Can you freeze zucchini?

What freezing does to zucchini

Like most vegetables, summer squash must be blanched before freezing, because blanching stops the enzyme actions that cause loss of flavor, color, and texture. The quicker the slices or grated squash cool after blanching, the more crispness they retain.

How to freeze it

1. Choose young tender zucchini, wash it, and cut it into 1/2-inch slices or grate the flesh for baking use.
2. Water blanch the slices for 3 minutes (4 minutes at elevations greater than 3,500 feet), or steam blanch grated squash in small quantities 1 to 2 minutes until translucent.
3. Remove the squash and plunge it into cold water or ice water, then drain.
4. To keep slices from sticking, freeze them in a single layer on a plastic-wrapped cookie sheet until solid, then pack into freezer bags or rigid containers leaving a 1/2-inch headspace.
5. Squeeze out excess air from bags or pack containers tightly, then seal, label, date, and freeze.

Thawing and using it

If it is watery when thawed, discard the liquid before using the zucchini.

Depends on the form

• Add no more than 1 pound of squash (4-6 cups) to the boiling water when blanching.
• It can be used fresh or frozen and thawed, but not dried, in recipes calling for 2 cups shredded summer squash.