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Freezing shredded zucchini is easy!
Most years people are overwhelmed with zucchini/summer squash harvests. I’ve shared 100 sweet & savory zucchini recipes before but if you’re still sick of eating it freezing them into easy to use ‘pucks’ for later use is a great way to preserve the harvest for the winter months. These pucks are basically frozen into a muffin pan so they’re in easy to use sizes later on.
Sometimes when freezing shredded zucchini it can clump up together. By freezing them into these pucks/cup size you can easily use them later on
I love baking with zucchini: zucchini muffins, chocolate breads, in pizza, latkes, we use a lot of grated zucchini.
Although freezing zucchini can often make it more mushy, that doesn’t matter as much when it comes to baking or adding to soups.
How to Freeze 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.