How To Freeze Zucchini, Squash and Beans in Six Easy Steps!


Got tons of veggies from your garden or the farm? Freeze them for soups, baking and stews later! Learn how To Freeze Zucchini, Squash and Beans in Six Easy Steps!

Keep in mind that freezing will change the texture so it’s best to eat them fresh if you want a firm veggie. That being said, freezing is a great way to use veggies all season in muffins, soups, stews, burritos, lasagnas, sauces and more. 

Let’s get started!

How to How To Freeze Zucchini, Squash and Beans in Six Easy Steps:

Step 1
Preheat a big pot with a steamer basket.

How to Freeze Beans and VeggiesHow to Freeze Beans and Veggies

Step 2
Wash and dry your produce well.

How to Freeze Beans and Veggies

Step 3
Chop into bite sized pieces.

How to Freeze Beans and Veggies

Step 4
Steam the produce for three minutes and then pour it into an ice water bath to stop the cooking then DRY well.

How to Freeze Beans and Veggies

Step 5
Freeze the produce on trays lined with parchment paper. This will make it so they don’t freeze into a giant block if you only need to cook with a small amount.

How To Freeze Zucchini, Squash and Beans in Six Easy Steps!

How to Freeze Beans and Veggies

Step 6
Remove veggie from freezer and place into FREEZER SAFE zip top bags labeled with the date and what type of veggie it is.
How To Freeze Zucchini, Squash and Beans in Six Easy Steps!
Try to use your veggies within a month so they don’t get freezer burn. A little extra time won’t kill them though so don’t stress.


Here are some great recipes you can use the frozen veggies in.

Zucchini, Spinach and White Bean Lasagna

Zucchini, Spinach and White Bean Lasagna

Creamy Kale and Butternut Soup

Creamy Kale and Butternut Soup

All Natural Zucchini Muffins

All Natural Zucchini Muffins with Mila


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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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