how to freeze zucchini

To freeze zucchini effectively, follow these steps:

1. Rinse the zucchini thoroughly and remove the stem and blossom ends. Cut it into desired shapes such as ½-inch slices, half-moons, or dice.
2. Blanch the zucchini by boiling it in unsalted water for 1-3 minutes until bright green and slightly firm. Immediately transfer it to an ice water bath for 5-10 minutes to cool.
3. Dry the zucchini thoroughly with a paper towel.
4. Lay the zucchini slices in a single layer on a baking sheet to pre-freeze them for 1-3 hours until firm. This prevents sticking together.
5. Transfer the frozen zucchini into airtight freezer bags or containers, removing as much air as possible and labeling with the date.
6. Store in the freezer for up to 3-12 months depending on the method and packaging quality.

Frozen zucchini retains best quality for cooking in soups, casseroles, sauces, smoothies, and baked goods rather than as standalone sides because it loses firmness after freezing. Alternatively, shredded zucchini can be frozen by shredding, squeezing out moisture, and freezing in measured portions. This method ensures preservation of color, flavor, and texture to a good extent and prevents freezer burn when sealed properly and used in a timely manner.