Zucchini

Explore this page for tips on how to select, store and prepare zucchini.

Also In Season: Summer

Select It

Look for zucchini that is shiny and feels heavy for its size. Ripe zucchini should be slightly firm. For zucchinis, smaller is better! Big zucchinis have many seeds and less flavor. Avoid buying zucchini that has bruises, cuts or brown spots.

Store It

  • Store in the refrigerator for up to 5 days in a breathable bag in the high-humidity drawer. Set the drawer lever to closed to prevent air from coming in. Breathable bags can include produce bags from the grocery store, cotton, muslin or mesh bags. 
  • Store sliced or cooked squash in the refrigerator for up to 2 days in an airtight container.
  • Store in the freezer for 10-12 months in an airtight container. Shred raw zucchini or wash, chop, blanch, immerse in ice water, drain and dry. 

Reduce Food Waste

Peel or cut away any damaged flesh. 

Grate squash that has started to ripen or go soft to use in baked goods like muffins or breads.

Source: Save the Food

Prepare It

  • Enjoy sliced zucchini, cherry tomatoes and carrot sticks with vegetable dip for a summer appetizer.
  • Sauté zucchini strips with garlic and a dash of oregano. Top this tasty side dish with a little parmesan cheese.
  • Grate zucchini and form into patties just as you would potato cakes. Use vegetable oil and lightly brown them on both sides for zucchini burgers.
  • Grated zucchini is also great in baked goods such as muffins or breads.
  • Zucchini works well as a side dish with most meats, or can fill in for meat as a vegetarian- or vegan- friendly main dish.

Did You Know?

Zucchini is usually dark green, but can also be light green, yellow, multi-colored or striped.

c Zucchini helps your body heal cuts and wounds and helps lower your risk of infection because it contains Vitamin C.

b6 Zucchini helps build substances that fight infection, sends signals to your brain and controls blood sugar levels because it contains Vitamin B6.

Click here for more information about zucchini!

Click here for a printable page with lots of info about zucchini.

Recipes

Mini-Omelet

Ingredients

¼ cup chopped or shredded zucchini
Canola cooking spray or other vegetable oil
1 large egg
2 tablespoons milk, milk substitute or water
Salt and black pepper to taste

Source: CA Champions for Change

Serving

Makes 1 servings. 1 cup per serving.

Prep time

5 minutes

Directions

  1. Grease a large mug with cooking spray or oil.

  2. In a bowl, use a fork to beat the egg, milk or water, salt and pepper.

  3. Mix in zucchini.

  4. Pour the mixture into the mug.

  5. Microwave for 1 minute. Check that the egg is fully cooked and not wet. If it is still wet, microwave for an additional 30-60 seconds.

    Variations

    Add other chopped vegetables such as bell peppers, squash or onions.

    Add salsa or hot sauce for an extra kick!
Also In Season: Summer
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