Zucchini season can last anywhere from two to six months, which usually means one thing: a serious harvest explosion! To make sure none of your hard-earned homegrown veggies go to waste, I’ve put together some of my favorite tips and tricks for storing them the right way.
The secret to shelf life really comes down to the size and age of the fruit. Those giant, fully mature “baseball bat” zucchini can actually stay fresh for weeks—or even months—if kept in a cool spot.
On the other hand, the smaller, tender zucchini we all love for grilling don’t last nearly as long. If you store them properly, they’ll stay perfect for about one to two weeks. After that, they start getting soft or moldy, and the quality definitely takes a dip.
Harvesting Your Zucchini
If you aren’t planning on cooking your zucchini right away, you need to be extra careful during the harvest.
- Use a sharp knife to cut the fruit off the plant, leaving about an inch of the stem attached.
- Make sure the cut is clean and avoid nicking the skin of the zucchini. Any little wound can lead to rot later on.
- Handle them with care on the way to the kitchen. Young zucchini, in particular, bruise very easily!
The Best Spots for Storage
A cool basement is pretty much the gold standard for storage. The temperature stays right around 50°F (10°C), and the humidity keeps the zucchini from drying out. If the air is too hot and dry, the zucchini will lose its moisture and turn tough and woody.
The garage can also be a great spot, provided it stays frost-free. Zucchini and freezing temperatures do not get along! An old cabinet or a simple shelf in the garage works perfectly to keep them tucked away.
What about the refrigerator? Believe it or not, it’s actually a bit too cold in there. Zucchini are heat-loving plants, and they prefer their storage a little warmer than the 40°F typically found in a fridge.
As for the kitchen counter, it’s usually too warm for long-term storage. Your zucchini will start to look sad and soft within just a day or two if left out in a warm room.
Other Ways to Preserve the Harvest
If you don’t have a cool cellar or garage, don’t worry—there are plenty of other ways to save your crop. Canning is a fantastic option. You can actually use most pickle recipes for zucchini; they’ll taste just like pickles but with a slightly softer texture.
Freezing is another super easy method. Just chop the zucchini into bite-sized pieces and toss them into freezer bags. You can even freeze fully cooked zucchini dishes for a quick weeknight meal later.
If you’re feeling adventurous, try dehydrating them. Slice the zucchini very thin and pop them in a dehydrator (or an oven at about 100°F) until crisp. Seasoned with a little salt, they make amazing zucchini chips! You can also dry small cubes to toss into soups later in the year.
Just a heads-up: if you’re working with large, mature zucchini, you’ll want to peel the tough skin and scoop out the woody seeds with a spoon before drying. You can even save those seeds to plant in your garden next year!
Pro Tip: If you still find yourself buried under a mountain of green, share the love! Neighbors and friends are usually more than happy to take a few fresh zucchini off your hands.