Zucchini is best stored in the fridge, preferably in a crisper drawer for 1 week. Excess moisture will cause it to wilt more quickly, so don't wash it until you're ready to use it, and make sure it gets proper ventilation.

• Freezing: You can absolutely freeze zucchini in sliced, diced, shredded, or spiralized form. But, to prevent it from turning brown and mushy, you'll want to blanch it first. After blanching, pat the zucchini dry and freeze on a baking sheet before transferring to a freezer bag for up to 3 months.
• Pickling: You can swap zucchini for cucumber using your favorite pickling recipe. You can quickly blanch the zucchini to help it retain it's lovely green color.
• Canning: Since zucchini is a low-acid food, you should only can it using the pressure-cooker canning method to ensure food safety.
• Dehydrating: Dehydrated zucchini chips make for a delightfully crispy snack! Stick with small - medium squash here, cut into 1/8 in thick slices, and season with some salt and spices of your choice.

• Roasting: Roasting zucchini in the oven gives it a crispy and caramelized texture, and enhances its natural sweetness. You can season it with butter, herbs, cheese, or any other toppings you like. Roasting zucchini is easy and versatile, and you can use it as a side dish, a salad ingredient, or a snack.
• Grilling: Grilling zucchini on a hot grill or a grill pan creates charred and smoky flavors, and makes the zucchini tender and juicy. You can marinate it with olive oil, garlic, lemon, or spices before grilling, or drizzle some dressing or sauce over it after grilling. Grilling zucchini is a great way to enjoy the summer produce and add some color and freshness to your plate.
• Sautéing: Sautéing zucchini in a skillet over medium-high heat is a quick and simple way to cook zucchini, and it works well with pasta dishes, stir-fries, or frittatas. You can sauté zucchini with oil, butter, garlic, onion, salt, pepper, or any other seasonings you prefer. Sautéing zucchini brings out its mild and nutty flavor, and gives it a crisp and crunchy texture.
• Air-frying: Air-frying zucchini is a healthy and fun way to make zucchini fries, chips, or nuggets. You can coat the zucchini slices with flour, egg, and breadcrumbs, or use a gluten-free or low-carb alternative. Then, you can air-fry them until they are golden and crispy, and serve them with your favorite dipping sauce. Air-frying zucchini is a great way to satisfy your cravings without adding too much oil or calories.
• Zoodles: Zoodles are a low-carb and gluten-free, alternative to regular pasta noodles. Zoodles are made by spiralizing, peeling, or grating zucchini into thin strands that resemble spaghetti, fettuccine, or linguine. Zoodles can be eaten raw or cooked, and can be paired with any sauce, dressing, or topping you like. Zoodles are a delicious and healthy way to enjoy zucchini and add more vegetables to your diet.

Zucchini is a vegetable that can pair well with many different flavors, depending on how you cook it and what you serve it with. Some of the best flavor pairings for zucchini are:

• Garlic, basil, oregano, parsley, pepper, salt, and thyme: These herbs and spices can enhance the mild and nutty flavor of zucchini, and give it a Mediterranean flair. You can use them to make a zucchini and tomato sauce, a zucchini and cheese gratin, or a zucchini and herb frittata.
• Lemon, onion, and feta cheese: These ingredients can bring some brightness and tanginess to zucchini, and make it a refreshing salad or side dish. You can use them to make a zucchini and lemon salad, a zucchini and onion tart, or a zucchini and feta fritter.
• Chocolate: Chocolate and zucchini may sound like an odd pairing, but trust me, it works! Zucchini adds moisture and texture to chocolate cakes, brownies, cookies, or muffins, without affecting the flavor. Chocolate and zucchini are a great way to sneak in some veggies into your dessert, and make it more nutritious and delicious.
• Dill: Dill and zucchini are a fresh and fragrant pairing that can add some brightness and herbiness to your dish. You can use fresh or dried dill to season zucchini, or make a dill sauce or dressing to drizzle over it. Dill and zucchini are wonderful for making salads, dips, pickles, or fish dishes.
• Tomatoes: Tomatoes and zucchini share a similar growing season, so both of these ingredients are at their peak at the same time. They go well together roasted or stewed and a pile of zoodles topped with marinara is a fantastic summer-time meal.