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!
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.
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.
- Cut and remove both the stem and blossom ends from the zucchini. (step 1 above)
- 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.)
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:
- Cook zucchini slices for 1 minute in boiling water. (step 3 above)
- 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)
- Dry off zucchini with a paper towel or dish towel.
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.
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:
- 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.
FAQs
You can use previously frozen zucchini slices in vegetable soups and stir-frys, or use shredded zucchini in chocolate bread or muffins.
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.
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.
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!
How to Freeze Zucchini (Slices & Shredded)
Do you have extra fresh zucchini squash you want to freeze? Learn How to Easily Freeze Zucchini that has been cut into slices or finely shredded. Store it in a freezer-safe bag to use in your favorite soup, stir-fry, bread, and muffin recipes all year long!
Ingredients
- 4 Zucchini squash rinsed and scrubbed
Instructions
Freezing Zucchini Slices:
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Cut and remove both ends from the zucchini squash.
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Slice into ½-inch pieces.
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Bring a large pot of water to a boil and boil zucchini slices for 1 minute.
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Remove zucchini with a slotted spoon and immediately immerse into an ice bath until cool to the touch.
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Dry off with a paper towel or dish towel.
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Place squash pieces in a single layer on a parchment paper lined baking sheet.
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Freeze for 1-2 hours or until firm.
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Place frozen zucchini pieces into a large gallon-sized ziplock bag and store for up to 3-4 months in the freezer.
Freezing Shredded Zucchini:
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Shred zucchini using a food processor or a boxed grater.
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Wring out as much moisture as possible using a cheese cloth.
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It’s best that you do this BEFORE freezing to prevent a mushy mess after thawing.
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Measure and store zucchini in 1 cup portions in 1-quart freezer safe bags.
Recipe 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.
Roasted Pumpkin Soup
Instant Pot Chicken Tortilla Soup
Roasted Butternut Squash Soup
Double Chocolate Banana Muffins
Nadine says
Can I do this same blanching, cooling process with Bell peppers and Serrano peppers?(to freeze afterwards)
London Brazil says
Absolutely!
Cassie Wakefield says
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!
London Brazil says
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!
Joan Patton says
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
London Brazil says
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.
Debby Wood says
This was very helpful. Its very easy . Thanks so mych!
London Brazil says
You’re so very welcome, Debby! Thanks for taking the time to leave a comment 🙂
Carolyn C McCorkle says
Thank you very helpful
London Brazil says
Yay! So happy it helped you out, Carolyn. Thanks so much for your comment and rating!
Patty says
Thank you
London says
You’re very welcome, Patty!