Courgette / Zucchini

Courgette / Zucchini

This isn’t a vegetable I freeze regularly but it can be done easily and is a useful freezer stock for dishes such as Ratatouille. Remember to always wash your vegetables and dry them before freezing. They taste best after freezing if they don’t touch water again. For the best flavour I would fry them in butter or hot oil and use them in dishes with cheese or tomatoes.

Preparation

Whole (Small courgettes) - Do not peel. Simply blanch in boiling water for 1 minute and drain. Cool rapidly in iced water then drain, pat dry and freeze in freezer bags.

Larger Courgettes - Cut into chunks of approximately 1.5 cm (minimum) and blanch in boiling water for approximately 2 minutes. Cool rapidly in iced water, pat dry and pack in freezer bags.

Puree - Slice the peeled courgettes, cook until tender and then puree in a blender. Freeze in ice cube trays initially and then transfer into freezer bags.

Packaging

Pack in labelled and dated freezer bags. Freezer containers are also suitable.

Thawing

Whole - Put frozen courgettes in boiling water and simmer for approximately 4 minutes.

Chunks, Slices, Puree - thaw at room temperature for 2 hours.

Storage Time

6 months