Summer Squash/Zucchini (Storage + Cooking Tips)

Summer Squash/Zucchini (Storage + Cooking Tips)

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Store summer squash unwashed in a plastic bag in the refrigerator. Wrap tightly to minimize contact with air, and be careful not to bump or scratch the squash as this will cause it to bruise more quickly. Use squash within 3-5 days.


To freeze summer squash or zucchini, first wash the squash and slice to desired thickness. Blanch in boiling water for 3 minutes, then transfer to a bowl of ice water. Drain and place in a freezer-safe airtight container for storage.

An alternative method for freezing is to shred the squash and freeze without blanching. The shredded squash can be used for baking, soups, or fritters.

Squash and zucchini can also be preserved by pickling. For this method, use the recipe above or another trusted pickling recipe.

Check these out:

Grilled Summer Squash

Sauteed Baby Squash with Basil and Feta

Summer Squash Pizza

Chicken and Summer Vegetable Tostadas

Tomato, Squash, and Red Pepper Gratin

Zucchini Boats with Ricotta Basil Mousse

Summer Vegetable Frittata

Zucchini Eggplant Lasagna

Grilled Zucchini Caprese Stacks

Creamy Zucchini and Ricotta Spread

Zucchini Fritters

Zucchini and Yellow Squash Gratin

Zucchini Quesadillas

Pickled Summer Squash