🍃 Fresh from the Garden: Harvest Tips

First, pick them young and tender—about 6–8 inches long. The skin should be shiny and firm. Bigger zucchini can be woody or seedy, but they’re still great for baking or freezing.

Once picked, don’t wash them right away. Moisture can speed up spoilage. Instead, brush off any dirt and store them dry.

🧊 Short-Term Storage: Fresh in the Fridge

Fresh zucchini will last up to 1 week in the refrigerator if you treat it right.

Here’s what to do:

1. Wrap loosely in a paper towel. This helps absorb extra moisture.
2. Place in a perforated plastic or paper bag.
3. Store in the crisper drawer where it’s slightly more humid than the rest of the fridge.

💡 Avoid sealing zucchini in airtight containers—it needs to breathe a little.

❄️ Long-Term Storage Methods

1. Freezing Zucchini (Best for Soups, Stews & Baking)

Freezing is the easiest way to keep zucchini long-term.

For slices or chunks:

1. Wash and cut into ½-inch rounds or cubes.
2. Blanch in boiling water for 1–2 minutes, then plunge into ice water.
3. Drain and pat dry.
4. Spread on a tray and freeze in a single layer.
5. Once frozen, transfer to freezer bags (label with the date).

Good for 10–12 months in the freezer.

For shredded zucchini (great for bread or fritters):

1. Shred raw zucchini.
2. Squeeze out moisture with a clean towel.
3. Pack into freezer bags in 1-cup portions.
4. Flatten bags for easy stacking.

Skip blanching for shredded zucchini—it freezes just fine raw.

2. Dehydrating Zucchini (Crispy or Chewy Snacks)

Perfect for chips, soups, or rehydrating in casseroles.

How to do it:

1. Slice zucchini into ¼-inch rounds.
2. Blanch for 1 minute (optional for better color).
3. Lay out on dehydrator trays or baking sheets.
4. Dry at 125°F–135°F (or lowest oven temp) for 8–12 hours until brittle or leathery.
5. Store in airtight jars or vacuum-sealed bags in a cool, dark place.

Shelf life: up to 1 year!

3. Canning Zucchini (With a Twist)

Zucchini is low-acid, so it can’t be safely canned plain using a water bath.

BUT—you can can it safely in recipes, such as:

• Zucchini relish
• Zucchini pineapple (yes, really!)
• Pickled zucchini

These use vinegar or sugar to raise acidity. Always follow USDA-tested recipes for safe results.

You’ll need basic canning supplies and a water bath canner.

🫙 Quick Refrigerator Pickles

Want a no-fuss way to preserve your zucchini? Try this:

1. Slice zucchini thin (rounds or spears).
2. Pack into a clean jar with garlic, dill, and a pinch of red pepper flakes.
3. Heat equal parts vinegar and water with 1 tbsp salt and 1 tbsp sugar per cup.
4. Pour hot brine over the zucchini.
5. Let cool, then refrigerate.

They’re ready in 24 hours and last 2–3 weeks!

🌱 Bonus Ideas to Use Up Zucchini

Before it goes soft, get creative:

• Grill it with olive oil and herbs.
• Spiralize into zoodles for pasta night.
• Bake into muffins or bread (shredded, of course).
• Make zucchini boats stuffed with rice, meat, or cheese.
• Throw it in stir-fries or omelets.

If all else fails? Share with neighbors. They’ll love you for it.

🧺 Zucchini Zen: Keep it Simple

You don’t need fancy tools or high-tech methods to store your garden zucchini. Whether you freeze it, dry it, pickle it, or eat it fresh, the goal is the same: waste less and enjoy more.

Garden abundance is a gift. With these tips, you can stretch the season and make that harvest last well into winter.