Do you have an abundance of zucchini?! Try freezing it! Learn how to freeze zucchini without blanching! It’s super quick and you can enjoy the fresh taste of zucchini all year long.
Thaw and use your grated zucchini for zucchini bread, zucchini muffins, and even zucchini soup!
Why You’ll Love This Method
- Skipping the blanching step makes the process faster and more convenient. You can go from fresh zucchini to freezer-ready in just a few steps, which is great for busy schedules.
- This method is straightforward and easy to follow, requiring minimal equipment and effort. It’s ideal for those who prefer simple, no-fuss food preservation techniques.
- Grated zucchini is versatile and can be used in a variety of dishes, such as muffins, breads, soups, and casseroles. By freezing it in pre-measured portions, you have a ready-to-use ingredient that can be easily added to recipes without any additional prep.
- Freezing zucchini, especially when it’s in peak season, helps prevent waste. This method allows you to preserve an abundant harvest or bulk purchase, ensuring that nothing goes to waste.
- Some people prefer to avoid blanching because it requires boiling and ice water, which can be more labor-intensive. This method skips that step, making the process simpler.
Recipe Tips
Use Fresh Zucchini: The fresher the zucchini, the better the quality after freezing. If you can, freeze zucchini the same day you harvest or buy it.
Remove Excess Moisture Squeeze out as much moisture as possible before freezing. Excess water can cause freezer burn and affect the texture when thawed. Using a clean kitchen towel or cheesecloth to wring out the grated zucchini can help you achieve this.
Use Vacuum Sealer or Squeeze Out Air: If you have a vacuum sealer, use it to remove air from the freezer bags, which helps prevent freezer burn. If you don’t have a vacuum sealer, press out as much air as possible before sealing the bags.
Consider Freezing in Muffin Tins: For individual portions, you can freeze grated zucchini in muffin tins, then pop out the frozen portions and store them in a freezer bag. This method works well if you want smaller, consistent portions.
Plan for the Texture Change: Remember that frozen zucchini will be softer when thawed due to its high water content. It’s best suited for cooked dishes, like soups, stews, casseroles, and baked goods, rather than raw salads.
Equipment
- Coarse Grater or Food Processor
- Cutting Board and Knife
- Colander or Sieve
- Clean Kitchen Towel or Cheesecloth
- Measuring Cups
- Freezer-Safe Bags or Containers
- Permanent Marker
Ingredients
- Fresh Zucchini: The quantity depends on how much you want to freeze. Smaller zucchini tend to work better for grating.
Steps to Freeze Zucchini Without Blanching
Choose Fresh Zucchini: Select fresh, firm zucchini. Smaller zucchini work best for grating and freezing.
Wash the Zucchini: Rinse the zucchini thoroughly under cold running water to remove any dirt or debris.
Trim the Ends: Cut off both ends of the zucchini.
Grate the Zucchini: Using a coarse grater, grate the zucchini. You can use a box grater or a food processor with a grating attachment.
Drain Excess Moisture: Place the grated zucchini in a colander or sieve. Lightly press down to remove excess water. You can also squeeze the grated zucchini in a clean kitchen towel or cheesecloth to remove even more moisture. Removing excess water will help reduce freezer burn and make it easier to use later.
Portion the Zucchini: Divide the grated zucchini into portions based on how you plan to use it later. For example, you can measure out 1-cup or 2-cup portions, which are common amounts used in recipes.
Pack into Freezer Bags or Containers: Place the portions of grated zucchini into freezer-safe bags or containers. Flatten the bags to remove as much air as possible, which will help prevent freezer burn. Label the bags or containers with the date and the portion size.
Freeze: Lay the bags flat in the freezer to save space. The grated zucchini will freeze solid and can be stored for up to 12 months. However, it’s best used within 6-8 months for optimal quality.
Thawing and Using: When you’re ready to use the zucchini, simply remove the portion you need from the freezer. If there’s excess water after thawing, drain or squeeze it out before adding the zucchini to your recipe.
Storage Tips
- Keep Track of Inventory: Keep an inventory of your frozen zucchini and rotate your stock, using the oldest first. This helps ensure nothing gets forgotten at the bottom of the freezer.
- Freeze in Recipe-Specific Portions: If you frequently use grated zucchini in recipes that call for a specific amount (e.g., 1 cup for zucchini bread), portion the zucchini accordingly. This way, you can just grab and go when you’re ready to bake or cook.
- Label and Date Your Bags: Don’t forget to label your freezer bags or containers with the date and portion size. This helps you keep track of how long the zucchini has been frozen and makes it easier to use the right amount in recipes.
More Zucchini Recipes
How to Freeze Zucchini Without Blanching
Equipment
- Coarse Grater or Food Processor
- Cutting Board and Knife
- Colander or Sieve
- Clean kitchen towel or cheesecloth
- Measuring Cups
- Freezer-Safe Bags or Containers
- Permanent Marker
Ingredients
- Fresh zucchini
Instructions
- Choose Fresh Zucchini: Select fresh, firm zucchini. Smaller zucchini work best for grating and freezing.
- Wash the Zucchini: Rinse the zucchini thoroughly under cold running water to remove any dirt or debris.
- Trim the Ends: Cut off both ends of the zucchini.
- Grate the Zucchini: Using a coarse grater, grate the zucchini. You can use a box grater or a food processor with a grating attachment.
- Drain Excess Moisture: Place the grated zucchini in a colander or sieve. Lightly press down to remove excess water. You can also squeeze the grated zucchini in a clean kitchen towel or cheesecloth to remove even more moisture. Removing excess water will help reduce freezer burn and make it easier to use later.
- Portion the Zucchini: Divide the grated zucchini into portions based on how you plan to use it later. For example, you can measure out 1-cup or 2-cup portions, which are common amounts used in recipes.
- Pack into Freezer Bags or Containers: Place the portions of grated zucchini into freezer-safe bags or containers. Flatten the bags to remove as much air as possible, which will help prevent freezer burn. Label the bags or containers with the date and the portion size.
- Freeze: Lay the bags flat in the freezer to save space. The grated zucchini will freeze solid and can be stored for up to 12 months. However, it’s best used within 6-8 months for optimal quality.
- Thawing and Using: When you’re ready to use the zucchini, simply remove the portion you need from the freezer. If there’s excess water after thawing, drain or squeeze it out before adding the zucchini to your recipe.
Notes
- Use Fresh Zucchini: The fresher the zucchini, the better the quality after freezing. If you can, freeze zucchini the same day you harvest or buy it.
- Remove Excess Moisture Squeeze out as much moisture as possible before freezing. Excess water can cause freezer burn and affect the texture when thawed. Using a clean kitchen towel or cheesecloth to wring out the grated zucchini can help you achieve this.
- Use Vacuum Sealer or Squeeze Out Air: If you have a vacuum sealer, use it to remove air from the freezer bags, which helps prevent freezer burn. If you don’t have a vacuum sealer, press out as much air as possible before sealing the bags.
- Consider Freezing in Muffin Tins: For individual portions, you can freeze grated zucchini in muffin tins, then pop out the frozen portions and store them in a freezer bag. This method works well if you want smaller, consistent portions.