See below for more details. Blanching is the process of quickly cooking a vegetable in a pot of boiling water and then immediately immersing it into an ice bath to stop the cooking process. Quickly cooking the zucchini deactivates enzymes that would normally cause the squash to get mushy. Once the zucchini slices have been blanched and thoroughly dried, place them in a single layer on a large baking sheet. After the cut zucchini is firm and frozen, place them in a large gallon-sized ziploc bag.
Frozen zucchini will last for up to months. You can use previously frozen zucchini slices in vegetable soups and stir-frys, or use shredded zucchini in chocolate bread or muffins. If adding zucchini slices to soup, it is not necessary that you thaw it out before using. Much like thawing other frozen vegetables, you can place the bag of frozen zucchini in the refrigerator overnight, soak it in room temperature water for a few hours, or pop it in the microwave.
Yes, you absolutely can freeze zucchini without boiling or cooking it! Instead of cutting it into slices, you will need to grate or shred the zucchini before freezing.
Storing it like this will save you quite a bit of time. While you can freeze zoodles , they will lose a lot of their moisture after thawing and become soft and limp. My recommendation is to make fresh zucchini noodles for the best taste and texture. Do you have extra fresh zucchini squash you want to freeze? Learn How to Easily Freeze Zucchini that has been cut into slices or finely shredded. Place squash pieces in a single layer on a parchment paper lined baking sheet. Place frozen zucchini pieces into a large gallon-sized ziplock bag and store for up to months in the freezer.
Shred zucchini using a food processor or a boxed grater. Notify me via e-mail if anyone answers my comment. Love to grill my garden zucchini. I am hoping to freeze it so I can grill it in the winter…. Thanks for the helpful tips! What a great way to cook it, Cassie! Happy to hear you found the post helpful! If you want to freeze the squash already breaded and ready to cook, see this page.
And you might like this recipe, too: How to make Grilled Summer Squash with Feta - which you can freeze for the winter, or serve fresh! Start with fresh squash - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it.
Harvest before the seeds become mature and when color is still uniformly dark. I'm sure you can figure out how to rinse the squash in plain cold or lukewarm water using your hands and possibly a gentle brush.. Prepare quickly, if you leave it sit out cut up for more than a half hour, it will start to discolor. Do enough squash for one blanching at a time. NOTE: If you want grated zucchini for later baking, instead of slicing them, grate them.
Then instead of water blanching them, steam blanch them in small quantities 1 to 2 minutes until translucent. Cool by placing the containers in cold water. Seal and freeze. All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Cook blanch the squash for 3 minutes.
Begin counting the blanching time as soon as you place the squash in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times up to 5. Be sure to add more hot water from the tap from time to time to keep the water level at the required height. Remove the squash from the boiling water with a slotted spoon and place in ice water to cool for about 5 minutes until cold.
Drain thoroughly 2 or 3 minutes. I love the FoodSavers see this page for more information with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw.
When straw is in place, remove air by sucking the air out. Once the three minutes is up, transfer the squash over to a bowl of ice water to stop the cooking process. If you use a slotted spoon to remove your squash from the pot, you can continue to use the boiling water for additional batches. Allow your squash to cool; then, drop it into a freezer bag, and pop it in the freezer.
If you prefer, you can also flash freeze your squash on a cookie sheet before bagging it. This will ensure that each piece freezes individually, so you can easily reach into a bag and grab just what you need for a recipe. A vacuum sealer can also be used to package your squash.
If you have one, it's a great way to prevent freezer burn and extend the life of your frozen foods. Allow your squash to thaw in the fridge, or toss it right into a pot of soup or a hot pan while it's still frozen. It'll thaw and cook quickly, so there's really no need to thaw it first. Just remember: Frozen summer squash will have a mushier texture than fresh summer squash, so it's best to incorporate it into a recipe.
You'll be pretty disappointed if you try to eat it raw. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
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