Zucchini is one of the healthiest and tastiest seasonal vegetables.
However, sometimes you want to enjoy dishes made from it in the middle of winter.
Culinary expert of TUT NEWS, chef and fourth-class baker Yulia Arkhipova will tell you how to freeze zucchini correctly so that it does not turn into mush after defrosting.
How to Freeze Zucchini
Zucchini is a fairly versatile product due to its neutral taste. That is why you can cook almost any dish from it, even sweet ones.
For example, if you add sugar and lemon to zucchini, it will taste like pineapple.
However, when it comes to freezing vegetables, many people don’t understand how to do it without ending up with an unappetizing mess.
The main trick to prevent this from happening is that it is not recommended to freeze raw zucchini.
Therefore, it is best to cut the fruits in half, bake them and only then freeze them.
These simple manipulations will allow excess juice to escape, and the zucchini will be immediately suitable for eating after defrosting.
Expert: Arkhipova Julia
