Learn How to Freeze Zucchini Squash that has been cut into slices or finely shredded.  You can also use this same process for freezing yellow squash, too! Store it in a freezer-safe bag to use in your favorite soup, stir-fry, bread, and muffin recipes all year long!

Summer squash that has been previously frozen is now stacked on a plate in preparation for a future recipe.

If you’re growing a garden, you know how quickly and easily zucchini and yellow squash can grow.

Or maybe you’re finding amazing deals on this summer produce and stocking up at the grocery store!

Chances are by now you’ve already baked up a bunch of Chocolate Zucchini Bread, made these Air Fryer Zucchini Chips on repeat, and have made dozens of renditions of these Taco Stuffed Zucchini Boats.

So what do you do with all of that extra zucchini?

You freeze it!

And when winter hits you’ll be able to easily pop it into your favorite Chicken Vegetable Soup or make some Sautéed Zucchini and Squash for an quick side dish!

Rinse and Clean

Before you can prepare and store your zucchini for later, you need to first clean the vegetables.

The best way to do this is to run it under cool water for about a minute and rinse away any visible dirt.

Once it has been thoroughly rinsed, rub the squash with a paper towel to remove any remaining debris.

Instructional photos for chopping the ends off of zucchini to freeze the zucchini.
Step by step instructions for chopping zucchini into slices to be frozen for future recipes.

Slice Into Pieces

If you’re going to be using frozen zucchini in soup recipes later on in the year, you’ll want to cut it into slices.

  1. Cut and remove both the stem and blossom ends from the zucchini. (step 1 above)
  2. Make slices approximately 1/2-inch apart to cut the squash into pieces. (step 2 above)

Cook’s Tip: If you’d rather store it as shredded zucchini to be used in breads and muffins, you’ll want to grate it before storing.  (See below for more details.)

Step by step instructructional photos for blanching zucchini by cooking zucchini in a pot of boiling water.
Instructional pictures for shocking summer squash by placing cooked zucchini immediately into an ice bath to halt cooking and then drying them off.

Blanching

In order to preserve the quality of the zucchini, it’s best to blanch it before freezing.

What is blanching?

Blanching is the process of quickly cooking a vegetable in a pot of boiling water and then immediately immersing it into an ice bath to stop the cooking process. Quickly cooking the zucchini deactivates enzymes that would normally cause the squash to get mushy.

To blanch zucchini:

  1. Cook zucchini slices for 1 minute in boiling water. (step 3 above)
  2. Remove the pieces with a slotted spoon and immerse into an ice bath for a few minutes or until cool to the touch. (Step 4 above)
  3. Dry off zucchini with a paper towel or dish towel.
Instructional pictures for preparing zucchini to be frozen by putting them on a large baking sheet.

Freeze on Baking Sheet

Once the zucchini slices have been blanched and thoroughly dried, place them in a single layer on a large baking sheet. (step 5 above)

Place the baking sheet into the freezer for 1-2 hours or until the zucchini is firm and frozen.

Cook’s Tip: It’s important that they do not overlap so they don’t stick together while freezing.

Sliced zucchini is placed into a freezer ziplock bag for keeping in the freezer for future recipes.

Store in Freezer Bags

After the cut zucchini is firm and frozen, place them in a large gallon-sized ziploc bag. (step 6 above)

Be sure to remove as much air as possible before zipping it tight.

Add the date on the bag before placing it in the freezer.

Frozen zucchini will last for up to 3-4 months.  After this time the zucchini will begin to get freezer burn and will lose a large majority of it’s flavor.

Freezing Shredded Zucchini

What if you want to store grated or shredded zucchini instead of slices?

It’s actually just as easy to do.  Here are the step-by-step instructions:

  1. Shred zucchini using a food processor or a boxed grater.
  2. Wring out as much moisture as possible using a cheese cloth.
    • It’s best that you do this BEFORE freezing to prevent a mushy mess after thawing.
  3. Measure and store zucchini in 1 cup portions in 1-quart freezer safe bags.
Frozen zucchini is stacked on a white plate on the counter.

FAQs

What can you use frozen zucchini fo?

You can use previously frozen zucchini slices in vegetable soups and stir-frys, or use shredded zucchini in chocolate bread or muffins.

Do I need to thaw frozen zucchini before using?

If adding zucchini slices to soup, it is not necessary that you thaw it out before using.
However, if you will be sautéing it in a skillet or adding shredded zucchini to bread or muffin batter, you will want to thaw it before using.
Much like thawing other frozen vegetables, you can place the bag of frozen zucchini in the refrigerator overnight, soak it in room temperature water for a few hours, or pop it in the microwave.

Can I freeze zucchini without blanching it?

Yes, you absolutely can freeze zucchini without boiling or cooking it!  Instead of cutting it into slices, you will need to grate or shred the zucchini before freezing.  Storing it like this will save you quite a bit of time.

Can I freeze spiralized zucchini noodles?

While you can freeze zoodles, they will lose a lot of their moisture after thawing and become soft and limp.  My recommendation is to make fresh zucchini noodles for the best taste and texture.

Zucchini Recipes to Try

When you thaw out that frozen zucchini squash, here are some yummy recipes you can try!

Pasta Primavera

Crispy Zucchini Fritters

Sautéed Zucchini and Squash

Air Fryer Zucchini Chips

Lemon Zucchini Bread

Tap stars to rate!

4.83 from 23 votes

How to Freeze Zucchini (Slices or Shredded)

Learn How to Freeze Zucchini—the quick and easy way—that has been sliced or shredded. You can also use this same process for freezing yellow squash and then storing in a freezer-safe Ziploc bag.
Yield 4 servings
Prep 5 minutes
Cook 5 minutes
Total 2 hours 10 minutes

Ingredients 

  • 4 Zucchini squash rinsed and scrubbed

Instructions 

Freezing Zucchini Slices:

  • Cut and remove both ends from the zucchini squash. Slice into ½-inch pieces.
    Step by step instructions for chopping zucchini into slices to be frozen for future recipes.
  • Bring a large pot of water to a boil and boil zucchini slices for 1 minute.
    Step by step instructructional photos for blanching zucchini by cooking zucchini in a pot of boiling water.
  • Remove zucchini with a slotted spoon and immediately immerse into an ice bath until cool to the touch. Dry off with a paper towel or dish towel.
    Instructional pictures for shocking summer squash by placing cooked zucchini immediately into an ice bath to halt cooking and then drying them off.
  • Place squash pieces in a single layer on a parchment paper lined baking sheet. Freeze for 1-2 hours or until firm.
    Instructional pictures for preparing zucchini to be frozen by putting them on a large baking sheet.
  • Place frozen zucchini pieces into a large gallon-sized ziplock bag and store for up to 3-4 months in the freezer.
    Sliced zucchini is placed into a freezer ziplock bag for keeping in the freezer for future recipes.

Freezing Shredded Zucchini:

  • Shred zucchini using a food processor or a boxed grater.
  • Wring out as much moisture as possible using a cheese cloth. It's best that you do this BEFORE freezing to prevent a mushy mess after thawing.
  • Measure and store zucchini in 1 cup portions in 1-quart freezer safe bags.

Tap stars to rate!

4.83 from 23 votes

Notes

  • To thaw:  Place the bag of frozen zucchini in the refrigerator overnight, soak it in room temperature water for a few hours, or pop it in the microwave.

Nutrition

Calories: 33kcal, Carbohydrates: 6g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 16mg, Potassium: 512mg, Fiber: 2g, Sugar: 5g, Vitamin A: 392IU, Vitamin C: 35mg, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. My mother in law gifted me multiple bags of frozen diced zucchini. Can I shred it frozen, then thaw for zucchini bread? Or should I only use those for savoury recipes? Thanks in advance.

    1. I would stick with using the diced zucchini as is. Once thawed, it will soften and release moisture, making it very hard to shred.

  2. Can I do this same blanching, cooling process with Bell peppers and Serrano peppers?(to freeze afterwards)

  3. Love to grill my garden zucchini. I slice it long, about a 1/4 inch thick, spritz it with olive oil and lightly sprinkle it with season salt. Then I cook it till tender flipping it often and just placed around the meat I’m cooking on the grill. It’s an easy side to the main dish.
    I am hoping to freeze it so I can grill it in the winter….
    Thanks for the helpful tips!

    1. What a great way to cook it, Cassie! I’m a HUGE fan of grilled zucchini and squash, as well. Happy to hear you found the post helpful!

    2. London, do you blanch squash then shred for winter zucchini breads? My zucchini I shred and froze last year was pure water when i thawed and I didnt have enough squash to make the bread

      1. I don’t blanch them. I would recommend squeezing out the excess moisture BEFORE you freeze. Simply place shredded zucchini in a cheese cloth or kitchen towel, then twist and squeeze until no more water comes out.