[header] How to freeze zucchini [title] Use ripe, fresh zucchini. [step] Use firm, ripe zucchini with a uniformly dark color. The color of the zucchini is a good indication that it has not become overripe.
[header] How to freeze zucchini [title] Use ripe, fresh zucchini. [step] Use firm, ripe zucchini with a uniformly dark color. The color of the zucchini is a good indication that it has not become overripe.
[substeps] The zucchini should have no brown spots, brown marks, or discolored spots. If the zest is blackening or has become yellow, throw away the zest. [substeps] Remove the flesh and seeds from the zucchini to see if there are any still visible. If the zucchini is still green, you're not finished. Like any other tomato, zucchini will turn brown as it cools. [title] Cut away hard, tender skin with a sharp paring knife. [substeps] Do not use zucchini that is pale or soft. Also avoid zucchini that has bruises, deep scratches, or rotted spots.