Content
- Freezing zucchini properly - so they stay crisp!
- Zucchini is not the same as zucchini
- When will they be handed over to the frost?
- Zucchini in three variants
- Freeze raw zucchini
- Zucchini blanched freeze
- Freeze finished zucchini dishes
- Tips
- durability
- Thawing gently
- Conclusion for fast readers:
Zucchini can be frozen raw or cooked
Freezing zucchini properly - so they stay crisp!
The zucchini is a versatile expert in the kitchen with its restrained taste. Summer is the time when she graces us fresh. But even in autumn, winter and spring, we do not have to give it up with the friendly support of the freezer.
Zucchini is not the same as zucchini
Who cultivates their own vegetable garden, knows: zucchini can grow to a stately size and bring more than a kilo on the scales. In trade, however, we mostly encounter small specimens.
The smaller fruits are also those that are more suitable for freezing. Big pumpkins, which is a zucchini yes, contain much more water and become soggy after thawing.
When will they be handed over to the frost?
Zucchini are a summer vegetable that thrives in the garden during the warm season. The trade scores at the same time with favorable prices and health conscious ones find there also best bio quality.
Since the tender pumpkins can withstand frosty temperatures in the freezer for a long time, you are free to play with courage and bring larger quantities to the local kitchen. Do not forget to make room in the freezer in time.
Zucchini in three variants
When you freeze zucchini you have a lot of leeway, because they can come in different ways in the freezer containers:
Freeze raw zucchini
- Wash the zucchini and then dry the fruits. Cut the zucchini into cubes or slices. Grated zucchini is also ideal for some dishes. Put the courgette pieces in a sieve and sprinkle with a little salt. The salt will deprive them of some of the water, so the zucchini stay crispier after thawing. Dab the zucchini dry with kitchen paper after about 15 minutes. Pour the pieces into freezer containers in portions. Label each container with contents and date and then immediately place in the freezer.
Zucchini blanched freeze
Blanching reliably kills microorganisms, making the zucchini even more durable. After the fruits are washed and cut, they are placed in boiling water for about two to four minutes, depending on the size of the pieces, and then quenched in ice-water.
Freeze finished zucchini dishes
Also ratatouille, zucchini soup and grilled zucchini slices can be easily frozen. If possible, add remaining and cooled quantities to a freezer container and then to the freezer.
Tips
Do not overcook the zucchini dishes intended for the freezer so they do not become soggy after thawing.
durability
Frozen zucchini are stable for a whole year. For prepared zucchini dishes, the shelf life is reduced to six months.
Thawing gently
The zucchini should be thawed gently at room temperature, so they do not get mushy. After that they should be used up as soon as possible. Grated zucchini can be frozen in boiling food.