How To Freeze Zucchini:
1. Shred the zucchini, using your food processor, into a large bowl. Leave the peel on, and be sure to harvest your zucchini before it is huge and tough. If it is overripe, you will need to remove the skin and the core with the seeds because they will be tough.
2. Sprinkle salt over the zucchini, let stand for at least 10 minutes, then spread it on a towel and press it, in order to eliminate the excess moisture.
3. Fill zip-top storage bags with zucchini. I freeze zucchini in 2-cup increments (in sandwich bags) for baking recipes, like zucchini brownies and zucchini bread, as well as 5-cup increments (in gallon-sized storage bags) for casseroles like store and flatten the bag into the bottom of your favorite casserole dish to freeze, so that it will be the right shape for cooking later.
4. Shredding the zucchini is the easiest way to freeze zucchini because it enables you to remove most of the excess moisture, but you may want to cut some of it lengthwise with a mandoline slicer (to use in recipes like Zucchini Lasagna or Keto Zucchini Pizza Roll Ups) or dice some of it (to use in recipes like Italian Zucchini Casserole). In that case, just slice or dice them, salt them, let sit, pat dry with a towel and then bake them about 15 minutes at 350 degrees F, then let them cool before bagging them up to freeze them. That will ensure a better texture when you pull them out of the freezer and thaw them to use in your recipes.
5. Thawing. When you want to use your frozen zucchini, just place the bag of frozen zucchini in a dish (to catch drips) and thaw it in the refrigerator overnight or on your countertop for about an hour. Drain any excess liquid. Since you removed the excess water before freezing, there shouldn’t be a ton of liquid, but just drain whatever there is.
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