We were lucky enough to get our hands on a huge amount of zucchini from a farmer who’s contract was pulled by a large supermarket chain. The farmer wanted to give away his whole crop locally!!
So I got busy in the kitchen making zucchini soup, hot chips, dried chips, powder and frittas! So much yumminess!!
There are several ways to preserve zucchini, depending on the length of time you want to store it for and how you plan to use it later. Here are a few methods:
Refrigeration: Zucchini can be stored in the refrigerator for up to a week. Wrap it in a paper towel and place it in a plastic bag before storing it in the fridge.
Freezing: Zucchini can be frozen for later use. Start by washing and slicing the zucchini into the desired shape and size. Blanch the slices in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain the slices and pack them into airtight freezer bags or containers. Frozen zucchini can be used in soups, stews, and casseroles.
Canning: If you have a lot of zucchini, you can preserve it by canning it. Start by washing and slicing the zucchini into the desired shape and size. Pack the zucchini into sterilised jars, leaving 1 inch of headspace. In a separate pot, combine water, vinegar, salt, and any desired spices, and bring to a boil. Pour the hot liquid over the zucchini, leaving 1/2 inch of headspace. Wipe the rims of the jars, seal with lids and bands, and process in a boiling water bath according to your canner’s instructions.
Dehydrating: Zucchini can be dehydrated to make zucchini chips or to add to soups and stews. Start by washing and slicing the zucchini into thin slices. Arrange the slices on dehydrator trays and dry at 125°F (52°C) for 8-10 hours, or until completely dry and crispy.
By following these methods, you can preserve your zucchini and enjoy it later when it’s no longer in season.
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