How to freeze zucchini
If you've got an abundance of zucchini in your garden, don't let it go to waste. Freeze it! Today, I'm showing you how to freeze zucchini so that you can enjoy it all year round.
Servings: 4 servings
- 2 zucchini
- 1 large pot boiling water
- 1 large bowl ice water
Wash the zucchini and cut them into 1/4 inch thick slices.
Blanch the zucchini by first filling a large pot about 2/3 full with water. Bring the water to a full boil and toss in the zucchini.
Let the zucchini cook for just one minute. Side note, do not add any salt as this will cause it to become mushy before freezing!
Remove the zucchini from the water with a slotted spoon or skimmer and transfer to an ice water bath.
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.
- To avoid freezer burn, it's best to use your frozen zucchini within 6 months.
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg