Some summers are zucchini summers, and we are in the midst of one right now! Preserving zucchini to last through the winter is actually easy to do. There are four main methods for how to preserve zucchini: freezing, canning, fermenting, and dehydrating or drying.
How to Preserve Zucchini
Zucchini can sometimes grow a little bit out of control in the garden, and sometimes you end up with too much of a good thing!
While last year most of our summer squash plants got eaten by squash bugs, this year we have so many zucchini that we don’t know what to do with all of them.
We’ve given them away, fed them to the chickens, made loaves of zucchini bread, and cooked them every which way.
Don’t get me wrong, I love zucchini, but I’m getting a little bit tired of it at the moment.
But, in the middle of winter it sure would be nice to pull out some shredded zucchini from the freezer to make a loaf of warm zucchini spice bread!
Below are all the ways to preserve all of that extra zucchini in your garden so that you can enjoy it throughout the year!
Shredded zucchini that has been frozen and thawed works well for using in recipes, especially baked goods. I usually drain part of the liquid after thawing the zucchini before using.
Zucchini noodles can be frozen, but the texture will not be quite the same as fresh zoodles. But, if you have a ton a zucchini you might as well give it a try!
Rather than freezing raw zucchini, you can also make double batches of recipes that use a lot of zucchini and then freeze those after they are cooked!
Now this method is the one that really intrigues me!
Zucchini relish sounds super tasty on a burger (or veggie burger)!
Believe it or not, zucchini can also be preserved into zucchini marmalade or jam!
Not quite canning, but close:
Zucchini refrigerator pickles sound tasty and easy to make.
This zucchini butter is something I definitely need to try!
I love to ferment anything that I can get my hands on. To me, this is one of the best way to preserve foods, as it also gives you some good stuff for your gut.
Feremented vegetables will last for quite a while in the refrigerator, up to six months or even longer.
Making fermented zucchini sticks is simple! Just put zucchini spears into a jar, cover them with a saltwater brine, cover the jar with a towel fastened with a rubber band, and setting it in a cool and dark place for a couple of weeks.
Fermented zucchini pickles is another way to do it if you want a pickle chip shape.
If you have a lot of cucumbers as well as zucchini you can combine them in this fermented squash and cucumber pickle recipe.
This fermented zucchini sauerkraut recipe sounds really interesting as well!
Last but not least, you can even make zucchini wine! Now that’s something I need to try!
Dehydrating is a great way to preserve the harvest, especially for food storage purposes. You can fit a huge amount of veggies in a jar once they are dehydrated.
My favorite dehydrator by far is the Excalibur dehydrator.
Zucchini chips made in the dehydrator is one of my favorite ways to use up a lot of zucchini, plus they are delicious!
You can also just simply dehydrate zucchini in pieces for food storage to add to soups or other recipes later on.
This zucchini gummy candy is a fun way to use up zucchini, and it’s healthy too!
Strawberry zucchini fruit leather is another great way to preserve zucchini in a new and different way.
More Posts on Preserving
Here are a few more posts I have about preserving the abundance:
I hope this post helps you discover some new ways to preserve the zucchini from your garden!
What is your favorite way to preserve zucchini?