How to Freeze Zucchini Without It Turning Watery

Zucchini grows fast and in abundance, and if you’ve ever had a summer garden, you probably know the struggle—what to do with all of it before it goes bad? Freezing is one of the best ways to store extra zucchini, but it’s not always as simple as tossing it in a bag and calling it a day.

The problem with freezing zucchini is that it holds a lot of water. If you don’t prep it the right way, you’ll end up with a soggy mess that’s no good for cooking or baking later on.

The good news? With just a few extra steps, you can freeze zucchini so it stays firm, flavorful, and easy to use in soups, sautés, and even breads or muffins.

In this guide, we’ll show you how to freeze zucchini properly—so when you reach for it months from now, it’s still worth using.

Step 1: Choose Fresh, Firm Zucchini

Start with zucchini that’s fresh, firm, and free from soft spots or blemishes. Medium-sized ones work best—they’re not too seedy and have great texture. If your zucchini is oversized or overripe, it’s better suited for baking or composting than freezing.

Step 2: Wash and Trim the Ends

Rinse the zucchini under cool water to remove any dirt or garden residue. Then trim off both ends with a sharp knife. You don’t need to peel it—the skin helps hold the texture when frozen and adds extra fiber.

Step 3: Slice or Grate, Depending on Use

Decide how you want to use your zucchini later. Slice it into rounds or half-moons for stir-fries, soups, or roasting. Grate it using a box grater or food processor for baking or fritters.

Try to keep slices even in thickness so they blanch and freeze evenly. If you’re grating it, squeeze out some of the excess moisture using a clean kitchen towel—it helps reduce sogginess later on.

Step 4: Blanch the Zucchini (If Sliced)

If you’re freezing sliced zucchini, blanching is key to keeping it from turning mushy in the freezer.

Here’s how to do it:

1. Bring a pot of water to a boil.
2. Drop in the zucchini slices and boil for 1–2 minutes.
3. Immediately transfer them to a bowl of ice water to stop the cooking.
4. Let them sit for a few minutes, then drain and pat dry with a towel.

Note: If you’re freezing grated zucchini, you can skip blanching. Just make sure to squeeze out extra liquid before freezing.

Step 5: Pre-Freeze in a Single Layer

Spread your sliced or grated zucchini in a single layer on a baking sheet lined with parchment paper. Freeze for 1–2 hours, or until the pieces are solid. This helps prevent clumping and makes it easier to grab just what you need later.

Step 6: Pack and Store Properly

Transfer the frozen zucchini into labeled freezer bags or airtight containers. Press out as much air as possible before sealing to avoid freezer burn.

1. Sliced zucchini will last up to 10–12 months.
2. Grated zucchini is best used within 3–4 months.

When you’re ready to use it, no need to thaw if it’s going straight into soups or sautés. For baking, thaw grated zucchini in the fridge or under cool water, then squeeze out the excess moisture before adding it to your recipe.