Freezing Fresh Zucchini

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #6090

August 02, 2012



"I don't know about you but summertime I'm swamped with a massive overload of zucchini and I usually end up freezing most of it to use in the winter. For zucchini the bigger they are the more seeds they will have and they wont be as good for side dishes. You could scoop the seeds out after slicing or if the zucchini is six inches or larger, shred and use for baking "

Original is 0 servings

Nutritional

  • Serving Size: 1 (22 g)
  • Calories 4.6
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.7 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 0.6 g
  • Calcium - 4.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Wash the zucchini then dry.

Step 2

Cut off each end of the zucchini, but leave the skin on. date your bag.

Step 3

Using a food processor and coarse grater plate. Shred all of your zucchini.

Step 4

Using freezer bags place 2 cups of shredded zucchini into each bag (since most recipes call for 2 cups you can simply remove a bag from the freezer and be ready to use it (if you want to freeze slices or spears, simply cut them and toss them in a bag. If you want to freeze an entire zucchini you can poke some holes in it with a fork and freeze).

Step 5

Label and date the bags.

Step 6

When you are ready to use your frozen zucchini, simply thaw it out on a plate and use as directed. Make sure to use any liquid inside the bag as well.

Step 7

Happy summer zucchini freezing!

Tips


No special items needed.

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