Zucchini and summer squash are one of those summer veggies that we always have a lot of so years ago I figured out how to preserve them so the surplus wouldn’t go to waste. I’ve tried several methods of preserving zucchini and summer squash but the method I’m going to share with you today is the only successful way I’ve been able to preserve them-and I’ve definitely had a few failures!
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How to Preserve Zucchini and Summer Squash by Freezing
When planning to preserve zucchini and summer squash, I mix the two together if I have both on hand. They are similar enough vegetables that they work interchangeably in the recipes I use them for when preserving them. Today we preserved a big pile of beautiful green zucchini from my friend’s farm down the road. Last year I preserved a mixture of zucchini, yellow summer squash and patty pan squash.
- Step 1: Wash the zucchini and summer squash to remove any dirt and debris.
- Step 2: Cut off the top stem and the bottom where the blossom was attached.
- Step 3: Shred the zucchini and squash (this is where my beloved food processor like this one comes in handy!)
- Step 4: Package the shredded zucchini in air tight bags (we use a vacuum sealer like this one and love it!) I fill each bag with two cups of shredded zucchini/summer squash since that is the usual amount needed for my recipes
- Step 5: Label the bags with the type of veggie, quantity and the year and store them in the freezer.
How to Use Preserved Frozen Zucchini and Summer Squash
We have numerous recipes we love to use our preserved zucchini in.
- Zucchini Carrot Muffins make a great healthy breakfast or snack food.
- Healthy Chocolate Zucchini Bread is so yummy and was a big hit at a recent potluck we attended.
- Our family’s Quiche Recipe is a great one to add preserved zucchini to
- Garden Fresh Veggie Scramble is a delicious breakfast that is quick and easy to prepare
My Zucchini and Summer Squash Preserving Failures
In my early days of trying to figure out how to preserve zucchini and summer squash, I experimented with different methods. I love fried sliced zucchini so I tried slicing zucchini and freezing it. It froze fine, but when it thawed they were a soggy, slimy, unappetizing mess that ended up in the compost bin!
I had the same slimy result when I tried to freeze a zucchini just sliced once down the middle long ways frozen. One thing I never tried was canning zucchini- I can’t even imagine the mushy mess it would turn into from all that cooking time in the canning process!
I’ve heard of people dehydrating zucchini but I have yet to try it. Here’s a tutorial from Joybille Farm explaining how to dehydrate zucchini if you want to give it a try.