A summer squash that can be used in many recipes is the zucchini.You can either freeze or store it.If you want to use fresh, refrigerated zucchini within a week, make sure to keep it in a bag in the crisper drawer.If you freeze your zucchini, chop it up and cook it later.You can keep the zucchini in your freezer for up to three months after you freeze the pieces.
Step 1: Don't wash the zucchini, keep it whole, dry, and unwashed.
Make sure the zucchini is whole before refrigerating because cutting it will make it go bad quicker.Since the squash will rot quickly if it is washed, make sure you don't wash it before storing it.
Step 2: Put a paper towel over the zucchini.
If you have condensation on your zucchini, it's a good idea to pat it dry before storing.Excess humidity will cause mold and decay.
Step 3: It can be placed in a plastic bag or paper bag.
Slowing the aging process will be aided by keeping the zucchini in a bag.It's important to provide proper air circulation.You can either seal the bag or poke some holes in it.One end of the bag could be left open.
Step 4: There is a crisper drawer in the refrigerator.
If you keep it in the crisper drawer, it won't rot if it comes in contact with too much water.The ideal humidity level is maintained by this drawer.
Step 5: Within 7 days you can use the zucchini.
It is best to eat zucchini sooner than later because the longer you wait, the more it will dry out.
Step 6: There are signs of rot in the zucchini.
The zucchini can still be eaten if it feels soft to the touch and black spots start to appear on the skin.Use quickly if you have black spots.If the zucchini starts to leak a thick, white liquid, it has gone bad.Throw it away and clean it up.
Step 7: The zucchini can be cut into pieces.
If you want to cut the zucchini into pieces, use a sharp knife.It will help to cut it into smaller pieces.It will be easier to cook the zucchini after it has been frozen.
Step 8: The zucchini should be blanched to keep it firm.
Blanching will cause the zucchini to be discolored.Bring a pot of unsalted water to a boil, then place the zucchini pieces in the water and boil for a minute.They should be drain in a strainer.When blanched vegetables, you would usually salt the boiling water.Salt absorbs into the vegetable's skin and causes mushiness when blanched before freezing.
Step 9: Take the zucchini pieces and put them in a bowl of water.
Put the drained zucchini pieces into a bowl with cold water and ice.The sudden temperature change will help keep the vegetable firm.They should be kept in the ice water until they are fully cooled.
Step 10: The chunks should be spread on a baking sheet with a cooling rack.
The chunks should be put on a baking sheet.To drain the zucchini, spread them out to form a single layer over the cooling rack and place in the freezer.The zucchini pieces will not be in one big chunk.You could use a sheet of paper or a mat for the drainage lining.
Step 11: Transfer frozen vegetables into bags or containers.
Once the zucchini is frozen, remove the baking sheets and prepare them for long-term storage.Put 1-2 cups of frozen zucchini in freezer bags and containers.Seal the bags or containers completely after letting out any extra air.Storage is more convenient if you label and date your bags and containers.
Step 12: You can store the vegetable in your freezer for up to 3 months.
The taste and texture of the zucchini will be affected by freezer burn.
Step 13: You can use frozen zucchini in soups, stir-fries, and sauteeing dishes.
Simply add the frozen zucchini pieces and cook.It won't work in grilled dishes if you freeze it.It should work well in baked or stew dishes.
Step 14: Add frozen zucchini to bread and fritters.
If you want to thaw out the frozen pieces, place them in a colander and let them sit in the sink.If you are in a rush, you could put the freezer bag full of frozen zucchini into a bowl of warm water for 10 minutes, or until it feels soft.