How to Freeze Zucchini (Sliced, Shredded and Zoodles)

Almost every home gardener has been there before. You’ve harvested armfuls of zucchini and are now wondering how you can possibly eat your way through it before it goes bad. Never fear. Zucchini actually freezes beautifully as long as you do it properly. Follow these instructions for freezing your squash and you’ll be enjoying the fresh taste of your garden all winter long.

How to Freeze Sliced Zucchini

Sliced zucchini makes a delicious addition to soups, stews and chilis, which is wonderful news as you head into the winter season. Freezing your slices in the right shape and size from the beginning will make it easy to use them for months to come. Here’s how to do it:

1. Wash and dry the zucchini.
2. Cut off the stem and blossom ends.
3. Slice your zucchini into small rounds (about ½ inch thick). You can also slice the rounds into quarters if you prefer smaller pieces for soups and chilis.
4. Blanch zucchini by cooking the slices in boiling water for 1 minute. Then transfer them to an ice bath and dry them off with paper or cloth towels.
5. Place blanched zucchini rounds in a single layer on a large baking sheet and place the sheet in the freezer.
6. Once the rounds are frozen (anywhere from 1 to 2 hours), remove them from the freezer and transfer the slices to freezer-safe bags.
7. Remove as much air as possible from the bags, then date them and store in the freezer.

See more: 7 Tips for Growing Great Zucchini Plants This Summer

How to Freeze Shredded Zucchini

Shredding zucchini is a great but often overlooked storage method for a bumper crop of summer squash. This is the perfect “convenience” ingredient for breads and muffins as well as casseroles and pasta dishes like lasagna or hearty vegetable sauces. Here’s how to do it:

1. Wash and dry the zucchini.
2. Cut off the stem and blossom ends.
3. Use a box cutter or food processor attachment to shred the zucchini.
4. Place the shredded zucchini on paper towels, or a clean kitchen towel, and roll it up to squeeze out as much water as possible.
5. Scoop 1 cup (or another amount of your choice) into each freezer-safe bag
6. Remove as much air as possible from the bags, then date them and label with the amount of zucchini inside and place bags in the freezer.

See more: 10 Creative Ways to Use Zucchini This Summer

How to Freeze Zucchini Noodles

If you love pasta but want to ease up on the carbs, you might find yourself regularly making (or purchasing) zucchini noodles, also known as zoodles. Spiralized zucchini is a fun and creative way to enjoy summer squash, whether you choose to use it as a pasta replacement or an addition to soups and salads. Here’s how to freeze zoodles for later:

1. Wash and dry the zucchini.
2. Cut off the stem and blossom ends.
3. Spiralize the zucchini.
4. Place a clean kitchen towel, or paper towel, inside a large bowl, then place your zoodles into the bowl.
5. Sprinkle the zoodles with salt (1 tablespoon per cup of spiralized zucchini). Gently toss to mix in the salt for 1 to 2 minutes.
6. Let the zoodles sit for 1 hour as the liquid drains out. Use another towel to squeeze out the remaining moisture.
7. Transfer zucchini noodles to a third towel and let them dry for an additional hour.
8. Measure 1 cup of zoodles (or desired amount per serving) into each freezer-safe bag.
9. Remove as much air as possible from the bags, then date them and label the amount of zoodles inside and place the bags in the freezer.

See more: How to Blanch and Freeze Summer Squash and Zucchini