This step is often skipped, leading to freezer burn. Drain the zucchini well, then spread them on a clean kitchen towel or paper towels.
Patted dry? Good. Now lay them in a single layer on a parchment-lined baking sheet. Pop that sheet in the freezer for 1-2 hours.
This is called “flash freezing,” and it’s the secret to no clumping. You can grab a handful of frozen rounds without defrosting a solid brick of squash.
Once frozen solid, transfer the pieces to freezer-safe bags or containers. Squeeze out as much air as possible before sealing—use a straw if you’re feeling particularly airtight.
Fun fact: This method is not just efficient; it’s a culinary time capsule. Your February tomato sauce will thank you for those July zucchini cubes.
How To Freeze Zucchini: Blanching Tips For Best Results | 3 July, 2026
