You can also try pickling your zucchini using vinegar as a preservative.  This is a great way to store zucchini for later use in salads, sandwiches, and more!

To pickle your zucchini, first cut them into thin slices or small cubes.

Boil a vinegary solution of 1 cup vinegar and 1 tablespoon salt per quart of water, and let the solution cool.

Place the zucchini slices in jars or airtight containers, pour the cooled vinegar solution over them, and cover with airtight lids.

Store the pickles in the fridge after they get to room temperature. Let the jars or other containers sit in the refrigerator for two weeks before opening and consuming them.