A closeup of zucchinis.
The Simple Way You Can Freeze Zucchini
By Andra Picincu
Zucchini doesn't last longer than a week in the fridge, and before you freeze it, it's best to blanch it to preserve its color, flavor, and texture while killing harmful bacteria.
If you skip the blanching step, the zucchini can develop a soft, mushy texture once thawed and cooked. You may also notice off-flavors, dark spots, and other unwanted changes.
You first have to wash the zucchini under running water and trim off their ends, then grate them in a large bowl, squeezing out the excess water.
After that, blanch them in a steamer basket over boiling water for one or two minutes. Transfer the zucchini to a small container and place it in a bowl of ice water.
You can skip the steaming process if you prefer to slice the zucchini — simply blanch them for three minutes, transfer them to a bowl of ice water, and let them cool.
Once the zucchini have cooled, line them on a tray with parchment paper, freeze them until firm, and transfer them to freezer containers or plastic bags.