How to Freeze Zucchinis: 13 Steps (with Pictures)

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How to Freeze Zucchinis: 13 Steps (with Pictures)
How to Freeze Zucchinis: 13 Steps (with Pictures)

If you have more zucchini than you can use in a short period of time, consider freezing them. Zucchini should be cut or grated into small pieces and bleached before storing in the freezer. Here's how to do it.


Part 1 of 3: Prepare the Zucchinis

Step 1. Use fresh, ripe zucchini

Use firm, ripe zucchini with a uniform dark color. The color of the zucchini works well to indicate if it's not overcooked.

  • Do not use pale or soft zucchinis. Also avoid zucchini with bruises, deep scratches or rotten spots.
  • If possible, use freshly picked zucchini. If you are going to buy them, make sure they are ripe and in the refrigerated session.
  • If you can't freeze the zucchinis right away, refrigerate them until you can. Make sure they are still firm and ripe before freezing them.

Step 2. Wash the zucchinis

Rinse them under cold to lukewarm water, rubbing them gently with your hands to remove traces of dirt stuck to the bark.

If necessary, you can scrub the skin with a special vegetable brush, always with care

Step 3. Cut or grate the zucchini

Choose how you plan to use them later. Process them this way to prepare them for bleaching.

  • Use a sharp knife to remove about 0.6cm from each end of the zucchinis.
  • If you're going to slice them, use a knife to cut the rest of the vegetable into about 1, 3cm slices.
  • If cutting into cubes, start by cutting them in half to length. Remove the seeds with a metal spoon and cut the vegetable into cubes.
  • If grating the zucchinis, use a compartment grater to collect the grated vegetable.
  • You can also use a food processor to get small, coarse pieces.

Part 2 of 3: White the Zucchini

Step 1. Fill a large pot with water

To blanch zucchini slices or cubes, you should fill about 2/3 of the pan and bring to a boil over high heat.

Prepare a basket to steam the grated zucchini. Grated zucchini also need to be blanched, but steamed, not boiling water. Fill the pot with about 5cm of water and place a basket with the zucchinis on top. Bring the water to a boil over medium-high to high heat

Step 2. Bleaching is a useful step as it removes the enzymes and bacteria that cause zucchinis to lose flavor, color and nutrients over time

If you don't bleach them, they will fade quickly, even if stored in the freezer.

Do not put salt in water. When whitening the vegetables and then serving, the salt adds flavor. However, when bleaching for storage, the addition of salt can cause the vegetable to dehydrate and make it spoil faster

Step 3. Fill a large bowl with ice water

Add about twelve ice cubes.

This water must be prepared before bleaching

Step 4. Bleach the zucchinis

Diced or sliced ​​zucchini should be blanched in boiling water. Grated zucchini, steamed.

  • Cook the sliced ​​zucchini in boiling water in an uncovered pan for 3 to 4 minutes. It must be firm at the end of cooking.
  • Place the grated zucchini over the boiling water and cover the pan. Steam for about 2 minutes, or until translucent.
  • You can reuse this water to bleach up to five levadas. Just be sure to fill the pan with more water as it evaporates.

Step 5. Transfer the bleached zucchini to ice water immediately

Once you've finished bleaching, use a slotted spoon to move the zucchinis from the boiling water to the chilled water.

  • Dip the vegetable into ice water suddenly for the cooking process.
  • Keep the zucchinis in ice water for about the same time they spent in boiling water or steam.

Step 6. Dry them

Take them out of the ice water using the slotted spoon and place them on clean paper towels. Pat dry.

You can also put them in a sieve and wait for them to dry on their own. In any case, make sure they are completely dry before freezing

Part 3 of 3: Freezing the Zucchinis

Step 1. Spread the pieces on a shallow baking sheet

Arrange in a way and have only one layer of zucchinis.

  • Pre-freezing prevents them from sticking in the freezer, allowing you to measure out precise amounts of zucchini rather than having to take out the entire package.
  • Make sure the pieces are not touching or piled up. Pieces touching should stick together in the freezer.
  • This stage is not necessary for grated zucchini.

Step 2. Freeze the zucchinis

Place the pan in the freezer and leave for an hour or two, until the pieces are solid.

Large pieces take longer to freeze than small ones

Step 3. Place the zucchini in containers suitable for long-term storage

Remove them from the pan with a spatula and place them in plastic freezer bags or containers.

  • Leave about 1.3cm of space on top of each package so the zucchini can expand while freezing.
  • Avoid using glass containers, which can crack in the freezer.
  • If using a plastic bag, make sure you get as much air out of the inside as possible. The closer to a vacuum, the longer the vegetables will last without getting frostbitten or losing their flavor.
  • Mark the date on the package to find out how long it has been in the freezer.
  • Divide the grated zucchini into pre-measured amounts depending on how much you think you'll need each time. For example, you can separate them into one-cup (250ml) portions. Place each portion in a container and mark the date and quantity.

Step 4. The frozen zucchinis are ready to use

Bleached and frozen zucchini last from 9 to 14 months depending on how little air there is in the package and the temperature of the freezer.

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