Content

• Method 2 of 3: Blanching the zucchini
• Method 3 of 3: Freezing the zucchini
• What do you need
• Additional articles

1 Use ripe, fresh zucchini. Vegetables should be firm, ripe and uniform, dark in color. The color of the zucchini is a good indicator that the fruit is not overripe.

• Do not use pale or soft zucchini. Also, avoid damaged, scratched, or rotten fruit.
• Use freshly harvested zucchini whenever possible. When buying vegetables from the store, make sure they are ripe and kept in the refrigerator.
• If you can't freeze the zucchini right away, keep them in the refrigerator until freezing. Before freezing, however, make sure the vegetables are still ripe and firm.

2 Wash the zucchini. Wash the vegetables under cold or lukewarm running water, scrubbing the dirt with your hands.

• If necessary, you can also gently wash the fruit with a soft vegetable brush.

3 Chop or grate the zucchini. Decide how you will use the zucchini and prepare the vegetables for blanching and freezing accordingly.

• Use a sharp knife to cut off the ends of the zucchini (about 0.6 cm).
• If you choose to slice the zucchini, cut the remaining portion into 1.27 cm slices.
• If you want to cut the zucchini into cubes, first cut the fruit in half. Use a metal spoon to remove the seeds and then cut the zucchini into cubes.
• If you want to grate the zucchini, use a square grater.
• You can also use a food processor to grind the zucchini.

Method 2 of 3: Blanching the zucchini

1. 1 Fill a large pot with water. To blanch the zucchini, fill a saucepan 2/3 full with water and bring to a high boil.
   • Prepare a steamer basket if freezing grated zucchini. Grated vegetables also need to be blanched, but this is done using steam rather than boiling water. Fill a pot with about 5 cm of water and place a steamer basket or other basket on top. Bring water to a boil over medium to high heat.
   • Blanching is a beneficial step as it kills enzymes and bacteria that lead to loss of flavor, color, and nutrients over time.
   • Do not add salt to the water. If you blanch vegetables just before eating, the salt makes them more flavorful. But, if you blanch vegetables for later storage, salt can cause moisture loss and shorten shelf life.
2. 2 Fill a large bowl with ice water. Add a dozen ice cubes to a large bowl of cold water.
   • The cold water needs to be prepared before you start blanching the zucchini.
3. 3 Blanch the sliced ​​or grated zucchini. Sliced ​​or diced zucchini must be placed directly in boiling water. The grated zucchini is blanched in a steamer basket set over boiling water.
   • Cook the sliced ​​zucchini in boiling water for 3-4 minutes, uncovered. The zucchini should still be firm when you take it out of the water.
   • Place the grated zucchini in a steamer basket and cover the saucepan. Cook for about 2 minutes, until the zucchini is translucent.
   • You can safely use the same water to blanch 5 batches, but no more. Remember to add water as it boils down.
4. 4 Transfer the blanched zucchini immediately to the ice water. Once the blanching process is over, use a slotted spoon to transfer the boiling water or steam zucchini to a bowl of ice water.
   • Suddenly dipping the zucchini in ice water stops the cooking process immediately.
   • Chill the zucchini for about the same time as boiling or steaming.
5. 5 Drain the water. Transfer the zucchini to paper towels with a slotted spoon. Blot dry.
   • You can also drain the zucchini by placing it in a colander.Either way, make sure the vegetables are dry before trying to freeze them.

Method 3 of 3: Freezing the zucchini

1. 1 Place the zucchini slices in a single layer on a shallow baking sheet.
   • Pre-freezing prevents the zucchini from sticking in the freezer, so you can use the amount of zucchini you need instead of defrosting the entire batch.
   • Make sure the pieces are not touching. If the pieces overlap, they are likely to stick together when frozen.
   • You don't need to pre-freeze the zucchini if ​​you've grated it.
2. 2 Freeze the zucchini. Place the baking sheet in the freezer and let it sit there for 1 or 2 hours until the zucchini is frozen.
   • Large pieces will take longer than small pieces.
3. 3 Place the zucchini in food storage containers. Spread the vegetables from the baking sheet into plastic containers or bags for storing food in the freezer.
   • Leave approximately 1.27 cm of free space at the top of each container, as the zucchini expands during the freezing process.
   • Do not use glass containers as they are likely to crack in the freezer.
   • If you are using bags, squeeze as much air out of them as possible. The more airtight the packaging, the longer your vegetables will be stored without losing their taste and frosting.
   • Include the freeze date on the packaging to make it easier for you to track how long the zucchini has been stored.
   • Divide the grated zucchini into portions based on how you plan to use them. For example, you can divide them into 1 cup (250 ml) servings. Place each serving in a separate bag or container and include the date it was frozen.
4. 4 Freeze the zucchini until use.Blanched zucchini can be stored frozen for 9-14 months, depending on the tightness of the package and the temperature of the refrigerator.
   • Use thawed zucchini within 3 days and do not try to re-freeze it.

What do you need

• Knife
• Metal spoon
• Square grater
• Food processor
• Casserole with lid
• Steamer basket
• Large bowl
• Skimmer
• Paper towels
• Colander
• Baking tray
• Flat scapula
• Plastic bags or plastic containers for storing food in the freezer

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