How to Freeze Zucchini: Two easy steps to get your zucchini ready to freeze!
So I am writing this post at the end of one day that I am glad is almost behind me. A long day of work where everything seemed to take me 2x as long as it normally does. And the phone calls. Just. never. stopped! Normally this day would come to a conclusion with a very tall and full glass of wine. Okay so by tall glass I mean the entire bottle. People do that…
Instead of popping the cork the minute I walked in the door, I instead made supper, showered, vacuumed out my car, and then untangled a giant mess of flowers attached to fishing line. <– a DIY wedding project gone awry… Just pure pre-wedding bliss over here. 😉 Fingers crossed that it works out and I will have pictures to show in approximately 2 months.
And then finally onto writing this post. The craziest thing about this story? No wine included! And it isn’t even 7:30. What is life right now? And where is this drive the other six nights of the week?!
I usually hit this working drive on Sundays from about 1-3pm. I try to use this time to meal prep lunches and suppers for the week as well as try to go through my fridge and preserve any produce that is close to going bad. There are two ways to do this: use it immediately or freeze it.
My freezer is full of frozen produce. I have a little library of frozen food bags that you can flip through like the book-bin from your elementary school library. These bags range from homemade chicken stock, to tomato paste, and even wine-infused fruit. Forgot to put another bottle of wine in the fridge? No problem! Pop out some of that infused frozen fruit and throw it in your full wine glass. You’re welcome!
95% of my produce comes from Aldi, especially in the winter-time. Their zucchini usually comes in a package of three. I usually only end up using one before it goes bad so the other two get thrown in the freezer. To freeze zucchini simply chop off one end and run the chopped end along a box grater. It is helpful if you don’t cut the end with the stem as you can use the stem to hold on to when you are grating it.
I usually throw the zucchini into measuring cups so I know how much that I have. Step two is to fill a quart-sized resealable bag with the shredded zucchini. Label with the amount, date and what it is.
I always lay my bags flat on a cookie sheet and freeze 1-2 hours or until hard. This allows the bag to freeze flat, which will take up less room in your freezer. I stand all of mine up so that the label faces the front and is easy to read when I pull open my freezer.
When you go to use your frozen zucchini, I recommend only using it for baking, unless you defrost and drain the zucchini as it will be very watery. When you throw it in brownies or bread, you don’t drain it as this liquid is what helps to make your baked good moist and delicious.