How to Store Zucchini?

The most adaptable vegetable by far is zucchini, which can be used in salads, on skewers, in pasta, and of course as zucchini noodles (aka zoodles). Since I nearly always have this incredibly practical vegetable on hand, it’s critical to understand how to properly store zucchini to prevent spoilage.

Despite being very resilient, zucchini still needs to be stored properly to stay fresh and crisp. If you know how to preserve it in the refrigerator and freezer, you can use it quite a bit!

How to pick zucchini?

Look for small- to medium-sized zucchini. Larger ones typically have more pulp and, as a result of their higher moisture content, will spoil more quickly.

The ideal zucchini should have a diameter of 1 to 2 inches and a maximum length of 6 inches.

Look for skin that is a brilliant green color and wrinkle-free.

It’s a positive sign that the zucchini will stay longer if it still has some of the stem attached.

Which zucchini stays fresh longer?

When purchasing zucchini at the supermarket or farmers’ market, look for smaller to medium-sized varieties with brilliant green skin and no creases. Since they are pulpier in texture and contain more water, larger zucchini rot more quickly. Additionally, if possible, select flowers that still have a small portion of the stem on them because they are more recent.

How to store Zucchini?

The best method for preserving fresh zucchini is to keep it in the refrigerator. The zucchini can be placed in paper bags and reusable plastic bags, much like the majority of fruits and vegetables, and then kept in the crisper drawer.

Step 1: Dry off the zucchini.

Washing zucchini shouldn’t be done until just before cooking because, as was already established, moisture is its worst enemy. Before storage, blot the vegetables dry with a paper towel to make sure there isn’t any extra moisture left on them.

Step 2: Put the zucchini in the bag.

Place the vegetable into several paper or plastic bags that you have available. To prevent unintentionally crushing zucchini, don’t pack too many of them in one bag.

Step 3: Cool down

Leave the bags open or puncture a few tiny holes in closed ones to ensure that they are ventilated. Keep the bags in the crisper drawer to maintain low humidity levels, and let the refrigerator take care of the rest. The date you put the bags in the refrigerator should be written on a sticker that you should tape to the bags.

Your zucchini ought to last for approximately a week using this strategy. Depending on how fresh they were when first picked, some zucchinis may get soft or shrivel more quickly than others. Utilize those with these indications very away. Additionally, if you notice any water accumulating within, replace the bag with one that has been perforated.

You can also store the zucchini in the crisper drawers without the bags if you intend to consume them within 3 to 5 days.

How to store cut Zucchini?

It’s ideal to use all of your zucchini if you can, but if you’ve already sliced it up and have any leftovers, you can still preserve it. When tightly sealed in an airtight container or zip-top bag, freshly cut zucchini can be kept in the crisper drawer for four to five days.

If you have created zoodles, it is advisable to utilize them right away rather than storing them because the refrigerator will cause them to soon become floppy and soggy.

How to store Zucchini in the freezer?

If you overdid it as the summer draws to a close and have an excess of squash, freezing zucchini is a simple process. Just make sure you do it correctly to prevent it from becoming a soggy mess! When kept properly, zucchini can be frozen for up to three months.

You can use a box grater to shred zucchini, then steam it, let it cool, and then put it in freezer-safe, sturdy resealable bags. Recipes that call for shredded zucchini, like zucchini bread, are perfect candidates for this technique.

Cut them into slices or spiralize them if you want zoodles, and then blanch them in hot water for a minute. They should be taken out of the water, allowed to dry, then placed on a baking sheet and placed in the freezer for a few hours. After that time, they should be taken out and placed in freezer-safe bags before being returned to the freezer. Slices or zoodles won’t stick together if you use this technique.

Leave a Comment