Last updated on October 19th, 2018
To my surprise, the four tiny zucchini seedlings I planted on June 1 (late for me) have grown, in just seven short weeks, into big, bushy shrubs. The plants are flowering and fruiting like there’s no tomorrow. How to keep up with such a colossal harvest? Well, I’m eating the squash as fast as I can! I’m freezing a good deal of it, too. Here’s my zucchini-freezing technique, which never fails to produce good-textured, highly-flavorful squash for winter stews, soups, breads, cakes, and more:
Now, if you plan to freeze your zukes, be sure to pick ’em while they’re young (no more than 7-8 inches in length). Young squash is loaded with flavor. Baseball bat-size squash is suitable only for stuffing. Or for playing a very messy game of baseball.
Is your zucchini producing at an alarming rate, too? Talk to me in the comments field below. As always, your words are the sunshine of my life.
xKevin
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Emily P. says
Wonderful post, Kevin. Our Zucchini are ‘Sure Thing’ and ‘Black Beauty’. I am ready for zucchini muffins and zucchini fritters.
Kevin Lee Jacobs says
Hi Emily – Thanks for watching. The zucchini fritters linked above are THE BOMB!
Robin Edmundson says
Our zukes rarely last long enough to bear a few fruit. Squash bugs and vine borers. I planted very late this year hoping to outsmart the bugs. We’ll see….
MaryB says
So sad. No instructions, only video. 🙁
Marcia says
Hi Kevin,
You could label the bag as to the amount in each disc. If you knew what recipe you would use, then you have pre-measured, ready made amounts.
Could you thaw them out, dip them in batter and fry them??
Marcia
Kevin Lee Jacobs says
Hi Marcia – You’re right — should add quantity when labeling. I’ve used thawed-out squash for the Angelic Zucchini Fritters linked above. Totally delicious.
Jeanie says
Everyone I know thanks you! My friends, my employees, my reflexologist … they have been totally zucked… breads, soups (creamed and tomatoed), lasagna. Today it’s shred and bag day!
Kevin Lee Jacobs says
Hi Totally Zuked Jeanie – Glad to be of service to you and yours!
Sandy says
Thank you for the salt solution to my soupy frozen zucchini. I had shredded and frozen it but ended up tossing it out after trying to use it. Also like the 1 c premeasured amounts. My juice will be in the compost pot (or down the drain) along with the ends.
Linda says
Thank you Kevin for the video. I did not know about pulling the water out with the salt prior to freezing . My zucchini just started coming on so will be freezing some for the winter months. I struggled with spelling zucchini also. I think about the word china, but drop the the a on the end and add i. Somehow it works for me.
Mary says
How long does the zucchini keep the salt on it before the squeezing process? Thanks for the ideas Kevin!
Carol Rehme says
My husband wishes I would plant only a half seed of zucchini — our lone plant always produces enough for us and half the neighborhood! Although I’ve grated and frozen for decades, your salt trick is revolutionary. Thank you for continuing to inspire and educate.
Deborah says
This isn’t about the recipe but about your video. For some reason I only have a blank space where I assume the video is supposed to be. Do you know if there is some app I need in order to get the videos? I love your website and use many of your recipes but it is very frustrating that I can’t view the videos.
Kevin Lee Jacobs says
Hi Mary – After tossing it with salt, let the shredded zucchini sit for 10 minutes.
Hi Deborah – I’m not sure why the video won’t play for you. Click here to watch on my YouTube channel: Kevin Lee Jacobs Delicious Living. (Please let me know if you were able to view.)
Joan S says
Ready to try your method of freezing zucchini, and hoping for the neighbors having too much!
Deborah says
Thank you Kevin! Your YouTube channel works great. I will be viewing your videos there from now on.
Julie R says
I learned something new from watching your latest video Kevin and that is what size zucchini is best to use. I had wondered about that when ever I buy zucchini. Now I know. Thanks for the tip. Zucchini is hard to spell isn’t it ? LOL….loved that part of your video = )
Molly says
Your zucchini fritters are FABULOUS as is your kitchen makeover!
Kevin Lee Jacobs says
Hi Deborah – Glad you were able to view the video!
Hi Julie R – I’ll never win a spelling bee!
Hi Molly – Ah, thank you!
Ardelle says
Interesting, I have been freezing zucchini for many years like you do except that I have never squeezed out the liquid as you do. Shred, bag and freeze. I use it in various cake, quick bread and casserole recipes with great success. I’ve even succeeded in lowering the amount of oil and sugar in these recipes which is a good thing. That is one vegetable that I don’t grow since it takes over too much of my garden space – friends are more than too willing to share/trade for peppers, herbs, etc.
Susie Thompson says
My wonderful neighbor just brought me bag of zuccinni yipeeeeeee will share with my daughter!! I am going to send her your post here as well.
Roxanna says
A great way to use frozen zucchini is to make pizza crust with it. Very similar to cauliflower crust without hazing to precook the squash. Since zucchini has a mild flavor you can adjust your spices to go with the type of pizza you are making. For example, i add hot sauce and powdered ranch for chicken wing pizza. I bake individual size crust and then freeze for quick meals. Just thaw, add toppings and warm in oven.
Kevin Lee Jacobs says
Hi Susie – Neighbors who share garden produce are the best neighbors of all.
Hi Roxanna – Zucchini pizza crust — great idea!
Susan says
Brilliant way to freeze zucchini, can’t wait to try it! Also love your idea for freezing beetroot. Thank you!