Avoid Washing Until Use Excess moisture can cause zucchini to rot quickly. Keep it unwashed until you’re ready to cook or eat it.
Store in a Plastic or Paper Bag Place zucchini in a perforated plastic bag or loosely wrap it in a paper bag to allow for slight airflow while preventing excess moisture buildup.
Refrigerate in the Crisper Drawer Store zucchini in the vegetable crisper drawer of your refrigerator. The slightly cooler and more humid environment helps it stay fresh longer.
Keep Away from Ethylene-Producing Foods Avoid storing zucchini near fruits like bananas, apples, or tomatoes. These emit ethylene gas, which speeds up ripening and spoilage.
Check for Bruises or Cuts Inspect zucchini for damage before storage. Bruised or cut zucchinis are more prone to spoilage and should be used immediately.
Use Within a Week For optimal freshness, consume zucchini within 5–7 days of purchase. Older zucchini can become soft and lose flavor.
Freeze for Long-Term Storage If you can’t use zucchini within a week, blanch it for 2–3 minutes, cool it in ice water, and freeze it. This preserves texture and nutrients for months.