Michigan State University Extension
Preserving Food Safely - 01600709
10/13/97

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.                                        

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