So you have a lot of zucchini. Now what?
If you read my post on the Lemon Raspberry Zucchini Bread you know that I actually managed to grow some zucchini this year. Actually, it’s a lot of zucchini. I’ve sautéed some with supper and made the loaf of bread, but the zucchini are growing faster than I can use them.
These pretty zucchinis got really big, really fast. Have you ever had that happen? You are in the garden one day and think, that zucchini just needs 1 more day and it will be perfect. Then you go out the next day and it’s three times the size! That’s what happened with this group.
In past years, when I’ve had too much zucchini, I’ve frozen the extra to use over the winter. Since I had these 4, plus another 6 more in the garden, I decided it was time to freeze some. There is only so many hours in the day to bake or cook with zucchini!
Disclosure: I may receive compensation if you purchase any item through the link provided at no additional cost to you. I only recommend products or services that I have either used myself or would purchase for family and friends. I appreciate your support.
My process
I’m sure there are other ways to do this, but this is what I’ve done in the past and it’s worked well. The zucchini has been great when it has come time to bake with it. I do not blanch the zucchini before hand and have never had any problems.
Equipment required
- Box Grater
- Large colander (strainer)
- Bowl that the colander fits in
- Cheese cloth or clean dish towels
- Measuring cup (1 cup measure)
- Vacuum sealer bags
- Marker
Steps for freezing zucchini
Wash and dry the zucchini. I have used a variety of sizes before but I think this is a good use of the larger ones that you find hiding in the garden.
Use a large colander (strainer) and place it in a bowl that will catch the liquid from the zucchini. Using a box grater, shred your zucchini into the colander.
It’s difficult to see the bowl in this picture, but the colander is sitting in a bowl so any liquid collects and doesn’t run all over your counter.
I shred the skin and all, hence the reason for washing your zucchini.
This is all 4 zucchinis shredded. I sometimes pick out obvious seeds, but I don’t worry about it since I’ve found the seeds soften when baked anyway and I’ve never noticed them. I suppose if your seeds are very large, I would pick them out.
I let gravity do the initial work for me and leave the zucchini in the colander for a couple of hours. Every once in a while, I’ll go squish and stir the shredded zucchini to help the liquid drain.
This is the initial liquid that has drained after 4 hours. I try to get a lot of the liquid out before I freeze it.
Now comes the fun and messy part. Using your measuring cup, take 2 cups of shredded zucchini, and place it either on your cheese cloth or your dish towel. Squeeze. Squeeze again. Keep squeezing until you have pretty much all the liquid out.
Place your squeezed and drained 2 cups of shredded zucchini into freezer bags. If you don’t have a vacuum sealer, just try your best to get as much of the air out of your bags of zucchini. Before I had my sealer, I would use the Ziplock brand freezer bags and use a straw to suck out as much air as possible.
Don’t forget to label how much is in the bag! I know that I would forget months later how much is in there. At the end, one of the bags only has 1 cup since I didn’t have enough for 2 full cups.
I freeze 2 cups at a time since most recipes use 2 cups. I figure if the recipe only wants 1 cup, I’ll just double the recipe. When it comes time to use the zucchini, let it thaw in the closed bags since you will get liquid again. This is why I try to remove a lot of the original liquid before I freeze the zucchini.
What do you do with your extra zucchini? Have you froze zucchini before? I would love to hear your methods down below!