5 Clear Signals Your Zucchini Is Ready to Be Harvested (Plus Tips on Storing Them)

Zucchini is a versatile fruit (often treated as a vegetable) you can use in everything from savory dishes to delicious chocolate cakes. They’re an easy crop to grow and require minimal effort. However, knowing when your zucchini is ready to be harvested is essential to get the best flavor and texture.

In this article, we’ll cover five signs your zucchini is ready to be harvested and how to store your crop.

Let’s dig in!

1. The Zucchini is 6-8 Inches Long

The first sign your zucchini is ready to be harvested is the length. If your zucchini is at least 6-8 inches long, it’s ready to be harvested. 

Zucchini grows fast on the vine, so you should check your crops every couple of days. If you notice a zucchini that’s just shy of maturation, don’t leave it too long; these quick-growing fruit sometimes grow 1-2 inches per day! Frequent picking also encourages the plant to keep producing.

You can let the zucchini grow larger, but this length indicates peak ripeness and is the most flavorful option for fresh dishes.

2. The Zucchini Is Firm With Some Give

Give your zucchini a gentle squeeze. You should feel a little give, but the fruit should overall be pretty firm. 

The zucchini may be rotten if your fingers squish inward through the flesh. If that’s the case, remove it from the vine and discard it away from your crop. Look for signs of infestation and check the rest of your plants.

If the skin is really tough with no give, pick it right away. A hard outer shell indicates the zucchini is overripe. Don’t worry though—you can still use it!

3. The Skin Is Glossy and Healthy

Your zucchinis should have a slight gloss or shine to them, indicating peak freshness. If the skin is dull, the fruit is likely overripe and should be picked right away.

Conversely, if the skin is wrinkled, it could be overripe and starting to rot inside. Discard it away from the rest of the crop.

4. The Skin Can Be Punctured

If your zucchini is ripe, you’ll be able to puncture the skin with your fingernail. If it slides right in with no “pop” feeling, it’s not quite ready. Conversely, if you can’t puncture it with your nail, it’s likely overripe and should be harvested immediately.

Similarly, when you slice zucchini, the knife should slide through without any trouble. If you have to put your weight behind it, the fruit is overripe and should be used for baked goods rather than as a standalone side.

5. The Color is Vibrant

Your zucchini should have a bold, rich color that looks vibrant and alive. In most cases, this will be a lovely shade of green. However, some varieties have yellow or white flesh. Make sure you know what type you’ve planted!

If the color looks dull or matte, it may be underripe or overripe, depending on the timeline. Zucchini typically produces blooms—which become fruit—six to eight weeks after planting the seeds. They reach maturation within 1-2 weeks after that. Keep these timelines in mind when assessing ripeness.

How to Store Zucchini in the Fridge

Zucchinis can last 1-2 weeks in the fridge when they’re properly stored and left uncut. 

Place your harvested zucchini in an airtight container in the fridge for best results. If you use a plastic or paper bag, leave it partially open for airflow.

Don’t wash them before storing them, as the moisture will shorten their lifespan and trigger mold production. Instead, wash them before use.

How to Freeze Zucchini: Top Three Methods

Zucchini plants often take on a life of their own and produce substantial crops. If you’re getting sick of stirfry and muffins, you can freeze your zucchini to use later.

1. Blanching and Freezing

Blanching and freezing is the quickest way to save zucchini that you plan to use for cooking rather than baking. This is ideal for peak ripeness. If your harvest is overripe, blend them instead for baking (instructions provided below).

• Slice the zucchini into even slices.
• Bring a pot of water to a boil. Do not salt or oil the water!
• While the water is boiling, prepare an ice bath of cold water.
• When the water boils, toss the zucchini slices in for one minute.
• After the minute is up, drain the zucchini and put the slices in the ice bath to stop the cooking process.
• Let the slices dry on a rack or use a cloth. 
• Transfer the slices to a freezer bag, pushing out the extra air. 
• Seal the bag and put it in the freezer until ready for use.

Blanching the zucchini helps keep the firmness and coloration when you thaw and use them. While it’s common to salt the water for seasoning or to help with moisture elimination, avoid this when freezing your zucchini as it could impact the texture during thawing. Wait to season your zucchini until you’re cooking it for immediate use.

2. Cookie Sheet (No Blanching)

If you’re intimidated by blanching, you can also use a cookie sheet and parchment paper. This process takes more time and won’t yield the same quality, but it works. This method should be used for peak ripeness.

• Slice the zucchini into even slices.
• Line a cookie sheet with parchment paper.
• Lay the slices evenly spaced on the tray without overlapping or touching.
• Put the tray in the freezer for 3-4 hours or overnight.
• When the slices are frozen, transfer them to a freezer bag and push out the extra air.
• Seal and store until ready.

Freezing the individual slices will help limit them from getting stuck together and broken apart when you thaw them.

3. Shredding and Freezing

If you have overripe zucchini, you can shred them and use them in baked goods. Here’s how:

• Cut off the ends of the zucchini and grate them with a food processor or cheese grater.
• Put the zucchini in cheesecloth and hang, squeezing to eliminate as much moisture as possible.
• Pack the shredded zucchini into an airtight container, pushing it down and fitting as much as possible to eliminate air pockets.
• Place in the freezer.

The trick here is to choose the right container for the amount of zucchini you have. It’s better to overfill a container than to underfill it to prevent freezer burn.

Follow the same process with spiralized zucchini. 

How Long Will Zucchini Keep In The Freezer?

Zucchini will keep for 3-4 months in a standard freezer or 6-12 months in a deep freeze, assuming the temperature is consistent. However, it’s best to use your zucchini within 3-4 months for the best flavor and to avoid freezer burn. Consider labeling your packages to keep track.

How Do I Thaw Zucchini?

It’s best to thaw your zucchini slowly by placing it in the fridge overnight. However, you can dip the container in a sink of cold water for quicker thawing, though the result might be mushier than in the fridge. 

Can You Pick Zucchini Too Early?

You can pick zucchini too early to get the best yield for your hard work, but it won’t negatively impact the flavor. It’s better to pick too early than too late, as you’ll train your plants to keep producing.

How Much Zucchini Does One Plant Produce?

A well-cared-for zucchini plant could produce over 10 lbs of fruit. However, 3-6lbs is more typical for the average gardener.