Zucchini are a great cooking product. As we know, we can use them to make lean rice with vegetables, classic moussaka, all kinds of stews and vegetable sauces. Fortunately, we can now find them in stores at any time of the year. But if you happen to buy more of this vegetable than you need, you can safely freeze zucchini in the freezer for the winter.
There are basically two known options. One is for busier people who don't have much free time. In this case, zucchini that are in good shape and without injuries are chosen for freezing. Wash them well, dry them with kitchen paper, cut them into cubes and distribute them in bags (the amount being as much as will be used for one meal). The method is fast and simple, but there is one drawback - pieces of zucchini stick together when frozen and a big lump of ice can be formed.
To avoid this, you can use a slightly more sophisticated zucchini freezing method. First, the washed zucchini are cut and blanched for about 50 seconds in boiling water, then they're washed with cold water. Leave them to drain in a colander and then spread them out onto baking paper, which has been placed on a plastic tray in the freezer. They are left that way for 24 hours. Then peel them off the paper and place them in a bag. This double freezing reduces the chance of the pieces sticking together.
The frozen zucchini in the freezer for the winter are not like fresh zucchini - it's a fact. But this can still make it a lot easier for you and they can be used in a large number of recipes with zucchini.
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