Not freezing your zucchini in July? Here's why it's a mistake! 🥶

A misconception that makes you lose flavor

You might think freezing your zucchini in the middle of July, when they're plentiful and cheap, is smart? 🤔 In reality, it's often the worst time: the flesh is very waterlogged and risks becoming spongy and bland when you take it out of the freezer. This phenomenon comes from the fact that summer zucchini, harvested in full sun, contain up to 95% water. In the freezer, the water crystallizes and ruptures the cell walls, releasing moisture when thawed and an unappetizing juice.

When and how to freeze your zucchini correctly

1. Choose the right time : wait until the end of August–beginning of September, when the zucchini have finished their explosive growth phase and are more concentrated in their sugars. 🍂
2. Blanch briefly : Plunge your slices into boiling water for 2 minutes, then immediately cool them in an ice bath. This sets the color and limits loss of texture.
3. Dry before freezing : Spread the slices on a clean cloth, using soft pads, to remove excess water. Less moisture = fewer giant crystals that burst the flesh.
4. Portion and package : as with our 1 kg zucchini packs , pour into airtight freezer bags, clearly labeled (date + quantity). This will save you from defrosting everything and you will only use 2 slices.

Alternatives to freezing in July

If you don't want to wait until the end of the season, opt for canning 🥫 or cooking it as an express ratatouille and then keeping it in the refrigerator for up to 3 days. You can also make a zucchini pesto (with a drizzle of olive oil and basil) and freeze it in small jars, a great method for keeping the flavor and color.

Other Neary Tips

• Discover our complete guide to zucchini to vary your pleasures.
• To try yellow zucchini, easy to cook, take a look at our 1 kg yellow zucchini .
• Practical advice and pitfalls to avoid according to Le Parisien Jardin .