I'm trying to figure out how to freeze zucchini and eggplant without them turning all soggy once they're thawed. I've already blanched them, but it hasn't helped—everything just comes out mushy. What's the secret to getting the texture right? Any tips or methods would be super appreciated!
3 Answers
Honestly, they both don’t freeze well, but if you want to avoid mush, you might want to try dehydrating the zucchini instead. It works great for soups and sauces since it can rehydrate while cooking!
I usually shred my zucchini and put it into bags of 2 to 3 cups. That’s the amount I need for making things like zucchini bread and brownies. Just a heads up: make sure to keep that extra liquid when it thaws, or your baked goods will end up too dry!
Zucchini and eggplant are both pretty watery, so they don’t freeze that well. I chop my zucchini into small cubes before freezing to help with the texture when it’s thawed. It’s not perfect, but it’s better than just freezing them whole!
Dehydrated zucchini chips are awesome! Definitely worth a try!