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Preserving zucchini makes sure that we have homegrown zucchini all year long! Not to mention, it is pretty a pretty great feeling to become more self-sufficient by preserving foods that you have grown yourself, don’t you think?
I am going to show you how to store zucchini for use later. Preserved zucchini makes for delicious baked zucchini goodies later! Preserving zucchini can be quick and easy.
Just a few easy steps and it will stay good until you are ready to use it in your favorite zucchini recipes! This is one of my favorite food preservation tips!
I’ve told you about a couple of the things I make with zucchini like zucchini lasagna and zucchini bites (you WANT to check out that recipe…it is awesome). As it gets later in the fall, if I have surplus zucchini (and let’s face it if you have a garden, you HAVE surplus zucchini!), I always freeze it in containers or sandwich bags to preserve it for food storage.
Preserving Zucchini in the Freezer
How to Preserve Zucchini
After I rinse the zucchini, to preserve the zucchini all I do is sit down at the dining room table and cut the zucchini into chunks. (I don’t peel the zucchini, but you can if you want to). Once it is cut into chunks, just grate it with my Salad Shooter.
*Tip: My mother-in-law got me the Salad Shooter as a gift a few years back. I really love that thing— it’s great for grating or slicing zucchini and other vegetables, cheeses, chocolate… whatever! Such a great tool to have in your kitchen and they are pretty reasonably priced! You should check it out!
Once the zucchini is grated, use a measuring cup to add 2 cups of the zucchini to sandwich-size Ziploc bags.
Next, pack it tightly, roll the bag to get out any excess air, and then seal the bag shut.
Now just toss the zucchini in the freezer! Or better yet, we always use our vacuum sealer and throw it in the deep freezer for maximum freshness and storage life! If you don’t have a vacuum sealer, I highly recommend it!
Now you have got preserved zucchini! Wasn’t that easy?
Now you can just take the preserved, grated zucchini out of the freezer and defrost it anytime you want to make zucchini bread, zucchini muffins, quiche, or an omelet with zucchini in it, or whatever marvelous zucchini creation!
(When you defrost it there will be a little bit of water in the bag. Just drain the zucchini in a colander prior to use. Voila! You can be using fresh zucchini in January… pretty sweet, huh?)
Psst…scroll down for a free printable summarizing the information in this post!
- Presto Salad Shooter
- Large Measuring Cup
- Kitchen Knife
- Peel the zucchini (optional).
- Slice the zucchini into chunks that will fit in the Salad Shooter.
- Grate the zucchini into a large bowl.
- Measure the zucchini into 2 cup amounts and place in zippered sandwich bags.
- Press excess air out of sandwich bag before sealing.
- Freeze until needed for cooking.
- When needed for cooking, defrost/drain in a colander to remove excess water.
- The shredded zucchini is ready to use!
2 medium-sized zucchini makes 3-4 cups of shredded zucchini
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It’s so great having food storage and becoming more self-reliant, right? Be sure to follow my emergency preparedness, food storage, and self-sufficiency board on Pinterest. You can also check out these other great food preservation tips:
I want to tell you which ones are my favorites, but I love so many of them…it’s hard to choose!
So tell me, What have you been doing with your zucchini and other produce this year? I’d love to know!
See you next time!
Be sure to follow me on Pinterest for lots of other great tips!
P.S. Check out my other posts that use zucchini):
3 Emergency Prep Tips!
I can tell you three things that you can do THIS WEEK to have better emergency preparedness in your home!