Recipe: How to Freeze Zucchini

It is always mushy when you freeze it. The only way to not have mushy zucchini is to dehydrate it.
Blanching zucchini in chunks does help, but they are still soft and mushy.

FREEZING ZUCCHINI

Preparation:
Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace.

Seal, label and freeze.

GRATED ZUCCHINI (FOR BAKING):
Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal, label and freeze. If watery when thawed, discard the liquid before using the zucchini.