If you just toss raw zucchini into a freezer bag, you’ll pull out a waterlogged, mushy mess two months later. Enzymes don’t sleep; they keep working even in sub-zero temperatures, breaking down cell walls.
Blanching deactivates those sneaky enzymes. It also brightens the color and kills any surface bacteria, making your freezer stash actually taste like something.
It’s the same technique used for green beans or peas, but zucchini has a higher water content. That means our timing needs to be precise—too long, and you’re making soup.
