Belonging to the Cucurbitaceae family, courgette is an exquisite vegetable that can be used in numerous recipes. If you want to keep the zucchini, you can put them in the refrigerator or freezer. To make sure they keep fresh in the fridge, place them in a bag and leave them in the vegetable drawer for up to a week. If you are going to freeze them, cut them and blanch them before putting them in the freezer to keep them compact. You can then store them in a bag and leave them in the freezer for up to three months.
Steps
Method 1 of 2: Store the Zucchini in the Refrigerator
Step 1. Leave the zucchini whole, dry and unwashed
If you cut them, they will spoil much sooner, so be sure to store them whole in the refrigerator. Also avoid washing them before storage, as excess water tends to cause them to rot quickly.
Step 2. Blot the zucchini with a paper towel to remove any liquid residue
If the peel has any traces of condensation or water, be sure to pat it gently before proceeding with storage. Excess liquid causes mold to form and can cause them to deteriorate.
Step 3. Put them in a plastic or paper bag with holes
Keeping them in an envelope helps slow down the deterioration process. In order for the air to circulate properly, make sure that the zucchini gets sufficient ventilation. To do this, use a perforated bag, or close the bag and puncture it.
You could also leave one end of the bag open
Step 4. Place the sachet in the vegetable drawer of the refrigerator
Excess moisture causes zucchini to spoil, so be sure to keep them in the vegetable drawer rather than on other shelves in the refrigerator. The drawer maintains an ideal humidity level that allows you to keep vegetables fresh longer.
Step 5. Use the zucchini within five to seven days
It is best to use them as soon as possible. In fact, if you wait a long time, they will begin to secrete water and the peel will begin to wrinkle.
Step 6. Before using the zucchini, examine them to see if they show any signs of deterioration
If they are soft to the touch and black spots begin to appear on the skin, then they are still edible. Cut the stained parts and cook them immediately. However, if they were mushy to the touch, with whitish and dense leaks, they went bad. Throw them away and clean the surfaces they have stained.
Method 2 of 2: Blanch and Freeze the Zucchini
Step 1. Cut the courgettes into pieces of about 3 cm
Use a sharp knife to cut the zucchini into cubes or washers. Getting small pieces helps speed up the bleaching and freezing process.
This process also facilitates cooking after freezing
Step 2. Blanch the courgettes to keep them well compacted
Bleaching deactivates the enzymes that cause zucchini to become soggy and cause discolouration. To blanch them, pour water into a saucepan (without salting it) and bring it to a boil. At this point, pour the courgettes into the water and let them boil for a minute. Drain them immediately.
In general, the water is salted to blanch vegetables. However, do not add salt when blanching the vegetables before freezing them, as it will be absorbed by the peel and this can make them soggy
Step 3. Immediately move the zucchini to a bowl filled with ice water
Fill a container with cold water and ice, then put the drained zucchini in it. The sudden change in temperature helps to keep them very compact. Leave them in the ice water until they have cooled completely.
Step 4. Spread the zucchini on a lined baking sheet with a cooling rack
Place a cooling rack on a baking sheet and spread the zucchini on it in a single layer, so that they drain better. Blot them to dry them, then place them in the freezer overnight or until they solidify. This allows the zucchini to freeze separately rather than in one piece.
You could also use a silicone mat or a sheet of wax paper to drain them
Step 5. Move the frozen zucchini to a freezer-safe bag or container
Once they have solidified, remove the zucchini from the pan and prepare them for long-term storage. Fill freezer bags or containers with one or two cups (150-300g) of cubes or washers. Allow excess air to escape from the sachets. At this point, close the bags or containers tightly.
Label and write the date on bags or containers for convenience
Step 6. Keep the zucchini in the freezer for up to three months
Although they continue to be edible even after three months, the phenomenon of freezer burn affects the flavor and texture of the zucchini.
Step 7. Use frozen zucchini for soups, wok-cooked dishes or sautéed
Just incorporate the frozen zucchini with the other ingredients and cook until soft. Since courgettes lose their texture during freezing, avoid adding them to grilled dishes. Instead, they should be good for baked dishes or stews, such as zucchini bread or vegetable soup.
Step 8. Thaw frozen zucchini before using them to make bread and pancakes
Put the frozen zucchini in a colander and let them drain in the sink until they are thawed.
If you're in a hurry, you could also place the bag of frozen zucchini in a bowl filled with hot water for 10 minutes (or until soft)
Advice
- Fresh courgettes should only be washed if you want to use them immediately.
- Fresh courgettes that are cooked right away have a better taste, as it is at this time that they have the greatest amount of water.
