Have any of you ever frozen raw zucchini? Do you peel it first, slice it, shred it? How have you done it? Does it turn brown if it's frozen raw?

I have frozen it...
I slice mine and prepare as if I was going to cook it ( batter, etc) then I lay them out in a single layer on to cookie sheets and freeze about an hour or so( or over night)
then bag and replace in freezer (I have used regular ziplock type freezer bags as well as vac u pacs, both work well, bu they keep longer in the vacu pac of ocourse)
In the ziplock , I used qt size bags and removed what I needed at the time to took ( I fried). The vacupac bags I portioned them inot packages of family meal size.

i think if you're going to use it soon you could do it raw, i think it will dry out faster raw, i blanched mine but it was mushy when it thawed and we didn't really care for it.

Have a sister who pre cooks it some, then freezes.

I shreded mine , and froze it in to serving sizes for muffins and fritters there was quite abit of water to it so drain well and pat dry with paper towels.

gordon food service sells frozen zuchinni, so I would say yes, just slice it and blanch it first

I shred and freeze it.
Clean it well and don't peel it.
Just cut off the ends and any bad places.

Thaw it out in a drainer.
Before you use it I lay it out on paper towels to absorb much of the water in it.

I use it in breads and cakes.

Never had any problems with it.

If you don't drain it well before using it, your recipe may be a bit too wet which may take it a little longer to bake.

This is how I prepare mine also. I just put it in Ziplock bags, portioned for the recipes I use for breads, cakes and cookies. Then I put all the small bags in another larger Ziplock to give an extra layer of protection from freezer burn. It works fine for me this way.

I freeze it...cut it in pieces for soups etc...if for breads and muffins I go ahead and shred it...just baked 3 loaves of zucchini bread and 54 muffins last night and have lots of it back in the freezer...can keep it up to a month in freezer after baked

yes I do...shredded mostly for stews and breads in the winter...

I did the same thing. I did have to drain a lot of water off it, but still made great bread!

yup sure can, I have sheaded mine and froze it...

I thaw it out and then just like frozen spinach, I place the zucchini in a clean towel and sqeeze out all the excess water...works great!

shred, measure 2 cups into a ziploc, label and freeze. Perfect for zucchini bread or chocolate zucchini cake. Started making some bags of chunks- for stews, etc. Nothing like veggies in the middle of winter that bring back memories of summer!

I freeze zucchini just about every summer and make bread with it at Christmas time. I just wash it, shred, and place in freezer bags according to the amount needed for the recipe. It doesn't need anything added to it and does not turn brown.

I learned long ago that if I had questions like this, I'd go to the grocery store and check out the frozen food areas. Different stores have different products, the most expensive ones have the biggest variety of special foods.

And like asking this forum, which I didn't have as a young mother, I'd learned to go to the oldest women I knew and asked them to share their ideas with me. Learned a lot like that.

aint it the truth...I just wish I HAD some zucchini...

I bought CO peaches today and by Monday I should be able to find time to put them up...yeah...

I learn from the older women in my Extension club. But sometimes I can teach them too..

I forgot to say that I do freeze squashes...you just slice or chunk, put in a bowl of salt water for 10 minutes, then lay them out on a wax paper lines cookie sheet and pop in the freezer..when frozen put in a ziploc bag..Great for veggie casseroles....

Well thanks for all the answers. I did slice some and put in qt. freezer bags for Italian zucchini soup at a later date -which we had last night and tonite also. We love it. p.s. I did ask the oldest woman I know -my mom- and she said "Yuck, zucchini! Who would eat that?"

too bad for you mom...I simply adore zucchini...it is like ground turkey..it has not real flavor of its own, so when you cook with it, it takes the flavors you give it!

I learned to make pasta primavera in Italy and it would be nothing without the zucchini in it!

It also makes great faux fries..peel and julianne then place on a greased or parchment lined cookie sheet, spray with olive oil( I use a spritzer with my flavored oil), sprinkle with a touch of sea salt and pepper and back on 450 for about 20 minutes...great if you add some sweet potato fries as well...

Me too.. but I use the food-saver bags.. Lasts a long time in the freezer..

Exactly what my answer was going to be!