Stuffed zucchini with chicken, tomatoes and onion with cheese crust

With so many things to do with the versatile vegetable we know as zucchini, stuffing them with your favorite ingredients is just one of many ways to prepare it. If perhaps you've made too many and you can't seem to find a way to work them into the menu anytime soon, freezing them is a great way to save them for later. Next time company drops by unexpected or you have that craving but lack the motivation to cook, you'll be glad you took the time to store these away.

Allow the stuffed zucchini to cool completely if they have recently been cooked. Hot food can create condensation, which in turn will lead to excess moisture and make zucchini soggy later.

Place the stuffed zucchini into an airtight bag or container. If you need to stack them, place a sheet of wax paper or plastic wrap in between the layers.

Place them into your freezer carefully, so that they don't get tipped over. Make sure that nothing gets set on top of them. They are still quite soft until they freeze and harden up.

Remove the stuffed zucchini when you plan on eating them; thaw in the refrigerator.


  • Stuffed zucchini can be stored for up to six months.