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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