Frozen Summer Squash

Frozen Summer Squash

Come summertime, American farms and gardens are overrun with squash of every conceivable shape and size. Take advantage of the bounty by freezing enough to have a little summer all year long.

Frozen Summer Squash

  • 1 1/2 gallons water (divided)
  • 1 teaspoon kosher salt
  • 1 1/2 pounds ice
  • 3 pounds summer squash (trimmed and cut into 1/2-inch slices)
  1. Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
  2. Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.


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  1. 2

    Actually when you freeze grated squash, you do not strain out the liquid when you thaw it and then measure. Measure it when you freeze it. For example, freeze in 2 cup measures. Then when you are baking or cooking, use the whole thing thawed as 2 cups. If you strain out the liquid, your recipe will come out dry.

  2. 6

    We love breaded squash slices all summer (1/3 Parmesan and 2/3 panko makes for a yummy coating!!)…. would these frozen slices be okay for that? They’d be cooked… I’d worry about excess water, I think.

  3. 9

    I love frozen squash. Sometimes, I freeze fresh squash for dinner. It’s the opposite of cooking, which destroys all the beneficial micronutrients and enzymes. Freezing engages by making more. I’m just bummed Alton gave away this secret life hack.

  4. 12

    I have a question on freezing grated zucchini. When they are frozen and then thawed, there is a lot more water. How do I measure, say for a 2 cup amount for bread? Measure 2 cups before freezing, take out and use watery as it is or freeze a larger amount, drain it when thawed and then measure the 2 cups?

    • 13

      I place a bunch of frozen in a strainer and let it strain out for a while. I use the back of a wooden spoon to puch iut the extra liquid. Then measure.

    • 16

      I second your sentiments, Lisa. Could you elaborate, Mr. Brown? I am very curious to know more about the application of this method.

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