think of how you might use the zucchini in the future. i’m slicing the zucchini, which is perfect for soups, casseroles, sauces and smoothies. if you plan on making zucchini bread or other baked goods, you’ll want to grate it instead of slice it (and steam it rather than blanch it).
want to see how i freeze zucchini? watch the video below!
here’s the step-by-step process for freezing it:
- thoroughly wash the outside of the zucchini to get rid of any dirt and debris.
- prepare and cut the zucchini by washing it and cutting it into 1/4 inch thick slices.
- blanch the zucchini to deactivate the enzymes which prevents it from becoming discolored and mushy. do this by adding the zucchini to a pot of boiling water for one minute. side note, do not add salt! then, use a skimmer or slotted spoon to transfer the zucchini to an ice water bath.
- make an ice water bath by filling a large bowl with water and ice and let the zucchini sit in the bath for about 2 minutes.
- drain the zucchini from the ice water bath and gently pat the zucchini with a paper towel to blot it dry.
- pre-freeze the zucchini by laying the slices out on a tray using a baking sheet. place it in the freezer for 1-2 hours, or until it’s frozen. this ensure you don’t end up with one big clump of frozen zucchini.
- package your zucchini in freezer bags and store it away for up to one year! i like to use stasher bags, but you could use any freezer safe storage container.
using frozen zucchini
because zucchini is 95% water, it can become quite soft after you freeze and thaw it. a little puddle of water may surround it. therefore, it’s best used in soups, casseroles, sauces and smoothies.
in fact, it’s a great way to sneak more veggies into a smoothie (it’ll go virtually undetected!).
who’s what i do with it most often and it’s a great alternative to bananas, for a low sugar smoothie.
i wouldn’t recommend it as a stand-alone side dish or used in salads or stir-fries as it’ll be too watery.
more zucchini recipes to enjoy
you can’t go wrong with any of these tasty zucchini recipes!
- pizza stuffed zucchini boats
- zucchini chips
- mexican chicken zucchini noodles
- zucchini & prosciutto egg muffins
- zucchini noodles with chicken, spinach, and parmesan
- paleo zucchini bread
- baked zucchini fries
- zucchini pasta with lemon garlic shrimp
- zucchini fritters
want to know another great vegetable to freeze? cauliflower. you can follow a similar process to freeze cauliflower.
how to freeze zucchini
if you’ve got an abundance of zucchini in your garden, don’t let it go to waste. freeze it! today, i’m showing you how to freeze zucchini so
who you can enjoy it all year round.
- 2 zucchini
- 1 large pot boiling water
- 1 large bowl ice water
wash the zucchini and cut them into 1/4 inch thick slices.
blanch the zucchini by first filling a large pot about 2/3 full with water. bring the water to a full boil and toss in the zucchini.
let the zucchini cook for just one minute. side note, do not add any salt as this will cause it to become mushy before freezing!
remove the zucchini from the water with a slotted spoon or skimmer and transfer to an ice water bath.
let the zucchini chill for 2 minutes in the ice water bath, then drain.
blot the zucchini dry with a paper towel and place on a baking sheet and place in the freezer.
freeze the zucchini for 1-2 hours. once they’re frozen, transfer them to a freezer safe storage bag and freeze for several months.
- to avoid freezer burn, it’s best to use your frozen zucchini within 6 months.
calories: 17kcal, carbohydrates: 3g, protein: 1g, fat: 1g, saturated fat: 1g, sodium: 8mg, potassium: 256mg, fiber: 1g, sugar: 2g, vitamin a: 196iu, vitamin c: 18mg, calcium: 16mg, iron: 1mg
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