How I Shred & Freeze Zucchini (So I Always Have It Ready)
A budget-friendly, freezer-friendly way to save time, money, and sneak more veggies into everyday recipes
There are a few kitchen habits that make cooking feel easier instead of overwhelming and this is one of mine.
When zucchini is in season and on sale, I grab a bunch, shred it all at once and freeze it in recipe-ready portions. It takes about 20 minutes start to finish, saves money and makes it incredibly easy to add vegetables to baking, dinners and quick meals later on.
If you’ve ever bought zucchini with good intentions… only to find it sad and forgotten in the crisper drawer; this is for you.
The Tools I Use
I use my KitchenAid Stand Mixer with the shredder attachment to make this fast and consistent.
You can absolutely shred by hand, but when you are doing several zucchini at once, this saves time and your wrists.
Prepping the Zucchini
Storage Tip:
I love ProKeeper Produce Keepers! I bought two sets at Costco years ago. Water and air needs of produce is conveniently printed on the lids. Storing our fruits and vegetables in these really extends the life of produce. Zucchini stays firm for 7-10 days.
Here’s How I Prep:
- Wash zucchini well
- Trim off both ends
- No peeling needed (the skin has great nutrients)
Shredding
Once shredded, zucchini releases a lot of moisture. I do not squeeze it dry before freezing. I freeze it as-is and drain later depending on the recipe.
I find a dishpan is the perfect shape for catching the shredded zucchini in. With the round shape of a bowl and the light weight shreds of zucchini it often “flys away”.
Portioning for the Freezer
This is the step that makes it so useful later. I portion 1 and 1 1/2 cups into sandwich bags and write the portion size with a sharpie.
Those amounts worker perfectly for muffins & breads, casseroles, soups and savory bakes.
I place the sandwich bags into one gallon freezer bag, label it with the date and freeze flat.
Freezer Life
- Best quality for 8-12 months
- Safe beyond that but texture is best within a year
Why This Is So Budget-Friendly
- Zucchini is cheapest in peak season
- Buying in bulk saves money
- Zero food waste
- Ready-to-use vegetables = fewer last-minute grocery runs
Nutrition Benefits of Zucchini
- Low calorie
- High in water (great for hydration)
- A source of vitamin C, potassium and antioxidants
- Easy to add without overpowering flavor
How I Use Frozen Shredded Zucchini
You can thaw in the fridge or on the counter. Then lightly drain excess liquid if baking. Use straight from frozen in soups. Because it’s already shredded, I use it Farr more often than fresh.
Great for:
- Zucchini bread & muffins
- Brownies (yes, really!)
- Lasagna & ccasseroles
- Meatballs & meatloaf
- Soups & sauces
Save This For Later!
If this recipe makes your life a little easier (or a little tastier!), tap and hold to pin it so you can come back to it anytime. And if you love simple, healthy recipes, you can follow me on Pinterest for more ideas that make midlife cooking feel fun and doable. 💛
Cathy’s Final Thoughts
This is one of those simple kitchen systems that pays off again and again. A little effort upfront makes everyday cooking easier, healthier, and more affordable.
I’ll be linking back to this post often in future recipes so if you cook with zucchini, bookmark this one.
Have you ever tried freezing zucchini this way? Or is this one of those “why didn’t I do this sooner” ideas?
From My Kitchen Table
I hope this recipe brings a little comfort and joy to your day because food should nourish both body and soul.
If you make it, I’d love to see! Tag me on Instagram @cathyshealthylife so I can cheer you on from my kitchen table.
