Zucchini is a wonderful vegetable which is used in many delectable recipes around the world. Summertime usually yields a bounty of this handsomely green vegetable. It is in such plenty that you cannot give it all away. Many people try to freeze zucchini but often end up with a bag of mushy squash. Storing vegetables, and knowing how to freeze zucchini properly is actually not difficult and you can maximize your enjoyment of this healthy vegetable if you use the right freezing methods.
When you are freezing zucchini make sure they are not too big in circumference. If you choose too large of a summer squash it may have gone to seed inside. The seeds are tough and destroy the delicate texture of the vegetable. A zucchini which has grown this big can also be hollow and pithy. One way to test for the right size is to place your fingers together and form the letter c with your thumb and index finger. If you are a lady open your hand a little more to the size a man would make. The squash should be no larger than this.
If you are going to be freezing zucchini for use in soups or other dishes where a crisper texture is not required, you can also cut the vegetable into cubes. Follow the same blanching, draining, and bagging method described above.
You can also freeze batches of this grated squash for use in zucchini bread and other baked recipes. When freezing zucchini after it has been grated, steam blanch it for one to two minutes. Blanching stops the natural enzyme action in the vegetable and helps maintain color and texture. It also kills bacteria and other germs.
No matter your choice of how to freeze zucchini, you will be delighted all winter long to find it waiting patiently in your freezer for you to chance upon. Zucchini bread during the winter holidays is a special delight because it is so unexpected. Your family will love having a fresh taste of summer all year around.
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