How to Freeze Zucchini (Summer Squash) Two Ways
Do you have extra zucchini or summer squash on your hands? Come learn how to freeze zucchini two different ways! Follow these tips to reduce waste, get the best results possible, plus information on how to use frozen zucchini.
Equipment
- Knife
- Cutting board
- Cheese grater or food processor (for shredded version)
- Fine mesh strainer or lint-free tea towel/cheesecloth (for shredded version)
- Bowl (for shredded version)
- Large spoon or spatula (for shredded version using strainer)
- Baking sheet or other freezer friendly tray (for slices or chunks version)
- Freezer-safe storage containers
Ingredients
- zucchini, shredded or sliced
Instructions
How to Freeze Grated Zucchini or Squash
- Wash the zucchini or squash, and trim off the stem and blossom end.
- Use a cheese grater of food processor to turn your zucchini into fine shreds.
- To remove excess moisture either add the shredded zucchini to a fine-mesh strainer perched over a bowl, and then press the zucchini down repeatedly with a large spoon or spatula to force some of the liquid out and into the bowl or place the shredded zucchini inside a clean lint-free towel or cheesecloth and wring it out that way.
- Pack the shredded zucchini into freezer safe containers in portions that will be used all at once (e.g. 1 or 2 cup portions) since shredded zucchini is hard to separate once frozen.
- To prevent freezer burn, fill the containers completely full - leaving as little air inside the container as possible. You can also vacuum pack or use ziplock bags. Then place in freezer for future use.
How to Freeze Zucchini Slices or Chunks
- Start by washing your zucchini or squash and trimming off the stem and blossom end. Then cut the squash into your desired shape and size.
- Next, spread out the cut zucchini pieces onto a large baking pan or other freezer friendly tray. Keep them in a single layer, touching or overlapping as little as possible
- Place the tray in the freezer for at least 2 hours or up to overnight.
- Once they’re frozen solid, quickly transfer the frozen zucchini pieces into your chosen freezer safe container for long-term storage.
- To prevent freezer burn, fill the containers completely full - leaving as little air inside the container as possible. You can also vacuum pack or use ziplock bags. Then place in freezer for future use.
Tips on Using Frozen Zucchini
- Frozen zucchini is best quality if used within 3 months, but stays good in the freezer for up to a year.
- Frozen zucchini is a welcome addition and good substitute for fresh squash in most recipes – except for those where you’d want a firm zucchini texture. It's best added to baked goods, soups, stews, chili, sauces, lasagna, quiche, or similar applications.
- There is no need to completely defrost or fully cook frozen zucchini before adding it to a recipe. As frozen zucchini thaws, it becomes soft anyways. So, all you need to do is let it heat all the way through before consuming.
- For soups, sauces, chili, and similar, I recommend adding the frozen squash near the end of the cooking time. To add frozen zucchini to bread or other baked goods, you may need to let it partially defrost in order to break up the clump of shredded bits for easy mixing.
Tried this recipe?Let us know how it was!