Michigan State University Extension
Preserving Food Safely - 01600709
10/13/97

FREEZING ZUCCHINI

    Preparation:   Choose  young squash with  tender  skin.

Wash
 and cut in 1/2-inch slices.   Water blanch 3  minutes.

Cool
  promptly,   drain  and  package,   leaving   1/2-inch

headspace.
                                                 

    Seal, label and freeze.                                

    Grated  Zucchini  (for  baking)-  Choose  young  tender

zucchini.
 Wash and grate.  Steam blanch in small quantities

1
to 2 minutes until translucent.   Pack in measured amounts

into
 containers,   leaving  1/2-inch  headspace.   Cool  by

placing
the  containers  in cold  water.   Seal,  label  and

freeze.
 If watery  when  thawed,  discard the liquid before

using
 the zucchini.                                        

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