What you need to know:
Zucchini is a summer squash and is most commonly found in smaller sizes in green. Yellow squash has become more popular of late and you will often see these pop up in your produce section throughout the summer months. There really is not much of a difference in flavour between the two colours. Zucchinis that are grown in your own garden tend to turn into monsters as it is usually too harvest them in a timely fashion as they grow a lot quicker than they can be eaten. If you do grow them then a good way to keep them under control is to harvest the lovely large yellow blossoms once they are a few inches long. One half cup of cooked summer squash is a mere 16 calorie. It does not have a significant amount of nutrients but does contain a small amount of protein and carbs as well as vitamin A and C. It also has lower amounts of fibre.
Available from June through to October.
What to look for:
Look for firm, unmarked flesh with a slight variegation in the green. Yellow squash should be firm as well and have a bright, sunny yellow colour.
How to store it:
Handle with care as they are very tender and can scratch and bruise easily (like a banana). You can store them in plastic bags for up to five days in the fridge.
Why you should try it:
Zucchini is a very versatile squash and can be used in many different ways. It is lovely grilled, is a main ingredient in ratatouille, and can also be grated to make moist loaves, breads and other baked goods. It is a healthy alternative to lasagne noodles and can be shredded into pasta noodles using a spiralizer. Zucchini can also be pickled, made into relish, jam and chutney. It can also be used raw in salads. You can do a number of things with the blossoms including stuffing them with goats cheese as well as frying them in olive oil.