How to Freeze Zucchini & Squash


Many people enjoy zucchini and squash in meals; however, the vegetables are quite expensive when not in season. Remedy this problem by buying the vegetables in bulk while in season and freezing the unused portions for year-round use. The vegetables freeze quickly and easily and keep for months at a time, giving you nutritious cooking options all year long.

Step 1

Pick or purchase squash or zucchini. If picking the vegetables, freeze them quickly after picking. If this is not an option, keep them in the refrigerator or on ice until you begin the freezing process.

Step 2

Wash the vegetables to remove any dirt.

Step 3

Slice each vegetable into 1/2-inch thick slices. Do not remove the skin.

Step 4

Fill the large pot with water and wait for it to boil. Fix the large bowl full of ice water.

Step 5

Blanch (boil) the cut-up vegetables in the large pot for three minutes.

Step 6

Remove the vegetables from the pot using the slotted spoon. Place them in the ice water for five minutes. Add ice in between rounds of vegetables to keep the vegetables from cooking further.

Step 7

Drain the vegetable slices for five minutes. Place them in a freezer bag. Remove all air from the bag, seal it and place it in your freezer.

Tips and Warnings

  • Do not serve the frozen vegetables raw. They will be mushy once thawed. Only use them for cooking.

Things You'll Need

  • Large bowl
  • Water
  • Large pot
  • Knife
  • Slotted spoon
  • Squash
  • Zucchini
  • Gallon-size freezer bags


  • Thrifty Fun: Freezing Zucchini
  • Pick Your Own: How to Freeze Summer Squash
Keywords: freeze zucchini, freeze squash, zucchini and squash

About this Author

Lynn Lauren has been a professional writer since 1999 focusing on the areas of weddings, professional profiles and the banking industry. She has been published in several local magazines including "Elegant Island Weddings." Lauren has a Masters of Business Administration and a Bachelor of Business Administration, both with marketing concentrations from Georgia Southern University and Mercer University, respectively.

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