To freeze courgettes without them going soggy, blanch slices or grate them raw, dry thoroughly, and freeze in portions. Here’s exactly how to do it.

Whether you’re drowning in garden gluts or stocking up from the market, freezing courgettes is a simple way to stretch the harvest and reduce waste.

In this guide, we’ll show you exactly how to freeze courgettes for soups, stews, stir-fries, and baking — with no mush in sight. These methods are backed by food safety best practices and freezer preservation science.

Why Freeze Courgettes?

Courgettes are prolific growers. Even one or two plants can overwhelm you with more fruit than you can eat fresh. Freezing is a brilliant way to:

• Preserve gluts from the summer garden
• Save money when courgettes are cheap or homegrown
• Always have veg on hand for quick meals

But they’re water-rich — and that’s where many go wrong. If you freeze them raw, you’ll end up with limp, wet slices. The trick? A few simple steps to lock in texture.

When Should You Freeze Courgettes?

The best time to freeze courgettes is from July to September, when plants are most productive. Pick courgettes when they’re small to medium-sized — large ones tend to hold more water and have tougher skins.

If you’ve got a glut building up, don’t wait until they go soft in the fridge. A weekly prep-and-freeze session can keep things manageable and reduce waste.

The Best Ways to Freeze Courgettes

There are three main methods depending on how you want to use them later.

🥒 Method 1: Freeze Courgette Slices (Blanched)

Best for: Stir-fries, casseroles, pasta sauces

1. Wash and slice courgettes into 1cm thick rounds or half-moons.
2. Blanch in boiling water for 1–2 minutes.
3. Immediately transfer to ice water to stop the cooking.
4. Drain and pat dry thoroughly.
5. Lay out in a single layer on a baking tray.
6. Freeze flat for 2–3 hours until solid, then transfer to freezer bags.
7. Label and store for up to 8 months.

💡 Blanching helps preserve structure and stops enzymatic breakdown — essential for texture and food safety. Learn more at food.gov.uk

🧁 Method 2: Grated Courgette (Raw or Blanched)

Best for: Cakes, muffins, fritters, soups

1. Grate courgette using a box grater or food processor.
2. Optional: Squeeze out excess water using a clean tea towel.
3. Portion into small bags or containers (1 cup per portion works well).
4. Label and freeze — raw is fine for baking; blanching optional for soups.

🧊 Frozen grated courgette can be added straight into cakes or stews — no need to defrost first.

🔥 Bonus Method: Freezing Roasted Courgettes

Best for: Grain bowls, casseroles, hearty salads

1. Chop courgettes into chunks or thick slices.
2. Toss with olive oil and herbs, then roast at 200°C until tender.
3. Cool completely, then freeze flat on a tray.
4. Transfer to freezer bags for easy future use.

🔄 Roasting concentrates flavour and helps reduce water content — great for low-moisture dishes.

Tips to Avoid Soggy Courgettes

• Don’t skip the drying step — moisture is the enemy of texture
• Freeze flat and fast to avoid clumps and freezer burn
• Use within 8 months for best flavour and texture
• Label clearly so you know what’s in each bag (you will forget)
• Keep freezer temperature at −18°C or below to maintain quality

For safe storage and quality, keep your freezer at or below −18 °C — the UK Food Standards Agency and Safefood Ireland both recommend this. (food.gov.uk, safefood.net)

Can You Freeze Courgettes Without Blanching?

Yes — especially if you’re grating them for baking. But for slices or chunks, blanching is worth the extra step. It deactivates enzymes and helps them keep their bite and colour.

What About Courgette Dishes?

You can also freeze:

• Cooked courgette soup (cool completely first)
• Courgette fritters (freeze individually, reheat in oven)
• Ratatouille and stews (ideal for batch cooking)
• Grilled or roasted courgette slices

Avoid freezing raw spiralised courgette (zoodles) — they tend to disintegrate.

How to Defrost Courgettes

• Grated courgette: Use straight from frozen in baked goods. For soups or fritters, defrost in the fridge and drain excess water.
• Sliced courgette: Best added directly to hot dishes. Avoid microwaving — it can make them soggy.
• Cooked dishes: Defrost in the fridge overnight, then reheat thoroughly.
• Roasted courgette: Reheat from frozen in the oven or air fryer.

FAQ: Freezing Courgettes

Do frozen courgettes go mushy?

Not if you blanch and dry them well before freezing. Grated courgette is naturally softer but works fine in baking.

Can I freeze whole courgettes?

Technically yes, but it’s not ideal. They’ll defrost watery and soft. It’s better to slice or grate first.

How long do frozen courgettes last?

Up to 8 months. They’re safe beyond that, but quality may decline. If vacuum sealed and kept at −18°C or below, they can last even longer. (highspeedtraining.co.uk)

Can I air fry frozen courgette slices?

Yes! Toss them in oil and seasoning first, and don’t overcrowd the basket.

Do I need to blanch grated courgette?

No — especially for baking use. But blanching is helpful if you’re freezing it for soup or to keep longer.

Can I refreeze courgette once defrosted?

It’s not recommended. Try to portion appropriately before freezing.

What freezer temperature is best for frozen courgettes?

Keep your freezer at −18°C (0°F) or lower. This prevents texture breakdown and helps avoid freezer burn. (safefood.net)

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