How to Freeze Zucchini and Summer Squash
Zucchini stands out as a versatile vegetable for meals. However, when it's in season—especially with a home garden—you may find an abundance. Understanding how to use this delicious squash efficiently can be a challenge before it spoils.
Can You Freeze Zucchini and Summer Squash?
Yes, you can preserve extra zucchini or summer squash by freezing it. Follow these tips to achieve the best results when freezing.
Can You Freeze Zucchini Raw?
Freezing zucchini effectively requires more than just placing it in your freezer. Raw zucchini tends to become weepy and watery upon thawing. To store it successfully, chop and blanch it beforehand. This process preserves the texture and color while extending its shelf life.
How to Freeze Zucchini
How to Chop Zucchini for Freezing
To ensure your zucchini thaws well, slice it crosswise into thick pieces, aiming for at least 1/2 inch in thickness. This method keeps the skin intact, which helps maintain shape during blanching and freezing.
How to Blanch Zucchini for Freezing
Begin by boiling a large pot of water; avoid adding salt to the blanching water since it drawing moisture can make zucchini mushy. While heating, prepare an ice bath by filling a large bowl with ice and cold water. Additionally, keep a colander, slotted spoon, and lined baking sheet or plate ready.
Once the water reaches a boil, add zucchini slices. Work in batches if needed. Allow the water to boil again, cooking the zucchini until it's bright green and firm, typically 1 to 3 minutes. Avoid overcooking.
Transfer the zucchini immediately into the ice bath using a slotted spoon. Stir gently to cool the vegetables, then drain thoroughly. Spread them in a single layer on the lined baking sheet, blotting with paper towels to remove excess moisture.
How to Store Zucchini for Freezing
Once the blanched zucchini is cool and dry, arrange the slices in a single layer on a parchment-lined baking sheet. Freeze the slices until fully solid, which should take 2 to 4 hours. After freezing, transfer the vegetables into resealable freezer bags. Squeeze out excess air from each bag and seal tightly. Label the bags and store them in the freezer for up to six months.
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