How to Freeze Zucchini

Learn how to freeze zucchini so you can enjoy your harvest for months to come. Add frozen zucchini to soups, stews, rice dishes, sauces, a more. This easy step-by-step tutorial will show you everything you need to know.

It’s harvest time! It as been amazing to think about what to have for dinner and then just head out to the garden to pick some fresh zucchini, carrots, broccoli, etc.

I can easily throw together a few ingredients to make a wonderful healthy meal like paleo meatballs with some zucchini noodles, my favorite minestrone soup, or some tomato pie. Yum!

One of the goals on our little homestead is to preserve a lot of food so we can enjoy it all year long! Also, to become more self reliant and save a ton of money on food!

Organic fruits and vegetables aren’t usually cheap, so growing your own is such a relief. That rhymed… so I’m sorry :).

If you have ever grown squash you know that at a certain point it seems like you have it coming out of your ears.

Eventually, after eating it for breakfast, lunch, dinner, and even dessert you’re a little over it!

Well, freezing some of your harvest can help you enjoy it throughout the year rather that just a month or so when you have an abundance of zucchini during the summer! Hello saving money!

Can you freeze fresh zucchini?

You can freeze squash without blanching, but you have to use it within 4-6 weeks or else it may turn bitter. So if you know you are going to be eating it rather quickly you can.

Do you have to blanch zucchini or other vegetables before freezing?

Technically no (see note above), but zucchini that has been blanch will keep better, hold its texture better, and will keep it’s flavor better.

Plus, blanching can help retain vitamins (source). Freezing squash that has been blanched will last up to 12 months.

Can you freeze shredded zucchini?

Yes! Shred zucchini in a food processor (I love this one) or with a cheese grater.

Separate into freezer bags – I usually like to freeze one to two cups at a time. Than freeze flat (to save storage space).

Since it is not blanched, you should eat frozen shredded zucchini within 4-6 weeks.

You can even do this with zoodles.

How do you use frozen zucchini?

Frozen zucchini is ideal for soup, stews, and sauces. You can even use them in a veggie loaded smoothie (sounds weird, but you really can’t even tell it’s there). Just add it in the dish frozen, you do not need to thaw it beforehand. 

The high moisture content in zucchini doesn’t make it the ideal veggie for a side dish, raw, or in a stir fry. That should be left to the raw zucchini.

Pro Tips:

• Cut the zucchini in different shapes depending on how you want to use them. Slice them in circles, chunks, or longer thinner pieces.
• Don’t add salt! Adding salt to the zucchini can leave you with a mushy texture when you go to reheat it.
• Replace the ice as needed. Adding the blanched squash will melt the ice and if you are freezing a lot you may have to replace the ice more than once.
• Line your cookie sheets with silicon baking makes to make it easy to get them off without sticking.
• Freeze them on the cookie sheets before placing them into the freezer bags so you don’t wined up with a giant block.
• You can do this process with zucchini or summer squash.

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Tools You May Need:

Slotted spoon or fine mesh strainer

Baking sheets

Silicon baking mat or parchment paper. Place them on the baking sheet to make removing the squash from the baking sheet really easy.

Large pot

Large bowl

How to Freeze Zucchini

Follow these simple step-by step instructions below to take full advantage of that harvest.

1. Fill a large pot with water. Bring water to a boil.
2. Wash the zucchini and/or squash well, and slice or dice with a sharp knife.
3. Place sliced zucchini slices into the boiling water for 1-2 minutes to kill enzymes and to discontinue oxidation.
4. Next, transfer squash from boiling water into a bowl full of ice cold water for 2-3 minutes to stop the cooking process. (You should have more ice, but by the time I grabbed my camera and took a decent photo a lot of the ice had melted.)
5. Take the squash out with a slotted spoon making sure to shake off the extra water.
6. Spread squash on a cookie sheet trying not to overlap as best you can, freeze completely (about 2 hours). Use a silicon baking mat or parchment paper for easy removal after freezing.
7. Transfer frozen squash into freezer bags for storage, removing any access air, and place back into freezer. Keep up to 12 months in the freezer.

That’s it! Not to shabby. Now you can eat your squash harvest all year long. I can’t wait to add the squash into soups, stews, veggie loaded chili or smoothies.

Want a more eco-friendly way to store your frozen squash besides plastic bags? Use reusable silicon bags or even mason jars.

Want more preserving posts? Check out our favorites!

• Learn how to preserve and freeze kale
• How to freeze blueberries
• How to freeze tomatoes – preserving tomatoes without canning