This simple tutorial on how to freeze zucchini will help you enjoy zucchini all year long!
I mentioned earlier this month in my tutorial on how to freeze summer squash that we’ve been unable to plant a garden this year like we normally do because of our home building project. While I’m totally willing to sacrifice a garden in order to gain more time to dedicate building a brand new home, I can’t help but feel a little sad when I think about how I can’t walk out to my backyard and pick produce off of the stalk to cook for supper this year. That has always been such a fun and productive feeling!
Luckily for me, my wonderful mother in law made sure to plant a few things in large feed buckets in her back yard so we’d have a bit of fresh produce to share this summer. Squash and zucchini are two of my all time favorite vegetables, so I was delighted when she handed me several zucchini off of her plant a few days ago!
As it always seems to go, zucchini has a way of growing super fast, and often faster than you have time to cook it! That’s why I always love to “put up” zucchini this time of year so I can have it ready to pull out and eat all throughout the year. Putting up zucchini is almost identical to putting up squash, only I find that the blanching process is slightly reduced in time due to the extremely high water content of zucchini. Here’s how to get started:
First, thoroughly wash and scrub each zucchini to remove any dirt that may be lingering on it. Next, remove each end of the zucchini using a knife.
Carefully slice each zucchini into slices that are about 1/4 inch thick.
Bring a large pot of water to a rolling boil. Then carefully drop the zucchini into the pot and blanch for 2-3 minutes max.
While the squash is in the boiling water, go ahead and prepare your freezer bags to put the zucchini in to freeze. Don’t forget to write the date on your bags!
Immediately remove the zucchini from the stove and drain. Then pour the zucchini into a bowl of ice water to quickly stop the cooking process.
Next, transfer the zucchini onto a dish towel on the counter to help drain any excess water. You don’t want the zucchini to be really wet and soggy when you bag it!
Once the zucchini has sat on the towel for a little while and most of the water is drained off, go ahead and bag it up!
Easy peasy, huh? There’s really nothing to it! Blanching the zucchini helps preserve it a little so you can freeze it and enjoy it throughout the year. From my personal experience, this zucchini is best when eaten within a year after you’ve put it up, but no need to throw it out if it’s a little bit older than that.
Looking for more zucchini recipes? I just so happen to have a few that you may love!
Have a bumper crop of more than just zucchini? Here are a few other tutorials I’ve put together to show you how to put up your produce:
Do you grow a garden during this time of year? What types of veggies do you like to grow? Do you have a favorite zucchini recipe you’d like to share? Drop a comment below and share the love!
Don’t forget the freezer bags!