How to Freeze Grated Zucchini for Baking
Have an overabundance of zucchini? Here's how you can freeze it for winter baking, no blanching or peeling required!
Equipment
- a wooden cutting board
- sharp kitchen knife
- box grater
- large bowl
- measuring cup
- freezer bags
- sharpie for labeling
Instructions
- Harvest your zucchini in the morning, before the day gets too hot.
- Bring indoors and rinse to remove dirt and insects.
- Grab a large bowl and pull out a wooden cutting board and your box grater.
- Cut the stem and blossom end off of each zucchini.
- Start running zucchini over the grater, emptying into your bowl as the box fills up.
- Note: zucchinis larger than 3 inches in diameter should be cut open lengthwise. Use a spoon to scrape out the soft, seedy center before grating.
- When your bowl is full measure zucchini into Ziploc freezer bags in meal or recipe size portions.
- Lay bag on it's side and press the air out before sealing and labeling.
- Pop bags into the freezer, leaving them on their sides so they'll stack well once frozen.
- To use, remove bags from the freezer 3-4 hours ahead of time and leave to thaw in the kitchen sink.
- Use in recipes like you would fresh zucchini.
