How to freeze zucchini correctly: The 3 most effective ways

Summer is the right time for winter preparations from seasonal berries, fruits, and vegetables, which are abundant now, and they are the most useful at this time. Everyone, of course, chooses in what form to harvest the products, but still, it is better to freeze them properly if possible, so they will retain much more useful vitamins and minerals.

The FoodOboz editorial team shares the 3 best ways to freeze zucchini for the winter so that they remain as tasty and healthy as ever.

1. Freezing zucchini in slices for frying and casseroles

1. First of all, wash and dry the zucchini. Then cut them into slices, about 1 cm thick.
2. Put cling film on a kitchen board or tray, put the zucchini on top so that they do not touch each other, put another layer of film on top, and then the zucchini again, so you can make several layers.
3. Then put them in the freezer for a few hours, then put them in a single bag and store them in the freezer for up to 12 months.

2. Diced zucchini for soup

1. Be sure to choose young zucchini.
2. Wash them, dry them well, and cut them into medium cubes.
3. Put cling film on a plate, tray, or board, put the vegetables in a single layer, and cover with film and zucchini again, so you can make several layers.
4. Put in the freezer for 3-4 hours, then transfer to an airtight bag and put in the freezer.
5. It can be stored for up to 10-12 months.

3. Zucchini for pancakes and casseroles

1. Wash the vegetables, grate them on a coarse grater, take a container, place the bag in it, put the grated vegetables in it, and put it in the freezer for several hours.
2. Then take the bag out of the container and put it in the freezer.