Hi Donna, 

It's not just an internet fad, there is indeed a safe way to can this zucchini-pineapple product! You can find the full recipe at the National Center for Home Food Preservation.

If you prepare the zucchini as directed in the tested recipe, you will cook it for 20 minutes with unsweetened pineapple juice, lemon juice, and sugar. You process pints of this product for 15 minutes in a boiling water canner at elevations of 1,000 feet or less.

Keep in mind that zucchini is naturally a low-acid food, so it's important to follow the tested recipe in adding the correct amount of pineapple and lemon juice. If you do not acidify the zucchini fully, the food would be unsafe to can.

Thanks for using Ask Extension!

Jared