Zucchini is a prolific producer in the garden and can sometimes leave you with more than you can handle. But by learning how to preserve zucchini you can enjoy it all year round. Preserving zucchini not only reduces waste but also means you have a supply of this veggie during the off-seasons. No more will your neighbors leave extra zucchini in your car because they can’t eat it all. With so many ways to preserve, now every zucchini from your garden will have a use, ensuring you can enjoy all the zucchini produced.
Freezing is one of the easiest ways to preserve zucchini and it’s great for future use in many dishes. Here’s how to do it:
To freeze zucchini in cubes, rounds, or slices:
Preparation: Wash the zucchini and cut off the ends. Slice into cubes, rounds, or sliced zucchini depending on your intended use.
Blanching: Blanching is important as it stops the enzymatic process that can affect flavor, color, and texture. To blanch:
Boil water in a pot and have a bowl of ice water ready.
Submerge the zucchini pieces in boiling water for about 3 minutes.
Immediately transfer them to the ice water to stop the cooking process.
Freezing: Lay the blanched zucchini on a baking sheet in a single layer and freeze until solid. Once frozen transfer to freezer bags or containers. This will prevent the pieces from sticking together.
Grated zucchini is great for quick breads like muffins or zucchini bread and it’s a little different:
Preparation: Wash and grate the zucchini. Unlike cubed or round zucchini, grated zucchini doesn’t need to be blanched.
Draining: Place the grated zucchini in a colander and squeeze out as much moisture as possible.
Freezing: Pack the grated zucchini into freezer bags, flatten the bags to remove air, and store. Label and date the bags.
Freezing grated zucchini without blanching is convenient but note that it will change the flavor and texture slightly. But it’s perfect for baking. Frozen grated zucchini is versatile and can be used in soups, stews, and baked goods, making it a convenient option for many recipes.
Canning zucchini requires caution due to its high water content. Here’s the guide:
Pressure canning zucchini on its own is not recommended as the high water content makes it impossible to achieve a safe pH. But combining it with other ingredients makes it safe to can.
To water bath can zucchini you must combine it with other ingredients to change the pH. Another popular method is making zucchini pickles, which can be refrigerated, fermented, or prepared with various spices for added flavor. Here’s how:
Mustard Pickle Recipe: Use a tested recipe for mustard pickles that includes zucchini. The vinegar and mustard will provide a safe pH.
Ingredients: Zucchini, onions, mustard seeds, vinegar, sugar, salt and spices.
Preparation: Slice the zucchini and onions, then follow the recipe to combine with the other ingredients.
Canning: Pour the mixture into sterilized jars, leaving proper headspace. Process in a water bath canner according to the recipe.
You can also use finely chopped zucchini pickles in homemade tartar sauce, which makes a great condiment for sandwiches and salads.
Using a tested recipe is safe and tasty.
Dehydrating is a great way to shrink zucchini down to a fraction of its size while keeping the nutrition.
To dehydrate zucchini:
Preparation: Wash and slice the zucchini into rounds or spiralize into zoodles.
Dehydrating: Place the zucchini slices or zoodles on trays in a single layer. Set the dehydrator to 135°F (57°C) and dry for 6-12 hours or until dry and brittle.
Storage: Store the dehydrated zucchini in airtight containers or vacuum-sealed bags.
Dehydrated zucchini can also be used to make zucchini butter, a savory spread that enhances dishes like toast, pasta, and grilled meats.
To use dehydrated zucchini:
Rehydration: Soak the zucchini in warm pasta sauce or another thick sauce for 15-30 minutes until rehydrated.
Consumption: Eat rehydrated zucchini in recipes or as a crunchy snack.
Dehydrated zucchini is great as a healthy snack or in recipes like zucchini chips.
Fermenting zucchini not only preserves it but also increases its nutrition by adding beneficial gut bacteria.
To ferment zucchini:
Preparation: Wash and cut the zucchini into sticks or slices.
Fermentation: Place the zucchini in a jar with a brine solution (water and salt). Add garlic or dill for flavor.
Fermenting: Seal the jar and let it sit at room temperature for 1-2 weeks, tasting periodically until you reach the desired flavor. Fermented zucchini can be made into various types of zucchini pickles, including Korean and traditional fermented variations, offering a range of flavors and textures.
Storage: Once fermented, store in the refrigerator. Fermented zucchini can last up to 6 months or longer.
Use fermented zucchini as a topping for sandwiches, burgers, or as a tangy snack.
Grilling zucchini is a great way to prepare it for preservation. Here’s how:
Preparation: Slice the zucchini lengthwise into thin strips.
Grilling: Brush with olive oil and season with salt and pepper. Grill over medium heat until tender and slightly charred.
After grilling:
Marinating: Layer the grilled zucchini in a jar with garlic, herbs, and olive oil.
Storage: Store in the refrigerator and use within a few weeks.
Grilled zucchini can be used in recipes like zucchini bread, zucchini relish, or as a topping for hot dogs and salads. It’s a great addition to many dishes. Grilled zucchini can also be used in baking recipes like chocolate zucchini bread, a lightly sweetened treat perfect for toasting and drizzling with honey.
Preserved zucchini can be used in many recipes and add extra flavor and nutrition.
Bread and Muffins: Use shredded or cubed frozen zucchini in zucchini bread, muffins, or cookies. For a unique twist, try a zucchini pineapple recipe, which combines zucchini with pineapple to create a mock pineapple dish perfect for canning.
Soups and Stews: Add frozen or rehydrated zucchini to soups, stews, or casseroles.
Pizza Toppings: Use dehydrated or grilled zucchini as a topping for pizzas or salads.
Snacks: Eat preserved zucchini on its own as a snack. Zucchini pineapple is a creative way to incorporate more vegetables into your meals without sacrificing flavor.
Zucchini can be preserved and used in recipes for specific diets.
Zucchini Noodles: Dehydrate zucchini noodles for a gluten-free, low-carb pasta substitute.
Zucchini Pizza Crust: Use shredded zucchini to make a low-carb pizza crust.
Vegan Recipes: Preserve zucchini for use in vegan recipes like zucchini fritters or vegan zucchini bread.
Preserving zucchini for your diet means you’ll always have a healthy ingredient on hand.
Make the most of your zucchini preserving with these tips:
Using Fresh Zucchini: Use fresh zucchini in recipes like fermented pickles or grilled zucchini.
Portioning: Freeze shredded zucchini in two-cup portions for easy use in recipes.
Dehydrating Snacks: Dehydrate zucchini rounds or zoodles for a crunchy snack.
Safety guidelines are key to avoiding health risks like botulism.
Pressure Canning: Use a pressure canner for low-acid foods like zucchini when canning.
Water Bath Canning: Follow tested recipes for a safe pH level when water bath canning.
Freezing and Dehydrating: Freeze or dehydrate zucchini to preserve it safely.
Always follow tested recipes and guidelines for preserving zucchini.
Zucchini is a garden favorite and has become super popular for several reasons. This summer squash has won over gardeners, home cooks, and health enthusiasts, and here’s why:
One of the main reasons zucchini is so popular is its versatility in the kitchen. Zucchini can be eaten raw, cooked, grilled, baked, or even spiralized into noodles. It’s mild flavor and tender texture make it a great addition to both sweet and savory dishes. From hearty casseroles and refreshing salads to zucchini bread and muffins, the options are endless. There are countless zucchini recipes to explore, from traditional dishes like zucchini bread to innovative preparations like dehydrated zucchini chips and grilled zucchini.
Zucchini is not just a kitchen chameleon; it’s a nutritional superstar. Packed with vitamins and minerals, zucchini is a good source of Vitamin C, Vitamin A, potassium, and fiber. It’s low in calories and high in water content making it perfect for those on a healthy diet. It’s also rich in antioxidants that help combat inflammation and overall health.
For gardeners, zucchini is a dream come true. This prolific plant is easy to grow even for beginners. Zucchini loves warm weather and can produce an abundance of harvest with minimal effort. Its fast growth rate means you can have fresh zucchini all summer long. Plus zucchini plants are known to produce more than a single family can eat, that’s why preserving zucchini is a must.
Zucchini’s culinary uses are endless. It can be the main attraction or a supporting actor, adding texture and nutrition. Zucchini can be stuffed, sautéed, roasted, or blended into soups and sauces. Its ability to absorb flavors makes it a favorite ingredient in many cuisines around the world. Zucchini flowers, often stuffed and fried, are a delicacy in their own right, adding another layer to this vegetable’s appeal.
Zucchini is popular among those following specific diets. It’s a staple for low-carb and keto diets due to its low carb content. Vegans and vegetarians love zucchini for its ability to mimic certain textures and add bulk to meals without animal products. It’s also gluten-free making it a great ingredient for those with gluten intolerance or celiac disease.
Preserving zucchini is the best way to enjoy its flavor all year round. By using different preservation methods like freezing, canning, dehydrating, and fermenting you can use every zucchini from your garden. Enjoy preserved zucchini in recipes like zucchini bread, zucchini chips, or zucchini relish. Whether you’re catering to specific diets or just looking for a healthy snack, preserved zucchini is the perfect option. So start preserving your zucchini today and enjoy summer all year!
Yes, you can freeze shredded zucchini without blanching but it may change in flavor and texture. Blanching is recommended for cubed or round zucchini to preserve its quality.
Frozen zucchini can last up to 12 months if stored properly in airtight containers or freezer bags.
Canning zucchini on its own is not recommended due to its high water content. Canning zucchini with other ingredients in a tested recipe is safe.
For water bath canning use recipes that combine zucchini with high acid ingredients like vinegar or lemon juice, such as mustard pickles, to ensure a safe pH level.
Slice zucchini into rounds or spiralize into zoodles, then dehydrate at 135°F (57°C) for 6-12 hours until dry and brittle. Store in airtight containers.
Soak dehydrated zucchini in warm pasta sauce or another thick sauce for 15-30 minutes until rehydrated to your liking.
Fermenting zucchini increases its nutritional value by adding beneficial gut bacteria and can last up to 6 months or more in the fridge.
Grill zucchini slices then preserve in oil with garlic and herbs. Grilled zucchini can be stored in the fridge and used in recipes or as a snack.
Yes! Preserved zucchini can be used in vegan, gluten-free, and low-carb recipes like zucchini noodles, zucchini pizza crust, and vegan zucchini bread.
Use tested recipes, use a pressure canner for low acid foods, ensure a safe pH level for water bath canning, and always follow proper freezing and dehydrating practices to avoid botulism.
Lay blanched zucchini pieces in a single layer on a baking sheet and freeze until solid before transferring them to freezer bags or containers.
Yes, frozen or shredded zucchini is great in baking recipes like zucchini bread, muffins, and cookies, adding moisture and nutrition.
Stored in airtight containers dehydrated zucchini can last up to a year, a long-lasting and convenient snack or ingredient.
Pressure canner, water bath canner, dehydrator, freezer bags or containers, jars for fermenting or canning.
Use fresh zucchini, freeze in portions, dehydrate in rounds or zoodles. Follow tested recipes.
