Most years people are overwhelmed with zucchini harvests. If you harvest too much, you can freeze zucchini into easy-to-use ‘pucks’ for later use.
Freezing shredded zucchini is a great way to preserve the harvest for the winter months. These pucks are basically frozen in a muffin pan, so they’re in easy-to-use sizes later on.
Freezing Shredded Zucchini
- Cut off ends and scrape the inside seeds (if you have large marrow sized zucchini).
- Grate or use a food processor to shred it up.
- Add 1-2 tbsp of salt to the shredded zucchini & let sit for 15-20 mins.
- You’ll see a pool of water that the salt has drawn out from the zucchini. Rinse to remove the salt & squeeze the shredded zucchini through a cheesecloth or fine sieve until most of the water is out so it’s firmer and nicer to use.
- Place the shredded zucchini firmly into muffin pans and freeze (about a few hours).
- Once they are frozen I use a butter knife to pop them out (doing it facing away from you) and place the lovely pucks into a freezer safe bags or containers.
- Write the date that you froze them and use within 6 months.
What to do with Shredded Zucchini After Freezing
Although freezing zucchini can often make it more mushy, that doesn’t matter as much when it comes to baking or adding to soups.
I love baking with zucchini: zucchini muffins, chocolate breads, in pizza, latkes, we use a lot of shredded zucchini.