How to Store Zucchini: 14 Steps (with Images)

Table of contents:

How to Store Zucchini: 14 Steps (with Images)
How to Store Zucchini: 14 Steps (with Images)

Zucchini is a delicious summer vegetable that can be used in a huge variety of recipes. To store and store for later, you can either refrigerate it or freeze it. To keep it refrigerated and fresh, place it in a bag in the vegetable drawer and use it within a week. If you are going to freeze the zucchini to cook it after a while, cut it up and blanch it first to make it firmer. Then freeze the pieces, place them in a bag and keep in the freezer for up to three months.


Method 1 of 2: Refrigerating

Store Zucchini Step 1

Step 1. Keep the zucchini whole, dry and unwashed

Chopped zucchini can spoil more quickly, so leave them whole in the fridge. Do not wash the vegetable before storage as excess water will quickly spoil it too.

Store Zucchini Step 2

Step 2. Dry with a paper towel to remove moisture

If the zucchini has some condensation or moisture on the skin, gently tap it with a paper towel to dry it before storage. Any excess moisture will cause mold and decomposition.

Store Zucchini Step 3

Step 3. Place the vegetable in a plastic or paper bag with some ventilation

Keeping zucchini in a bag will help slow down the decomposition process. Leave a little ventilation for the air to circulate better using a perforated bag or closing it and making some holes.

You can also leave one end of the bag open

Store Zucchini Step 4

Step 4. Place the bag in the refrigerator's vegetable drawer

Zucchini spoils when they come into contact with too much moisture, so place them in the vegetable drawer protected instead of in the main part of the fridge. This drawer maintains the ideal humidity level to keep vegetables fresh for longer.

Store Zucchini Step 5

Step 5. Use zucchini in five to seven days

The longer you wait, the more the vegetable will secrete moisture and the skin will begin to wither.

Store Zucchini Step 6

Step 6. Check for signs of decomposition before using it

If the skin is soft and there are black spots, the zucchini is still edible. Cut the black parts and use the vegetable quickly. However, if it's withered and secretes a thick white liquid, it's already spoiled. Discard and wipe off excess liquid.

Method 2 of 2: Blanching and Freezing

Store Zucchini Step 7

Step 1. Chop the zucchini into small pieces

Use a sharp knife to cut the vegetable into slices or square pieces to speed up the scalding and freezing process.

This will also make it easier to cook the zucchini after it's frozen

Store Zucchini Step 8

Step 2. Blanch the vegetable to keep it firm

The process deactivates the enzymes that cause the zucchini to wilt and discolor. To scald it, boil a pan of unsalted water and place the pieces in the water for a minute. After that, immediately drain them in a colander.

Usually, salt is used in water to blanche vegetables. However, do not add salt when scalding the zucchini before freezing it, as the vegetable will absorb it into the skin and will wilt

Store Zucchini Step 9

Step 3. Transfer the pieces to a bowl of water and ice immediately

Fill a bowl with ice water and ice, then place the zucchini pieces in it. The rapid change in temperature will shock the vegetable and keep it steady. Keep it in the ice bath until completely cool.

Store Zucchini Step 10

Step 4. Spread the pieces on a baking sheet covered with a cooling grid

Transfer the vegetable pieces in a single layer over the cooling rack to help drain better. Dry them and place them in the freezer overnight or until frozen. That way the zucchini will freeze separately instead of forming a large mass.

You can also use a silicone mat or a piece of parchment paper to drain the zucchini

Store Zucchini Step 11

Step 5. Transfer frozen pieces to bags or containers

After freezing overnight, remove the pieces from the baking sheet and prepare them for long-term storage. Fill bags and containers with one or two cups (150 to 300 g) of frozen zucchini pieces. Remove excess air from the bags and close them completely.

Label and date the bags and containers to make storage more convenient

Store Zucchini Step 12

Step 6. Freeze for up to three months

Although the vegetable is still technically edible after that time, the flavor and texture will be affected by the freezer burn.

Store Zucchini Step 13

Step 7. Use the frozen pieces in soups and in sauteed dishes

To cook, add the zucchini and cook until soft. Freezing causes the vegetable to lose its texture, so it won't look very good on grilled dishes. However, it's still great in baked dishes or in broths, such as zucchini bread or vegetable soup.

Store Zucchini Step 14

Step 8. Thaw before placing on bread or fried dishes

To defrost, place the pieces in a colander and leave in the sink.

If you're in a hurry, place the bag with the frozen pieces in a large bowl of warm water for ten minutes or until the zucchini is soft


  • Just wash the fresh zucchini immediately before using it.
  • This vegetable tastes best when cooked fresh, as it has more moisture.

Popular by topic