Crops & Varieties: Zucchini
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.
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.
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
|Grilling:||3-5 mins per side or 7-10 mins total|
|Roasting:||10-15 at 375-450°|
|Stir Frying:||4-5 mins|