Preserving Summer’s Zucchini for the Months Ahead
Few vegetables capture the generosity of summer quite like zucchini. A garden may begin with two or three tender squash, then suddenly produce enough to fill
baskets, cover the kitchen counter, and share with neighbors. Freezing, dehydrating, pickling, and canning offer practical ways to enjoy that abundance long after the growing season has ended.
Preparing and Grating Zucchini
Grating is one of the easiest ways to prepare zucchini for future meals. Small and medium zucchini usually have tender skin
and seeds, so they can simply be washed, trimmed, and grated. Larger zucchini may have tougher skin and well-developed seeds, which are best removed first. A box grater is convenient for a few squash, while a food processor makes quick work of a larger harvest.
Freezing for Baking and Cooking
Grated zucchini freezes especially well when it will
later be used in breads, muffins, pancakes, fritters, or casseroles. Steam-blanch small quantities for one to two minutes, just until the zucchini becomes translucent. Measure it into the amounts called for in favorite recipes, then pack it into freezer containers with a little room for expansion. Cool the containers in cold water before sealing, labeling, and freezing them. If the zucchini is watery after thawing, discard the excess liquid before adding it to the recipe.
Slices can also be frozen for soups, sauces, and baked dishes. Choose young zucchini with tender skin, wash it, and cut it into half-inch slices. Blanch the slices in boiling water for three minutes, cool them promptly in ice water, and drain them thoroughly before packing. Their texture will soften in the freezer, but they
remain a useful addition to dishes in which crispness is not essential.
Dehydrating for Easy Storage
Dehydrating is a good choice when freezer space is limited. Cut tender zucchini into even slices, blanch them, and arrange them in a single layer on dehydrator trays. Dry the slices at 140 to 145 degrees Fahrenheit until they are crisp and brittle.
Once they have cooled completely, store them in tightly sealed containers in a cool, dark, dry place. The dried pieces can be added to soups and stews or ground and incorporated into breads and other baked goods.
Pickling for Bright, Tangy Flavor
Pickling gives zucchini an entirely different character. Thin slices can become sweet and tangy
bread-and-butter pickles, while shredded zucchini works beautifully in a savory summer squash relish. Refrigerator pickles are convenient for short-term enjoyment, and recipes for zucchini pickles and relishes can be processed in a boiling-water canner for pantry storage.
Canning for the Pantry
The USDA has no approved canning methods for zucchini
alone, but it can be safely canned as part of several combinations with other fruits and vegetables, using tested recipes. Appropriate choices include summer squash relish, bread-and-butter zucchini pickles, zucchini-pineapple, tomatoes with zucchini, and certain mixed-vegetable combinations. Some are processed in a boiling-water canner, while tomato and mixed-vegetable recipes may require a pressure canner. Plain zucchini is better suited to freezing or dehydrating.
Carrying Summer Forward
Preserving zucchini does more than prevent a generous harvest from going to waste. Each carefully labeled package, container, or jar carries a little of summer into the colder months, ready to become a warm loaf, a pot of soup, a tangy relish, or another comforting meal shared around the family table.
