Tips to freeze zucchini for long-term storage

Learn simple and practical methods for how to freeze zucchini for long-term storage. Whether you have a surplus from your garden or want to take advantage of zucchini’s availability during the peak season, freezing it properly is the key to extending its shelf life.

Advantages of freezing zucchini

Freezing zucchini allows you to store zucchini for an extended period, typically up to 10 to 12 months, providing long-term storage for excess produce. This is especially useful when you have a surplus of zucchini from your garden or have obtained a great deal on zucchini from a farmer’s market or grocery store.

Freezing zucchini provides convenience since it can be readily available whenever needed. You don’t have to use up or process large amounts of zucchini at once, allowing you to enjoy zucchini dishes throughout the year without worrying about spoilage. You can add it to any soup that needs a little extra nutritional boost or a veggie bulk.

Another benefit is that freezing helps retain the nutritional value of zucchini. While some nutrients may be lost during the blanching process, freezing effectively preserves most of the vitamins, minerals and antioxidants in zucchini. This way, you can enjoy the nutritional benefits of zucchini even when it’s out of season.

Frozen zucchini is versatile in the kitchen. It can be used in various dishes such as soups, stews, stir-fries, casseroles, pasta sauces, quick breads, muffins and even smoothies. By having a stock of frozen zucchini on hand, you can easily incorporate it into your recipes, enhancing their flavor, texture and nutritional profile.

Freezing food can also help to minimize waste. Zucchini is known for its abundant harvests, and freezing provides a solution to prevent waste. Instead of letting excess zucchini go bad, freezing it allows you to save it for future use. We also freeze lot’s of rhubarb if you need hints and tips.

What to be cautious about when freezing zucchini

Choose zucchinis that are firm and free from any signs of spoilage or damage. Young zucchini with smaller seeds tend to freeze better. But you can always remove the seeds from larger zucchini to make it seed free.

Zucchini has a high water content; freezing it can lead to ice crystal formation. To minimize this, remove excess moisture from the zucchini before packing it for freezing.

Proper blanching before freezing helps retain the zucchini’s color, flavor and nutrients. However, over-blanching can cause zucchini to become mushy, so follow the recommended blanching times of 1 to 2 minutes to maintain its structure and texture.

It’s important to label each container or bag with the freezing date and periodically check the stored zucchini for any signs of freezer burn. Freezer burn can occur if it’s not adequately sealed or stored for an extended period, and it may affect the taste and quality of the zucchini.

How to freeze zucchini slices

Follow these steps if you want to freeze zucchini slices:

1. Wash and slice: Wash the zucchini thoroughly under running water. Trim the ends and cut the zucchini into slices or cubes of your desired thickness.
2. Blanch: Bring a large pot of water to a boil and prepare an ice bath by filling a bowl with ice and water. Place the zucchini slices or cubes into the boiling water and blanch them for 1 to 2 minutes. Be sure not to blanch longer than 2 minutes to avoid the zucchini getting mushy.
3. Ice bath: Using a slotted spoon or tongs, immediately transfer the blanched zucchini into the ice bath to cool them down quickly and stop cooking. Leave them in the ice bath for the same time they were blanched for.
4. Drain excess moisture: Remove the zucchini pieces from the ice bath and drain them thoroughly once the zucchini pieces have cooled. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture.
5. Pack for freezing: Arrange the blanched and dried zucchini pieces in freezer-safe containers or resealable plastic bags. Squeeze out as much air as possible from the bags before sealing to minimize freezer burn.
6. Label and freeze: Label each container or bag with the freezing date. Place the zucchini in the freezer and ensure they are laid flat in a single layer until they freeze solid.
7. Store and use: Once frozen, you can stack the stored zucchini to save space.

How to freeze shredded zucchini

Follow these steps if you want to freeze shredded zucchini or zucchini noodles:

1. Wash and shred: Wash the zucchini thoroughly under running water to remove any dirt or debris. Trim off both ends of the zucchini. Use a grater or a food processor with a shredding blade to shred the zucchini into fine pieces.
2. Drain excess moisture: Place the shredded zucchini in a colander or strainer and let it sit for about 10 to 15 minutes. Press down gently on the zucchini with a clean cloth or paper towel to remove as much moisture as possible.
3. Pack for freezing: Place the shredded zucchini into freezer-safe containers or resealable plastic bags. Squeeze out any excess air before sealing the containers or bags.
4. Label and freeze: Label each container or bag with the contents and the freezing date. Place the containers or bags in the freezer, making sure they are placed in a flat position. Avoid stacking them until they are fully frozen. Allow the zucchini to freeze completely, which usually takes about 2 to 4 hours.
5. Store and use: Once the shredded zucchini is completely frozen, you can transfer the containers or bags to a more organized area in the freezer. They can be stored for up to 3 to 4 months. When you’re ready to use the frozen shredded zucchini, thaw it in the refrigerator overnight or use it directly in your recipe if it will be cooked or baked. When using it in quick breads or zucchini muffins always be sure to drain and pat the zucchini dry with paper towels before adding it to your batter.

How to freeze whole zucchini

Whole zucchini can be frozen, but note that sliced or shredded zucchini tends to freeze more evenly and is often preferred. If, however, you want to freeze whole zucchini, follow these steps:

1. Wash and trim: Wash the zucchini thoroughly under running water to remove any dirt or debris. Trim off both ends of the zucchini.
2. Pack for freezing: Place the whole zucchini in a freezer bag or airtight container. If using a freezer bag, remove as much air as possible before sealing.
3. Label and freeze: Label the bag or container with the freezing date, then place it in the freezer.

How long can you freeze zucchini for?

Like other frozen produce, zucchini can be stored in the freezer for up to 10 to 12 months.

How to use frozen zucchini in cooking

To use the frozen zucchini, you can add them directly to soups, stews, stir-fries, casseroles or pasta sauces without thawing.

Consider using sliced zucchini straight from frozen in this sausage and veggies sheet pan dinner by roasting them in the oven. Or, use shredded zucchini straight from frozen in these zucchini bites or this zucchini pizza casserole.

“I love to freeze shredded zucchini. I throw it into all kinds of things. It’s a great way to add some healthy veg to omelets, quiche, muffins or breads. I don’t even bother to thaw it first. The key is making sure it’s pretty dry before you freeze it so that it doesn’t put off a ton of water when it thaws.”

— Robin Donovan, All Ways Delicious

If you prefer to thaw them before use, place the frozen zucchini in the refrigerator overnight or thaw them using the defrost setting on your microwave.

Remember that frozen zucchini may become softer upon thawing due to its high water content, making it best suited for cooked dishes rather than raw consumption.

For quick bread such as this chocolate chip zucchini bread or zucchini banana bread, be sure to drain the excess liquid from the thawed zucchini before adding it to your quick bread batters. Excess fluid or liquid will ruin your quick bread. For more tips on making quick bread, please read my full post on making the best quick breads.

Final thoughts

Freezing zucchini is a practical and efficient method to preserve this versatile vegetable. It ensures its availability and quality even when it’s not in season, allowing you to enjoy zucchini year-round while minimizing waste and retaining its nutritional benefits.

Sara Nelson is the food blogger behind Real Balanced, a site that shares easy and balanced recipes. Since 2017, she has shared delicious, nutritious and allergy-friendly recipes with thousands of blog readers and social media followers. Sara lives in Wisconsin with her husband, two children and their dog.

This article originally appeared on Food Drink Life.