Freezing fresh zucchini is definitely a practical and safe method to preserve them for a long time without waste, especially in the summer season when there really are plenty.
Being rich in water, zucchini are easily perishable, they last only a few days in the fridge, at most 4-5 days, while freezing allows to block enzymatic activity and bacterial proliferation, keeping most of their nutritional properties.
In fact, if freezing is done correctly, it preserves most of the vitamins.
They are practical because they are ready to use as they do not need to be thawed.
Freezing zucchini also allows you to have them available out of season, without buying imported ones.
Frozen zucchini are great in soups, omelets, fillings, and creamy soups.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for Freezing Zucchini
- 2 lbs light zucchini
- to taste coarse salt
Tools
- 1 Cutting Board
- 1 Knife
- Food Bags
- Containers
- Absorbent Paper
Steps to Freeze Zucchini
How to Freeze Zucchini
To preserve zucchini for the winter, start by choosing fresh and young zucchini; those that are too mature have large seeds and too much water. They should be firm, without bruises, and freshly picked. Ideally, they should be frozen within 24 hours of harvest.
Thoroughly wash the zucchini under running water and remove the ends. Dry them well with absorbent paper. Cut into slices or cubes or in the format you prefer. Salt them with coarse salt and let them rest for half an hour so they lose their water. Then pat them dry with absorbent paper. Arrange them on a tray lined with parchment paper, without overlapping them, and place them in the freezer for at least 2-3 hours to prevent them from sticking together.
Then transfer them into freezer bags and remove as much air as possible. Seal and label with date and type of cut and store in the freezer.
Cut the zucchini into slices or rings and salt them. Let them rest for about twenty minutes to lose the water. Then pat them dry with absorbent paper.
1) Cook in a pan with a drizzle of extra virgin olive oil for 4-5 minutes, they should remain slightly firm. Let them cool completely and arrange them in freezer bags and freeze.
2) Grill them on a cast-iron grill for 2-3 minutes on each side. Let them cool completely and arrange them on a tray lined with parchment paper, without overlapping, in the freezer for at least 2 hours. Transfer them into freezer bags, seal, label with date and cut, and freeze.
This way, they won’t stick together.
Storage of Frozen Zucchini
Raw frozen zucchini keep well in the freezer for 6-8 months.
Cooked frozen zucchini last for 10-12 months.
Raw frozen zucchini should not be thawed: use them still frozen in a pan, soup, or oven.
Thaw cooked frozen zucchini in the fridge and heat them for a few minutes in a pan or oven.
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FAQ (Questions and Answers)
Can I freeze already cooked zucchini?
Sure. It is one of the main benefits: it avoids waste and allows you to recover leftovers for another meal.
