In this article, you can read and learn how to freeze fresh zucchini so they are tasty and fresh even after freezing for a long time. It is a good idea to freeze them all you will not use right away, and you can prepare them later at any time of the year and enjoy their freshness.
Zucchini is rich in many nutrients and is high in antioxidants. We can prepare various delicious recipes from them. They are a type of vegetable that grows very quickly. If you have zucchini in your garden, you’ll probably have many of them in a short time – so many that you won’t know where to go with them.
The book “Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility” gives details on freezing fruits and veggies as well as unique recipes to make and freeze or recipes that use your frozen produce.
How to Freeze Fresh Zucchini
First, choose young zucchini for freezing, as their skins will still be thin after thawing, and the seeds will be tiny. First, rinse the zucchini in cold water or soak them in a mixture of vinegar and water. Next, decide how you plan to use the frozen vegetables and cut, chop, or shred them accordingly before proceeding.
The following necessary process before freezing is blanching. This means submerging the zucchini in a pot of boiling salted water. Cover the pot with a lid and cook for about one minute. To stop the cooking process, submerge the flasks in ice water for a minute. The blanching process is essential because it destroys the enzymes that would cause the vegetables to spoil or change color after a long freeze. Frozen vegetables that are not blanched take on an odor and do not soften enough when cooked.
To freeze the zucchini, first line a baking sheet with baking paper, spread the zucchini pieces on it, and freeze them until they are solid. (This keeps the pieces from sticking together.) Then store them in ziplock freezer bags.
How Long Can You Keep Zucchini in the Freezer?
You can keep them in the freezer for eight to twelve months and take out as many zucchini as you need. Cook them or add them to the pot directly from the freezer – no need to thaw them beforehand.