All Things Zucchini
Freshly picked selection:
A popular summer squash shaped like a cucumber. They can vary in color from light to dark green.
When it’s in season:
What to look for when purchasing:
Smaller zucchini will be younger, more tender, and have thinner skins. You also want to make sure that the skin is blemish free and a vibrant color.
How to store:
Zucchini can be stored in a cool place outside of the refrigerator for the best taste. If you purchase it refrigerated, be sure to store it in the fridge in a bag.
In addition to the regular green zucchini that we are most used to, there is also golden zucchini which is more yellow in color and has a milder taste, as well as the globe zucchini which is round and about the size of a softball.
How to prepare:
Zucchini can be steamed, grilled, sautéed, baked, or fried. The entire zucchini including the skin is edible.
Recipes to try:
While maybe a non-traditional use of zucchini, we love it as a vegetable in pasta salad. We paired it with pesto for some extra flavor.
These chicken veggie patties are a great way to get kids to eat more veggies, but don’t let that fool you, adults will eat them up as well!
For something a little heartier, this gluten free vegan lasagna from Paleo Newbie is a unique way to use zucchini.
We can’t talk all about zucchini and not mention zoodles. Zoodles are basically mock noodles made out of zucchini. This simple recipe from Champagne Nutrition is a great way to try out this popular new food trend.
Our Nutritionists Say:
“ I like to make zucchini pizza bites. I usually put a little homemade tomato sauce, some cheese (sometimes dairy free) and top it with finely diced olives. Very yummy!” – Jen Mahama, PreviMedica Navigator
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.