Should i refrigerate zucchini

By Corey Williams Updated June 22, Save Pin FB More. Cornbread-Stuffed Zucchini. The best zucchini should be no more than 6 inches long, with a diameter of about 1 to 2 inches. Chop the zucchini into 1-inch pieces. Boil the chopped zucchini for about 1 minute, then immediately drain and transfer to an ice water bath. This will keep it firm and prevent discoloring.

Once the pieces have cooled, drain and dry them completely. Remember: Moisture is not your friend when it comes to preserving zucchini. Use fresh corn, peppers, and zucchini for a savory late summer treat. There are so many tasty ways to prepare this versatile vegetable from zucchini pancakes to zucchini grilled cheese. Actively scan device characteristics for identification.

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Any excess moisture will cause mold and decay. Place it in a plastic or paper bag with some ventilation. Keeping the zucchini enclosed in a bag will help slow the aging process. Make sure to provide some ventilation for proper air circulation.

You can do this by using a perforated bag or by sealing the bag and poking some holes in it. You could also leave one end of the bag open. Put the bagged zucchini in a crisper drawer in the refrigerator. Zucchini rots when it comes in contact with too much moisture, so make sure to keep it in the crisper drawer rather than the main area of the refrigerator. This drawer maintains the ideal humidity level to keep vegetables fresh longer. Use the zucchini within days. Check the zucchini for signs of rot before using it.

If it feels soft to the touch and black spots start to show up on the skin, the zucchini is still edible. Cut out any black spots and use quickly. However, if the zucchini feels mushy and starts to leak a thick, white liquid, it has gone bad. Throw it away and clean up any excess liquid. Method 2. Chop the zucchini up into 1 inch 2. Use a sharp knife to cut the zucchini into either chunks or coins. Cutting it into smaller pieces will help speed the blanching and freezing process.

Blanch the zucchini to keep it firm. Blanching will deactivate the enzymes that cause the zucchini to turn mushy and discolored. To blanch the vegetable, bring a pot of unsalted water to a boil, then place the zucchini pieces in the water and boil for 1 minute.

Immediately drain them in a colander. Transfer the zucchini pieces to a bowl of ice water immediately. Fill a bowl with cold water and ice, then pour the drained zucchini pieces into it. The sudden temperature change will shock the vegetable and help keep it firm. Keep them in the ice water until they have fully cooled. Spread the chunks on a baking sheet lined with a cooling rack. Transfer the chunks onto a baking sheet. Spread them out to form a single layer over the cooling rack to help with draining process Pat the zucchini dry, then place in the freezer overnight or until frozen solid.

This will let the zucchini pieces all freeze separately, rather than in one big chunk. Transfer frozen zucchini pieces into freezer bags or containers.