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You can easily learn how to freeze zucchini with this method of shredding them and placing in jars for putting away for the winter. It thaws easily and is great in soups, smoothies, and baked goods all winter long!
At some point, we get tired of all the zucchini so today I am going to walk you through how to freeze zucchini in the simplest way with little to no waste on the other side. It is so simple. I also brought my mom in who taught me how to freeze zucchini to help teach us since she was the one who taught me how to freeze zucchini in the simplest and easiest way. Let’s work through a few things before we get to the How to part of the post.
If you aren’t ready to freeze your zucchini just yet you can actually use them in this sauteed zucchini with pesto recipe. Super simple for an easy side dish for summer dinners.
Table of Contents
How To Freeze Zucchini – 7 Easy Steps
Materials Needed
Food Processor with Shredding Attachment Container for Freezing for a zero-waste option you can use a freezer ready ball jar such as this
Ingredients
As much Zucchini as you possibly want to save
Steps:
1. Washing and Cutting
Wash the zucchini well and then cut off the tops and the bottoms of the zucchini.
2. Slicing the zucchini
Cut into long pieces that fit into the shredder attachment.
Yes, You absolutely can! In fact, freezing zucchini may be the easiest vegetable of them all to freeze in my opinion. you can do it the way here or you can also slice and blanch the zucchini for freezing. Either way, it is incredibly simple.
Freezing zucchini is a great way to use this veggie to pack in great nutrients to dishes in the winter and make things kids will enjoy eating throughout the winter and spring when other veggies are less readily available fresh.
What do I Use Frozen Zucchini for?
You can use frozen zucchini in the winter for soup, muffins, bread, smoothies, pasta sauces, and anywhere else you are using a lot of veggies like a curry or a stir-fry. It is incredibly easy to hide into dishes for kids as well.
How do I make sure Zucchini is not Watery when I defrost it?
It is very easy to do! Once your Zucchini is defrosted you place the zucchini into a mesh colander and with a towel press it till you remove all of the water. I will even place it into a cotton towel and wrap and wring it till it is as dry as possible.
Let the zucchini chill for 2 minutes in the ice water bath, then drain. Blot the zucchini dry with a paper towel and place on a baking sheet and place in the freezer. Freeze the zucchini for 1-2 hours. Once they're frozen, transfer them to a freezer safe storage bag and freeze for several months.
When your blanched zucchini is cool and dry, put the slices in a single layer on a parchment-lined baking sheet and freeze until completely solid, about 2 to 4 hours. When the vegetables are frozen, transfer them to resealable freezer bags, squeeze out as much air as possible and seal tightly.
Yes, you can freeze zucchini without blanching it first. However, if you blanch it first, it will help deactivate the enzymes that can make it more mushy and discolored. The thawed zucchini may be less than ideal. Whether or not you leave seeds in the zucchini before freezing it won't make that much of a difference.
Squeeze the water out – Place the shredded zucchini between paper towels or in a tea towel and press as much water out as possible. Freeze – Place shredded zucchini in airtight freezer bags or freezer containers. Pick a freezer container that minimizes air exposure.
Freeze the squash cubed or sliced if you plan on preparing the zucchini or squash as a side vegetable, casserole, soup, or stews. You can also grate it and freeze it in 1- to 2-cup portions for zucchini bread, muffins, and cakes. Feel free to combine zucchini and summer squash when you freeze them.
Yes, you could chop up your zucchini and freeze it just as it is, but I think it's worth your effort to blanch it first. Blanching — giving the zucchini a quick dunk in boiling water — deactivates the enzymes that would otherwise cause the zucchini to become mushy and discolored.
Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.
You may absolutely put grated zucchini into a freezer bag or other freezer-safe containers, mark the amount to track volume, and freeze it. Thaw to use. Your zucchini will retain most of its volume when thawed, and you may use any liquid formed in your recipes. Choose young squash—smaller than 6 inches long.
Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer.Freeze for one hour, or until solid. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.
Test Kitchen Tip. Can you freeze zucchini without blanching? You certainly can freeze it as-is after Step 1, but a quick hot water bath and ice dunk deactivates enzymes that would make it more likely for you to end up with mushy discolored zucchini once you freeze and defrost it.
Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture.
For zucchini halves, you'll have to blanch for 3 minutes. Pat dry after sitting in the ice bath, then arrange in a single layer on a parchment paper-lined baking tray. Freeze until hard, about 1 to 2 hours. Seal inside freezer bags or vacuum bags.
Drain the zucchini, then plunge it into an ice bath to cool and drain again. Pat the zucchini dry, pack it into freezer bags, squeeze out as much air as possible and freeze for up to three months.
For zucchini halves, you'll have to blanch for 3 minutes. Pat dry after sitting in the ice bath, then arrange in a single layer on a parchment paper-lined baking tray. Freeze until hard, about 1 to 2 hours. Seal inside freezer bags or vacuum bags.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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