There is a scene as universal in these months as that of the blade fan: something clicks and three bags of zucchini appear at the door, in the kitchen or already in the refrigerator. And right in front of them, there is always the same face of “and now what do I do with all this?”
The answer is simple and, at the same time, really complex. First because, if we want to preserve it long enough to be able to use it, we have to differentiate between what lasts fresh and what lasts after being transformed. And, second, because if we don’t do it right, we are turning that zucchini into a “poisoned gift.”
And never better said.
A zucchini is water with some form. To be exact, 94.8 out of every 100 grams of zucchini are water. This vegetable has only 17 kilocalories, extremely thin skin and, in short, no fat to protect it: it has a delicious design to eat, but terrible to preserve.
In its optimal state it lasts a week in the refrigerator; two or three if we are willing to live with their ailments.
And then? Where do the ‘months’ come from? As I hinted above, they come out of ‘processing’ it. It can take months in a simple way: freezing them (after blanching for three minutes and an ice bath), dehydrating them or pickling them. That is, it can last up to ten months in good conditions if it is no longer fresh zucchini.
Until a few years ago it was relatively common to put zucchini in a jar and cook them in a water bath until it reached a sufficient temperature to preserve it well. The problem is that zucchini is low in acidity, its pulp becomes soft and compact, and it transmits heat poorly. Come on, it becomes a fantastic remedy for botulism as long as we make the slightest mistake. Agencies strongly recommend against doing so.
And how do we do it well? Let’s go in parts:
- Fresh and whole: directly to the refrigerator without washing. If they are dirty, it is better to clean them with kitchen paper or a dry cloth. If you have to give them a little water, dry them well. There is little else you can do: don’t crowd them, use special pads and avoid putting them next to climacteric fruits and vegetables (apples, avocados, mangoes or tomatoes).
- Cut: If we want to keep it already cut, we just have to keep in mind that the more processed it is, the less it will last. The ideal is to cut it, dry the vegetable well with kitchen paper and put it in an airtight container. It is not advisable to keep it like this for more than three or four days.
- Cooked: in this, the truth is, there is no big difference with the rest of the vegetables. A well-cooked zucchini dish can be stored without problems for about five days. The key is, of course, to refrigerate it as soon as possible, close it tightly and divide it into the smallest portions possible. It can also be frozen.
- What if we haven’t cooked it previously? What I explained above: freezing them, dehydrating them or pickling them. They are more complex preparations, but if we have many… it is the most recommended.
Image | Eddie Pipocas
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