Have you tried freezing zucchini or squash? If so, share with us your process and favorite recipes.
Blanching is important before freezing zucchini and squash because it will stop enzymes in the vegetables from deteriorating, preserving the flavor of the vegetables more effectively. This is especially important when you are preparing vegetables you plan to freeze for longer than six months. However, when preparing summer squash for freezing that you intend to use within six months, freezing should not compromise the flavor and you can safely freeze without blanching first.
So, since I plan on using my zucchini and squash this fall/winter I’m going to show you my non blanching method. Are you ready? It’s super easy.
1) Wash the veggies then chop off the head and tail.
2) Shred veggies down to the core. Do not shred the core with the seeds. I like using a regular shredder. Food processors cut them up too much and you have alot of juice.
3) Once shredded, I like to measure out a cup at a time and put it in a freezer bag so its ready for my recipes.
Label and date the containers, and freeze for up to 6 months. The zucchini will technically keep longer than 6 months, but freezer burn will gradually affect the flavor and texture of the zucchini.
That’s it. An easy way to preserve your squash and zucchini. Frozen zucchini is best used in dishes alongside other vegetables, like soups, casseroles, and pasta sauces. You can add the frozen zucchini directly to the pot — no need to thaw! Frozen zucchini is less suited for things like stir-fries, steamed vegetable side dishes, or salads.