How to: Freeze Zucchini

freeze zucchini

This time of year most gardens if you plant it have zucchini coming out the wazoos. You can only eat so much zucchini at a time. They best way to store this zucchini for a different time is to blanch it and freeze it. Otherwise you have rotten zucchini in your fridge.
Though you can technically freeze zucchini as is, I recommend taking the time to blanch it first. Blanching inactivates the enzymes that cause the vegetable to become mushy. You would hate to freeze all that zucchini and it became mushy or discolored over time.
Put a large pot of water over high heat and set another bowl with ice water near the stove. Have a slotted spoon handy to scoop the zucchini out of the pot.
While you’re waiting for the water to boil, chop your zucchini into rounds, wedges, or any other shape you normally cook with. It will be so much easier if you cut the zucchini the way you like to cook with it now.
When the water comes to a boil, add your cut vegetables to the pot and begin timing. You’re going for crunchy al dente. For small wedges like those shown here, test them after a minute. For larger rounds, it will take more like 1-2 minutes.
Scoop the vegetables out of the water and transfer them immediately to the water bath to stop the cooking and then drain. For large amounts of zucchini, do this in several batches.
You can now transfer the drained zucchini right into bags and tuck them into your freezer. Keep them toward the back of your freezer where the temperature is more constant.
Now they will be ready for any recipe you have this winter to toss the zucchini right in.