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How to Freeze Zucchini

When you’ve used all the zucchini you can stand, and there’s still more coming, freezing is a quick and easy way to store it.

Ingredients

  • 2 pounds zucchini or summer squash
  • water

Instructions

  1. Start by slicing zucchini into 1/2 inch coins, or4-inch batons along the length. This way you maintain skin on each piece, which provide structure.
  2. Bring a large pot of water to a boil. While the water is coming to a boil, prepare a large ice bath - the bowl of a salad spinner works well for this. Line a baking sheet thick with paper towels or, even better, a clean dish towel.
  3. When the water boils, add the zucchini and cook for just a minute or so. The hold bright up but remain firm. Definitely avoid over-cooking.
  4. Use a strainer or slotted spoon to quickly transfer to the ice bath. Cool well, drain well, and then Arrange the zucchini in on the towel. Blot the tops to remove any residual water.
  5. Freeze until solid in a single layer on a parchment-lined baking sheet. Transfer to freezer bags and keep for up to a few months.
  6. When you’re ready to use it, thaw your zucchini and proceed with your favorite recipe.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Serves 8

Notes

Makes 2 pounds.