Learn how to blanch summer squash for freezing. If you are like me and always have more summer squash than you know what to do with, then this article is for you! For more inspiration, check out all these Easy Summer Garden Recipes.
My summer garden is always busting at the seams with squash in every variety. One of the best ways to preserve that fresh flavor is by blanching and freezing the harvest. I love doing this with yellow squash, zucchini, butternut, acorn, spaghetti, and patty pan squash, so I can enjoy summer flavors even when the temperatures drop.
Whether you grow your own or stock up at the farmer’s market, this is a simple kitchen skill every home cook should know.
What is Blanching?
Blanching is a quick cooking method where vegetables are boiled briefly and then plunged into ice water. This process stops the cooking process and makes the freezing more effective.
What You'll Need
- Fresh yellow squash, zucchini, or patty pan squash
- A large pot of boiling water
- A bowl of ice water
- Slotted spoon or strainer
- Freezer-safe bags or containers
Step-by-Step Instructions
- Wash and Prep Your Squash
Slice yellow squash and zucchini into ¼-inch rounds. Patty pan squash can be cut into chunks or slices, depending on size. - Blanch in Batches
Drop your squash into the boiling water and blanch for 2–3 minutes. Don’t overcrowd the pot! - Ice Bath Immediately
Use a slotted spoon to transfer the squash into the ice water to stop the cooking process. Let them cool for the same amount of time they were in the boiling water. - Drain and Dry
Spread your squash on a clean towel and pat dry. You want them as dry as possible to prevent freezer burn. - Pack and Freeze
Place squash in labeled freezer bags or containers, removing as much air as possible. Store flat for easy stacking.
Tips for Success
- Label everything with the date and type of squash.
- Use within 8–12 months for best quality.
- Great for soups, stir-fries, casseroles, and more!
Blanching summer squash is a great way to reduce food waste and enjoy garden goodness all year round. I love pulling out a bag of frozen zucchini in the dead of winter—it instantly brings summer right back to my kitchen.
