Seasonal Produce: Zucchini
Squash is divided into two main categories: summer squash and winter squash. Harvested when immature, summer squash are characterized by thin, edible skins, soft seeds and a mild flavor. Their tender flesh has a high water content and cooks quickly. As their name suggests—and as vegetable gardeners well know—they are in peak season during summer months. The most popular variety of summer squash is zucchini. This versatile vegetable can be grilled, steamed, stir-fried, stuffed and baked to use in appetizers, salads, stir-fries, pasta dishes, side dishes, soups and quick breads. Other varieties of summer squash include pattypan and yellow straight-neck or crookneck squash.
- Select small to medium-size zucchini that are firm and feel heavy for their size.
- Their skins should look shiny and smooth with a bright, even green color and no blemishes.
- Refrigerate unwashed zucchini in a plastic bag for up to 5 days.
- Wash zucchini just before using. Trim off and discard both ends.
- Unless the skin is blemished, there is no need to peel zucchini.
- Cut into chunks or slices, shred or cut in half lengthwise and hollow out the centers for stuffing.
- Low in calories.
- Excellent source of vitamin C.
- Serve raw sliced zucchini with your favorite KRAFT Dip or Dressing.
- Toss sliced or diced zucchini into stir-fries, quiches, omelets, salads and soups.
- Hollow-out zucchini, stuff with seasoned cooked rice and bake until tender for a savory side dish.
- Top DI GIORNO Pizzas with thinly sliced zucchini before baking.
- Simmer chopped zucchini in marinara sauce for a tasty addition to pasta dishes.
- Cut zucchini lengthwise into slices, brush with olive oil and grill until tender.
- Shred zucchini and use in muffins and quick breads for delicious, moist baked treats.