Zucchini is a versatile vegetable that most gardeners have in abundance every summer. Most. This, of course, depends on whether or not you can keep the squash bug and vine borers at bay. This is a struggle for me every summer. If you don't or can't grow it, you can find it in abundance at farm stands, farmers markets and grocery stores.
We eat zucchini in just about everything, especially when we're harvesting it in the summer. From cake (the BEST chocolate zucchini cake) to fritters to just plain grilled zucchini drizzled with olive oil. It's a vegetable that makes for a light side at your summertime meal or adds moisture (and nutrition!) to quick breads, cakes and muffins.
Why Freeze Shredded Zucchini?
I, personally, freeze a lot of my zucchini in this manner. I like to be able to add it to soups, stews, chili, quick breads, muffins, etc.
I like to freeze the shredded zucchini in 1/2 cup zucchini pucks and then I always know how much zucchini I have when I'm taking it out of the freezer to add to a recipe.
Shredded zucchini requires no blanching so it's shelf-life in the freezer is a little less than that which is blanched, such as the sliced zucchini below.
How To Freeze Shredded Zucchini
1. Wash your zucchini and set aside to dry.
2. Grate your zucchini (leave the skins on for the extra nutrition) with either a manual box grater or a food processor fitted with the shredding disc.
3. Freeze. You can add the shredded zucchini to freezer-safe bags or containers or freeze in measured amounts, such as in souper cube molds or, like I've shown, silicon muffin pans (mine are 1/2 cup).
**A note about shredded zucchini - however you freeze it, consider doing so in smaller amounts. It will freeze into a fairly solid cube, so you will not be able to separate it out when taking it out to use.
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Using Frozen Shredded Zucchini
If you are adding the zucchini to soup, stew, or chili, you can certainly add it frozen and it should be fine, thawing in the warm or hot liquid.
For all other uses, you will want to thaw it first. Remove how much is needed (how many pucks or bags or containers) and let it thaw overnight in the refrigerator.
Whether or not you will need to strain off the liquid is going to depend on your recipe/how you're using it. For instance, if you're making something like our Cinnamon Swirl Zucchini Quick Bread, you will not want to add additional liquid, so you would strain off the majority of the liquid (don't worry about getting it completely dry because when you use zucchini fresh it has a fair amount of liquid, so you want to have it about the same). If you are adding it to a soup or stew, the additional liquid may work out ok.
For best flavor and texture, use within 6 months.
Why Freeze Sliced Zucchini?
Sliced zucchini is wonderful added to soups or stews, or casseroles.
Zucchini frozen this way is best put into freezer bags or vacuumed sealed bags. I encourage you to consider flash freezing your zucchini slices before transferring to freezer bags so that you can remove as many or as few as you would like rather than a large clump. It takes a bit longer to do this, but it's worth it.
ice water bath for sliced zucchini after blanching
How To Freeze Sliced Zucchini
1. Wash your zucchini.
2. Slice off the ends, discard, and slice the remaining squash into approx. 1/4-inch-thick coins (leave the skins on for extra nutrition). **The huge zucchini with a large quantity of sizable seeds may not work best for freezing in slices.**
3. Blanch in either boiling water or a steamer for 3 minutes.
4. Using a slotted spoon or a skimmer, transfer to an ice water bath (bowl filled with cold water and ice cubes) for one minute.
5. Strain and dry. Remove from the ice bath and place on a towel to dry out slightly.
6. Freeze. You can either put the sliced zucchini directly into freezer-safe containers or bags and place in the freezer or you can flash-freeze them first (my preferred method). To flash-freeze, lay the zucchini slices in a single layer on a lined baking sheet (lined with a silicone liner, parchment, or freezer paper). Freeze for a few hours or until solid, and then remove and add to a freezer-safe bag or container. Place immediately in the freezer.
For best flavor and texture, use within a year.
Using Frozen Sliced Zucchini
If you are adding the zucchini to soup, stew, or chili, you can certainly add it frozen and it should be fine, thawing in the warm or hot liquid.
For all other uses, you will want to thaw it first. Remove how much is needed and let it thaw overnight in the refrigerator. Whether or not you will need to strain off the liquid is going to depend on your recipe/how you're using it. If the added liquid will interfere with the recipe, strain it off.
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