• Wash the zucchini thoroughly to remove any dirt or debris.
• Trim off the ends of the zucchini and cut it into desired shapes – slices, cubes, or noodles.
• Blanch the zucchini in boiling water for 1-2 minutes, then transfer to an ice bath to cool quickly.
• Drain the zucchini well to remove excess moisture.
• Arrange the zucchini pieces on a baking sheet in a single layer and freeze until solid.
• Once frozen, transfer the zucchini to freezer-safe bags or containers, removing any air before sealing.
• Label the bags or containers with the date of freezing.
• Store the frozen zucchini in the freezer and use it within 9-14 months for the best quality.

Tips

• For better texture and flavor, consider blanching zucchini before freezing. Remember to drain the zucchini well to prevent excess moisture when freezing. Use the frozen zucchini in your favorite recipes without thawing, or thaw and drain before sautéing or roasting. Enjoy the convenience of having zucchini available for your culinary creations all year round!