Zucchini is a variety of summer squash and comes in a few varieties of its own.Zucchini is usually dark green (even black!), but can also be found in lighter shades and even yellow. Zucchini looks like an elongated cucumber or green squash. The flesh is soft and succulent and often lighter than the outer, darker skin.
BEST STORAGE PRACTICES:
Zucchinis require cool refrigeration. Wrap in plastic bag to protect vegetable. Zucchini has a short shelf-life and when stored properly should last 3-4 days. Wait to wash until eating.
FUN WAYS TO EAT AND COOK:
Zucchini can be eaten raw or cooked. Most common cooking techniques include baking, boiling, or sautéing. The outer skin is edible and does not have to be peeled before eating.
Select those with firm, glossy, tender skins that feel heavy. Avoid any zucchinis with discoloration, bruising, or damage. Zucchinis should be a dark green color.
WHY IT’S GOOD TO EAT:
- Good source of Vitamin C
- Good source of dietary fiber and folate
- Good source of beta carotene—the darker the zucchini the more beta carotene
WHEN IT’S IN SEASON:
Zucchini is a warmer-weather vegetable and is most commonly found beginning in May. Zucchinis can be found at markets throughout the summer until late August.
HOW IT’S HARVESTED:
Zucchinis require harvesting daily. Zucchinis grow on prickly, low growing vines and should be harvested between 5 and 12 inches.
Stuffed Zucchinis—Wash, slice, and gut zucchinis. Scoop insides and boil with onions, tomatoes, eggplants, and squash. Boil in water, drizzle of oil, salt, pepper, rosemary, and garlic. When soft and tender, fill zucchini shells with stuffing and bake in oven for 15-20 minutes at 350 degrees Fahrenheit.