For daily wit & wisdom, get the Almanac newsletter.

Got Too Much Zucchini? Here’s How to Freeze It Perfectly!

freezing fresh zucchini. zucchini illustration.
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

Got too much zucchini? Don’t toss it—freeze it! Whether your garden exploded with summer squash or your neighbor dropped off another basket, freezing zucchini is a simple way to enjoy your harvest year-round. Learn two easy methods—sliced or grated—and discover delicious recipes for soups, baking, and more.

Sure, you could bake a LOT of Zucchini Bread and freeze it for future potlucks. But what about the many other zucchini dishes?

Freeze it for later use in soups, stews, lasagna, baking, and so much more! 

How to Freeze Zucchini

1. Sliced Zucchini (Needs Blanching)

  1. Choose young squash (smaller than 6 inches long).
  2. Wash the zucchini.
  3. Cut the zucchini into one-and-a-half-inch rounds.
  4. Blanch it in boiling water for 3 minutes.*
  5. Cool promptly by placing zucchini rounds into ice water and leaving for 3 minutes; drain the slices and pat dry as needed.
  6. Place in freezer-safe container, leaving 1/2-inch head space. Seal. 

*To steam blanch, use a pot with a tight lid and a basket that holds the zucchini at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a rolling boil. Put the zucchini in the basket or colander—making sure zucchini isn’t lost into the water—in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.

zucchini plant blossoms
Zucchini blossom. See how to grow zucchini.

2. Grated Zucchini (Without Blanching)

Grated zucchini is best for baking. You may freeze grated zucchini without blanching.

You may absolutely put grated zucchini into a freezer bag or other freezer-safe containers, mark the amount to track volume, and freeze it. Thaw to use. Your zucchini will retain most of its volume when thawed, and you may use any liquid formed in your recipes.

  1. Choose young squash—smaller than 6 inches long.
  2. Wash and grate.
  3. Steam-blanch grated zucchini** in small quantities for 1 to 2 minutes.
  4. Drain and cool the grated zucchini in icy water, leaving for 1 to 2 minutes.
  5. Place measured amounts of grated zucchini into freezer-safe containers or freezer bags. Leave ½-inch headspace.
  6. Squeeze out as much air as you can or use a straw to suck out the air from the freezer bags. Mark the amount. Thaw to use! 

Alternatively, freeze smaller portions in an ice cube tray. When the cubes are solid, remove them from the tray and put them into a freezer bag.

**To steam blanch, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep the heat high. Start counting steaming time as soon as the lid is on.

With so many options, you’ll never say “no” to zucchini!

Zucchini Freezing Troubleshooting Chart

ProblemPossible CauseHow to Fix or Prevent It Next Time
Zucchini turned mushy after thawingSkipped blanching or over-blanched the slicesBlanch sliced zucchini for only 3 minutes, then cool immediately in ice water to stop cooking.
Zucchini has ice crystals or freezer burnNot enough air removed from the bag or containerUse freezer-safe bags and remove excess air (use a straw or vacuum sealer). Freeze quickly to prevent moisture loss.
Zucchini lost color or flavorStored too long or not blanched properlyUse within 10–12 months for best taste and texture. Always blanch sliced zucchini before freezing.
Watery zucchini after thawingThawed at room temperatureThaw in the refrigerator overnight or add frozen directly to soups and stews to preserve texture.
Zucchini clumped together in the freezerDidn’t pre-freeze pieces before storingSpread zucchini on a baking sheet to freeze individually before transferring to a bag.
Bitter tasteOverripe or oversized zucchini usedChoose young squash under 6 inches long for best flavor and texture when freezing.

Are you looking for zucchini recipe ideas? How about Zucchini Soup, Zucchini Pancakes, Zucchini Pizza, or Lemon-zucchini Muffins, and more of our Best Zucchini Recipes

How do you use your zucchini? Please share below!

Preserving Food

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening, so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann
Guides

More Like This

Comments

<span>George R. Mcroy</span> Fri, 09/11/2020 - 12:40
Here is one way to use zucchini that I didn't see in your article. It calls for one over grown zucchini, the big ones that seem to hide from you until it becomes a monster. Most people think it's too tough to eat. Mock Apple Pie Peel and slice it lengthwise. Scrape out the seeds. Slice crosswise into 1/4 inch half moons. Use instead of apple slices in your favorite apple pie recipe. No one will guess your "apple pie" is made with zucchini.
<span>Stephen Britt</span> Thu, 08/08/2019 - 11:06
I wash and dry squash, cut into rounds, bread it with my secret cornmeal mix, place in bags and freeze. I never blanch.
<span>Satindoll</span> Mon, 08/13/2018 - 13:07
I don't blanch zucchini or squash. I wash and slice it into rounds and I have a nifty gadget that cubes. I just use the small cube device and put the cubes into zippy bags and freeze for soups, etc in the winter.
<span>Melodie</span> Thu, 08/09/2018 - 10:07
I wish I had this problem. I planted 8 zucchini plants with visions of have zucchini pasta, bread, roasted, raw, etc. I have harvested only one zucchini. there were three other zucchini that got about 2 inches long and rotted off the vine. All of the other flowers are male. i could cry.
<span>Satindoll</span> Mon, 08/13/2018 - 13:03
I watched a video a while back (and sorry I don't remember who did it.) that would solve your problem. Pollinators need to see the flowers to pollinate from male to female. Large leaves that hover over the flowers can hide them from the pollinators. Cut back those large leaves and if you feel the need, take a soft toothbrush and brush the flower of the male and then brush that onto the female flower. It will pollinate and give you fruit. So when you see fruit start to grow (female) pollinate that flower with the flower of the male. Otherwise the fruit will get a few inches and die. Hope that helps.
<a title="View user profile." href="/author/catherine-boeckmann">Catherine Boeckmann</a> Mon, 08/13/2018 - 12:20

So sorry to hear this!! It sounds like blossom end rot due to excess moisture and inadequate calcium in the soil.
See here for more specific information: www.almanac.com/pest/blossom-end-rot

This is a common problem but if you address it, zucchini really is easy to grow. I hope you'll try again! See the Almanac's Zucchini Growing Guide here: https://www.almanac.com/plant/squash-and-zucchini

 <span>Jean</span> Thu, 07/14/2016 - 12:49
A new way of using zucchini is to make it into noodles. It is used widely among low carb enthusiasts. I lightly stirfry mine with minimal coconut oil. They could then be frozen and would be ready to heat and use as pasta when you are ready for them. You don't need expensive equipment to turn them into noodles. Good luck with preserving lots of your zucchini.
<span>Randy</span> Thu, 08/09/2018 - 10:15
I have dried my zucchini and yellow squash for several years now. I am fortunate enough to have a food dehydrator. However, you can find directions on U-Tube for oven drying. Dried squash can be stored in plastic bags where you would store other dried foods like tea, coffee, herbs,etc. This takes up very little room. When I am making soup I just rehydrate them by adding some more water or other liquid. I also dry tomatoes, apples, herbs.
<span>Adele Krusz</span> Tue, 08/25/2015 - 09:05
I'm looking for ways to reserve my produce without freezing, but can't afford to dehydrate everything. Can zucchini be canned for use in baking?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 08/26/2015 - 17:01

Canning is not a recommended way to preserve zucchini. Ssince it is a low acid vegetable it would need to be pressure canned and would most likely disintegrate, especially if it is shredded.