Zucchini can go bad fast if you leave it sitting out. Its thin skin and high water content make it one of the least durable vegetables at room temperature, but there is an easy way to keep it fresh and firm much longer without it turning mushy or growing mold.

Here, we’ll explain how to store whole and cut zucchini so it lasts for weeks in your fridge, and how to preserve it for months with other methods like freezing, dehydrating, or pickling. Let’s get started.

How to store fresh zucchini the right way

The best way to keep zucchini in good shape is to refrigerate it correctly. Start by picking the freshest ones you can find. Look for smooth, firm skin with no cuts or soft spots. The fresher they are when you bring them home, the longer they’ll last.

Do not wash them right away unless they have visible dirt. Excess moisture speeds up spoilage. Instead, gently wipe off any soil with a dry or slightly damp paper towel and dry them well. Then, place them in the vegetable drawer of your refrigerator. If your fridge has a produce drawer with a liner or mat, use it to absorb moisture and protect the skin.

Keep them loose without stacking heavy items on top. Avoid storing them next to ethylene-producing produce like apples, avocados, tomatoes, or mangos, which make zucchini ripen and spoil faster. Stored this way, zucchinis can stay fresh for up to two to three weeks. Check them every few days, rotate them if needed, and remove any that start to soften to prevent mold from spreading.

Other ways to make zucchini last longer

If you have a big harvest or bought too many, there are several ways to extend its shelf life even more.

Cut: Wash, dry, and cut into slices, sticks, or cubes. Dry the pieces well with paper towels and place them in an airtight container lined with a clean sheet of paper to absorb excess moisture. Store in the fridge for up to three or four days. Finely grated zucchini should be used sooner since it releases more water.
Cooked: Any cooked dish with zucchini, like soups, sautés, or stews, should be cooled quickly and stored in airtight containers. It will keep in the refrigerator for three to five days. Divide into small portions so you don’t need to reopen the same container multiple times. Leftovers like zucchini soup or ratatouille can also be frozen.
Freezing: For long-term storage, blanch sliced zucchini first. Drop it in boiling water for about three minutes, then cool quickly in ice water. Dry thoroughly, freeze in a single layer on a tray, and then transfer to freezer bags. Properly frozen zucchini keeps for several months.
Dehydrating and pickling: Using a dehydrator or oven to dry zucchini slices makes shelf-stable chips. Pickling zucchini in vinegar brine or making canned preserves is another option if you want variety and longer storage.

Whatever method you choose, the key is to control moisture and handle zucchini gently. With the right storage tricks, you can keep it from spoiling and enjoy it well beyond the week you buy it.