Fresh Picks: Zucchini 101

Welcome to "Fresh Picks," in which we celebrate the seasonal produce we're obsessing over Right Now. We’ve highlighted spring’s beautiful green artichokes, as well as summer favorites like strawberries, corn and tomatoes. Next up: everyone’s favorite summer squash.

Zucchini can grow like weeds–quite literally. Given that the vegetable hits its peak season in late summer, whether you’re seeing an overabundance of zukes in your own garden or are just seeing beautiful zucchini at the farmers’ market, now is the time to start cooking with the mild, beloved summer squash.

Although the zucchini specifically was bred in Milan, Italy in the late 19th century, its domesticated roots trace all the way back to Mesoamerica more than 7,000 years ago. Records of zucchini first appeared in the United States in the 1920s, likely brought stateside by Italian immigrants. Zucchini can be green, yellow or golden and can be striped or solid-colored. Some zucchini can grow up to three feet (yes, you read that correctly) long.

You can find it in a lot of stores year-round, but zucchini’s ideal season is from June to August, so now is the time to stock up on the green summer vegetable that plays well with so many others. Here are some ideas on how to select, store and cook with zucchini.

How to Select and Store Zucchini

If you’re buying zucchini at the market, look for squash that's firm and blemish-free, says HexClad kitchen director Laura Rege. You don’t want anything “mushy or dried-up and shriveled,” she says. And if possible, look for smaller zucchini.

“I like to buy small- to medium-sized zucchini because they have a better taste,” Laura says. “The really large ones can be tougher and more fibrous.”

And while Rege prefers to use zucchini within a couple days of buying it, the vegetable can be stored in a loosely closed bag in the produce drawer of your refrigerator for up to a week. A trick to keeping them fresher longer? Adding a paper towel to the bag. “Since zucchini have high water content, the paper towel will help absorb any excess condensation,” Laura explains.

Ways to Cook With Zucchini

Zucchini is highly versatile. That said, it does have a high water content, so think about when you salt it in the cooking process, Laura says.

“If you’re cooking the zucchini for a long time in something like a lasagna or a frittata, or even on something like a pizza, you’ll want to salt it first to draw out some of that moisture,” she says. “You can just salt it right before a quicker cooking method like grilling.”

Here are some ways you can use zucchini in all of your late-summer cooking.

Grill You Know It’s True

Zucchini are delicious with a little char, and they pick up lots of smoky flavors from the grill. For an effortless summer side, you can simply cut them into large wedges or thick coins, toss them with olive oil and salt and pepper and then grill them in your Hybrid BBQ Grill Pan for three to four minutes per side, until they’re deeply golden. Take things one step further by making a Warm Grilled Zucchini, Feta and Basil Salad, which combines those smoky flavors with salty cheese, pistachios and a simple vinaigrette. Mild zucchini is a perfect foil for Greek Grilled Shrimp With Feta Tzatziki. 

And why not put them on a stick? Zucchini play a starring role in Vegetable Kebabs With Aleppo Lemon Butter. They’re also a natural addition to Skewerless Chicken Kebabs; just cut the zucchini into chunks and swap them in for the bell peppers or cherry tomatoes in the recipe.

Bake It ‘Til You Make It

Baking draws out zucchini’s natural sweetness and can give it a nutty quality. It’s also one of the best ways to pair it with other in-season produce. Case in point: Anna Stockwell’s Skillet Tian, which pairs zucchini with eggplant, potatoes and tomatoes. It’s all topped with a zesty Parmesan-herb topping. 

“Simplicity is key in this recipe,” Laura says. “The flavors meld together beautifully.”

And why not pair it with pastry? Thin coins of zucchini are also the perfect base for a simple summer galette with ricotta and a flaky sour cream-infused crust. Serve it with mixed greens, and lunch is done.

Grate Expectations

Grating zucchini is a great (heh) way to incorporate it into baked goods like cakes and traditional zucchini bread, especially if you’re dealing with a high garden yield. The grated zucchini can also be used to thicken soups and sauces. 

“You can grate it right into batters to add moisture,” Laura says. “You can also sauté the grated zucchini and cook it down into a sauce for pasta.”

Shaved zucchini is the ideal base for a simple summer salad, as well. Take cues from the Italians and drizzle thin ribbons with good olive oil and fresh lemon juice, then shower it all with your favorite salty cheese, like ricotta salata.

Imagine the Pastabilities

In that same vein, zucchini tastes delicious with pasta, whether it’s Zucchini Carbonara With Herbed Ricotta, anointed with crispy prosciutto crumbled over the top for extra flavor and texture, or UK food influencer Sam Holland’s recipe for Orzo Ratatouille. He combines the flavors of long-cooked ratatouille (a French summer staple) with a quick-cooked pasta shape, which makes it an especially appealing recipe for less-experienced cooks.

In a Pickle

If you’ve really got a ton of zucchini on your hands, consider preservation. (Who says cucumbers get to have all the fun?) A quick pickle from 101 Cookbooks captures the vegetables’ summery flavor in an unfussy brine; once they’re done, you can pile them on everything from cheese plates to ricotta toast to your favorite burger. 

Hopefully these ideas squash any hesitation about cooking with zucchini this summer.