How to Freeze Zucchini
Learn how to freeze shredded zucchini for muffins, breads, pasta and more! No blanching needed. This is a great way to preserve the extra zucchini you have on hand and enjoy it all year long!
Servings: 6 cups
Wash the vegetables first under cool water. Dry by patting with a kitchen towel.
Trim both ends of each zucchini.
If you are using store-bought zucchini, the skin can be waxy so I always peel most of it. If the zucchini is straight from your garden, feel free to leave it on.
Shred the zucchini on the large hole side of the box grater.
Place shredded zucchinin on a double paper towel or cheese cloth and squeeze out as much liquid as possible.
Measure out 1 or 2 cup portions and place them in freezer bags. Remove as much air as possible.
Write the date of freezing the zucchini on the bag. Place bags in a freezer.
- Store shredded zucchini in the freezer for up to 4 months.
- I use 1-quart bags to freeze 2-cup portions.
- You can freeze yellow squash following the same method.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg