How to freeze zucchini
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5
How to freeze zucchini
Description
How to freeze zucchini involves slicing the vegetable into 1/4 inch thick pieces followed by blanching in boiling water for exactly one minute. Avoid adding salt during blanching to prevent mushiness after freezing. Immediately transferring the zucchini to an ice water bath stops the cooking process, preserving the texture. After draining and drying the slices thoroughly, freezing them individually on a baking sheet prevents clumping.
Once frozen solid, the slices can be transferred to a freezer-safe storage bag where they will keep for months and maintain quality better than freezing loose slices. This technique helps extend zucchini’s usability well beyond its fresh shelf life while retaining its mild flavor and firmness, making it suitable for cooking or baking directly from frozen.
For best quality, use frozen zucchini within six months to avoid freezer burn and degradation in texture and flavor.
Ingredients
- 2 zucchini
- 1 large pot water boiling
- 1 large bowl water ice
Instructions
- 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.
Notes
- Use frozen zucchini within 6 months to avoid freezer burn and maintain best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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