How to freeze zucchini and summer squash without blanching?

Most people blanch (or cook) zucchini and summer squash partially, then freeze them, to retain that vibrant color. However, as water evaporates, the color of the squash actually becomes lighter, making your frozen veggies appear less colorful and more bland. If you want to freeze zucchini and summer squash without blanching, you need to cook them longer. This results in a sweeter taste and a tender consistency.

How to freeze squash without cooking?

There are several ways you can freeze squash without blanching, but the method that works best for me is to cut the squash into 1-inch cubes and freeze them in trays. Once the cubes are frozen, transfer them to a large zip lock bag or other airtight container and return them to the freezer. Squash can be thawed in the refrigerator in a few days.

How to freeze squash without blanching?

There are several ways to freeze squash without blanching. We recommend freezing zucchini and summer squash in a prepackaged zip-top bag. You can also cut the squash in half lengthwise, scoop out the seeds and then freeze the flesh in an airtight container. If you don’t have a freezer bag, you can also peel and cut the squash into cubes or rings and place them in a sealable plastic container.

How to freeze summer squash without blanching?

One of the most effective ways to freeze zucchini squash is to simply cut them into small cubes, season them with salt and pepper, and freeze in an airtight container. This method works for all types of squash, including yellow squash, green zucchini, and spaghetti squash. Roasted spaghetti squash is also an easy way to use up your squash. Once you’re done, just toss the frozen squash with some olive oil, add in a bit of chopped garlic, and season

How to freeze zucchini without blanching?

You can freeze zucchini without blanching by using the quick-freeze method. Simply cut your zucchini into quarters lengthwise, remove the seeds, and place them in a single layer on a baking sheet lined with wax paper. You can also place the cut zucchini in a single layer on a baking sheet lined with a silica gel or baking soda. Place the baking sheet in the freezer. Check on your zucchini every 30 minutes until they are completely frozen.