How to Freeze Zucchini and Summer Squash? – EataHolix

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How do you Freeze Fresh Zucchini & Summer Squash?

Zucchini and summer squash are both low-carb vegetables that can be frozen for later use. They can also be used in salads, dips, and sauces. Zucchini is a popular first-round option for home gardeners when planning a summer garden, and for good reason. Zucchini is an easy home run when it comes to filling the collecting basket since it is easy to cultivate and has a long growing season. Read more to learn how to freeze Zucchini and summer squash.

 And you will fill it. Harvesting occurs in early June and continues until the end of the season. That might imply a lot of zucchini, depending on your growing zone.

 Or maybe you just bought a bunch of zucchini and don’t have time to eat it all? You’ll find the solution by freezing.

freeze zucchini and summer squash

 Getting Ready to Freeze 

Think about how to freeze zucchini or squash. Do you enjoy it sliced and stir-fried? Steamed and chopped? For baking, grated? Are you a fan of zucchini noodles? Zucchini shredded? It freezes the same whether it’s sliced, chopped, or grated, and you’ll appreciate not having to defrost and dump it a second time come winter.

 After you’ve prepped your vegetables, there’s one more step before the big freeze.

Zucchini to Freeze

 Blanching

 Zucchini, like many vegetables, has enzymes that soften, discolor, and decrease nutrients over time, even when frozen. Blanching entails a brief immersion in hot water. Will kill any bacteria and enzymes that may be present.

 Bring some unsalted water to a boil in a saucepan deep enough to completely immerse in manageable amounts. Because the blanched and cooled zucchini will go back in the colander, I use it to calculate batch size.

Adding-Salt-in-water-zucchini
Image Credit: how-to-boil.com

Once the water has reached a rolling boil, add the zucchini and cook for 3 to 4 minutes. The zucchini should still be firm when removed.

Boiling zucchini
Image Credit: how-to-boil.com

Using a slotted spoon, transfer to an enormous basin or saucepan of cold water to stop the cooking. Drain the zucchini in a strainer for a few minutes before patting it dry with paper towels.

 Packaging

 Sure, gallon-sized Ziploc bags work just fine and make filling them a breeze. Instead, consider using pint or quart bags. It allows you to defrost only what you’ll need, making freezer space management easier. Before closing the bags, stuff them as full as possible and press out as much air as possible.

 They’re going into the freezer now till fresh zucchini isn’t available everywhere. This is the correct way how to freeze zucchini and summer squash.

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