Zucchini, abundant in summer, can be preserved by freezing. The key steps include cutting it into smaller pieces and quickly blanching it to prevent bacterial growth. Blanching maintains the zucchini's taste and appearance. After blanching in salted boiling water for one to two minutes, the zucchini should be drained and dried before being packed in freezer-safe bags or containers. Properly prepared, frozen zucchini can last up to a year, although the best flavor and texture are achieved within three months.
Zucchini is best kept fresh for later by freezing it, but it should be cut into smaller pieces and blanched before freezing. Blanching helps maintain taste and appearance, preventing bacterial growth.
To freeze zucchini effectively, first cut the zucchini into the desired cooking pieces, then blanch in salted boiling water for one to two minutes. Drain the zucchini thoroughly to remove excess moisture.
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