✔ Updated · Blanched, grated, raw + cooked methods
Yes, you can freeze courgettes (zucchini, if you're in the US like me), and it's the best fix for a summer glut. A quick blanch keeps them tasting fresh for months.
Yes, courgettes (zucchini) freeze well. Cut them into 1/2-inch slices, blanch in boiling water for 3 minutes, cool in ice water, pat dry, freeze on a tray, then bag them. They keep their best quality for up to 10 months at 0°F. Thawed courgettes are softer than fresh, so use them in soups, stews, sauces, bakes and baking rather than salads.
- Slices or chunks: blanch 3 minutes, then freeze.
- Grated for baking: freeze raw, squeezed dry, in measured bags.
- Without blanching: fine for 2 to 3 months, softer texture.
- Cooked dishes: freeze for 2 to 3 months.
How to Freeze Courgettes (Blanched Slices)
This is the method I use every August when the garden goes into overdrive. It takes about 15 minutes for a big batch.
- Pick firm, young courgettes. Small to medium ones with glossy skin freeze best; huge, seedy ones turn watery.
- Wash and trim, then cut into 1/2-inch rounds or half-moons. No need to peel.
- Blanch: drop them into a big pot of boiling water for 3 minutes.
- Shock: scoop them straight into ice water for 3 minutes to stop the cooking.
- Dry well: spread on a clean towel and pat dry. Less surface water means fewer ice crystals.
- Tray freeze: lay the slices in a single layer on a parchment-lined tray and freeze for 1 to 2 hours until solid.
- Bag and label: move them to freezer bags, press out the air, and write the date. Use within 10 months.
Why Blanch Courgettes Before Freezing?
Courgettes are about 95% water. In the freezer, that water forms ice crystals that break the cell walls, which is why thawed courgettes are always softer than fresh. Blanching doesn't stop that, but it switches off the natural enzymes that would otherwise keep working in the freezer and slowly turn the courgettes dull, bitter and off-flavored.
It's about flavor, color and texture, not safety. Unblanched courgettes are safe to eat; they just lose quality faster.
Can You Freeze Courgettes Without Blanching?
Yes. Raw sliced or chunked courgettes can go straight into the freezer: tray freeze them, then bag them. Plan to use them within 2 to 3 months, and expect a softer, more watery result. They're perfectly fine stirred into soups, curries and pasta sauces.
Grated courgette for baking is the one case where I always skip blanching. Grate it, squeeze it hard in a clean towel, then freeze it in 1-cup portions, flattened in bags so they thaw fast. It's perfect for zucchini bread, muffins and fritters; drain off the extra liquid after thawing.
How to Freeze Cooked Courgettes
Roasted, grilled or sautéed courgettes, plus dishes like ratatouille, soup and courgette fritters, all freeze well. Cool them within 2 hours, then freeze in airtight containers or tray freeze single pieces and fritters before bagging. Use within 2 to 3 months, and reheat until steaming hot, 165°F, in the oven, a skillet or the microwave.
How Long Do Frozen Courgettes Last?
| Type | Freezer (0°F) | Best uses |
|---|---|---|
| Blanched slices or chunks | Up to 10 months | Soups, stews, sauces, bakes, roasting from frozen |
| Raw slices (unblanched) | 2 to 3 months | Soups, curries, pasta sauces |
| Grated, raw | Up to 3 months | Zucchini bread, muffins, fritters |
| Spiralized noodles | Up to 3 months | Cooked zoodle dishes, not salads |
| Cooked dishes and fritters | 2 to 3 months | Reheat to 165°F |
How to Use Frozen Courgettes
- No need to thaw for soups, stews and sauces: add them straight from frozen in the last 5 to 10 minutes.
- Roast from frozen: toss in oil and roast at 425°F on a preheated tray for 20 to 25 minutes. Roasting drives off moisture, so they don't go soggy.
- For baking: thaw grated courgette in a sieve and squeeze out the liquid first.
- Skip salads: thawed courgettes are too soft to eat raw.
Common Mistakes
- Over-blanching: more than 3 minutes for slices turns them mushy before they even hit the freezer.
- Freezing them wet: water on the surface turns to ice and makes them soggier.
- Bagging without tray freezing: you'll get one solid brick.
- Using giant marrows: overgrown courgettes are spongy and seedy; use them fresh in soup instead.
More Ways With Courgettes
Fresh courgettes still in the basket? Try our best zucchini recipes, learn the different types of squash, or see whether you can freeze cucumbers (spoiler: it's a different story).
Frequently Asked Questions
Can courgettes be frozen?
Yes. Courgettes, called zucchini in the US, freeze well. For the best quality, slice them, blanch for 3 minutes, cool in ice water, dry, tray freeze and bag. They keep for up to 10 months and are best used in cooked dishes because they soften after freezing.
What is the best way to freeze courgettes?
Blanching is best. Cut 1/2-inch slices, boil them for 3 minutes, plunge them into ice water, pat them dry and freeze on a tray before bagging. This keeps the color, flavor and texture much better than freezing them raw.
Can you freeze courgettes without blanching?
Yes. Raw courgettes can be frozen without blanching, but use them within 2 to 3 months because they lose flavor and turn softer faster. Grated courgette for baking is usually frozen raw: squeeze it dry and freeze it in measured portions.
How long do you blanch courgettes for?
Blanch courgette slices or chunks in boiling water for 3 minutes, then cool them in ice water for the same time. Shorter blanching won't fully stop the enzymes; longer blanching makes them mushy before they're frozen.
Can courgette fritters be frozen?
Yes. Cool the cooked fritters completely, freeze them in a single layer on a tray, then bag them for up to 3 months. Reheat from frozen in a 400°F oven or air fryer for 8 to 10 minutes until crisp and hot to 165°F.
