Zucchini are considered a type of summer squash, although they are actually available in grocery stores year-round. These dark green vegetables are typically picked when they are 6 to 8 inches in length and about 2 inches in diameter. Zucchini that are harvested when they are only a few inches long are particularly sweet and can be eaten whole. If left on the vine, zucchinis continue to grow and can get huge and quite tough.
Like other forms of summer squash, including yellow squash, zucchini taste great when sauteed with tomatoes, garlic, bell peppers and onions. Add basil and oregano for a flavor boost. Zucchini blossoms can be dipped in batter and fried in oil. Many people prefer the flavor of zucchini to that of the other summer squashes, especially straightneck and crockneck yellow squash.
Zucchinis are a very good source of dietary fiber, protein, vitamin A, vitamin C, folate, iron, magnesium, potassium, phosphorus, zinc, copper and manganese. Thiamin, niacin and pantothenic acid are also plentiful in these squashes. Many of the nutrients live in the skin of the squash, so don't peel these vegetables.
What to Look for
Examine zucchini carefully before purchase, and avoid ones with scrapes, bruises or blemishes. The skin is quite thin and delicate.
Baby zucchinis are a good choice if you are looking for a vegetable to serve with dip or to saute whole. For most other uses, including grilling and use in casseroles and soups, look for medium-sized zucchini. You can buy very large zucchini if you plan to make zucchini bread or some other baked goods.
Common Pitfalls
Don't wash zucchini before storage. These squashes are perishable, and storing them wet will speed deterioration. After you purchase zucchini, put them in a plastic bag and store in your refrigerator's crisper drawer at a temperature of 32 to 40 degrees F.
The thin zucchini skin tends to trap dirt, so cooks advise scrubbing the vegetable with a brush under cold running water when you are ready to use it. Also be sure to cut the ends off.
Like other summer squash, zucchini contains lots of water. To get rid of some of the excess before cooking, cut or grate the zucchini, sprinkle salt on it, and let it drain in a colander for 15 minutes. Then rinse and dry it.
If a zucchini is on the large side, you may find the seeds unappealing. Get rid of them by slicing the squash in half lengthwise and removing the seeds with a fork or spoon.
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