Few vegetables are as adaptable as zucchini, which can be used in a wide variety of ways, including in salads, on skewers, in pasta, and, of course, as zucchini noodles.
Zucchini is a very common vegetable in home, so it's crucial to know how to preserve it properly so it doesn't deteriorate.
Zucchini thrives in a dry atmosphere, so store it in a bag with one end open in the crisper drawer. Low humidity prevents spoilage.
Properly stored, it will last one to two weeks, however the skin may likely shrivel as time passes. It should not be exposed to water until it is ready to be used.
You can still store cut-up zucchini. Freshly cut zucchini can be stored for four or five days in an airtight container or zip-top bag.
Shred zucchini with a box grater, steam it, cool it, and then freeze it. This method works well for zucchini bread.
If you prefer slices or zoodles, chop or spiralize them and blanch for a minute. Remove from water and let dry. Freeze on a baking sheet for 1-2 hour, then place in freezer-safe bags.
Simply thaw frozen zucchini overnight in a freezer-safe bag. If in a hurry, defrost the bag in warm water or the microwave.