THE FREEZING PROCESS is Very, very easy…
- Wash the zucchini and cut the ends off.
- Slice it into large chunks and then grate it in your (I hope you have one of these) food processor. You can grate it by hand but up the time exponentially. If you need a food processor have a look at these from my affiliate link on Amazon food Processors.
- Put it into your large pot of boiling water or steamer (that’s what I used) in small batches for three minutes, if water blanching. Steam blanching requires about five minutes per batch.
- Drain and strain the zucchini depending on your blanching method
- Put it into ziplock freezer bags (or you could vacuum pack it if you have one, I don’t).
For tips on freezing just about anything, go here. For tips on blanching, the whys and wherefores and a list of times and methods for blanching various vegetables go here. The blanching is necessary to kill the enzymes that cause the zucchini, and most other vegetables, to degrade during freezing.
- Grate each zucchini and put into your blancher one zucchini at a time in batches of about 4 to 5 cups at a time. Large batches will not blanch evenly, causing your frozen zucchini to age fast and lose nutrients.
My daughter and son-in-law bought me a set of Cuisinart pots and pans several years ago.
if you need a set of pots and pans like this Amazon has them,
just follow my affiliate link Cuisinart 77-14 Chef’s Classic Stainless 14-Piece Cookware Set
It comes with a large and small version of this steamer. I use it daily for all kinds of stuff.
Like making pasta, steaming greens, branching, making Greek yogurt. I LOVE this set!
- Strain the water out of the zucchini before freezing. Don’t squeeze it out, just drain out the extra. You want some moistness in the packages to protect the zucchini while freezing.
- LABEL THE BAGS! Don’t forget! This winter you will want to remember what’s in those frozen zombie looking things laying jumbled about in the bottom of your freezer. Ask me how I know.