Slightly earthy in flavor with a delicate texture, zucchini is a nutritious, versatile summertime squash to add to your weekly menu.
Zucchini is a member of the squash family. Technically a fruit, it’s generally treated as a vegetable because of its mellow, grassy flavor and buttery texture that absorbs sauces, herbs and seasonings when cooked. It can be eaten raw, but may have a bitter flavor.
Small zucchini usually have a sweeter flavor, while large zucchini often have tougher skin and more fibrous flesh.
Zucchini are watery and low in calories but packed with nutrients. One cup of chopped zucchini has about 35% of the daily recommended amount of vitamin C, an antioxidant which supports the immune system and may help prevent heart disease.
Zucchini skin should be smooth, glossy and free of bruises. It should also be firm with the stem intact.
Whole zucchini can be kept in the fridge for 1 to 2 weeks. Place in the crisper drawer or inside a perforated plastic bag.
Before cooking, rinse zucchini with water to remove any dirt and trim the ends. Skin can be peeled or left on. Slice into desired shape and cook.