How to Blanch Zucchini for Freezingに挑戦したい方へ、役立つ ガイドラインをご紹介します。

First, wash your zucchini thoroughly. You don't want any dirt or lingering pesticide residue hitchhiking into your winter chili.

Next, decide on your cut. You can slice into half-moons, ½-inch rounds, or even dice into cubes for soup. Stick to uniform sizes for even cooking.

Pro tip: If you’re feeling fancy, use a mandoline. It’s faster, and the even slices look incredibly satisfying in the freezer bag. Just watch your fingers.

The Goldilocks Timing

Set a large pot of water to a rolling boil; you need at least a gallon of water per pound of zucchini. Salt the water generously—it’s not just for pasta.

How To Freeze Zucchini (4 Methods)

Drop your zucchini in and start your timer for exactly 90 seconds for slices, or 60 seconds for dice. That’s it. No longer.

You want the flesh to turn bright green and slightly tender, but still firm. Think of it as a brief, intense yoga class for your veggies.

The Ice Bath Shocker

While the zucchini boils, prepare a large bowl of ice water. This is non-negotiable: it stops the cooking process instantly.

Using a slotted spoon or a spider strainer, transfer the hot zucchini directly into the ice bath. Swirl them around so they cool evenly.

Let them chill for the same amount of time you blanched them—about 90 seconds. You want them completely cold to the touch, but not sitting in the ice for an hour.