Yes, again! My zucchini aka summer squash harvest has been killer this year, and a few have got lost in the foliage too, which means we’ve accidentally grown a few monstrous fruits to boot.
There will be squash (another film reference)! Or at least, I would like there to be, which is where freezing comes in. Be advised that while the defrosted product will turn out mushy and unsuitable for eating fresh, frozen zucchini aka summer squash is still completely viable when cooked. Muffins, breads and other baked goods are all good candidates for a little frozen zucchini as are soups and stews. However, I’ve also tried frying previously frozen summer squash and the result was shockingly good.
How to Freeze Zucchini / Summer Squash
With some experimentation, I’ve found that grating the zucchini before freezing is the best way to go. It’s easy to defrost and versatile — simply break off a chunk and plop it directly into the pan or pot. If you’re planning to use it in baked goods the pre-grated zucchini is already prepared and ready to go, no additional preparation required. When defrosting, squeeze some of the excess liquid out before using.
Pack grated zucchini into freezer safe bags or containers. No special blanching or additional prep is necessary, although I do cut out the hard seeds from over-sized fruit. Canning jars will work here, but it can be a little difficult to extract small quantities from the jar. I recommend using a pint-sized wide mouth mason jar to make the job easier. I have also taken to freezing several bags that are pre-measured into 3 cup quantities — exactly the amount I use when making zucchini loaf. Again, it is all about doing a little extra work now for convenience down the road.
I’m not yet sure exactly how long frozen zucchini will last. I plan to leave a bag in longer than usual this year to see just how far it will go.