Roasted, ribboned or raw – once you know these tips for how to freeze zucchini, you'll use them all the time

The humble zucchini is such a versatile vegetable. But if you've got more on your hands than you can eat in one go, learning how to freeze zucchini is a great way to preserve it for later use. Start by organizing your chest freezer, to make space and ensure all your frozen goods are clearly labelled and properly stored for easy meal prep.

I like to use zucchini to bulk out a stir-fry with some extra greens, soak up the sauce of my favorite pasta recipe or add some freshness and crunch to a summer salad. My other favorite way to enjoy zucchini is to blend it into hearty soups with one of the best blenders, as a bonus hidden ingredient, to pack in more nutrients.

I asked some food experts to explain how to freeze zucchini for the best results.

1. Freeze zucchini in raw chunks

The quickest way to freeze zucchini is to cut it up into raw chunks. I love a fast freezing solution like this, though this method can leave it slightly mushy after thawing so is best tried if you're thinking of cooking it into recipes such as soups or stews.

Janet Irizarry, a former restaurant owner, educator at the prestigious Culinary Institute of America, and founder of My Mindful Kitchen, says, 'Freezing raw chunks of zucchini is efficient and ideal for including in recipes like purées and soups where the texture doesn't matter. Though if you're hoping to use the chunks for anything else, I recommend partly cooking them first. If you don't, the high water content in your zucchini chunks will cause your produce to thaw rather soggy.'

Chunks of zucchini cut to your desired size can be individually frozen on a baking sheet and then stored in airtight freezer bags like the Great Value Double Zipper Freezer Bags from Walmart. Individually freezing the chunks first will help to prevent them from sticking together in a big frozen lump.

2. Freeze blanched slices of zucchini

Blanching slices of zucchini before freezing takes a little longer, but it's well worth it as this method vastly improves the resulting texture and color once thawed. And it actually reduced the cooking time later on as it's already been partly cooked.

Frances Kellar of Cooking With Our CSA, an organization focused on community-supported agriculture, says, 'Blanching zucchini slices is a great way to remove some of the zucchini's water content before freezing. To do this, slice one-inch-thick rounds of zucchini, boil them in water for one or two minutes, and then rapidly transfer them into an ice bath to stop the cooking process. Once cooled, thoroughly dry the rounds for individual freezing and store bagged together for up to 6 months.'

3. Freezing zucchini shredded or grated

I'd never shredded zucchini before, but after Frances explained that it's one of the best ways to preserve it in the freezer, it's now on my list of things to try.

'If you want to freeze zucchini from fresh pieces as opposed to blanching or cooking them, it works best to remove as much water or liquid from the vegetable as possible first,' says Frances. 'This can be done by shredding or grating the zucchini, then using a clean kitchen towel to squeeze out excess water. Shredded zucchini can work well for recipes like zucchini bread or stirring into a sauce or soup.'

Shredded zucchini can be portioned into freezer-safe bags or silicone ice cube trays like these Large Size Silicone Ice Cube Molds with Leak Proof Removable Lids 3 Pack from Amazon for up to 6 months.

4. Freeze zucchini ribbons or 'zoodles'

Freezing whole zucchini, ready to make into ribbons later isn't feasible, as they take up a lot of space and will just turn mushy. So making ribbons to freeze is the most practical choice and a little time invested before freezing will save you precious meal-prep time later on.

Jessica DeLuise PA-C, CCMS, owner and Emmy Award Winner at The Wellness Kitchenista, and a certified Culinary Medicine Specialist, says, 'You can make your zucchini into ribbons or 'zoodles' (zucchini noodles) prior to freezing, but it's best to cook them for a little while in a dry pan first to help some of the excess water dry out. After you have done this and they've fully cooled down, they can be individually frozen on a baking sheet and transferred into freezer-safe bags.'

If you are freezing strips or ribbons, you can use them in recipes such as grilled zucchini and runner bean salad with tahini sauce or griddled zucchini and halloumi salad once thawed. Just griddle or fry for a shorter time that the freshly sliced pieces that are called for in these recipes.

5. Freeing roasted zucchini

You can also freeze roasted zucchini, which is ideal for preserving leftovers for later use, or just to get ahead with meal preparation for future. Plus it can actually give the veg more flavor.

'Roasting before freezing can help drive out excess moisture and add flavor,' says Janet. 'Cut zucchini into chunks, toss with oil and any herbs and/or seasonings you wish, then roast at 425°Fahrenheit until lightly browned. Once you have let your roasted zucchini cool completely, freeze it in portioned bags or containers. It won’t stay crispy, but it works well in casseroles, grain bowls, or pasta sauces.'

I like the 8pcs Glass Food Storage Containers with Lids from Walmart as I can portion out my roasted zucchini for different recipes.

Freezing zucchini FAQs

Why can zucchini turn mushy when thawed?

Zucchini runs the risk of turning soggy when thawed because it has an incredibly high water content. If this isn't mitigated at all before freezing, your zucchini will most likely thaw to a mushy texture.

'When it comes to freezing zucchini, the biggest challenge is its high-water content as it’s about 95% water,' says Janet. 'If you don’t prep it properly, it can turn mushy when thawed. But the good news is that with the right methods, you can freeze zucchini in ways that make it easy and tasty to use later.'

Can I freeze zucchini soup?

Making your zucchini into soup before freezing is a great idea, as then there's no risk of anything going soggy.

'Don't forget about soups, as zucchinis are a great add in or standalone soup ingredient,' says Jessica. 'It's simple to freeze in airtight containers and can be reheated from thawed or frozen.'

If you're interested in how to grow zucchini after reading these neat tips and tricks, our garden team have all the best advice on getting started from when to plant zucchini to when to harvest zucchini for the most abundant crop.