Zucchini is 93% water. If you don’t get some of that water out, your batter will turn to soup. Some sites say to blanch your squash before freezing. We’ve never bothered, though we do press and drain the squash to remove much of the water.
We also add the grated squash to the batter last, gently stirring it in only until combined. Continuing to stir will force more water out of the squash making the batter wetter.
We have included the instructions for blanching if you choose to do so.
- Wash and trim the zucchini. If you are using large squash, remove the seedy pulp and save only the firmer flash. Do not skin.
- Grate the zucchini.
- Stir a little salt—a teaspoon per large bowl will do. The salt will draw moisture from the squash. Let it sit in a bowl for an hour.
- Drain the grated squash in a colander. Gently press the grated squash with your hand to force off more water. Most of the salt will drain off with the water.
- Measure the squash in two cup increments and freeze in freezer bags.
How to Blanche Zucchini for Freezing
- Place a small amount of squash in a steamer basket or sieve, no more than 3/4-inch deep.
- Bring two inches of water to a rapid boil on the stovetop.
- Place the squash above the boiling water and place a lid on the pot to capture the steam.
- Steam for about two minutes or until the squash turns translucent.
- Drain off the excess water and repeat with other batches. Freeze as above.