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Every August, I write in my gardening journal: ‘next year 2 zucchini plants is more than enough.’ And every June in a fit of spring fever I plant more than two. This abundance means we’re eating zucchini for every meal of the day for a while. It also means we’re preserving zucchini for winter eating, too.
Dehydrated Zucchini:
I simply slice mine into 1/4″ rounds, I use a mandolin to keep the slices an even thickness. Lay on the dehydrator tray and dry until chip like. You can also dehydrate the shreds and reconstitute it later for baking, etc. I use the “chips” in soups and grind it up with yogurt cheese for dip.
Grating the zucchini and drying the shreds is also a way to go. Simply re-hydrate those shreds in hot water and drain to use in your favorite zucchini bread come winter.
Frozen Zucchini:
I shred the zucchini (I do use a box grater but a food processor would most definitely work) and then freeze it in 2 cup portions. No need to blanch first. I put the 2 cups in a plastic bag, lay it flat and freeze for winter baking, smoothies, even casseroles. I use 2 cup portions because that seems to be the amount most common for recipes I use, adjust as necessary for your needs.
Other Preserving Zucchini Methods:
Without a doubt I turn to the two methods above most of the time. They’re simple and allow for many uses later in both sweet and savory dishes. However, there are some other creative ways to preserve zucchini as well.
Get a healthy dose of probiotics with your summer abundance by fermenting it.
Make and can a tasty zucchini relish for backyard BBQs.
Combine fresh herbs with zucchini for a pesto perfect for freezing.
All Summer Squash
Use these same methods for all forms of summer squash (yellow squash, patty pan, etc.) for equally delicious results.
As the garden harvest brings in bushels of zucchini, don’t be sneaking into co-workers’ cars, rather preserve it for later. These are simple methods but they go a long way in keeping the food budget manageable and the pantry stocked.
I freeze a lot of zucchini too. But I cook mine first, slicing them thin and searing them on a grill pan for a minute or two. I put 1 or 2 cups in a freezer bag and pop them in the freezer. When I’m ready to use them — like this morning – I thaw a bag and the slices are ready for use. I put them in my omelets or warm them up in a pan with olive oil, green chilies and a little cheese for a tasty and quick side dish,
Good tips! It would be great to see what recipes you use the reconstituted or defrosted zucchini for! Would you please post them, so we get more ideas on how to use the preserved zucchini? thanks!
Great Info! I have shredded zucchini and frozen it for years but only recently have I:
1.) peeled the green off before shredding to use later for some of my dessert recipes and
2.) let the zucchini drain in a colander for a while before freezing, this helps avoid having to drain so much when you thaw it, again for dessert recipes.
My favorite use for shredded zucchini is to add it to my spaghetti sauce!
Have a Great Day,
Kirsten Mia
I too like to freeze shredded zucchini. Great for adding to ground beef in recipes like meatballs. You can hardly taste it, but it makes the meatballs more juice.
I shred zucchini in my food processor then I spread it out on sheets and dehydrate it. When it is dry I crush it to a fine powder and store to add to winter soups. It’s adds great flavor and the kids have no idea that it’s in there.
Great ideas! I have a ton of all kinds of squash that I will have to do something with. Just purchased a dehydrator, so I will try this as well. Thanks
I’m so glad to know it was a good resource for you. Enjoy that dehydrator!
My dehydrator! I slice it lengthways for ‘lasagna noodles’ later in the winter, and I make ‘chips’ for casseroles later. Dehydrating is fast, easy, more nutritious. I never have to worry about power outages in regards to a freezer, and dehydrated food is less space intensive then canned.
I do a combo of shredding and puree. I love putting either in spaghetti sauces in the winter!