Farmer Dave’s grows many types of summer squash. All should be treated in a similar manner.
Store Zucchini as dry as possible. Wipe any moisture off and do not wash until ready to use.
Store zucchini and other summer squash in a loosely open plastic or paper bag in the refrigerator crisper drawer.
Check on the squash every couple of days. If the skin is starting to shrivel or have marks, use right away.
Zucchini and the other summer squash can be used in millions of ways!
Freezing Squash
Here’s how to freeze zucchini:
Wash zucchini and cut it into small pieces—1/2-inch-thick rounds work well—then blanch in boiling water until brightly colored and just slightly tender, 1 to 2 minutes.
Drain the zucchini, then plunge it into an ice bath to cool and drain again.
Pat the zucchini dry, pack it into freezer bags, squeeze out as much air as possible and freeze for up to three months. Alternatively the slices of zucchini can be frozen on a sheet tray then packed into freezer bags.
For ease, freeze zucchini in quantities you’ll use, and be sure to label and date the freezer bag.
Another option is to freeze grated or shredded raw zucchini, which is perfect for baked goods.