Three Ways to Preserve Your Zucchini Bounty

So, you planted a few zucchini plants and now you are drowning in zucchini.  What can you do with the harvest once you have eaten or given away all you can?  See below for three ways to preserve your bounty and enjoy zucchini throughout the year...


We have frozen shredded zucchini for many years and use it in many baked goods recipes.  I just shred, package in freezer bags, flatten, and pop in the freezer.  Later in the year, I take one out to thaw, drain the liquid, and use it to make zucchini bread or chocolate zucchini cake. It works best if you freeze the shredded zucchini in the quantity you need for your recipe so you do not have to measure once it is thawed.


I started freezing zucchini this way when I heard about a recipe for summer squash soup with basil. We love basil, but not everyone in the family loves zucchini.  This soup, however, was a hit with the whole family! Because the recipe calls for the soup to be pureed, it is easy to substitute frozen zucchini for fresh. This way, you can have summer squash soup year-round. To freeze, just cut your zucchini into chunks, measure the amount for your recipe into a freezer bag, and pop it in the freezer.  I like to drain the liquid off before using, but it isn't necessary. Click here for a link to the recipe. 

Zucchini Chips 

These are simple to make and are a healthy alternative to store-bought potato chips. To make these, just slice your zucchini thin, toss with a  tiny bit of olive oil (this part is optional - we have done it without the oil and it turned out fine), season with salt and pepper (or any other seasonings you like), and put into a dehydrator at the temperature recommended by the manufacturer for vegetables. Alternatively, if you do not have a dehydrator, you can dry them in the oven.  Just line a baking sheet with parchment paper and bake on low (around 235 degrees Fahrenheit) for about 1 1/2 to 2 hours.  You will need to monitor the chips closely and take them out as they become crispy to avoid burning them. These can be eaten right away or stored for several weeks in an airtight container. 

Zucchini Flour 

This was a new idea we tried this year.  It is very easy to make. Just dehydrate (in the dehydrator or in the over as per above, just don't add oil or seasonings) thinly sliced zucchini. If you are drying large zucchini, it is best to remove the seeds and peel first since they tend to be rather tough. When it is fully dry, blend in a blender until you have the consistency of flour.  Store in an airtight container and use within six months. You can add oxygen remover packets to increase the storage time if desired. 

This is good to mix with regular flour for added vitamins. Since it is gluten free, I plan to only substitute about 1/4 - 1/3 of the regular flour in the recipe with zucchini flour.  I also plan to try it as a thickener in soups and sauces, where a little extra vegetable flavor will complement the dish.


Zucchini can be substituted for cucumbers in many canning recipes.  The texture, however, is a bit different.  Since relish calls for diced vegetables, relish is one of the best ways to disguise zucchini in a canning recipe. Simply substitute zucchini for cucumbers in your favorite relish recipe and process per the recipe's instructions.

Bread and Butter Pickles

This is another recipe that we enjoy making with zucchini.  As stated above, the zucchini doesn't turn out as crisp as the cucumbers, but the flavor is still fabulous.  We only use zucchini in recipes that call for sliced cucumbers rather than whole or spears. Again, just substitute zucchini for the cucumbers in your favorite recipe and process per your recipe's instructions.

Zucchini flour