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Freezing Zucchini

This guide provides step-by-step instructions for freezing zucchini, preserving texture and nutrients for up to 12 months while minimizing waste.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 45 minutes
Servings: 3 pounds
Course: Preservation, Vegetable
Cuisine: American
Calories: 20
Ingredients Method Notes

Ingredients
  

Primary Ingredients
  • 3 pounds 5-6 medium fresh zucchini Choose firm zucchini with glossy skin.
  • 1 tablespoon kosher salt Can substitute sea salt.
  • 8 cups filtered water Use distilled water for best results.
  • 2 tablespoons fresh lemon juice Can substitute white vinegar.
  • 4 cups ice cubes For the blanching process.
Optional Flavor Enhancers
  • 1 teaspoon citric acid Prevents oxidation.
  • 2 pieces bay leaves Adds aromatic notes during blanching.
  • 1 teaspoon black peppercorns Infuses gentle spice.

Method
 

Preparation
  1. Select firm, unblemished zucchini and wash thoroughly under cool running water. Pat dry.
  2. Remove ends of zucchini and cut into ½-inch rounds or julienne strips.
  3. Fill a large pot with 8 cups of water and bring to a boil, while preparing an ice bath.
Blanching Process
  1. Add zucchini pieces to boiling water in small batches, blanch for exactly 3 minutes.
  2. Transfer blanched zucchini immediately to the ice bath to cool completely for 3-5 minutes.
Storage
  1. Drain cooled zucchini, pat dry, and portion into meal-sized quantities.
  2. Remove air from packets using a vacuum sealer or freezer bags.
  3. Arrange packages on a baking sheet and freeze for 2 hours before storing.

Notes

For preserving zucchini effectively, avoid skipping blanching and ensure thorough drying to prevent ice crystals. Opt for uniform sizes for even cooking.