If you have an abundance of zucchini like I do and your friends aren’t so willing to take it you may want to try ding dong ditching it and leaving the green skinned squash on random front porches of unsuspecting neighbors. Or you can use it to your benefit and make it last a little longer by freezing it.

We are in the middle of what I call squash season and this forever giving vegetable (or weed as my husband likes to call it) seems to be waiting in the garden each and every morning. Although it is fun to watch something grow so prolific, it can be overwhelming when you look at the pile of squash on the counter and wonder just what you are going to do with it.

If you enjoy zucchini, freezing it is a great way to extend the life of your garden produce. Freezing the squash gives you the ability to use it later in year. These frozen veggie packs make it easy to add to soups, casseroles, side dishes, pasta sauces, breads, cakes and muffins.

Freezing zucchini is super simple just follow these quick and easy steps to regain your counter top and hide this summer squash away in your freezer.

Directions

Start by washing the zucchini well. Making sure to clean all the dirt off of the squash.

Next cut the ends and any undesirable sections off of the zucchini.

Then section the vegetable into smaller pieces that are easy to grate. Scoop any extra large seed out and discard them.

Grate the squash by hand or with a food processor.

Measure zucchini into amounts that can easily be used in your recipes. I measured out 2 cups and placed into freezer bags.

Store in small containers like freezer bags or plastic containers. If you decided to use freezer bags, pat the zucchini flat and stack the bags in the freezer to save space.