Yep just like making stuffed peppers and freezing them. Some pics here in one post. I use only partially cooked ingredients like 1/2 cooked meat and rice, not fully cooked in the stuffing. Let the stuffing finish cooking when you bake them. You can even freeze them in the tomato juice/sauce if that is what you use to bake them in.

Dave

Thanks, Dave. Do you blanch the zukes first? Good tip about freezing them in the sauce.

Yes, we briefly blanch the zukes first. Stops the enzyme action on them and makes them easier to stuff and package.

Dave

Thanks again. Guess I'll give it a try--maybe zucchini will sound good to the kids again a few months from now.

Can I freeze my raw zucchini boats without stuffing for later date to stuff with my homemade stuffed pepper I already have frozen and pull out of freezer through together and bake

I think that depends on your recipe. The zucchini "boats" can easily be frozen, but they are going to soften after being thawed.

I often freeze green peppers with the tops and seeds removed and then "stack" them after freezing, one inside another. I try to stuff them while still frozen, though, because they are harder to stuff when they thaw, they soften from the freezing.

If your recipe has sauce, I'd probably place the frozen "boats" in the sauce, let them thaw a bit and then stuff them without picking them up, I don't think you're going to be able to pick them up and handle them after they thaw. If no sauce, then I'd place them into my cooking/baking pan whiel frozen and stuff them while they are in the pan, again, to avoid handling of the softened/thawed "boats".

Good luck!

Annie