How to Store Cut Zucchini

Any gardener will tell you that once zucchini plants start to flower, there seems to be no end to the squash harvest. Ideally zucchini should be left whole, stored wrapped in plastic in the refrigerator and used within a week. With a bountiful harvest, this doesn't always work. Long-term storage of cut zucchini makes more sense. Slices freeze faster than whole squash and will last for months in the freezer.

• 1

  Cut the zucchini in half lengthwise.

• 2

  Scrape the seeds from the seed cavity with the tip of a teaspoon if they are large and hard.

• 3

  Slice the zucchini halves into ¼- to ½-inch-thick slices.

• 4

  Bring a pot of water to a boil.

• 5

  Add the zucchini slices to the boiling water and blanch them for three minutes.

• 6

  Drain the zucchini through a colander and immediately submerge the slices in the bowl of ice water until they cool.

• 7

  Pour the bowl of ice water through the colander to drain the zucchini. Discard any leftover pieces of ice.

• 8

  Pat the zucchini slices dry with paper towels and arrange them in a single layer on a wax paper-lined baking sheet.

• 9

  Freeze the baking sheet for one to two hours or until the slices freeze through.

• 10

  Transfer the zucchini slices to heavy-duty freezer bags or airtight containers and store them in the freezer for up to six months.