Google Map

Crops & Varieties: Zucchini

Quick tips
Don’t peel zucchini - the tender, thin skin is packed with nutrients and isn’t tough the way most winter squash skin is. Zucchini is best when it's quickly cooked—it gets mushy and loses its delicate taste when overcooked.

Try it on the grill: trim the ends, cut zucchini in half lengthwise and grill them face-down.

Slice into medallions and quick-saute with a pinch of salt and pepper for a great side dish. Try it as a base for a frittata.
Salt zucchini and let its excess moisture drain; this concentrates its mild flavor, making for delicious slices to be added to pizza, salads or pasta dishes.

If you have a pasta mill, press whole zucchini through the mill to make zucchini “pasta.” You can also do a version of this by using a peeler to slice of thin slivers of zucchini. Great with pesto.
When using in sweet recipes (breads, cakes, muffins, etc.), milder, larger quash works best. Younger, smaller squash has a more vegetal, green taste.


Zucchini aren’t meant for long-term storage. Keep in perforated or produce bag in your refrigerator’s produce drawer for up to a week.

To freeze, puree whole zucchini and store in airtight container.


Cooking Light: Grilled Zucchini-and-Summer Squash Salad
Cooking LightLayered Zucchini
Cooking LightZucchini Oven Chips 

Preparation types and times

Blanching: 1-2 mins
Grilling: 3-5 mins per side or 7-10 mins total
Roasting: 10-15 at 375-450°
Sauteing: 6-8 mins
Steaming: 4-8 mins
Stir Frying: 4-5 mins

CSA Newsletter - Week 31 | Fall 1October 2nd, 2015

Welcome to Fall! Notes on tilth, green tomatoes, and kohlrabi.

CSA Newsletter, Week 27 / Summer 9September 8th, 2015

Temperature fluctuations and season changes.

CSA Newsletter - Week 22, Summer 4August 4th, 2015

Tomatoes are here!

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608-335-1198

CSA Sign up

Visit us on: FacebookTwitter