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Want to learn how to freeze zucchini?
When you learn how to freeze zucchini, you can save your harvest easily for months. And, this technique works for all summer squash. That means you can freeze zucchini, patty pans, yellow squash, and others.
Want a recipe to cook from your frozen zucchini?
Try our options for freezing your crops & enjoying them in lower carbohydrate latkes come Hannukah (or anytime)!
In summer food gardeners are blessed with a big veggie harvests. And zucchini is a generous giver. But, the fruits need to be harvested young. And that means we’re picking them almost daily in summer.
If we don’t pick them often, the plants will put energy into the growing fruit. That’s because it wants to ripen seeds for future plant generations.
But, food growers want the sweet, young squashes. So harvest them and freeze your zucchini early and often. And, if you’re new to growing your own food, join our online Academy and we’ll teach you all about growing, harvesting and preserving from your garden.
Here’s how we freeze zucchini…
Because many recipes call for shredded zucchini, that’s the first step we take.
Begin by shredding the zucchini with a grating blade in the food processor. Or, if you don’t have a food processor, using a box grater will work too.
Then, blanch the shredded bits in boiling water for about 3 minutes. But, have a big bowl of ice water ready at hand. That way, immediately after cooking, quickly drain the zucchini and plunge it into the ice water. That way the cold water will stop the cooking.
When it is cold, drain the zucchini again. Then us a clean dry tea towel to wring moisture out of the shredded zucchini. Wring about a 1/2 cup of shredded zucchini at a time. And, you may need more than one towel to get your whole batch wrung out.
Then fill muffin tins with about a cup of the zucchini. This will give you easy to use 1 cup pucks of zucchini to work with later.
Pop the tray in the freezer for several hours to harden.
When these “freezer muffins” are frozen solid, they should easily pop out of the mold.
Finally, vacuum seal them or place them in a freezer zipper bag for the deep freeze.
Want more ideas for preserving zucchini?
Another way we preserve summer squash is by dehydrating it. Yep! You can dry zucchini noodles. Drying these “zoodles” works out much better than trying to freeze them. Learn how we do it in this article.
And, we even have several recipes for making tasty snack chips out of zucchini.
Our Favorite Zucchini Latkes 
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These tasty cakes cook up quick! Serve them with a tomato side salad or bit of guacamole and salsa for a fast, delicious breakfast, brunch or even dinner.
(Serves 2)
Ingredients:
1 garlic clove, crushed with sea salt
1 small onion, minced
1/4 cup flax seed meal
3 eggs
1 cup shredded zucchini (moisture removed by wringing it out in a tea towel)
salt & pepper (to taste)
olive or coconut oil
Combine onion, garlic, zucchini, eggs, flax seed meal and a bit of salt and pepper.
Warm 1 teaspoon of oil in frying pan over medium-high heat.
Scoop about 1/4 cup of mixture and add to hot oil, pressing down lightly with a spatula to spread out and create a pancake form. Fry on each side until crispy. Before removing from pan, be sure to confirm the interior is cooked through.
Add additional oil to the pan, as needed to fry additional batches.
