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Three Ziploc bags full of frozen zucchini three different ways.
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5 stars (2 ratings)

How to Freeze Zucchini

Freezing zucchini is a great way to make use of the extra vegetable for future recipes. Here are 3 ways to freeze zucchini.
Prep Time5 minutes
Freeze Time5 hours
Total Time5 hours
Course: ingredient
Servings: 4 servings
Author: Michele Olivier

Ingredients

  • 1 medium zucchini

Instructions

METHOD #1 – GRATED

  • Grate zucchini and place the shredded zucchini into a paper towel or cheesecloth and gently squeeze to remove excess moisture. Place the grated zucchini into a zip-lock or stasher bag, in a single layer.
    A freezer bag full of grated zucchini against a white background.
  • With the baggie on the counter, starting at the bottom and working your way to the top of the bag by the seam, press out as much extra air as possible. Close the zip-lock.
    Two hands pressing the air out of a baggie full of grated zucchini.
  • Transfer the grated zucchini to the freezer and freeze flat.
    A Ziploc bag full of frozen shredded grated zucchini.
  • The zucchini will break apart easily once frozen so you can use the entire bag or just a portion.
    A top view of a baggie full of grated zucchini.

METHOD #2 – FRESH

  • Slice zucchini. Place the zucchini into a single layer in a zip-lock baggie or stasher bag.
    2 Hands placing in slices of fresh zucchini into a Ziploc freezer bag.
  • With the baggie on the counter, starting at the bottom and working your way to the top of the bag by the seam, press out as much extra air as possible. Close the zip-lock.
    Two hands pressing the air out of a Ziploc bag full of sliced zucchini.
  • Transfer the zucchini rounds to the freezer and freeze flat. The zucchini will break apart easily once frozen so you can use the entire bag or just a portion.
    Frozen zucchini slices in a Ziploc bag against a white background.

METHOD #3 – BLANCHED

  • Bring a medium saucepan filled 3/4 the way up with water to a boil. Add in chopped or slices of zucchini to the boiling water. Let cook for 1 minute.
    A silver sauce pan full of diced zucchini with water that is boiling.
  • Place the cooked zucchini pieces into an ice bath (a bowl filled with water and ice). Let cool for 5 minutes.
    Hand holding a silver spoon transferring cooked zucchini to an ice bath.
  • Transfer the zucchini to a paper towel or towel and let dry.
    diced zucchini sitting on a paper towel against a white background.
  • Place the zucchini into a zip-lock baggie or stasher bag in a single layer. With the baggie on the counter, starting at the bottom and working your way to the top of the bag by the seam, press out as much extra air as possible. Close the zip-lock. Transfer the blanched zucchini to the freezer and freeze flat. The zucchini will break apart easily once frozen so you can use the entire bag or just a portion.
    A baggie full of diced frozen zucchini.