TIPS & TRICKS: ZUCCHINI & SQUASH
Zucchini and squash are surprisingly freezer-friendly, but there's one step you absolutely don't want to skip: removing the excess moisture. These vegetables are packed with water, and freezing them without draining first can leave you with soggy, watery results.
Method:
Grate zucchini or squash using the large holes of a box grater. Transfer the shredded squash to a clean kitchen towel or nut milk bag and squeeze firmly to remove as much liquid as possible. Once drained, portion into recipe-ready amounts, typically 1- or 2-cup servings, and freeze flat in labeled freezer bags.
Best Uses:
Frozen shredded squash works beautifully in zucchini bread, muffins, soups, meatballs, pasta sauces, and casseroles. Because the texture softens after freezing, it's best reserved for cooked dishes rather than fresh applications.
Freezer Life:
For best quality, use within 10 to 12 months.
Pro Tip:
Label each bag with the exact amount inside. When a recipe calls for 2 cups of zucchini, you'll be able to grab a bag and get baking without measuring or thawing extra.
Method:
Grate zucchini or squash using the large holes of a box grater. Transfer the shredded squash to a clean kitchen towel or nut milk bag and squeeze firmly to remove as much liquid as possible. Once drained, portion into recipe-ready amounts, typically 1- or 2-cup servings, and freeze flat in labeled freezer bags.
Best Uses:
Frozen shredded squash works beautifully in zucchini bread, muffins, soups, meatballs, pasta sauces, and casseroles. Because the texture softens after freezing, it's best reserved for cooked dishes rather than fresh applications.
Freezer Life:
For best quality, use within 10 to 12 months.
Pro Tip:
Label each bag with the exact amount inside. When a recipe calls for 2 cups of zucchini, you'll be able to grab a bag and get baking without measuring or thawing extra.
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