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Every summer my mom and stepdad send us home with BAGS of yellow summer squash and zucchini that they grew on their farm in Lockhart, Texas.

For years I tried to use as much as I could making Zucchini Fritters, Zucchini and Squash Casserole, and Zucchini Lasagna , you name it! (Are you getting a sense as to why I have so many zucchini recipes on the site now? lol)

But then I realized the MAGIC that is freezing zucchini.✨

Let me show you my quick method below that we have used for the last 5+ years now!

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Freezing Zucchini: Step-by-step Directions

Below you’ll find my quick and easy method for freezing zucchini. It also works great for yellow summer squash, too!

Zucchini is cut into slices before blanching and freezing.

1. Rinse and cut into slices.

Rinse away any visible dirt under cool running water. Then rub the squash with a paper towel to remove any remaining debris.

Cut and remove both the stem and blossom ends from the zucchini and cut into ½-inch slices. Alternatively, you can cut into half-moons or dice it.

Zucchini is quickly cooked in boiling water before blanching and freezing.
Boil until bright green.
Zucchini slices are soaking in a water bath before freezing.
Immediately immerse in water bath.

2. Blanch the zucchini.

Bring a large pot of unsalted water to a boil. (Do NOT add salt- this will draw out excess moisture in the zucchini.) While that’s heating up, prepare an ice water bath in a large bowl.

Carefully add the zucchini slices to the pot and boil for 1-3 minutes, or until they’re bright green but still firm.

Immediately transfer the slices using a slotted spoon into the prepared ice bath. Allow them to soak until they are cool to the touch, about 5-10 minutes.

Remove from the bath and dry thoroughly with a paper towel or dish towel.

What is Blanching?

Blanching is a method that consists of cooking a vegetable in a pot of boiling water and then immediately immersing it in a bowl of ice water to stop the cooking process. Quickly cooking the vegetable deactivates enzymes that would normally cause it to get mushy and lose its flavor.

Zucchini slices are laid flat on a sheet pan to be frozen.

Step 3: Pre-Freeze on a Baking Sheet.

Once the blanched zucchini slices have been thoroughly dried, place them in a single layer on a large baking sheet. It’s important that the pieces do not overlap so they don’t stick together while freezing.

Place the baking sheet into the freezer for 2 to 3 hours or until the zucchini is firm and frozen.

Frozen zucchini slices are stored in a ziplock freezer bag.

Step 4: Store Zucchini in Freezer Bags.

After the cut zucchini is firm and frozen, place them in a large gallon-sized Ziploc bag or other airtight container.

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

FAQs

Can you freeze raw zucchini?

Well of course you CAN, the world is your oyster!, but the zucchini will become more mushy and not as flavorful after thawing.

How to make frozen zucchini not soggy?

The key to prevent soggy and mushy zucchini after thawing is to blanch it. This not only preserves it’s fresh taste but also gives it a more firm texture. However, inevitably, it will be slightly less firm than it was originally so it’s best to use in dishes that it’s cooked into.

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.

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.

Recipes that Use Frozen Zucchini

Once your frozen zucchini is thawed, there are so many delicious ways to use it! From Creamy Zucchini Soup and Chicken Vegetable Soup to Sautéed Zucchini and Yellow Squash, these recipes make the perfect main or easy side dish.

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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.

    Reply

    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.

      Reply

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

    Reply

  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!

    Reply

    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!

      Reply

    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

      Reply

      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.

        Reply