Here's how to do it step by step

Not all zucchini are alike

Anyone who cultivates their own vegetable garden knows: zucchini can grow to a stately size and weigh more than a kilo. In the trade, on the other hand, we mostly come across small specimens.

The smaller fruits are also the ones that are better suited to freezing. Large pumpkins, which a zucchini is, contain a lot more water and become mushy after defrosting.

• preferably freeze smaller zucchini
• they should also be fresh and flawless

When will they surrender to the frost?

Zucchini are summer vegetables that thrive in the garden during the warmer months. At the same time, the trade scores with low prices and health-conscious people will also find the best organic quality there.

Since the tender pumpkins can withstand frosty temperatures in the freezer for a long time and are well preserved, you can grab them courageously and bring larger quantities into the kitchen at home. Don't forget: make space in the freezer in good time.

Zucchini in three varieties

You have a lot of leeway when freezing zucchini because they can get into the freezer containers in different ways:

• raw
• blanched
• already prepared

Freeze zucchini raw

1. Wash the zucchini and then dry the fruit.
2. Cut the zucchini into cubes or slices. Grated zucchini is also ideal for some dishes.
3. Put the zucchini pieces in a colander and sprinkle them with a little salt. The salt will remove some of the water from them, so the zucchini will stay crisp after defrosting.
4. After about 15 minutes, pat the zucchini dry with kitchen paper.
5. Fill the pieces into freezer containers in portions.
6. Label each container with the contents and the date, and then immediately place them in the freezer.

Freeze blanched zucchini

Blanching reliably kills microorganisms and makes the zucchini even more durable. After the fruits have been washed and cut, they are placed in boiling water for about two to four minutes, depending on the size of the pieces, and then chilled in ice water.

Freeze finished zucchini dishes

Ratatouille, zucchini soup and grilled zucchini slices can also be frozen without any problems. If possible, put any leftover and cooled-down portions in a freezer immediately and then in the freezer.

durability

Frozen zucchini can be kept for a whole year. The shelf life of prepared courgette dishes is reduced to six months.

Thaw gently

The zucchini should be thawed gently at room temperature so that they don't get mushy. After that, they should be used up as soon as possible. You can put grated zucchini in frozen food.

Conclusion for quick readers:

• Suitable zucchini: Smaller zucchini are better suited for the freezer than large ones
• Time: Summer is ideal, it is harvest time and the trade scores with low prices
• Variants: Zucchini can go raw, blanched or prepared in the freezer
• Step 1: Wash the zucchini and cut into cubes or slices. Rasping is also possible
• Step 2: put zucchini in a colander and sprinkle with salt; Let stand for 15 minutes
• Step 3: Dry the pieces with kitchen paper and fill them in portions into the freezer
• Freezing: Label the container and place it in the freezer immediately.
• Blanching: Can, but doesn't have to be. Cook for two to four minutes, then quench in ice water
• Blanching: Cool the zucchini, drain them and then freeze them
• Ready meals: Ratatouille, zucchini soup and grilled zucchini slices can be frozen without any problems
• Tip: Do not cook food for the freezer through so that it does not become too mushy when defrosted
• Shelf life: Zucchini can be stored frozen for 12 months, cooked dishes only six months
• Thawing: Thaw gently at room temperature; Rasps come frozen in cooking dishes