It’s that time of the year when you harvest this freshly crisp zucchini from the garden and stock up for the winter months. One of the ways you can preserve your wonderful little blessings to enjoy all year round is to grate and freeze this type of veggie.
Rinse and pat dry the zucchini with a paper towel. Homegrown zucchini is much larger in size, then store bought, which requires slicing into smaller pieces for easier handling.
Grate the zucchini, then scoop 2 cups and pack into a sandwich size Ziploc bag or as much as needed to unfreeze and use for a certain type of recipe. Lay bags flat when freezing the grated zucchini for faster thawing once needed.
DO NOT re-freeze thawed zucchini or it will not hold its shape. Surely it will be mushy going through the process again.
I prefer using this kind of grater not the regular box grater to grate the zucchini because once you unfreeze, it does not look and feel mushy which makes it pretty easy to use for most baking recipes.