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bowl of frozen zucchini pieces on a table
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5 from 1 vote

How to Freeze Zucchini and Summer Squash Slices

Freezing zucchini is the easiest way to preserve a bumper crop and uses common equipment you probably have in your kitchen.
Prep Time12 minutes
Cook Time3 minutes
Course: Pantry Ingredients
Cuisine: American
Keyword: freeze zucchini
Servings: 8 servings
Calories: 9kcal
Author: Grow a Good Life

Ingredients

  • 4 pounds zucchini
  • 4 pounds summer squash
  • 2 gallons water
  • 4 trays ice cubes

Instructions

  • Wash the squash well under running water, trim off the ends, and cut into rounds, chunks, or dices.
  • Fill a large pot with 1 gallon of water, place on the stove, and bring to a boil over high heat. While the pot is heating up, fill a large bowl with the remaining water and ice cubes.
  • Once the water comes to a boil, drop the prepared zucchini and summer squash pieces into the boiling water, and boil for 1 to 3-minutes.
  • Remove the squash and plunge into the bowl of ice water to cool for about 5 to 10 minutes.
  • Once the pieces have cooled, drain, and air-dry on a clean kitchen towel.
  • Pre-freeze the squash by laying the slices in a single layer on a parchment lined baking sheet, and freezing until solid.
  • Add the frozen zucchini and summer squash to freezer bags, remove air by sucking out with a straw, and seal the bag. Label and date and store in the freezer until you are ready to use. Use within 8-10 months for the best quality and flavor.

Nutrition

Serving: 0.5cup | Calories: 9kcal | Carbohydrates: 1.9g | Protein: 0.7g | Fat: 0.1g | Sodium: 6mg | Potassium: 142mg | Fiber: 0.6g | Sugar: 1g | Calcium: 9mg