How to Store Shredded Zucchini in the Freezer

Once frozen, you can add a little shredded zucchini to meals anytime.

Having shredded zucchini on hand at all times is convenient for the frequent baker. Shredded zucchini adds a little extra fiber, moisture and flavor to breads, muffins and even meatloaf and meatballs. Just one or two zucchini results in a whole lot of grated squash--more than most cooks can use up at one time. Instead of baking five loaves of zucchini bread at once, you can store shredded zucchini in the freezer and thaw it at your convenience.

Things You'll Need

• Box grater
• Knife
• Saucepan
• Steaming basket
• Re-sealable plastic freezer bags
• Permanent marker

Instructions

1. Wash the zucchini gently in warm water and cut off the stem with a sharp knife.

2. Shred the zucchini using the box grater. Depending on your preference, you can grate it coarsely or finely. Coarsely grated zucchini will be more noticeable in your baked goods, while a finer grate will result in a lighter texture and a presence that's harder to detect.

3. Bring 2 to 3 inches of water to a boil in a saucepan heated on the stovetop while you grate the zucchini. Turn down to a simmer.

4. Fill a steamer basket with a thin layer of zucchini, and place the basket in the saucepan of boiling water. Cover the basket with a lid. Don't try to cook all the zucchini at once. Work with thin layers, just enough to cover the bottom of the basket, to ensure the zucchini cooks evenly.

5. Steam shredded zucchini for one to two minutes, until the flesh turns translucent. Remove from heat and move on to the next batch, placing another thin layer of shredded zucchini in the steamer basket and steaming for one to two minutes. Continue until all zucchini is cooked.

6. Pack cooked, shredded zucchini into freezer bags. Do not place in freezer immediately or zucchini will clump together. Instead, cool the bags first by immersing them in cold water. Label and date each bag, and then place in the freezer. The zucchini will keep for eight to 12 months in the freezer.

References

• Old Fashioned Living: An Abundance of Zucchini
• Michigan State University: Food Domain: Summer Squash
• National Center for Home Food Preservation: General Freezing Information