Zucchini is a popular summer squash that grows so abundantly that you often can’t use it all before it becomes soft and spoils. If you have a large crop of zucchini that you grew in your garden and are wondering what to do with it, here is an idea: Make it into a casserole and freeze it for the upcoming months. All it takes are few ingredients and a little time and effort. Zucchini is a great food for the winter months—comforting and filling. You will be glad, when the cooler months arrive, that you took the time to preserve it.

Things You'll Need

Prepare a zucchini casserole and bake it. Use your old standby recipe or ask a neighbor or relative for their favorite. Most of the recipes incorporate a blend of onions, garlic, eggs, cheese, spices and herbs, including nutmeg, oregano and basil.

Bake the casserole in a moisture and vapor-resistant container that can withstand the cold temperatures required for freezing without cracking or breaking. Possible containers include oven-ready dishes with an airtight container, glass containers and ovenproof plastic bake ware.

Allow the casserole to cool on the counter until it is no longer steaming–about an hour. Place it in the refrigerator to cool for the at least another hour.

Seal the casserole and place it in the freezer. Fix tape around the edges of the covering to create a tight seal. Label the casserole with the date of freezing. Store in the freezer for up to four months.

Thaw the casserole in the refrigerator overnight before reheating. You can also thaw it in a microwave oven at the defrost setting. Bake at 350 degrees for 40 minutes covered, then uncover it and bake for 15 minutes more. To reheat the casserole without thawing, bake it uncovered at 400 degrees for 1 to 2 hours, or until heated through. Allow the casserole to rest at least 10 minutes before serving.


  • Line a baking dish with a piece of heavy-duty foil larger than the dish, leaving an overhang. Use the overhang to seal the dish.