How to Store or Freeze Zucchini
Summer squash such as zucchini can be enjoyed year-round if you know how to store it properly. The key to having long-lasting zucchini is picking or buying it when it is fresh and ripe. Choose zucchini that has smooth, soft skin and a dark green color. Spotty, bumpy or yellowing zucchinis are old and will not keep for as long or taste as good as younger ones. Keep in mind that freezing zucchini will change the texture and it will become softer. It is best to only freeze zucchini you intend to use in cooked rather than raw preparations. Does this Spark an idea?
Instructions
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Storing Zucchini
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1
Handle fresh zucchini as little as possible before storage. Bruising and punctures to the skin can cause vegetables to spoil faster, so make sure you are gentle with your produce.
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2
Store fresh zucchini in the refrigerator for up to 2 weeks. If you know that your zucchini is freshly harvested, it should keep for a couple of weeks in the refrigerator.
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3
Store at room temperature for shorter-term storage. If you plan to eat your fresh zucchini in the next few days, it does not need to be refrigerated. Store it somewhere out of the way to prevent potential bruising, and keep it out of direct sunlight.
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4
Wash your zucchini before eating, but not before storing. This will mean they are clean when you go to eat them and also will reduce the possibility of dropping a wet one and giving it a potentially disastrous bruise.
Freezing Zucchini
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5
Wash the zucchini gently with warm or cool water, using your hands or a soft-bristled vegetable brush.
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6
Bring a large pot of water to a boil. Fill a large pot with water 2/3 of the way full and turn on the stove. Bring the water to a boil while you finish preparing the zucchini for blanching.
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7
Prepare a large bowl filled with ice water for submerging the boiled zucchini slices. Rapidly cooling the sliced zucchini will prevent it from overcooking.
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8
Cut the zucchini into ½-inch-thick slices. Discard the slice at each end of the squash.
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9
Cook the sliced zucchini in boiling water for only 3 minutes. This will kill the enzymes that destroy the flavor and nutritional value of the squash.
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10
Remove the sliced zucchini from the boiling water and place immediately in the dish of ice water from Step 3. Allow the slices to cool in the ice water for 5 minutes or until cold. Drain thoroughly.
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11
Place the blanched zucchini slices in plastic zipper bags or vacuum-sealed plastic bags and into the freezer. Date and label the bags. They are safe to store in a regular household freezer for up to 9 months.
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References
- Photo Credit zucchini image by Silvia Bogdanski from Fotolia.com
