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How To Freeze Summer Squash & Zucchini

Updated on August 31, 2014

Squash All Year Long

The first summer I grew squash in my garden I was absolutely overwhelmed with the amount of squash I harvested. I had no idea what to do with it all! Fortunately, my Grandpa was able to teach me how to freeze my squash so I could enjoy it all year long.

This article will walk you through the steps to freeze your summer squash so you may enjoy it throughout the year. I have also included a delicious recipe for Summer Squash Bread which is a wonderful way to use your frozen squash.

Crookneck Squash
Crookneck Squash | Source

What Is Summer Squash?

Summer squash has a soft, edible rind and seeds. Basic summer squash varieties include zucchini, yellow squash (also called straight neck or crookneck) and scallop squash (also called patty pan)

Summer Squash got it's name from a time before produce was available all year round at the supermarket. Both Summer Squash and Winter Squash are harvested in summer and early autumn but one variety is stays good for many months while the other does not.

Summer Squash, with it's soft rind does not keep for long once the summer is over. Winter Squash, on the other hand, has a hard rind and can be stored in a cool basement and eaten well into the winter.

Of course, with modern appliances, you can now freeze your summer squash so that you can enjoy it all year long as well!

Where do you get your squash?

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First Steps

Freezing squash is a simple process once you get the hang of it. Follow the steps listed here and you will soon have plenty of squash stored away for a cold winter day.

First of all, you need the right supplies:
a big pot for boiling water, a bowl of ice water, Ziplock bags or a foodsaver system, a cutting board & a knife.

1. Slice the squash - cut 1/2 inch slices

2. Boil Water & Prepare the ice water. Set a pot of water on the stove to boil. While you wait, fill a large bowl with water and ice.

Blanching and Cooling Squash
Blanching and Cooling Squash | Source

Blanching Squash

Fruits and vegetables contain bacteria and enzymes that will eventually break down nutrients and change the color, taste and texture of frozen food. Blanching the produce before freezing will destroy the enzymes.

3. Blanche the squash for 3 minutes - place squash slices in boiling water and cover. Remove them promptly at the 3 minute mark.

4. Cool The Squash - remove the squash from the boiling water and place in the bowl of ice water. Leave them in the water for around 5 minutes or until they are cool to the touch. It is important to cool the squash quickly to prevent overcooking. Drain thoroughly.

5. Bag The Squash. For best results, do not overfill the bag and get as much air out as you can before placing in the freezer. I used the Gallon size Ziplock freezer bags for my first batch of frozen squash and they worked pretty well but it was difficult to get excess air out. I recently purchased a FoodSaver vacuum sealer and have loved it! (see more below)

FoodSaver Vacuum Sealer

FoodSaver V3240 Vacuum Sealing System with Starter Kit
FoodSaver V3240 Vacuum Sealing System with Starter Kit

Help prevent freezer burn and keep food longer with the FoodSaver. When I first started freezing vegetables I used regular Ziploc Freezer bags from the store and they worked okay. But, I had a terrible time getting all of the air out of the bags which is important in preventing freezer burn. The FoodSaver has spared me from the hassle of proper sealing and I'm much happier with my frozen produce!

 
Bagged squash ready to freeze
Bagged squash ready to freeze | Source

Recipe Rating

4.5 stars from 2 ratings of Summer Squash Bread

Summer Squash Bread

This recipe is a delicious way to use up some of that excess summer squash. It works well with frozen squash too so that you can enjoy it anytime!

This recipe can be made using yellow squash or zucchini. Try different squash varieties to see how the flavor changes.

Instead of loaf pans you can also use a 9x13 baking pan or make muffins using a cupcake pan. Muffins will only need to be baked for 20-30 minutes. I highly recommend checking at the 20 minute mark to determine if they are done.

Summer Squash Bread
Summer Squash Bread | Source
Prep time: 15 min
Cook time: 50 min
Ready in: 1 hour 5 min
Yields: 2 Loaves - 20 Slices

Squash Bread Ingredients

  • 2 Cups Summer Squash, shredded
  • 2 Teaspoons Vanilla Extract
  • 3 Eggs, beaten
  • 1 Cup Vegetable Oil
  • 3 Cups Flour
  • 1 1/2 Cups Sugar
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Nutmeg
  • 3 Teaspoons Baking Powder
  1. Preheat oven to 325 degrees F (165 degrees C)
  2. Grease 2 loaf pans
  3. Shred squash
  4. Beat eggs in a large bowl using an electric mixer.
  5. Beat in the sugar, oil and vanilla
  6. Mix in the baking powder, cinnamon, nutmeg and flour
  7. Fold in the squash
  8. Transfer mixture to loaf pans
  9. Bake loaves together for 1 hour or until a knife inserted in the middle comes out clean
Nutrition Facts
Serving size: 1 Slice
Calories 215
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 1 g5%
Unsaturated fat 11 g
Carbohydrates 23 g8%
Sugar 8 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 37 mg12%
Sodium 80 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • Sarah Switalski profile image
      Author

      Sarah Switalski 3 years ago from Iowa

      Glad to help Mel! Squash freezes wonderfully if you do it right! Yes, always good to have on hand :)

    • MelRootsNWrites profile image

      Melody Lassalle 3 years ago from California

      I had no idea you cook freeze uncooked squash. I've blanched vegetables before but not fruit. I could have really used this last week when someone bought me several different summer squashes from the Farmer's Market. I had it coming out of my ears. I will have to try this. It's always good to have some squash handy. Thanks for the tip!

    • Sarah Switalski profile image
      Author

      Sarah Switalski 3 years ago from Iowa

      Thank you smine27. Enjoy!

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      What a delicious recipe. Can't wait to try it out as I love squash.

    • Sarah Switalski profile image
      Author

      Sarah Switalski 3 years ago from Iowa

      Happy to help aka-rms :)

    • aka-rms profile image

      Robin S 3 years ago from USA

      Thanks for the lesson and the recipe too!

    • Sarah Switalski profile image
      Author

      Sarah Switalski 3 years ago from Iowa

      Scott - it's delicious! :)

      Glad to be of help billybuc! I had a good year for squash too. I wish my other crops had fared as well but it's been a strange summer in the midwest.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Very helpful information. We have squash for sure. This has been one of the best summers for growing in recent memory, so this will come in handy. Thank you.

    • profile image

      Scott A McCray 3 years ago

      Looks tasty!

    • Sarah Switalski profile image
      Author

      Sarah Switalski 3 years ago from Iowa

      I was really scared of it last year and decided not to blanch my carrots before freezing. It was a huge mistake! This year I've been blanching and freezing squash at least once a week since July which is why I bought the food saver to help with freezing! I feel like an old pro at blanching now :)

    • SusannaDuffy profile image

      Susanna Duffy 3 years ago from Melbourne Australia

      How practical! An easy explanation of freezing summer squash. Terrific explanation of "blanching" too. When I was a young mother it took me almost a year to find out what the heck blanching meant

    • FanfrelucheHubs profile image

      Nathalie Roy 3 years ago from France (Canadian expat)

      sounds easy enough and the squash bread looks yummy