3 Ways to Freeze Summer Squash (Raw Packed)

Freezing summer squash is a delicious way to enjoy your summer harvest all year long. 

Summer squash is one of the most abundant vegetables I have in my garden. Some years are better than others, but when I do end up with a bumper crop of summer squash, then comes the question of what to do with all of it. While summer squash is versatile and delicious, it can be a challenge to find uses for it before it goes bad. 

We can only eat so much squash at our house, so I like to freeze the remainder to enjoy throughout the year. Freezing summer squash is a great way to extend the life of your harvest, and it's one of my favorite things to have on hand in the freezer. Most people don't like to freeze squash because the texture gets mushy when thawed, but I've found that the best way to prepare summer squash is to cook it immediately from its frozen state. 

I never blanch the squash before freezing. I raw pack the squash after cutting, and then flash freeze, and vacuum seal. Another great way to preserve squash is to bread it first, then flash freeze and then layer in vacuum seal bags using parchment paper and then freeze. I have had really great results with freezing summer squash using those methods.   

3 Methods for Freezing Summer Squash: 

When it comes to freezing, you can use all yellow squash or a mixture of yellow and zucchini squash. Sometimes I add sliced onions along with the sliced squash to make squash and onion packets for saueteing. 

1. Slice & Freeze: slice squash, flash freeze squash flat on baking sheet lined with parchment paper, add to bag, vacuum seal, and freeze. Never thaw the squash first. Add frozen squash directly to soup and stews. If you want them to hold their texture better, add them to towards the end of the cooking process. 
   
   
2. Batter & Freeze: Slice or cube squash, batter, flash freeze on a baking sheet lined with parchment paper, bag, and vacuum seal, bag battered squash in layers using parchment paper, vacuum seal, and freeze. Do not thaw the squash before frying. 
   
   
3. Shred & Freeze, shred the zucchini squash or yellow squash, vacuum seal and freeze. Shredded summer squash can be used in baked goods, quiche, frittatas, casseroles, muffins, and breads. Thaw and partially drain frozen, shredded squash, before adding it to baked goods 

Wash and cut the yellow squash into slices or cubes. I like to cut the squash into slices to make squash and onions, and cube some additional squash to use for batter fried squash. Some people blanch their squash first before freezing, but I have always raw packed my summer squash. I feel like blanching changes the texture of the squash too much for my liking. 

The key to raw-packing and freezing squash is not to thaw out the squash before using it. By flash freezing the squash first, it won't stick together, so the squash will come out of the package in pieces versus a frozen clump. I add my frozen squash directly into soup, stews, casseroles, for sauteing and to make fried squash. The squash seems to hold its shape and texture much better using this method.   

To prevent the squash from sticking together, flash freeze the slices on a baking sheet lined with parchment paper.  

Transfer the squash to vacuum seal bags and vacuum seal to remove all of the air. Label, date, and place in the freezer. To use the squash remove from freezer, do not thaw, and use immediately. 

The second method to freeze summer squash is to batter it first, flash freeze and vacuum seal. You want to make sure to cut the squash as uniform as you can, so they cook evenly. I do not blanch the squash first before freezing and I have never had an issue with my squash being mushy. 

Get your seasoned dry mix together and mix the we batter together and set aside. 

I use a batter box that I found at Bass Pro Shop. It makes battering fish, chicken and veggies so much easier. Add the seasoned mix to the bottom of the batter box, add the cut squash to the egg and milk mixture, and remove using a slotted spoon. Add the the squash to the batter box and cover with the lid tightly. 

Shake the squash around in the box turning it upside down to ensure that the squash is fully coated. Remove the lid and all of the batter squash will be on top. 

Layer the battered squash into a pan adding parchment paper to each layer. I can usually get about 3 good layers in one pan. Cover the pan with plastic wrap, and place the pan in the freezer overnight or until squash in frozen solid. 

Remove battered squash from the freezer and add to vacuum seal bags using parchment paper between layers. Vacuum seal the bags, label, date and place in the freezer. 

When you are ready to fry up the squash DO NOT THAW the squash. Fry the batter squash from frozen so it wont get mushy. This is the key to freezing, and cooking summer squash. 

The third method to freezing summer squash is to shred the squash and then vacuum seal, and freeze. 

I freeze my zucchini squash into 1 - 2 cup portions to use in baking. When you thaw the shredded. frozen squash, you'll likely need to drain off some of the excess liquid. 

I have also steamed and pureed zucchini before placing in freezer bags or vacuum sealing to use in baked goods. I had to do this method a lot when my kids were little because they could always detect the shredded zucchini in muffins and breads. To use frozen pureed squash you will need to thaw and drain off any liquid before adding it to your recipe. 

How long does frozen squash last in the freezer? 

Frozen summer squash, when properly stored will last for 10 months to a year in the freezer if you use a good quality of freezer or vacuum seal bags to prevent freezer burn. 

For more summer squash recipes, check out the posts below.

• Zucchini Bread
• Chocolate Zucchini Bread
• Chocolate Zucchini Cake
• Pumpkin Zucchini Bread
• Old Fashioned Yellow Squash & Onion
• Grilled Lemon Pepper Zucchini
• Smoked Sausage Kabobs
• Grilled Vegetable Medley Packs
• Southern Fried Squash 
• Zucchini Pickles
• Summer Squash Relish
• Skillet Green Beans & Squash

Hungry for more? Check out the Recipe Index by Mommy’s Kitchen.

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