Make Zucchini Last All Summer With This Freezer Storage Trick
NEWS
By EMMY SCHNEIDER-GREEN
To avoid the food waste and heartache that comes with zucchini going bad in the freezer, take the extra pre-freezer step of blanching or steaming it.
These methods of just barely cooking the zucchini keep the flesh intact, and the heat zaps a key enzyme that controls quality, taste, and texture while killing off bacteria.
Cut your zucchini into round slices or chunks and add them to a pot of boiling water. A quick 30- to 60-second blanch is all that it takes to effectively halt the ripening process.
Once the timer's up, immediately drain and dunk the zucchini into an ice bath to halt the cooking process. If using shredded zucchini, be sure to squeeze out the excess moisture.
Zucchini that has been blanched, flash frozen on a cookie tray, then transferred into a freezer-safe plastic bag or container will last in the freezer for at least 3 to 4 months.
