A summer-staple, zucchini can be used in a variety of dishes from sweet to savory. Get all you need to know about this summer squash.
Originally from northern Italy, this green squash is thought to have become popular in America by Italian immigrants.
While the U.S., Australia, Sweden, Germany, and some parts of Canada refer to it as “zucchini,” in other parts of the world you may hear it called “courgette.”
Regardless of what you call it, zucchini is a summer-staple that’s become even more popular thanks to low-carb diet recipes such as zoodles, pizza crust and boats.
Zucchini is a good source of many vitamins and minerals, while being low in calories, fat, and carbohydrates.
One cup cooked provides:
They’re also a good source of antioxidants, specifically carotenoids, which can help with eye, skin, and heart health.
In general, smaller zucchini will have a better flavor. However, regardless of size, look for ones that are firm, free of bruising, a vibrant green color, and a good chunk of the stem still in tact.
Both are considered summer squashes as, you guessed it, they are in season during the summer.
They also have mild flavors, soft textures, and are slightly sweet. The main differences are simply the color and shape.
Zucchinis are usually green and have a straight shape. While yellow squash tends to have a fat bottom that tapers towards the neck.
The bottom line: in most recipes you can sub one out for the other as long as color doesn’t matter.
The one exception would be zucchini boats, which wouldn’t work quite as well with shape of yellow squash.
To store, keep zucchini whole and unwashed.
Store them in a plastic bag with one end open to allow for circulation, and pop that bag in the crisper drawer of your fridge.
When stored properly, zucchini can keep for up to 2 weeks. Just note that the skin will start to shrivel over time.
If you have a large batch from a CSA box that you know you won’t use up in time, you can also blanch and freeze this green squash.
To do this, simply slice the zucchini into ½-inch rounds and place in a pot of boiling salted water for 1-2 minutes (or until slightly tender). Drain and then place the slices in a bowl of ice water.
Once cool, pat dry and place blanched slices in freezer bags. Blanched zucchini slices should last for about 3 months in the freezer.
As zucchini has a high water content, most recipes work best if you get some of that moisture out before cooking or baking.
For sweet dishes where it’s shredded, simply squeeze the shredded zucchini with clean paper towels a few times . You can also place it in a sieve and use the back of a spoon to squeeze out the extra moisture.
For savory dishes, slice the squash and place on a paper towel. Lightly sprinkle salt over the slices and let them sit for 15 minutes.
This will help draw some of the moisture out. After 15 minutes, press with a paper towel and then continue with your recipe.
Due to its mild flavor, zucchini is a highly versatile ingredient. These are just some of my favorite ways to use it:
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