Michigan State University Extension
Preserving Food Safely - 01600709
08/03/99

FREEZING ZUCCHINI


Preparation: Choose young squash with tender skin.
Wash and cut in 1/2-inch slices. Water blanch 3 minutes.
Cool promptly, drain and package, leaving 1/2-inch
headspace.

Seal, label and freeze.

Grated Zucchini (for baking)- Choose young tender
zucchini. Wash and grate. Steam blanch in small quantities
1 to 2 minutes until translucent. Pack in measured amounts
into containers, leaving 1/2-inch headspace. Cool by
placing the containers in cold water. Seal, label and
freeze. If watery when thawed, discard the liquid before
using the zucchini.


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