Zucchini
One of the most common and beloved summer vegetables, zucchini is a tubular green summer squash with a mild flavor and tender, edible skin. Incredibly versatile, it can be eaten raw, grilled, sautéed, baked into bread, or spiralized into noodles.
Zucchini is typically a cylindrical, elongated squash with smooth dark or medium green skin, sometimes with faint light green stripes. The flesh inside is pale green to white and very moist. Golden zucchini, a yellow variety, is also common. Most zucchini are harvested at 6–8 inches, though they can grow much larger.
Texture: Tender and slightly spongy raw, becoming very soft when cooked. The skin is thin and edible. High water content means it cooks down significantly.
Flavor: Mild, slightly vegetal, and subtly sweet. Nearly neutral — zucchini absorbs and carries other flavors beautifully, making it an ideal canvas for bold seasonings.
Grilling
Slice lengthwise and grill — develops beautiful char and smoky sweetness
Sautéing
Slice or cube and sauté with garlic and olive oil in minutes
Spiralizing (Zoodles)
Spiralize into noodles as a low-carb pasta substitute
Baking
Shredded into quick breads, muffins, and chocolate cake
Roasting
Halved lengthwise and roasted at high heat until caramelized
Raw
Thinly shaved or sliced into salads and crudité platters
• Smaller is better — zucchini under 8 inches have the best flavor and texture
• Salt and let rest before sautéing to draw out excess moisture and prevent sogginess
• Don't overcrowd the pan — cook in batches so it sears rather than steams
• For zucchini bread, squeeze shredded zucchini dry in a towel to remove water
• Pairs beautifully with lemon, garlic, basil, mint, Parmesan, and feta
• No need to peel — the skin is thin, nutritious, and entirely edible
Zucchini is very low in calories (about 20 calories per cup) while providing good amounts of vitamin C, vitamin B6, potassium, and folate. Its high water content (95%) makes it hydrating and great for weight management. The skin contains most of the fiber and antioxidants.
Refrigerate unwashed in a perforated bag in the crisper drawer for up to 5 days. Do not store at room temperature for more than 1–2 days. Shredded or sliced zucchini can be frozen (after salting and draining) for up to 3 months.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers