How to Store Zucchini?

When storing zucchini, there are some do’s and don’ts to remember. It would be best to place it in a cool, dark place. You can also refrigerate or freeze it. However, there are some special steps you need to take if you’re going to freeze zucchini.

Vegetables have been consumed with zucchini for hundreds of years. Its official name is courgette, but it is also referred to as spaghetti squash, marrow, squash, and zucchini. There are many different ways to cook and eat zucchini.

How to Store Zucchini (2)

What is Zucchini?

The summer squash known as zucchini, commonly called green squash, belongs to the Cucurbitaceae genus of plants. Although the Cucurbita genus has roots in the Americas, nineteenth-century Italian agriculture gave rise to the modern zucchini, which gets its name from the Italian word for squash, “zucca.” (It is referred to as a “courgette” in French.) “Black Beauty” is the common name for the dark-green kind of zucchini that is sold in supermarkets.

Although it is a fruit, zucchini is frequently used as a vegetable because it is simple to prepare. Zucchini slices can be roasted on a baking sheet with diced chicken thighs for a sheet pan supper or added to vegetable soup as diced zucchini. Slice raw zucchini and serve it with hummus or other dips as a snack or side dish.

The vegetable is the primary component of zoodles, a popular no-carb pasta alternative, and zucchini bread.

How to Choose Zucchini?

It’s simple to choose fresh zucchini at the grocery store or farmers market: Look for compact, firm, and unblemished choices. The best zucchini are small, heavy for their size, and have dark green skin; larger varieties might be drowning in water.

Although zucchini is available all year round at the grocery store, it tastes the best in late summer.

3 Ways to Store Zucchini

Depending on how you intend to use the zucchini in recipes, there are many ways to store it. Here are some suggestions for storing zucchini:

1. Keep fresh zucchini out on the counter at room temperature: If you intend to prepare the vegetable soon after buying it, the counter is the best place to store it. Before cooking, give the vegetables a quick washing in cold water.

2. Keep the entire zucchini in the fridge: If you intend to use fresh zucchini more than a few days after purchase, store it in a paper bag. Putting the whole zucchini in a crisper drawer or paper bag that permits air circulation and prevents wilting will stay fresh for longer than a week. Avoid putting zucchini in airtight containers or plastic bags since the lack of air circulation might affect the quality of the vegetable.

3. Flash freeze: This technique will prevent your chopped zucchini pieces from sticking together when kept in the freezer for an extended period. First, arrange the vegetables on a baking sheet in a single layer and freeze them for a few hours. Sliced vegetables should be taken out and placed in an airtight container or freezer bag, and then the vegetables should be put back in the freezer. For three months, frozen zucchini can be kept without developing freezer burn. To use frozen zucchini, either thaw it in the refrigerator or under cold running water.

How to Blanch Zucchini Before Freezing?

Zucchini can be frozen later, but the vegetables must first be blanched in hot water. (Blanching aids in the vegetable’s nutrient retention.) The vegetables should be cut into cubes or slices, then blanched for one to two minutes in a large pot of salted boiling water.

Place the cooked zucchini immediately into an ice-water bath in a big bowl to stop the cooking process for a minute. The vegetables should be drained in a colander and then dried with paper towels.

What is the Best Way to Store Zucchini?

Zucchini, a vegetable related to squash, tastes best when picked when it’s still fresh and soft. Although its peak is from late spring to early summer, shops frequently carry zucchini all year round. Look for substantial zucchini for their size, firm, and well-shaped. Avoid people who have blemishes or dull skin. Typically, smaller zucchini are softer than larger ones.

Zucchini keeps for up to four days in the refrigerator when placed in a perforated plastic bag. Zucchini can also be kept in the freezer if you don’t want to use it right away. The zucchini should be washed and the ends trimmed before being sliced or chopped into thin circles. Spread the zucchini out and freeze it until it is firm. After transferring, store for up to ten months in a freezer bag.

There is no requirement to thaw frozen zucchini before using it. Just include it as suggested in your recipe.

When is the Best Time to Harvest Zucchini?

When zucchini are picked young, before the seeds have had a chance to develop and become tough, they are at their best. The flesh will be crisp, flavorless, and soft skin. Smaller ones are less likely to be bitter than larger zucchini. Choose zucchini with a diameter of no more than 2 inches and a length of 6 to 8 inches.

Store zucchini away from direct sunlight at a cool room temperature. Wait until you are ready to use the zucchini before washing it. Whole zucchini can be kept in the fridge for up to five days if placed on a plate lined with paper towels or in a plastic bag. For the best flavor and texture, serve zucchini within a day or two of harvest.

Reference: Comparison of the experimentally obtained growth model of Listeria monocytogenes on cucumber and zucchini with existing model generated by ComBase Predictor

How to Store Zucchini After Harvest?

Don’t wash the zucchini once you harvest it. Just use a gentle brush to remove any dirt quickly. Unwashed zucchini can be kept for up to two weeks in the dark, dry, and cold (50 to 55 degrees F is optimal), like a basement or root cellar. If you don’t have access to a cold, dark area to preserve your zucchini, you can keep it for approximately a week in a refrigerator set to 50 degrees Fahrenheit or below.

Just before using, wash your zucchini. Cut into the desired shape after trimming the ends. In addition to being steamed, stir-fried, baked, grilled, or roasted, zucchini can also be used in soups, stews, and casseroles. Additionally, it can be grated and used as a topping for pizza and pasta dishes, or it can be shared and used in baked products like quick bread and pancakes.

Additional Tips for Storing Zucchini

Follow these instructions for storing zucchini if you’re fortunate enough to have an abundance or want to ensure your supply lasts as long as possible.

The ideal conditions for storing zucchini are between 50 and 55 degrees Fahrenheit and 90 and 95 percent relative humidity. And don’t worry if you can’t find a location in your house that satisfies these requirements; your refrigerator will work fine.

Simply put zucchini in a plastic bag and put it in the refrigerator’s crisper drawer to store. When stored in this manner, zucchini keeps for two to three weeks.

You can freeze zucchini if you want to keep it for even longer. Wash and cut the zucchini, then blanch it for three minutes in boiling water. The zucchini can be frozen for up to eight months after being blanched and placed in a freezer bag.

How to Tell if Zucchini has Gone Bad?

Examining the weight and texture of the fruit is one of the best ways to determine if a zucchini has gone bad. A good zucchini should have firm, glossy skin and feel heavy for its size. The zucchini has probably gone bad if it feels light or has wrinkles. A bad zucchini will also have dull-colored skin.

When in doubt about whether to eat a particular zucchini, cut it open and examine the flesh. Fresh zucchini flesh has a color of white or light green and shouldn’t have any brown spots or other flaws. Toss the fruit if the flesh is mushy or brown.

Zucchini can be kept in a pantry, cupboard, or cool, dry area. However, it’s best to store zucchini in the refrigerator if you intend to keep it for more than a few days. Before placing whole zucchini in the crisper drawer of your refrigerator, wrap them loosely in a paper towel or place them in a perforated plastic bag. Additionally, cut zucchini can be kept in the refrigerator for up to four days in an airtight container.

Recipes Using Zucchini

Summer squash, known as zucchini, is often bright green with white lines spanning the length of it. It has a moderate flavor and can be used in many meals, including salads, sides, main dishes, soups, and stews. Additionally, zucchini can make pancakes, muffins, and bread.

Zucchini can be kept in the refrigerator for up to two weeks by placing it in a plastic bag. The zucchini should be washed in cold running water before use. Wait to cut the zucchini until you are ready to use it to prevent damaging the flesh.


The ideal location for storing zucchini is a cool, dry area. Between 45 and 50 degrees, Fahrenheit is the best range to store zucchini. If you have one, you should keep Zucchini in a root cellar or other cool, dark area. You can keep your zucchini in the bottom of your refrigerator if you don’t have a root cellar. Zucchini can also be kept at room temperature, but it won’t keep as long. Keeping your zucchini at room temperature is fine if you intend to eat it within a week or so. Keep it out of direct sunlight, but only just.