Step 1

Wash the zucchini or squash, and trim off the stem and blossom end.

Step 2

Use a cheese grater of food processor to turn your zucchini into fine shreds.

Step 3

To remove excess moisture either add the shredded zucchini to a fine-mesh strainer perched over a bowl, and then press the zucchini down repeatedly with a large spoon or spatula to force some of the liquid out and into the bowl or place the shredded zucchini inside a clean lint-free towel or cheesecloth and wring it out that way.

Step 4

Pack the shredded zucchini into freezer safe containers in portions that will be used all at once (e.g. 1 or 2 cup portions) since shredded zucchini is hard to separate once frozen.

Step 5

To prevent freezer burn, fill the containers completely full - leaving as little air inside the container as possible. You can also vacuum pack or use ziplock bags. Then place in freezer for future use.

Step 6

Start by washing your zucchini or squash and trimming off the stem and blossom end. Then cut the squash into your desired shape and size.

Step 7

Next, spread out the cut zucchini pieces onto a large baking pan or other freezer friendly tray. Keep them in a single layer, touching or overlapping as little as possible

Step 8

Place the tray in the freezer for at least 2 hours or up to overnight.

Step 9

Once they’re frozen solid, quickly transfer the frozen zucchini pieces into your chosen freezer safe container for long-term storage.

Step 10

To prevent freezer burn, fill the containers completely full - leaving as little air inside the container as possible. You can also vacuum pack or use ziplock bags. Then place in freezer for future use.

Step 11

Frozen zucchini is best quality if used within 3 months, but stays good in the freezer for up to a year.

Step 12

Frozen zucchini is a welcome addition and good substitute for fresh squash in most recipes – except for those where you’d want a firm zucchini texture. It's best added to baked goods, soups, stews, chili, sauces, lasagna, quiche, or similar applications.

Step 13

There is no need to completely defrost or fully cook frozen zucchini before adding it to a recipe. As frozen zucchini thaws, it becomes soft anyways. So, all you need to do is let it heat all the way through before consuming.

Step 14

For soups, sauces, chili, and similar, I recommend adding the frozen squash near the end of the cooking time. To add frozen zucchini to bread or other baked goods, you may need to let it partially defrost in order to break up the clump of shredded bits for easy mixing.