How I Freeze Zucchini

July 13, 2012

ZUCCHINI is probably the easiest of all vegetables to store for winter use.  Just shred it, salt it, squeeze it, and bag it. The “squeezing” step is especially important if you want super-flavorful squash for breads and cakes, not to mention the most delicious zucchini fritters in the world. I’ll write about those fab fritters next week (done!). Meanwhile, here’s my zucchini freezing guide, which works for yellow squash, too:

The best zucchini for eating — and consequently freezing — will not be overly-large. Go with squash that’s no more than 8-10 inches in length. Save your baseball bat-sized squash for stuffing. Or for playing a really messy game of baseball.

Cut off the blossom- and stem-end  of zucchini. Then cut the squash in half crosswise. Cut each half in half lengthwise.

Then shred the squash.  This will take  only seconds if you have a food processor that’s outfitted with a shredding disk.

The food processor is the best invention ever. If I ever become rich and famous, I’ll be able to offer 9-cup capacity Cuisinarts as giveaways on this site. Kinda like Oprah does with cars.

Next, pour the shredded zucchini into a large bowl, and give it a sprinkling of coarse kosher salt. One teaspoon salt per pound of squash is about right.

Toss the shredded mass with your hands so that the salt gets spread around. Then leave it unattended for at least 10 minutes.  The salt will cause the squash to render its juices.

Now scoop up a big handful of squash, and plunk it down on an absolutely-clean kitchen towel. A blue and white towel decorated with  fleur de lis will work best.

Twist the towel over a bowl, and you’ll be surprised to see how much liquid seeps out.  That’s the liquid which, if frozen in the zucchini, would have rendered that zucchini a mushy, flavorless mess.

You won’t be able to get all of the liquid out of the squash, of course. Just do your best.

I managed to squeeze at least one cup of green, salty liquid out of one handful of shredded zucchini. I’d freeze this “broth,” except there isn’t going to be any room in my freezer. It’s going to be filled up with zucchini. And green beans. And kale. And lots and lots of peaches.

For the next step, I borrowed a tip from Julia Child:  Take the wrung-out zucchini and press it into a measuring cup.

Empty the cup onto a 12-inch x 12-inch sheet of waxed paper.

Now flatten the squash with your hand. In other words, “squash the squash.”  You’ll end up with a  nice round disk.

Fold the sides and ends of the waxed paper over the zucchini  to make a loose seal.

When you are finished, the package will look like the photo above.

Enclose, by the cupful,  the rest of the shredded, squeezed-out squash in pieces of waxed paper.

Set the packets on a baking sheet, and flash-freeze them for an hour. The baking sheet pictured above is lined with parchment paper simply because I’m too embarrassed to show you how stained the thing is. I’m always suspicious of cooking sites which show spotless baking sheets. (I’m also suspicious of super-skinny cooks.)

Then seal the wrapped disks in a zip-lock bag. Label the bag as to content and date.

These individually-wrapped portions will be very easy to use. If a recipe calls for “one pound of shredded zucchini,” you will know that one pound equals one cup of your frozen, wrung-out squash.

And finally, here’s a question for you: Are you swimming in zucchini (or yellow squash) this summer?

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Related Posts:
Angelic Zucchini Fritters
Zucchini-mania!
My Garlic Sowing & Growing Guide

Comments

  1. SKV says:

    Thank you for this post! I had intended to Google how I might be able to freeze the zucchini!

    Our zucchini crop is amazing this year!!

  2. terry says:

    I have the worse luck growing zucchini! Last year I did get some after a couple of years of none. This year I have some beautiful leaves growing, but not a single flower/zucchini to be seen. I do have better luck growing summer squash. I shred and freeze that also and use it during the winter in meatloaves and soups.

  3. Sue Wein says:

    HAHA! I have that exact same towel. I am getting beautiful squash this year. Thanks for the tutorial, Kevin! Love everything you send.

  4. Erin says:

    This is great advice. I can’t wait for the fritter blog!

  5. kimberly cunningham says:

    I am looking for a good way to freeze my crooked neck squash for the winter. I would like to slice it. Any ideas?

  6. Rosemeri says:

    What a great way to freeze all that zucchini we get tons of every year. I also like to shred and then dehydrate zucchini for easy storage in jars. I have even ground the dehydrated ones into powders that can be added to both sweet and savory breads ….and no one knows.

  7. terry says:

    Kimberly I haven’t had good luck freezing sliced crookneck squash, it turns to mush. But you can freeze it shredded as Kevin shows with the zucchini. Squeeze the be-jezus out of it. I think it contains more water than zucchini does.

  8. mada says:

    sei fantasticooooo thaks for this humorous wonderful summer post

  9. SKV – Glad to hear the freezing-tutorial was helpful to you. Now you can enjoy your abundance…in January!

    Terry – Some years zucchini does nada around here, too. Good that your yellow squash is producing.

    Sue Wein – You obviously have excellent taste in kitchen towels.

    Erin – Fritters coming soon. I have to test the recipe a few more times…as insurance.

    Kimberly – Terry in comment # 7 is right — when frozen, sliced crookneck squash will turn to mush because of its high water content. But shred it, drain it, and wring it out — and it will freeze beautifully.

    Mada – Prego!

  10. Amy says:

    These instructions atelier great! I’ve frozen shredded zucchini before, but not with the liquid squeezed out, and that makes for some weird zucchini bread. I recently pinned (on Pinterest) a recipe for zucchini chips and one for grilled zucchini with Parmesan that I can’t wait to try. (I also found one about cleaning baking sheets with baking soda and hydrogen peroxide…may e that would get your baking sheets looking lovely again?)

  11. Judy Shepherd says:

    Thanks so much for the great info on how to store squash. I’ve sliced it and frozen it before in an attempt to spread out the bounty, but it’s only suitable for soups or casseroles. The shredding and salting is an idea I will definitely try.

  12. Linda says:

    I partially cook my yellow squash like a stir-fry and freeze. I saute a sliced onion and minced garlic in the slightest amount of either butter or olive oil to not quite a limp state. I often put the lid on, to help them sweat down so I don’t have to add any water. Then add 4 – 8 yellow squash, sliced in coins, depending on how big your squash is and also your pan. If the squash have gotten large, I quarter the larger end. Add about half of the salt and pepper you would usually use, and 1/2 tsp of thyme, marjoram or basil and quickly stir fry or saute until the squash is almost tender. I then let it cool just a bit, and using a slotted spoon, put in freezer bags or seal-a-meal bags, in the portions the two of us will eat. When we want a quick vegetable in the winter, we pop it into a bowl and microwave. By the time it is heated through, (you may need to use a fork to break apart some of it), it is ready to eat. Or, I can just put a bag of it into my soup. Any liquid that has drained off, can either go in soup, be frozen in small bags to be used in soup in the winter, or simply discarded. Our whole extended family loves the squash this way, too. We never boil it as most people do.

  13. JD Pence says:

    Where do you find time to do all your gardening/cooking/freezing? Wishing for a slower paced life and more hands-on time with fresh food… someday!

  14. Kelly says:

    Sorry, I think I missed something. How would I know that one pound equals one cup of frozen, wrung-out squash. Is that just “one of those things” that I should take on faith or do I have to shred a certain amount of zuchini??
    Thanks.

  15. Amy – Zucchini plus Parmesan cheese equals heaven! Thanks for the baking sheet cleaning-tip.

    Judy – Yep, the shredding/draining makes all the difference. Zuke has a similar texture to pasta once it’s been drained. Yummy.

    Linda – Thanks for the slicing/sauteeing tip.

    JD Pence – Ah, that is a good question! It helps that I arise at 5:00AM — if not earlier — every day, 7 days a week.

    Kelly – One pound of squash is equal to one cup of shredded squash. I verified this a few times by weighing some of my zucchini before processing. Julia Child and others came to the same conclusion.

  16. Cary Bradley says:

    As always Kevin, you timing is spot on! I let a zucchini get away from me and decided to shred it and see if the chickens like it. While carrying it out to them, I tasted the shreds and it was terrific! Reminded me of hash browns before cooking. I wondered about adding beaten egg some bread crumbs, seasonings, and onion and then pan frying. Then gave it to the chickens, and they could care less :) . Cracked me up. And now here you are with your fabulous freezing technique and promise of fritter post coming up. Cannot wait. Thanks again, so much!

  17. Trudi Dido says:

    I’m going to have to buy mine at the farmer’s market.! Mine bloomed only male flowers and then the borers “got ‘ it. Oh well ,maybe next year . or maybe I’ll try another one still.

  18. Gloria Duy says:

    My zucchini crop has been nothing this year. Maybe I’ll still get some, but I’ll save this great article for next year anyway. A blue and white check towel with fleur de lis works best is hilarious! You have a way with words!!! I actually have one of those and it’s ALL I’ll use. A red and white one with stars would just not cut it!
    I have been reading your blog for awhile and it is great! Love it. You are so creative.

  19. Anna Lapping says:

    I have a bumper crop this year as well. I’m going to try your method as a last ditch effort. In the past I’ve tried blanching then freezing (not good), sauteeing then freezing (better but still mushy) and this year I’m also trying dehydrating. That seems promising , but I’ll also do some your way for the fritters and for a gratin that I do in a non-stick frying pan and add shredded cheese at the end, stir to combine and melt, then run it under the broiler until brown. Thanks for the idea.

  20. Sylgrant says:

    Swimming in them!!! I thought I only had two but they and yellow squash are now overwhelming. Or I should say they were or at least they will be frozen after your wonderful advice and my handy dandy food processor get to work today. By the way a 9 cup food processor is the only way. I had a smaller one and often recipes would not fit. Last summer I got one at a garage sale for $10 still sealed in its box, unused. The only catch was that it had a European plug, but, I have the adaptors. It is now my favorite in the kitchen, used almost every day. I had my own garage sale and sold my old smaller one for $10. The shredding attachment is wonderful because by hand it is a real challenge for my arthritic hands. A wonderful Xmas present for anyone out there with a loved one suffering from rheumatoid arthritis.
    Thank you Kevin a perfect chore for today.

  21. joan louise says:

    I don’t trust skinny cooks either!

  22. Jerry in Sealy says:

    Thanks Kevin, I will give this a try this afternoon. Making Sweet Pepper Relish, Pineapple presearves today. So this squash should tuck in nicely while everything else sits. Popped some of the yummy pineapple into the dehydrator to use in scones.

  23. Kim R says:

    Question: Do you rinse the zucchini once it’s thawed to get out that salt? Or does most of it come out when you squeeze the juice out?
    I don’t trust skinny cooks either.

  24. Winnie says:

    Thanks, Kevin, for the best tutorial I’ve ever read on freezing zucchini! Wrapping 1-cup measures of both types of squash is a huge plus! I even make a yellow squash pie and use it as a dessert! I am so happy to know I can freeze the yellow squash using the identical method! You have made one reader very happy today! I always look forward to reading your latest blog and learning new information! One of these I am going to try one of your yummy recipes!

  25. Jingles says:

    Yellow squash pie??? On top of thie great zucchinie trick – WOW !

    I don’t trust skinny cooks either.

  26. Rosemarie says:

    Does Amy have any more information about the baking soda remedy for cooking sheets?
    Like amounts, etc? I assumed making a paste with the two ingredients but it sure didn’t work. BUT my peroxide may have gone flat, too. Would love to clean some things up here – have one cookie sheet that I use exclusively to “save” the shiny ones. Sounds weird I know – but they get so grungy. So Amy – HELP, please

    Loved the hints for freezing zukes. Had to do that last week and did almost what you suggest off the top of my head. All my cookbooks, etc said to par-boil and I am always looking for the easy way out. So I just put it all in fine over-the-sink strainer and weighted it for several hours – knew I had to get the liquid out. And it worked – but would have liked you method better

    Thanks for a great Sunday read!!!! FIrst thing I go to on Sundays!

  27. Kim R – Almost all of the salt comes out when you drain the squash. In fact, I tasted the shreds after wringing them out, and noticed they were 1.) Incredibly delicious as is — almost like pasta, and 2.) not salty.

  28. Debra Pico says:

    Man oh man Kevin Ill tell you this couldnt have come at a better time! Im up to my earlobes in zucchini bread and soon the entire neighborhood is gonna be knee high in squash!
    Thank you thank you thank you!
    So in the spirit of the thanks I got a useful tip for you from a friend of mine the other day about cookie sheets (cause his are always so darn clean) Throw those puppies in a self cleaning oven (while cleaning it of course) and waalaaa sparkly shiny clean cookie sheets! :D

  29. Noelle Imparato says:

    Hi Kevin, I don’t have vegetables in my garden this summer, but I just remember a recipe that you might appreciate for next year. I am originally French and in my family we used to make a black current liqueur, called “Cassis” which is used to make the famous aperitif called “kir” — kir being nothing more than a glass of cold dry wine served over a tiny bit of Cassis liqueur. Here in Baltimore I continue the tradition by buying black currents at the open air Farmers Market around the end of June. It’s easy to do, so here it is:
    - Soak 2 pounds of black currents with 1 quart of 13 1/2 or 14 degree red wine for 3 days in a cool place, stirring every day. (Use the fruits as is, with stems and even a few leaves won’t hurt. Matter of fact it adds a bit of character to the liqueur).
    - Crush the mixture in a food processor.
    - Strain to remove seeds and pulp as best you can.
    - Add 1 pound and half of sugar to the liquid and bring to a simmer for 1 minute (not to a boil).
    - Strain again with a finer strainer to remove the remnants of seeds and pulp.
    - Bottle in a pretty serving bottle with a cap or cork. Will keep non refrigerated for one year.
    Enjoy especially in hot summer days!

  30. Amy says:

    I am swimming in zucchini and yellow squash. I just finished making a batch of almond flour zucchini muffins and we have zucchini and squash chip processing away in the dehydrator. Thanks for your tips on freezing zucchini!

  31. Paula says:

    Perfect timing! Thanks for the tips! Oh, and I’d like to sign up first for the food processor in advanced! Thanks!

  32. Theresa Jurevicius says:

    Thank you so much for this advice! And I agree with Paula, perfect timing!! The zucchini & squash are coming in fast and furious; and I do want to be able to save some for the winter….you know, those ultra snowy upstate days when you long for a summer memory :) Nothing like pulling out your harvest then and thinking of those days over something freshly baked :) !! I LOVE your advice on freezing peaches too; and shall be venturing out to a farmers market this week in search of some!!!

  33. Sandy says:

    Thanks for the freezing tips.

    My favorite zucchini recipe? Add the shredded stuff, plus a tablespoon of chopped onion, to regular pancake batter. Fry and top with Parmesan cheese. I can’t get enough of this!

  34. Krystal says:

    What would you have done with the squash juice?

  35. Ange says:

    I have never seen Zucchini shredded with the skin on….that is what I’m seeing in the picture….Yes? Seems that would be much easier to do it that way. Thanks for the freezing tips. Hope to try them out myself soon!

  36. Amanda W says:

    I now have 8 1/2 c. Of frozen shredded zukes/yellow squash in my freezer, thank you very much! Waiting with bated breath to find out what the leftover juice can be used for as my 8 1/2 c. Shredded yielded 7 C juice I now cannot bear to toss. I have lots of room still in my brand new freezer ;) . These yields are from 7 yellow squash and 3 zukes, around 10″.

  37. Cleo says:

    I slice Zuccini lengthwise 1/4″ slices salt and weight them. Make Lasagne and use in place of pasta then freeze for later…….never gets soggy…..awesome. perfect fresh also!

  38. Ellen Henry says:

    I love zuccini fritters, so I will be trying this method. Your blog is fantastic!

  39. Ange – Yes, I leave the skin on.

    Krystal – You can freeze the zucchini “broth” separately, and then use it for winter stews and soups.

    Amanda – Kudos to you!

    Cleo – Zucchini lasagne=good idea!

    Ellen – Why, thank you!

  40. Laurel says:

    Thanks! I am blanching chunks of yellow squash right now but will use this idea later! Thank you for sharing your knowledge. I am learning so much. I have been gardening for several years but have just recently gotten into trying to preserve food–beyond tomatoes which I water bath can. I used to give away so much produce because I couldn’t use it all and didn’t know what to do with it.

  41. Sandi says:

    Thanks so much for this new method. I just gave this a try today. I use sea salt rather than kosher and it turned out wonderfully. I grabbed the top pan in my drawer which turned out to be my large pizza pan and with all its holes, made for a very quick freeze of the individual portions.

    Amazing how much water there is in Zucchini–I decided to save mine. Can’t wait to read any ideas as to how to use it. Any salt left in the Zucchini is virtually undetectable, so I won’t hesitate to use it in anything.

    This sure solves the problem of what to do with all that Zucchini! I can’t wait to try it out in lots of recipes! :)

  42. martha says:

    Hi there Kevin, happy tuesday. I love this zucchini trick for freezing and am about to make my mountain of squash into molehills of frozen stuff this afternoon. I have a couple of questions i hope you can answer. 1. I don’t own a food processor and will be grating my zukes by hand. In your instructions you use a 9 c. capacity processor and 1 tsp salt. Does this mean the correct ratio of zuke to salt is 9 cups shred and 1 tsp salt? and question 2., do you think i can do the same sort of process for cucumbers that i would like to save for wintertime tzatziki? I really really hope so as i just cant eat any more this week, I’m going to start looking like a cucumber.

  43. Hi Martha – Use one teaspoon salt per pound of zucchini. One pound is equal to about 2 medium squash.

    As for cucumbers…I’ve read numerous reports which state they must be pickled before freezing. Here’s one freezing-recipe.

    Have fun with your preserving-projects — I know what it’s like to be overwhelmed with garden produce!

  44. Bernie says:

    I have a question. If a recipe calls for 2 cups of shredded zucchini would my fozen 1 cup size still be equal to a cup of non frozen zucchini? My plant has produced way more than I can even give away! I love zucchini bread and want to freeze some of my harvest for winter bread making.

  45. Hi Bernie – Can you tell me a little more about the recipe, i.e., does it ask you to drain the shredded zucchini?

  46. Dianne Rabchak says:

    thank you for this, Kevin!

  47. Jan says:

    I am swimming in zucchini this year, my first time growing it and love it!

    I am in the process of following your instructions right now and they are wonderful!

    Thanks for the great tips.

  48. Tammy says:

    Kevin, I’ve finally had a chance to shred (by hand!) all the zukes and prepare them the way you described — I can already see how much better an approach this is than the past, when I just shredded and dumped them in freezer bags, getting mush later. Thanks for the tip!

  49. Bernie says:

    Kevin, it is just your basic zucchini bread recipe. It just says 2 cups of shredded zucchini.

  50. Hi Tammy – I admire you for hand-grating your zucchini. What a workout!

    Hi Bernie – I’d go ahead and use the one cup of shredded, drained zucchini to the bread recipe. Should be utterly delicious.

  51. Suzanne says:

    I learned a trick for onions from a local organic gardener. Probably easier with pictures but alas I have none. But, hang a loop of good string from a hook. Put the bulb of a well dried and cured onion through the loop and twist the dry end around the string. Continue layering around and around and up and up and looping to the length of onions you want in your line. Tie the string off next to the last one, leaving a hanging loop. Hand in your cellar or pantry and cut onions off as you need them over the winter.

  52. susieQ says:

    Kevin I had to laugh out loud at some of your comments today. I needed a good laugh. Thank you for the tip. We bought a small plant and it said something other than zuccinni…it came up a surprise for us and only ONE plant. Blossoms didnt do too well, maybe too wet? and the leaves some had moldy looking spots on them so cut those off. The other surprise plant was an acorn squash…volunteer but delish. you sound alot like The pioneer lady when she comments on her blogs. :)

  53. Celine says:

    Interesting amounts because I’ve always understood that 1 lb. equals 16 ounces (2 cups). I made zucchini marmalade last week and ‘googled’ how many cups of shredded zucchini were in 6 pounds. The results on Google said 12 cups. Maybe I should have researched this further.

  54. Julie says:

    Thank you for your tip on freezing zucchini. It has been so hot here with the temp in the mid 30s for about 3 weeks so I didn’t fancy blanching them and heating up the house even more. I had six plants come up but only one is really producing and I pick at least 3 zuccs a day. I have given away as many as I can without being a nuisance so I’m looking forward to having a grating session today.

  55. Hazel Miller says:

    Hi, I live in England, have been to the States many times and am so pleased to have found your website. Our courgettes will be late this year as we have had a dreadful winter and wet spring. However, I will now be prepared when they do arrive and be able to freeze some. Many thanks for so many great ideas. Hazel

  56. Cylinda says:

    Thanks for the tip. In past years I froze it as was and you’re so right – a mushy mess. Our zucchini is doing great this year and we are joking about having our daily zucchini to keep up.

  57. Your method of freezing zucchini if the squash bugs and weather don’t do my plants in this year will be one that I try.

    However, I discovered I prefer freezing in glass jars way better than plastic bags. Not only does it keep better, it tastes better. You just have to be careful not to fill it too much.

  58. Nancy Jalaty says:

    Our zucchini are starting out very slow here in Southern Ca. Can’t wait to freeze it for bread at Christmas! Thank you! Growing lots of catnip for the kitties and the tomatoes are starting to turn red. Can’t wait!!

  59. Kate says:

    Kevin and Joan Louise, please don’t mistrust ALL skinny cooks! I am slender (a much kinder word, no?) because my organic garden is 1/3 of an acre and I do it all by myself, from starting seeds indoors to putting up all my produce for the winter. It’s alot of work! I do it because I love food, hard work, and being outdoors. And I love your posts, Kevin! Thanks.

  60. Michele Layne says:

    Kevin what do you mean by “flash freeze?”

  61. V Joanne Heyob. says:

    I have loads of zucchini from only 4 plants and my summer squash isn’t doing to bad either from 2 plants. Thanks for the freezing tips.Come on down food processor, we have squash to shred. :)

  62. Kate Wilson says:

    What perfect timing for this! Thank you! I’m sure my zucchini will freeze and taste better with these steps!

  63. Carol in MT says:

    My zuchs are not large enough yet to produce blossoms. But this is normal.
    I don’t care for zuchini bread, it is too darn sweet. But there are many other tips here I have not tried. Cannot wait to use the squash for lasange noodles! I will also try the dehydrator tip, I dehydrate evrything else why not zuchini.
    We had a little freezer mishap this past fall and have had some interesting flavors in our food……evrything, and I mean everything has a slight huckleberry flavor. Huckleberry flavored elk steak, huckleberry flavored hamburgers.

  64. Lori G. says:

    So that’s what I did wrong! I didn’t salt and squeeze. If i manage to get any zucchini this year between the late, late spring and the cooler than normal weather, I will be trying out your method. I have a wonderful recipe for zucchini bread that I usually make as muffins. They freeze really well in muffin form.

    I’ve admired and drooled over the food processors in the stores. They seem like real timesavers. However, in the end, I always go back to my good old vintage mouli shredder like this one: http://www.etsy.com/listing/154972830/vintage-mouli-shredder-salad-maker?utm_source=google&utm_medium=product_listing_promoted&utm_campaign=vintage_low&gclid=COn3np7QnbgCFVFo7Aod4EMARA

    It’s more work, yes. And being a vintage shredder, it’s sometimes a challenge to operate for more than a minute or two.

  65. Lynne Hammes says:

    After many years of trying, last year was the first time I ever got any zucchini! And there was lots, like it was trying to make up for all the failed plantings. I loved making bread and butter pickles, but this will help with all the rest!

  66. Brent Taylor says:

    Interesting ideas and comments. Like that you explained that this doesn’t necessarily leave a “salty” product. Personally I don’t mind eating the mushy, blanched/frozen zucchini; which isn’t to say I prefer it. But my wife won’t eat it straight (has to be in pasta sauce, stews and such). She does however more thoroughly process (liquify) zucchini, pumpkin and bananas for use in bread/muffin making (one reduces the liquid ingredients somewhat)… and I love the more moist results. Oops! She just read this over my shoulder and exclaimed I’m giving out her bread making secret.

  67. linda says:

    i always wondered why my frozen zucchini was always full of water i never salted it i drained it but the salt i suppose draws the water out and it wont be a wet mess when the thaw happens thanks Kevin GOD bless

  68. Migs Murray says:

    Thanks Kevin…not only for the advice but also for the laugh I’ve just had reading it…love your little asides. ^_^

  69. “A blue and white towel decorated with fleur de lis will work best.” LOL. I like your style, Kevin!

  70. Liz Strause says:

    Anything with a fleur de lis works the best always.

  71. Misty says:

    What about freezing it in slices for sauteeing and breading??? Clean, slice, wrap, bag, and freeze?

  72. Tiffany says:

    The baking sheet cleaning with baking soda/peroxide absolutely and positively DOES NOT WORK. Google it and you’ll see. You’ll just have to use good ole fashioned elbow grease if you want them spiffy or just buy new ones or use parchment paper every time you use them. Do really really like the baking sheets made by USA Pan. Never get gunky and nothing sticks to them and bake super super evenly, as well, no burnt cookig bottoms ever. Off to buy Zucchini at Farmers Market.

  73. Susi says:

    Thanks so much Kevin, and I’m also hoping that you will post something on freezing peaches. I have never had luck with whatever I’ve done, and peaches are my absolute most favorite fruit!

  74. Myra says:

    You could mix these with bread crumbs and seasonings and they would be ready made zuke fritters ready for frying in a touch of olive oil. I am growing yellow zucchini this year. Do you think they have more nutrition? And don’t forget national sneak some zucchini onto your neighbors porch day, August 8th. Everyone is supposed to drop off huge unwanted zucchinis on peoples door steps anonymously, early in the morning.

  75. Hi Susi – I freeze peaches this way: http://www.agardenforthehouse.com/2010/08/freezing-peaches/

    Myra – Love the August 8 idea!

  76. Carole68 says:

    Well I had intended to swim in zucchinis, but apparently the slugs did before I could say anything. So I’ll try again next year…

  77. Kelly says:

    Kevin, I just got on the computer and wanted to look up how to freeze zucchini, and BAM, I found you. Thanks. My mom use to freeze it, but all I remember is that she shredded it. I didn’t know about adding the salt and squeezing water out. I’m sure she didn’t, but I am sure from my experience, it would be very necessary to do. Thanks for a great site and keep up the funniness, love it !

  78. Kathryn says:

    Great ideas everyone. One quick thing to do with slices of the huge boats is to slice size of english muffins, top with pizza sauce, and any pizza ingredients, broil for 5 minutes, nice and crunchy. and we found that if you only have one zucchini plant that you wont have babies…not sure how that works..I have the biggest plants of my life this year in friend’s garden.

  79. Kathryn says:

    P.s. I moved a couple times so my old food processor would be great but I have no patience to assemble the parts, I decided to be untrustworthy and grate with the old faithful grater and get exercise. My first wedding Christmas was that gift, I LOVED it.

  80. Jess says:

    If a recipe calls for 1 cup of shredded zucchini would I use 1 cup of the frozen?
    It seems to be more per cup then fresh.

  81. Theresa B. says:

    I totally forgot to add salt to my shredded zucchini before I wrung out all the juice–do you think that will be a problem? I packaged up 6 cups worth before I remembered. Thanks!

  82. Rosiland Ball says:

    If you rise at 5AM, I’m curious as to when you hang it up for the day and go to bed?

  83. Nick says:

    What can be done with the “broth” (juice)?

  84. Jenn V says:

    Just finished my first batch. Kind of scared at the amount of juice!! Am freezing the broth in baggies as well, since we just bought a second freezer and have plenty of space (at this point ). Will be trying your easy pickles tomorrow, as soon as a few more Kirbys get a little bit bigger. Very glad to have found your sight. Enjoy the tours, and my wine! Thanks so much!

  85. Kelley says:

    I’m posting this to my blog, I tried this last night and it worked wonderfully. Looking forward to zucchini in the winter!

  86. Susie M says:

    Living in such a short lived season such as Vermont, if one sneezes, one has missed out on the beginning, and can never catch up. Unfortunately, I was too ill to plant a garden this year. While sitting in a Dr.’s waiting room the other day/week/whatever, I picked up a local rag, and turned to the local events pages. Would you believe that there is a “sneak your extra Zucchini onto your neighbors porch day”???? It’s listed as an official event !! I waited with great anticipation, however, in choosing my home for its very seclusion, I was passed over for this even.. Hi Ho, off to the farmer’s market I go… :)

  87. jan bee says:

    Kevin … I’m so pleased to have found your site. Absolutely wonderful; thank you!!
    We grow lots of zucchini each year and give lots away too. This last season I found how to make ‘zapple’ which is zucchini cooked with lemon juice as a substitute for apples. It is one of the very best recipes I ever had the pleasure to find. Next crop I shall make and preserve heaps (I hope ..lol) to use when I run out of apples.
    I also use the bigger ones (baseball bat size) to make bread and butter pickles … lovely on crackers!

  88. Jan Bee — Nice to meet you. “Zapple Pie” sounds awesome!

  89. Dianne Kelly says:

    We love to eat fresh and smaller zucchini with tomatoes, onion and garlic cooked in butter. It is so good. Wondering if I can just slice and freeze the zucchini for the recipe. I just hand shredded and prepared it with the salt and squeezing. Sure do like your recipes. Thank you for the good advice.

  90. Deb McLiechey says:

    Help, I forgot to drain my shredded zucchini. Is it possible to thaw it, drain it, and refreeze it? Or should I just leave it? It is solid frozen but I can tell there’s frozen liquid in it. Will this destroy the zucchini?

  91. Hi Deb – At this point, I’d leave the squash alone. Next year you’ll know to drain it first (for best texture and flavor).

  92. OMG! says:

    Thank you thank you thank you!!!!! I love you for showing how to do this sensible, flexible and much more useful version of the “how-to freeze zucchini”. I want to use zucchini as a pasta substitute and needed a way to preserve some. Making patties is brilliant!!!!!!!!!!!

  93. Hildegard says:

    Greetings, I do think your blog could possibly be having web
    browser compatibility problems. When I take a look at your site in Safari, it looks fine however, if opening in I.E., it’s got some overlapping issues.

    I simply wanted to give you a quick heads up!
    Aside from that, great site!

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  2. [...] idea. I had frozen some in the past but couldn’t quite remember what I did. I came upon this: http://www.agardenforthehouse.com/2012/07/how-i-freeze-zucchini/ (credit where credit is due!) and dug out the food processor & got to [...]

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