Saturday, January 28, 2012

How Do You Freeze Zucchini?

Zuchinni is a small variety of summer squash. Summer and winter squash are divided into separate categories based on the time of year that they mature and the thickness of the skin. Summer squash has a thinner outer skin and ripens much earlier in the growing season than winter squash.

Technically, it is spelled as zucchini, but the word is often misspelled as zuchini or zucinni. The zucchini purchased in most grocery stores is dark green. When allowed to fully ripen green zucchini often turns yellow. However, there are some varieties of zucchini that are a pale green, yellow or multicolored at all stages of development. It is a myth that all yellow zucchini is overly ripe.


Freeze Zucchini as Slices

sliced zucchini for freezing
Regardless of the color, choose young squash that is free from blemishes and bruises.
  1. Wash it and allow it to dry.
  2. Slice it into 1/4 inch pieces.
  3. Blanch it in boiling water or steam for 3 minutes. Blanching helps to preserve the quality of vegetables. If the zucchini are going to be fried or added to casseroles later, this step can be skipped, but the zucchini will stay fresher if they are blanched before being frozen.
  4. Pack the zucchini into freezer safe bags, or containers.
  5. Label the containers with the contents and date of freezing.
Unblanched zucchini will last four to six months in the freezer, while blanched zucchini will last ten to twelve months. Many bread recipes call for shredded zuchinni, if you commonly use it in shredded form, it can be shredded rather than sliced, before freezing. The steam method of blanching shredded zucchini works best. Zucchini frozen in slices can be added to casseroles and salads. It can be used much like fresh zucchini.


Freeze Zucchini as Pulp

zucchini bread
  1. Wash, peel and slice the zucchini into 1 inch or smaller pieces.
  2. Boil the squash in a small amount of water until it becomes tender. Do not over cook it. The zucchini can also be baked in the oven.
  3. Mash the zucchini with a potato masher or fork.
  4. Place the mashed zucchini in a bowl and allow it to cool completely before freezing.
  5. Spoon the zucchini pulp into freezer safe containers.
  6. Label the containers with the contents and date of freezing.
Zucchini pulp, or puree, can be used in baked goods, such as bread and pie fillings much like pumpkin or sweet potato is used.

Zucchini, is one variety of summer squash. Other varieties include crookneck, straightneck and scallop. Of these varieties, zucchini is by far the most common summer squash. Zucchini can be used in any recipe calling for summer squash. Other methods of preserving zucchini include drying it and canning it as pickles or relish, just as a cucumber would be pickled.


"Ball Blue Book of Preserving." Jarden Home Brands. 2005. Muncic, IN 47305.
Sliced zucchini photo: Dey,
Zucchini bread photo: Foodistablog,

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