Me and My Pink Mixer: How I Freeze Zucchini

It's zucchini season!
The time of year when these little (or not so little) green veggies show up in office break rooms or at your front door because friends, family and neighbors don't know what else to do with them all :)

Zucchini is one of my favorite veggies, so I welcome each and every one of them!

Of course even I can't use all of the zucchini my parents give me, but I can freeze it for later and
that's just what I do!
This way I have plenty of zucchini to add to all of the soups I make during the fall and winter.

Want to see how I do it?
It's super easy!

Many people suggest blanching zucchini before freezing, but I never do and have had no problems with it being mushy when I use it later. The Farmer's Almanac website says that zucchini does not need to be blanched before freezing and that's good enough for me, but if you feel more comfortable blanching it first here is good tutorial.

This is how I freeze zucchini:

Wash zucchini and let it air-dry on a clean dish towel.
Slice and quarter zucchini.
Place cubed zucchini in a single layer onto a cookie sheet and place in the freezer for about 45 minutes
to flash freeze. This prevents the zucchini from sticking together and it cooks better later.
If you have a lot of zucchini or a small freezer like I do, you will need to do this in batches.

While the zucchini is freezing, gather your freezer containers.
You can also use freezer bags, but I prefer pint sized containers, they stack nicely in my freezer
and I can see what I have.
I prefer the brand in this photo. You can find them in the canning section of Walmart.