Store zucchini correctly: the best tips and tricks

If you have a lot of zucchini at home, these tips and tricks are useful to keep the vegetables fresh for as long as possible.

Zucchini doesn't like temperatures below 8 ° C. So you should store the raw vegetables cool but not cold.
If you keep cool and dark storage, you can increase the shelf life of the zucchini up to 10 days.
Before doing so, make sure that the skin of the pumpkin family is undamaged. Zucchini with a damaged skin should be used first. The durability is reduced by the lack of the protective layer.
Zucchini can also be frozen whole or in slices, ideally in a suitable tin. Then you can keep the vegetables for up to 6 months.
To do this, first wash the zucchini with water and then dry it thoroughly before adding it to the box.
After thawing once, it is advisable to use up the zucchini and not to freeze it again.
In general, the shorter the storage, the fresher and crisper the zucchini. Especially when stored in the pantry, you should not exceed 12 days.

Properly storing zucchini: how it works

As mentioned earlier, a dark, cool place helps keep the zucchini fresh for as long as possible.

Another tip to keep the pumpkin plant in the kitchen for as long as possible is this: do not store the zucchini near bananas, apples and tomatoes. Otherwise they will spoil faster.
Wrap the zucchini individually in towels or parchment paper, they stay dry and fresh for longer.
Also avoid pressure points when storing the pumpkin family. It is best not to stack the zucchini, but to lay them side by side.
As soon as the food has soft spots or gives way under pressure, this is an indication that a putrefaction process is in progress. Then you should no longer use the zucchini.
Caution should also be exercised with bitter-tasting zucchini: these may contain the toxic substance cucurbitacin and must be disposed of.

How to cut zucchini and the best tips for preparation can be read in our next practical tip.