How to Freeze Zucchini

Can you freeze it? Yes — zucchini freezes acceptably for cooked dishes. It will be softer than fresh when thawed, so plan to use it in soups, stir-fries, bread, and baked goods.

Preparation

Wash and trim the ends. Slice into ½-inch rounds, dice, or shred depending on intended use. Do not peel unless the skin is very tough.

How to Freeze

Sliced or diced (for cooking): Blanch slices for 3 minutes in boiling water. Ice bath, drain very thoroughly (zucchini holds a lot of water). Flash freeze on sheet pans, then bag.

Shredded (for baking): Shred raw zucchini using a box grater or food processor. Measure into recipe-sized portions (typically 1 to 2 cups). Pack into freezer bags, press out air, and freeze flat. Do not blanch shredded zucchini.

Puréed: Cook zucchini until tender, purée, and freeze in ice cube trays or small containers. Good for adding nutrition to sauces, smoothies, and baby food.

How Long It Lasts

8 to 10 months (blanched slices). 3 to 4 months (raw shredded). 6 to 8 months (purée).

How to Thaw

Slices: cook from frozen. Shredded: thaw in the refrigerator and squeeze out excess moisture before adding to batter. Purée: thaw in the refrigerator.

Tips

Shredded frozen zucchini is perfect for zucchini bread and muffins — it thaws quickly and integrates into batter easily.
Small to medium zucchini freeze better than very large overgrown ones, which have more seeds and a spongy center.
When summer gardens produce a glut of zucchini, shredding and freezing in 2-cup portions is the most efficient way to preserve the surplus.