If you grow your own veggies at home in the garden, you’re probably already used to working hard for most of the year to hopefully get a modest crop when it’s all said and done. Bumper crops, when they do happen, tend to be kind of rare with one exception: zucchinis.
I don’t know why, but zucchinis always seem to be the most bountiful veggie out there in the summertime.
If you are like me and my neighbors, you probably have more of these summer squashes than you know what to do with. It’s a shame to waste them, so why not preserve them so you can enjoy them all winter long and even into the following spring?
I’ll be telling you how to do just that in this article with these proven methods for preserving your zucchini.
Don’t Try to Can Whole, Sliced, or Cubed Zucchini!
Before we get to the list, we’ve got to go over something really important. Despite how many recipes you’ll see out there on the internet, at-home canning of whole, sliced, or cubed zucchini is not a good idea.
And don’t take my word for it: this has come down from the National Center for Home Food Preservation!
Long story short, it seems that previously official recommendations for canning zucchini and other summer squashes have been withdrawn due to some ambiguity about processing times.
Modern-day testing of previously published USDA guidelines on the matter has not been satisfactory in terms of safety and might leave alive the bacteria that produce the dangerous toxins that can cause botulism.
Small pieces of zucchini tend to get very soft during canning, and they pack very tightly into the jars, creating a density that will prevent thorough, even heating of the contents. Essentially, it’s just not worth the risk.
The good news is you have many, many other methods for preserving them that you can do at home that are easy, and canning is still an option using zucchini as an ingredient in salsa, chutneys, and the like. We’ll talk more about that a little farther down.
Frozen, Whole
For some of us who just want to get the job done, freezing the whole zucchini is the most convenient way to preserve them with the least amount of effort.
It will keep them safe, edible, and reasonably tasty, but once you thaw them out, they’ll be decidedly softer than when they were fresh, and that can be a bit of a turnoff.
The best way to freeze zucchini is to first trim off the stems and the rounded opposite end, then place them in a single layer on a baking sheet before popping them in the freezer. Let them freeze solid, all the way through, then transfer them to their final storage container.
Done this way, they will last about a year, but they’ll taste better if you use them around the 6-month marker.
Frozen, Sliced
In my opinion, a much better way to freeze zucchini is to slice them first. Texturally, it seems like they break down a little less. Give them a good wash, slice them into discs or half circles, then give them a quick 2-minute boil before blanching.
Dry thoroughly, flash freeze on a baking sheet as before, then put them in a freezer bag before getting as much air out as you can. This is the ideal way to keep them ready to use for soups, casseroles, and stir-fries. Again, they will keep for a year frozen, but are best within 6 months or so.
Shredded
One of the very best ways to store zucchini for the long haul and still keep them convenient and ready to use is to shred it prior to freezing.
Shred or mince zucchini using an appropriately sized grater or food mill, then press out as much of the moisture as possible using kitchen towels or cheesecloth.
Transfer the shredded zucchini into freezer bags, and then flatten it out so it’s about a half-inch thick. Squeeze out as much air as possible, seal, then pop in the freezer and keep them up to a year.
Shredded zucchini is great because you can take it out of the freezer, break off what you need, and then start cooking with it immediately because it thaws so quickly. Your shredded zucchini will keep for a year or so frozen, and maintains quality better than the other freezing methods; use within 8 months for best results.
Cubed
Cubing is an alternative option for freezing zucchini while preserving the quality and is arguably the best method if you want to peel it ahead of time.
Just like slicing before, we want to clean, peel, and cube, give them a quick dip in boiling water for about 2 minutes, and then quench in a bowl of ice water.
Gently pat dry, freeze on your baking sheet as normal, then put in any freezer-safe container. If you are using zucchini mostly in casseroles and stews, this is the ideal way to keep it.. Shelf life is once again about a year.
Noodles
Spaghetti squash doesn’t have a lockdown on non-noodle noodles! Zucchini noodles are surprisingly delicious and are an awesome low-carb option for any meal.
They’re easy to prepare simply by cleaning and then running the zucchini through a spiralizer or julienne cutter, but we’ll need to take a slightly different approach to preserve them.
After giving them a good wash and processing them into noodles, give them a very quick bath in gently boiling water, no longer than 60 seconds. Dunk in ice water to stop the cooking, then dry them thoroughly but gently.
Layout thin clumps of noodles on your baking sheet to freeze them, then transfer them to freezer bags for storage.
They will thaw quickly on the countertop when you need them and will be ready to use in just a few minutes. Shelf life in the fridge is nominally a year, but quality is best if eaten before 9 months.
Pureed
Pureed zucchini is super versatile and easy to use if you are a baker and soup maker. It can also serve as the foundation of a really great sauce!
You’ll need to wash, chop, and then boil your zucchini until it’s tender before transferring it to the blender and letting it blend until it’s totally smooth.
Let everything cool down to room temperature and then you can simply pour it into freezer bags or any other container you prefer, but make sure to leave a little room at the top so you don’t have a blowout.
Stores wonderfully frozen for about 9 months, but will last up to a year as usual.
Soup
A delicious zucchini-based vegetable soup was actually what got me turned on to this abundant summer squash in the first place. I never used to like it!
Now I always look forward to a huge crop, or bringing home a couple of baskets from the farmers market so I can whip up soup to enjoy all winter.
There are lots of different recipes out there, so look for your favorite and then prepare as normal but stop cooking a little early; you don’t want the veggies and other ingredients to be too tender since it’s going into the freezer and will have to withstand thawing and reheating.
That little trick will ensure that your zucchini soup tastes just as good coming out of the freezer as it does when fresh! Once again, no surprise, shelf life is about 3 months in the freezer.
Dehydrated
This is a clever way to preserve your zucchini, not only because it doesn’t use the freezer, for a change, but also because it concentrates the flavor of these veggies.
You’ve got two approaches for dehydrating zucchini at home… The first, if your oven will handle it, is to turn the temperature way, way down to about 150° Fahrenheit. Most ovens don’t go this low, in which case you’ll need to whip out the food dehydrator.
Clean the zucchini and slice it really thinly, no thicker than a quarter inch, and place the slices in a single layer on your dehydrator trays. Dehydrate at 135° F / 60° C until they are completely dry and very brittle; they should snap cleanly without bending when you test one.
After that, let them cool down to room temperature and place them in an airtight container for storage in the pantry. They last anywhere from 5 to 6 months and can be added to soups, stews, or eaten as is.
Freeze-Dried
Freeze drying is a fascinating method of food preservation that relies on a quirk of physics: food is first cut to size, flash frozen, and then placed in a vacuum. Like an atmospheric vacuum, not a vacuum cleaner.
At this point, the frozen moisture will sublimate, turning immediately from a solid to a gas and leaving the food with its color and nutritional value perfectly preserved in a dry, brittle form.
Freeze-dried food can be eaten as is or reconstituted for use in recipes, but the best attribute it brings to the table is an amazing storage life. In the right packaging, freeze-dried zucchini will last 25 years or even longer. Nothing else comes close.
The only downsides with this technology are that texturally it makes food taste very different, as you might imagine, and the fact that the appliances themselves are still quite expensive.
Chipped
Did you know that zucchini can actually make a wonderful potato chip alternative, one that you can enjoy all winter? It’s true, and there are several ways to make them, as well!
All you need to do is dehydrate zucchini in your oven or food dehydrator as detailed above, but before you do that you want to season it with any herbs and spices that you enjoy. As the moisture evaporates, these seasonings will be drawn into the flesh of the zucchini.
Once they are done and ready to store, toss them with a little salt and pepper and then put them in an airtight container. They are a delicious snack!
Powdered / Flour
I know this approach is bound to raise some eyebrows, but you need to hear me out. Powdered zucchini makes both a wonderful seasoning and an excellent thickener for sauces, soups, broth, and a whole lot more.
To make it, all you have to do is dehydrate it as detailed previously then transfer it to your food processor with a grinding blade or put it through a food mill until it is powder.
Store your powder in an airtight glass jar and use it as needed in any recipes that might call for it or blend ones that just need a little pizzazz. Shelf life, kept safe from moisture and light, is anywhere from 6 to 8 months.
Planked
Another clever way to store zucchini ready for use, especially if you like vegan and alternative pasta dishes, is in plank form. Once again, we will need to dry out the zucchini in our oven or food dehydrator for this one.
Clean and trim the zucchini as normal, then slice it lengthwise into planks that are no thicker than a quarter inch.
Make sure to keep the pieces as consistently sized as possible to ensure even drying and good results. Once again, when the zucchini will snap cleanly without bending, it’s done.
You can layer these zucchini planks to make a really tasty lasagna using all the other ingredients you’re familiar with, and they store easily in a jar or bag. Shelf life is about 6 months as expected.
In Oil
Oil immersion is an ancient and time-tested method of preserving vegetables, and one that works wonderfully with zucchini. By adding garlic, herbs, and spices, it also imparts a delicious flavor along with the olive oil that is used for preservation.
To use this method, you’ll need to clean and trim the zucchini, then slice it into spears or sticks. Dunk them in gently boiling water for about 90 seconds, maybe 2 minutes for a very large zucchini, then dip them in ice water to stop the cooking process.
Place the spears in a sterilized mason jar with garlic, fresh herbs, and your other add-ins, then fully submerge them in oil, all the way to the top.
Try to leave as little air in the jar as possible, then cap tightly and stick them in the refrigerator. Store in the refrigerator for up to 2 months.
Pickled
You can pickle just about any veggie out there, and zucchinis are no exception. Tangy, crisp, and storable for many months on end, this is one of the best and only ways to can them at home if that’s your jam.
Zucchini pickles should be packed with vinegar, water, salt, and spices to form a good brine and then processed in a water bath canner for 10 to 20 minutes depending on your altitude. Make sure you follow an established and tested recipe, though, for safety. Eat your zucchini pickles within 6 months for best flavor, but they should keep longer if sealed in a cool pantry.
Jammed
Zucchini jam might not be everybody’s cup of tea, but it is surprisingly tasty and it really works with a sweet flavor profile. Hey, zucchini is good in all kinds of desserts, you know!
It’s easy to make, too, because all you need to do is cook shredded zucchini with lemon juice, sugar, and pectin, along with any other ingredients you’d like to add to adjust the flavor, then fill sterilized mason jars before processing them in a water bath canner.
It’s great on toast, desserts, and Monte Cristo sandwiches if you can believe it! Don’t knock it till you try it. As with most home-canned goods, your jam will last for around a year in storage if unopened.
Chutney
Chutney is basically a chunky kind of relish, one that often has a sweet and savory flavor thanks to the inclusion of fruits along with veggies. A good zucchini chutney can be made with apples, onions, sugar, vinegar, and a variety of spices.
This is another preservation method that relies on at-home canning, but it is a safe, tested, and proven method for keeping your zucchini edible through the winter.
This is another method I’ve really grown to love because chutney makes the perfect accompaniment to crackers, cheese, meats, and more. It’s become a star on my charcuterie boards! Storage life is the same as jam, 1 year unopened.
Relish
If chutney or jam isn’t your thing, try zucchini relish, which is a lot closer to pickle relish for most of us. Combined with onions and peppers, it is dynamite on burgers, hot dogs, and more.
Again, it must be processed in a water bath canner, but your shelf life will be at least a year and potentially longer if kept cool and out of direct sunlight.
Salsa
Another delicious zucchini-based condiment you just have to try, zucchini salsa will make your tortilla chips sing and your tacos truly next level.
As you might have guessed, you’ll need to can for safety if you want it to last more than just a few days. Done correctly, though, you’ll get a shelf life of around a year and you’ll love being able to pop open a jar of this stuff anytime you need a savory dip for your chips.
Fermented
Often confused with pickling, fermenting produces similarly tangy, crispy results but it does so by a completely different route.
Fermenting relies on the presence of bacteria and certain kinds of mold that will begin to eat carbohydrates when in an oxygen-less environment.
When that happens, they release gases and alcohols that will infuse the food, in this case, our zucchini, simultaneously preserving it and giving it a completely distinct flavor.
This is one of those love-it-or-hate-it methods, but if you love it, it’s also one of the easiest to do at home and will let you store your zucchinis for many months on end at room temperature or in the refrigerator.
Cooler storage will net you a shelf life around 6 months, but you will still get 4 months out of them at room temp.
Tim is a farm boy with vast experience on homesteads, and with survival and prepping. He lives a self-reliant lifestyle along with his aging mother in a quiet and very conservative little town in Ohio. He teaches folks about security, prepping and self-sufficiency not just through his witty writing, but also in person.
Find out more about Tim and the rest of the crew here.