Zucchini is one of those rare garden plants. Almost anyone can grow it! Zucchini is also (normally) very prolific meaning that it will produce very well for weeks if not months. We love here at Living Life in Rural Iowa so I like to put it up for use in the winter.
You can use zucchini in place of cucumber in relishes and pickles to preserve and use up the bounty. We like to eat it straight from the garden on the grill. However, we eat a good deal of it in baked goods with the idea that the end result might be healthier!
In order to use it over the winter, I have learned how to freeze it. I went through many trials and errors trying to find the best way to do this. One of the things I had learned right away is that you can easily freezer burn zucchini. The second thing I learned is that the texture of the zucchini changes considerably when frozen and thawed.
With that in mind, I had to find a way to do this so that I could use it again in the winter. The best way to freeze and preserve zucchini is to shred and then freeze it.
The Best Way To Freeze Zucchini
1. Pick zucchini from the garden that is medium size. The medium size zucchini is easier to handle, to shred, and don’t have a lot of seeds in them. If you do happen to find a large or extra large zucchini that you inadvertently missed, cut them in half, scoop out the seeds, and cut them into manageable pieces. They are still edible and completely usable.
2. Wash the zucchini thoroughly and cut off the ends. Most of the zucchini I find in my garden is on the ground. They always need to be washed. You can choose to cut them into more manageable pieces for shredding. I think they are easier to handle when broken down into 2-3 pieces.
3. At this point, you can decide to peel them or not. I choose not to peel them because my family doesn’t care if they see green specks in their food and they all like zucchini. However, if you have young ones (or old ones) who are picky eaters, you can choose to peel them. You will be able to hide the zucchini in sauces and baked easier if they are peeled.
4. Grab a big bowl and start shredding. By using a big bowl, you will not end up with shredded zucchini everywhere. If you don’t use a big bowl, I suggest using a lipped baking sheet for holding all the goodness in. As for shredding the zucchini, I prefer to use a mandoline with a shredding attachment that sits on top of the bowl. You can also use a handheld shredder, a box shredded (grater), or a food processor with the shredding blade.
5. Portion out into bags and freeze. You can use zip-top freezer bags for this. I portion the shredded zucchini into two cup portions and put into the bag. If you are using freezer bags, push as much air out as possible, and seal the bag. Flatten the contents inside the bag and label them. You can then put them in the freezer. You could use a baking sheet under the bags to ensure they stay flat until they are frozen. You can then store them how you like in the freezer.
However, I love using my Food Saver. It is a rock star in my house! I put the two cup portions on zucchini in quart-size Food Saver bags. I flatten the bags the best I can, lay them on a baking sheet, and let them freeze. Then I vacuum seal the bags. With zucchini, if you try to seal them while the zucchini is fresh, the Food Saver will try to suck up the zucchini juices and will never seal. If you freeze them first, the Food Saver can suck all the air out and seal the bags just fine. Remember to label and date them!
Now that you have all this frozen zucchini, what can you do with it?
You can add it to sauces, one pot meals, and baked good. I also know people that add it to smoothies. However, you will find out quickly that thawed zucchini is far different than fresh zucchini. You will need to drain the excess liquid off first (or use the liquid in a soup or add to a vegetable broth). The best way to do this is to line a fine mesh strainer with a double layer of paper towels or cheesecloth. You will put the thawed zucchini in the strainer and let the excess liquid pour out. The paper towels or cheesecloth will hold the zucchini in. You can then squeeze more excess liquid out if you wish. If you are using the thawed zucchini in baked goods, you will want to squeeze more liquid out or it will affect your final baked goods.
What do you like to do with zucchini?
Thanks for reading,
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