FREEZE ZUCCHINI THE RIGHT WAY | Step-by-Step Vacuum Sealing Guide

Want to freeze zucchini so it stays fresh, firm, and ready to use — without freezer burn? This step-by-step guide shows you exactly how I wash, slice, blanch, and vacuum seal zucchini so it lasts up to 8 months in the freezer.

🥒 No sogginess
🥒 No food waste
🥒 Perfect for soups, stir-fries & casseroles all winter long!

What you need:
• Fresh zucchini
• Pot of boiling water
• Bowl of ice water
• Towels for drying
• Baking tray
• Vacuum sealer and bags

Steps:
1. Wash and dry zucchini completely
2. Slice into ¼–⅜ inch rounds
3. Blanch for 2 minutes
4. Cool in ice water
5. Pat dry
6. Pre-freeze for 3 hours
7. Vacuum seal
8. Store in freezer — stays fresh up to 8 months

✅ Easy
✅ Affordable
✅ Zero waste
✅ Long shelf life

📩 For more practical kitchen hacks & smart food prep ideas, follow Mrs Noskoviak’s Home Tips

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