How to Freeze Zucchini (So It Actually Tastes Good Later)

We’re all about making the most of summer, whether it’s enjoying the longer days and accompanying warm nights or taking advantage of the bountiful fruits and vegetables that come with them. Learning how to freeze zucchini, one of those seasonal gems, comes with the territory. After all, it grows profusely, so there’s usually plenty to go around during the summer months. There are so many different ways to preserve food, from pickling and fermenting to canning, but when it comes to zucchini, freezing is our favorite method. It's a fast and easy way to make its flavor last for months to come. 

If you want to make a beautiful salad with thinly shaved zucchini ribbons, give squash a simple sauté, or make zucchini pickles, you will need fresh squash. But in its frozen state, whether cubed or grated, it’s just right for all kinds of summery soups and even baked goods like zucchini bread. Ahead, see the insights from a food scientist on the best way to freeze zucchini.

How to Prep and Freeze Zucchini

There aren’t many zucchini recipes that call for blanching the vegetable first—that’s usually a step reserved for things like green beans and broccoli. But blanching is vital when freezing zucchini—it helps with the overall texture of the vegetable. It can also help prevent bacterial growth, according to Donald Schaffner, Ph.D., department chair, professor, and food science professional at Rutgers University. He notes that while some bacteria can be killed by freezing, it’s not the most reliable way to prevent bacterial growth, at least when compared to heating. “Cooking zucchini can eliminate more than 99.999 percent of bacteria,” he says. 

1. Wash the zucchini: Run whole, uncut zucchini under cold water to rinse away any dirt or sand—remove any stickers. 
2. Chop, slice, or shred: Using a large knife, trim the ends from the squash, then choose how you want to break it down: bite-sized pieces (between ½-and-1-inch) or sliced into rounds or half-moons. Alternately, use the largest holes of a box grater to shred the squash. 
3. Blanch, shock, and drain: Bring a large pot of salted water to a boil. Add the zucchini and blanch for 1 to 2 minutes, until crisp-tender. Drain the water using a spider strainer (or pour them back through the colander) and transfer to a large bowl of ice water. Let them sit for a few minutes until cool, then drain and transfer to clean towels. Pat them dry. If shredding the zucchini, skip this step; instead, simply pat the shreds dry with paper towels. 
4. Freeze: With clean hands, transfer the zucchini to a parchment-lined baking sheet and freeze until completely frozen, at least 2 hours. Then, transfer to freezer-safe quart bags. Press out the air and seal well, wiping away any excess moisture from the seal. Pack about 2 pounds of zucchini in every quart-sized freezer bag.

Can You Freeze Zucchini Raw?

Shredded zucchini is the only type of zucchini that should ever be frozen raw. The shreds are simply too bitsy to blanch, but any larger pieces of zucchini should be blanched first. 

How Long Frozen Zucchini Lasts

Once you’ve completed the preparation process, the sealed bags of zucchini can be stored in the freezer for as long as one year (for chopped or sliced zucchini) and 3 to 4 months (for shredded).

How to Prevent Freezer Burn on Zucchini

Freezer burn can put a damper on any dinner where you planned to use your frozen vegetables, but there are a few ways to avoid it:

• Remove excess moisture: Pat the blanched zucchini dry (without squishing it) after it’s blanched to prevent it from holding on to any unwanted moisture, since excess water is the main culprit when it comes to freezer burn. 
• Seal the bags tightly: Oxidation occurs when the zucchini is exposed to oxygen, so be sure to seal the bags super well and squeeze out as much air as you possibly can. 
• Maintain proper freezer temperature: The easiest way to prevent freezer burn is simply to make sure your freezer is operating at a steady temperature. At or below 0 degrees Fahrenheit is ideal.

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How to Thaw Frozen Zucchini

Water content plays a big role in the overall texture of a vegetable, explains Schaffner, and especially once it is frozen. Since zucchini is such a water-logged vegetable, it won't be as crisp and crunchy after it has spent time in the freezer. Schaffner notes that water molecules that freeze inside of plant tissues can make the tissues rupture, "This is because water expands when it freezes, in contrast with almost every other liquid. Once thawed, those ruptured tissues may have an undesirable texture, especially if you’re expecting something crunchy and you get something soggy instead," he says. 

For certain dishes, like zucchini bread, grated zucchini should be thawed before using. It should also be drained and squeezed dry before being added to the batter, since the thawing process can leave it holding onto a lot of extra moisture. On the other hand, bite-sized pieces, slices, or half-moons used for soup and stew should be added from frozen to maintain as much of their original texture as possible. 

To safely thaw frozen zucchini, Dr. Schaffner recommends placing it in the refrigerator overnight, using the microwave on a defrost setting, or defrosting it under running cold water.