HOW TO FREEZE ZUCCHINI
Yes, you can freeze zucchini! Let us show you how to freeze zucchini noodles, shreds, and slices for use in your kitchen all year long.
Provided by Cassie Johnston
Time 2h5m
Number Of Ingredients 1
Steps:
- Wash the zucchini, and cut off both ends. Spiralize, shred, or slice.
- Spread the zucchini in a single layer on a baking sheet, and freeze until solid.
- Transfer to freezer containers or bags, removing as much air as possible.
- Place the zucchini into the middle of a clean tea towel, and squeeze out as much moisture as possible.
- Transfer to freezer containers or bags, removing as much air as you can. This works best if you measure out an even amount, like 1 cup or 2 cups.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 3 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOW TO FREEZE ZUCCHINI
Frozen zucchini is incredibly versatile and nutritious! This green vegetable flourishes during the summer months, and can be enjoyed countless ways. The next time you're looking for a way to use up any leftover zucchini, quickly and easily freeze it using one of these methods!
Provided by Sam Guarnieri
Categories DIY
Time 1h6m
Number Of Ingredients 1
Steps:
- Cut off one end of zucchini and spiralize.
- Place zucchini noodles into rapidly boiling water for 1 minute, then remove and transfer to an ice bath.
- Spread zucchini noodles into a single layer on a baking sheet and freeze for 1-2 hours or until completely solid.
- Transfer zucchini noodles to a sealed bag or airtight container and freeze until ready to use.
- Slice zucchini into even ¼-inch rounds.
- Place sliced zucchini into rapidly boiling water for 1 minute, then remove and transfer to an ice bath.
- Spread sliced zucchini into a single layer on a baking sheet and freeze for 1-2 hours or until completely solid.
- Transfer sliced zucchini to a sealed bag or airtight container and freeze until ready to use.
- Shred zucchini along a medium grater.
- Place shredded zucchini into the center of a dish towel, wrap, then squeeze out as much liquid as possible.
- Spread shredded zucchini into a single layer on a baking sheet and freeze for 1-2 hours or until completely solid.
- Transfer shredded zucchini to a sealed bag or airtight container and freeze until ready to use.
Nutrition Facts : ServingSize 1 serving, Calories 17 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
HOW TO FREEZE ZUCCHINI
If you've got an abundance of zucchini in your garden, don't let it go to waste. Freeze it! Today, I'm showing you how to freeze zucchini so that you can enjoy it all year round.
Provided by Lisa Bryan
Categories Side Dish
Number Of Ingredients 3
Steps:
- Wash the zucchini and cut them into 1/4 inch thick slices.
- Blanch the zucchini by first filling a large pot about 2/3 full with water. Bring the water to a full boil and toss in the zucchini.
- Let the zucchini cook for just one minute. Side note, do not add any salt as this will cause it to become mushy before freezing!
- Remove the zucchini from the water with a slotted spoon or skimmer and transfer to an ice water bath.
- Let the zucchini chill for 2 minutes in the ice water bath, then drain.
- Blot the zucchini dry with a paper towel and place on a baking sheet and place in the freezer.
- Freeze the zucchini for 1-2 hours. Once they're frozen, transfer them to a freezer safe storage bag and freeze for several months.
Nutrition Facts : Calories 17 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
Provided by Grow a Good Life
Categories Pantry Ingredients
Number Of Ingredients 4
Steps:
- 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 Facts : ServingSize 0.5 cup, Calories 9 kcal, Carbohydrate 1.9 g, Protein 0.7 g, Fat 0.1 g, Sodium 6 mg, Fiber 0.6 g, Sugar 1 g
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