Zucchini plants are prolific, but their excess produce freezes quickly and easily for winter use.
Zucchini--also known as courgettes--are a variety of summer squash. They are most commonly a deep green, although there are also light green and yellow varieties. All are appropriate for freezing in slices.
The freezing process begins with washing a whole zucchini, then cutting it into 1/2-inch sections. The zucchini slices need blanching--a quick bath in boiling water to kill bacteria--then draining and cooling. They last, frozen in freezer-safe zip-top bags or freezer containers, for six months.
Zucchini slices may be crosswise rounds or lengthwise strips. Peeled, sliced, breaded and deep-fried slices also freeze well. Fried or lengthwise slices require freezing separately, on a tray, before bagging.
Use only ripe, firm zucchini for freezing. Cook frozen zucchini immediately after thawing it to avoid mushiness.
Zucchini is a summer squash and, like any other squash, it can be frozen. It is sometimes confused with cucumbers, another long, slim, green vegetable, whose high water content makes it unsuitable for freezing.