2zucchini squash(or as many as you need to freeze)
Be sure to wash the outside of the zucchini, to remove any dirt or debris. Dry well with a towel, then slice the zucchini into 1-inch pieces. I like to slice the zucchini lengthwise into 4 spears (like a pickle), then chop those spears into smaller pieces, to be as fast & effiecient as possible.
Line a large baking sheet with parchment paper, then spread the raw zucchini pieces into a single layer. Try to keep the pieces from touching, so they won't stick together later. Place the pan in the freezer and let the zucchini freeze until firm to the touch, about 1 hour. (If you leave it in a little longer, that's fine, too.)
For the best flavor, transfer the frozen zucchini to an airtight bag or container. Because the pieces are individually frozen, they will be easy to measure for smoothies, soups, and more. Frozen zucchini will keep well in the freezer for up to 6 months.
Frozen zucchini will be mushy when it thaws, so it's best used in recipes where the texture isn't essential-- like in soups, curries, and frozen smoothies. It also can be thawed and used in a blended recipe, like my Zucchini Hummus.Nutrition information is for roughly 1/2 cup of frozen zucchini, but this is just an estimate and not a guarantee.