Learn how to freeze zucchini for baking, freeze it without cooking, and the best way to freeze it for soups, sauces, and more.
To freeze zucchini, all you need is zucchini. Any traditional or heirloom variety of green zucchini will work with these methods, as well yellow summer squash.
Wash and dry the zucchini. Slice into ½-1 inch slices, discarding the ends. Place into a freezer bag in a flat layer. Remove the air with a straw, then seal. Freeze.
Wash and dry then grate the zucchini. Place the shredded zucchini onto a clean towel, and squeeze out as much liquid as you can. Add to freezer bags. Press flat. Freeze.
Let frozen shredded zucchini thaw and remove any moisture you see before adding to a baked good recipe. Add frozen raw or blanched zucchini directly to recipes still frozen.
DIY vacuum seal: Seal almost all the way, then remove the air with your mouth or a straw. Seal. Freeze for up to 1 year.